The Wundermix team likes the cinnamon-chocolate rolls best, which we bake in our silicone muffin tin!
The quantity of the recipe is perfectly balanced for the 7 cavities of the muffin tin, so that you can make the snails perfectly.
Ingredients
For the dough:
220 g wheat flour type 550
20 g vanilla pudding powder
10g fresh yeast
30 g raw cane sugar
25g softened butter
150g milk
1 pinch of salt
For the filling:
50g butter
30g sugar
1 tsp cinnamon
30 g chocolate chips
For the casting:
30g butter
100 g cream cheese
10 g vanilla sugar
50g powdered sugar
Preparation in TM
- Place all ingredients for the dough in the mixing bowl and 3 minutes/dough setting. Then let it rest covered for 2 hours.
- Roll out the dough on our dough mat into a rectangle (35 cm x 22 cm).
- Weigh all the ingredients for the filling into the mixing bowl and heat for 3 minutes / 50 degrees / level 2.
- Spread the mixture on the rolled out dough together with the chocolate chips. Roll up tightly along the long side. Cut the dough into 7 equal pieces and place them in the silicone muffin tin with the cut side facing up.
- Bake in a preheated oven at 180 degrees for 20 minutes.
- Meanwhile, put the ingredients for the icing in the mixing bowl and heat for 4 minutes / 40 degrees / level 2.
- Let the snails cool and decorate with the icing.
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