Irresistible layered dessert with fluffy cinnamon rolls, creamy orange cream and crunchy toasted almonds. Perfect blend of winter spices and fresh citrus notes.
Instructions
Mix flour, dry yeast, sugar and salt in a large bowl. Add lukewarm milk, soft butter and egg. Knead with a stand mixer or by hand until smooth and elastic. The dough should be slightly sticky but manageable.
Place dough in an oiled bowl, cover with a damp cloth and let rise in a warm place for about 1 hour until doubled in size.
Mix soft butter with brown sugar and cinnamon until smooth. The cinnamon butter should be spreadable but not liquid.
Roll risen dough on a floured surface into a 40x30cm rectangle. Spread cinnamon butter evenly, leaving a 2cm border free.
Roll up tightly from the long side and cut into 12 even slices. Place on a parchment-lined baking sheet and let rise for 30 minutes. Bake in preheated oven at 180°C (350°F) for 20-25 minutes until golden brown.
Whip heavy cream to stiff peaks. Mix mascarpone with powdered sugar, orange juice, orange zest and vanilla extract until smooth. Gently fold whipped cream into mascarpone mixture. Optionally stir in orange liqueur.
Break cooled cinnamon rolls into bite-sized pieces. Layer alternately with orange cream in a large glass bowl or individual glasses. Top with toasted almond slivers.
Ingredients
- 300g plain flour 300 g
- 7g active dry yeast 7 g
- 60g granulated sugar 60 g
- 1 tsp salt 1 TL
- 150ml milk (lukewarm) 150 ml
- 60g butter (soft) 60 g
- 1 large egg 1 Stück
- 80g butter (for filling) 80 g
- 100g brown sugar 100 g
- 2 tsp ground cinnamon 2 TL
- 500ml heavy cream 500 ml
- 250g mascarpone cheese 250 g
- 80g powdered sugar 80 g
- 2 large oranges (juice and zest) 2 Stück
- 1 tsp vanilla extract 1 TL
- 100g almond slivers (toasted) 100 g
- 2 tbsp orange liqueur (optional) 2 EL
Baking Timer
The timer appears at the bottom right of the screen.
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