Baked Cinnamon Rolls with Filling
Ingredients
Dough
- 1 cup warm milk
- 1 tablespoon sugar
- 1 tablespoon instant yeast
- 3 tablespoons corn oil
- 1 large egg
- 1/2 teaspoon vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons milk powder
Glazing
- 1 egg yolk
- 1/4 teaspoon vanilla extract
Filling
- 1/2 cup softened butter
- 1/4 cup cocoa powder
- 2 tablespoons cinnamon
- 1/2 cup sugar
Decoration
- Chopped almonds
Preparation
In the mixer bowl, place the milk, sugar, and yeast, and leave it for a few minutes to activate the yeast.
Add the oil, egg, vanilla, half the flour, baking powder, salt, and milk powder. Attach the dough hook and mix on low speed to form a dough, adding more flour as needed. Cover and let it rise until doubled in size.
Cut the dough into 8 pieces, shape them into balls, cover, and let them rise until doubled.
For the filling, in a bowl, place the butter, cocoa powder, cinnamon, and sugar, and mix to form a smooth paste.
Take a piece of dough, roll it out to a rectangle approximately 4x10 inches.
Spread a thin layer of filling over the dough, roll it into a cylinder, cut the cylinder lengthwise but leave one end uncut, braid the dough with the cut side up to show the filling, secure the ends, and place on a baking sheet. Cover and let it rise until doubled.
For the glazing, in a small bowl, mix the egg yolk and vanilla, brush it over the surface of the rolls, and sprinkle with some chopped almonds.
Preheat the oven to 180°C and bake for 15 minutes until golden brown.
