Cinnamon Rolls with Meringue Filling
These Cinnamon Rolls with Meringue Filling are sweet, smooth, buttery and very delicious. The aroma of freshly baked cinnamon rolls makes them irresistible. Serve with fresh coffee, tea or milk.
Ingredients
- 3 cups (375g) flour
- 7 oz (200g) butter , cut in small cubes
- 3 egg yolks
- 1/3 +1 tbsp (100ml) milk
- 10 g fresh yeast (1 tsp of active dry yeast)
Filling
- 3 egg whites
- 1/2 cup (120g) powdered sugar
- 1 tbsp (15ml) vinegar
- 1 tsp (5g) vanilla extract
- 1/2 tsp (2g) ground cinnamon
Instructions
Prepare the dough.
- Dissolve the fresh yeast in the milk. In a medium-sized bowl mix well the butter with flour. Add the egg yolks and the milk with yeast and mix until well blended.
- Knead well, cover with plastic and refrigerate for about 1 hour to let the yeast develop.
Prepare the meringue filling.
- Whip egg whites until foamy with a mixer and gradually add the sugar, the vinegar and vanilla extract whipping the whole time. Finally incorporate the cinnamon. Split the whites in 3.
How to shape the rolls.
- Preheat the oven to 180 (350F).
- Cut the dough into 3 equal pieces. Sprinkle flour on the working surface. Using a rolling pin roll out each piece into a rectangular about 12 inches (30 cm) long, 10 high.
- Cover the dough with 1/3 of the egg whites, leaving uncovered 1 inch on each side. Roll and cut into 1 inch slices. Arrange dough pieces in a greased baking tray. Sprinkle with ground cinnamon.
- Bake for about 20 minutes or until nicely browned.
Nutrition
Serving: 1 cinnamon meringue rollCarbohydrates: 10.8gProtein: 1.9gFat: 5.2gSaturated Fat: 3.1gCholesterol: 31mgSugar: 2.5g