|Prep time||2 hours|
|Cooking time||20 minutes|
A basic cinnamon roll recipe with cream cheese icing – meant to be kind of like Cinnabon.
- Square cake tin, around 25 ⨉ 25cm
For the dough
- 180ml whole milk
- 7g active dry yeast
- 50g golden caster sugar
- 1 egg
- 1 egg yolk
- 60g butter
- 450g bread flour
- 1 tsp salt
For the filling
- 60g butter
- 130g soft brown sugar
- 1.5 tbsp powdered cinnamon
For the icing
- 100g cream cheese
- 100g icing sugar
- 50g butter
- 0.5 tsp vanilla paste
- Start by making the dough. Warm the milk to around 40℃ and mix in the sugar. Sprinkle the yeast on top then stir and set aside for a couple of minutes.
- Melt the butter. In a large bowl combine the egg and extra yolk, then add the yeast/milk mixture and the melted butter. Sir stir to combine, then add the flour and salt and bring together into a rough dough.
- Knead the dough for about 8–10 minutes, either by hand or using an electric miser. It should form a nice soft smooth ball, which will be a bit sticky.
- Transfer to a lightly oiled bowl, then cover with a towel. Leave in a warm place for 1 hour – 90 minutes, until doubled in size.
- Soften the butter for the filling and combine with the cinnamon and sugar to make a spreadable paste.
- Transfer to dough a floured surface and roll out into a large rectangle about 35 ⨉ 25cm. Spread the filling all over, leaving around 1cm around one short end of the dough rectangle.
- Roll the dough up into a right log, along the shorter axis. Place seam-side down, then trim off then ends to form a nice regular cylinder.
- Cut into 9 sections using a wire or serrated blade – you're aiming for clean cuts.
- Line the cake pan with parchment paper and grease it with a bit of butter. Cover with cling film and allow to rise again for about half an hour.
- Hear the oven to 180℃. Remove the cling film and bake for 20–25 minutes, until slightly golden brown around the edges. You're aiming to underbake them just a little bit, so that they stay soft in the middle.
- Remove from the oven and set aside to cool for about 5–10 minutes. in the meantime, prepare the icing – cream together the ingredients until smooth anf fluffy, them spread over the rolls in the pan. Serve immediately – they'll keep for a couple of days ur up to a week in the fridge.