Warm and Sweet Cinnamon Rolls
These rolls are soft, fluffy sweet and decadent filled with cream cheese glaze on top.
The dough should come together in a ball and should not be sticky.
Use a spoon to mix the paste making sure all the ingredients are well combined. Once the dough has been proofed, bring it to a lightly floured surface and lightly knead the dough out just to remove air from it.
Roll the dough starting with the longest side and roll it as tightly as you can and be as even as possible. Keep the rolls tight and this will help the cinnamon keep their shape and keep all the filling perfectly inside. Cut the rolls into equal pieces and line them on a greased 11 by 8-inch baking tray.
- Ingredients;
- 2 tsp / 1 packet / 7g Yeast
- ⅔ Cup (170ml) Warm Milk
- 3 Cups (375g) Bread Flour
- ¼ Cup (50g) White Granulated Sugar
- ½ Stick (55g) ¼ Cup Butter
- 1 Egg
Cinnamon Spread;
- 1 Stick (110g) /½ Cup Butter
- 2 Tbsp Cinnamon
- 1 Cup / 200g Brown Sugar
Cheese Glaze;
- 5oz (150g) Cream Cheese
- ½ Stick (55g) ¼ Cup Butter
- 1½ Cups (190g) Powdered Sugar (Icing Sugar)
- 1 tsp Vanilla Extract
- 1-2 Tbsp Milk
Instructions;
Add the yeast, warm milk and 1 tsp of the sugar to a small bowl, stir to combine and leave for 10-15 to activate.
In the bowl of your stand mixer or a large bowl add the flour, remaining sugar, butter, and egg.
Remove the risen dough from the bowl. Knead a few times just knock out the air and using a rolling pin roll the dough out into a rectangle measuring about 40x20cm or 15x10inches.
Spread the cinnamon paste over the dough evenly, right to the edges. Start at the longest edge and begin to roll the dough up, keeping it tight.
Cut the uneven edges off the roll and cut it into 8 even pieces. Place the cinnamon rolls in a greased large rectangle baking dish. Cover the cinnamon rolls and place somewhere for an hour to rise or in the fridge overnight.
Add in the sugar and combine. Add in the vanilla and the milk to get the consistency of glaze you would like.
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Warm and Sweet Cinnamon Rolls