Cinnamon roll hearts (yoghurt pot recipe)

Cinnamon roll hearts (yoghurt pot recipe)

45 Min. Active
3 hr 30 Min. Total
143 kcal per piece
vegetarian
Nutritional value / piece: Fat: 4 g, Carbohydrate: 24 g, Protein: 3 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Apron
  • Baking paper
  • Baking tray
  • Bowl
  • Brush
  • Oven mitts
  • Rolling pin
  • Tablespoon
  • Teaspoon
  • Timer
  • small bowl
  • Kitchen scales
  • Cooling rack
  • Bread knife

Ingredients

16 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Measurement unit

1 cup plain yoghurt (180 g)

Dough

3 cups white flour (approx. 320 g)
½ tsp salt
1 tbsp sugar
1 parcel dry yeast (7 g)
½ cup milk (approx. 100 g)
2 tbsp butter, soft

Filling

¼ cup sugar (60 g)
2 tbsp butter, soft
1 ½ tsp cinnamon

Icing

¾ cup icing sugar (approx. 70 g)

How it's done

The kids can help at the marked areas .

Measurement unit

1 cup plain yoghurt (180 g)

<Kids> Tip the yoghurt into a bowl, rinse out and thoroughly dry the yoghurt pot, use as a measuring cup. Spoon 2 tbsp of yoghurt into a small dish, cover and chill.

Dough

3 cups white flour (approx. 320 g)
½ tsp salt
1 tbsp sugar
1 parcel dry yeast (7 g)
½ cup milk (approx. 100 g)
2 tbsp butter, soft

Mix the flour, salt, sugar and yeast in a bowl. Add the milk and butter with the remainder of the yoghurt, mix in, knead for approx. 10 mins. to form a smooth dough. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.

Filling

¼ cup sugar (60 g)
2 tbsp butter, soft
1 ½ tsp cinnamon

Mix 1 tbsp of the reserved yoghurt with the sugar, butter and cinnamon until smooth.

To shape

On a lightly floured surface, roll out the dough into a rectangle (approx. 30 x 40 cm). Spread the filling on top, leaving a border of approx. 1 cm all the way around. Roll the two long edges of the dough in towards the middle. Using a bread knife, gently cut the roll into slices approx. 3 cm thick, transfer to a baking tray lined with baking paper. Shape into hearts, pressing the tips of the dough together firmly. Cover and leave to rise at room temperature for a further 30 mins.

To bake

Approx. 15 mins. in the lower half of an oven preheated to 220°C. Remove, allow to cool slightly.

Icing

¾ cup icing sugar (approx. 70 g)

Mix the remainder of the chilled yoghurt with icing sugar to create a thick icing. Brush the cinnamon roll hearts with the icing, leave to cool on a rack.

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