Ein paar Dinge sind im Hinblick auf ihren Geschmack und ihre Konsistenz einfach perfekt. Es lässt sich streiten, welche das sind, aber für mich gehören Zimtschnecken definitiv dazu. Nicht immer und grundsätzlich, aber wenn man die Hefe riecht und rausschmeckt, sie weich und fluffig sind, eine klebrige Zimt-Butter-Mischung beim Backen leicht aus ihnen herausbrodelt und sie anschließend fast karamellartig umschmiegt und sie dann noch von einer Frischkäsecreme gekrönt werden, dann, finde ich, gibt es kaum etwas perfekteres.
Für 12 Zimtschnecken
TEIG
250 ml warme Milch
1 EL Trockenhefe
20 g Zucker
1 Prise Salz
40 g zimmerwarme Butter
1 Ei
500 g Mehl
FÜLLUNG
100 g Butter
150 g brauner Zucker
2 EL Zimt
FROSTING
100 g Frischkäse
100 g Butter
120 g Puderzucker
1/2 TL Vanilleextrakt
1-2 EL Milch
Den aufgegangenen Teig rechteckig auf eine Fläche von ca. 30 x 45 cm ausrollen.
Für die Füllung die Butter in einem kleinen Topf solange köcheln, bis sie leicht braun wird und nussig duftet. Die Butter mit einem Pinsel auf der Teigfläche verteilen. Braunen Zucker und Zimt vermischen und gleichmäßig darauf streuen. Dann den Teig von der Längsseite her aufrollen und die Rolle in 12 Stücke schneiden. Die Zimtschnecken mit der Schnittfläche nach oben mit jeweils einem kleinen Abstand in einer eingefetteten Back- oder Auflaufform verteilen und nochmals 30 Minuten gehen lassen. Dann im Ofen bei 175 Grad ca. 20 Minuten backen, bis sie leicht gebräunt sind.
Währenddessen für das Frosting Frischkäse und Butter cremig aufschlagen, dann Puderzucker, Vanilletrakt und soviel Milch unterrühren, dass eine streichbare Creme entsteht. Das Frosting auf den noch warmen Zimtschnecken verteilen.
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