These cinnamon rolls are so soft and delicious.
As much as I fell like cinnamon rolls are an all year round treat, thy are just so quintessentially an Autumn/Winter treat. Fluffy soft dough with a sweet cinnamon filling.
I applaud people who can knead dough by hand, but that's a lot of hand and back ache I'd rather avoid. I use a trusty kitchen aid and dough hook.
Ingredients:
Dough:
600 g Strong White Bread Flour
14 g Dried Active Yeast
75 g Caster Sugar
90 g Unsalted Butter (melted)
14 g Dried Active Yeast
75 g Caster Sugar
90 g Unsalted Butter (melted)
275 ml Whole Milk
1 teaspoon Vanilla Extract
1 Large Egg
1 Large Egg
Cinnamon filling:
45 g Unsalted
Butter (melted)
175 g Light Brown Sugar
1-2 tablespoons Ground Cinnamon
175 g Light Brown Sugar
1-2 tablespoons Ground Cinnamon
Cream Cheese Glaze:
75g Unsalted Butter
140g Cream Cheese
1 teaspoon Vanilla Bean Paste
2 cups of Icing Sugar
1/4 teaspoon Salt
2 tablespoons of Whole Milk
140g Cream Cheese
1 teaspoon Vanilla Bean Paste
2 cups of Icing Sugar
1/4 teaspoon Salt
2 tablespoons of Whole Milk
Method:
Dough:
Melt the butter. Sift the flour into a large bowl, and add the caster sugar and yeast. Mix these together on low speed, so it's all evenly distributed.
With the mixer still on low, pour in the melted butter and mix until it comes together slightly, like breadcrumbs.
Heat
your milk until it becomes warm. I warm it in the microwave for 20
seconds and then 10 second bursts, until it reaches the required
temperature. Make sure to watch it because you don't want it to get hot.
Add the milk and egg to the dry ingredients with the mixer on low speed.
In your stand mixer, knead
the dough for 10 minutes. It will be spring to touch when it's ready.
Place the dough in an oiled bowl, and cover with cling
film. Leave in a warm place to proof for 1-2 hours, or until it has doubled in size.
Once
the dough has risen, roll it out on to a floured surface into a rectangle, 30cm by 40cm. Cinnamon filling:
Melt the butter. Whisk together the light brown sugar and ground
cinnamon in a bowl. With a pastry brush, spread the dough with the melted butter, and then sprinkle over the cinnamon sugar mix.
Roll the dough from the long edge into a long sausage. Cut this into 12 pieces.
Put the rolls into a rectangular dish and cover with cling film, for a second proof. Leave to rise for another hour.
Preheat the oven to 180C/160CFan towards the end of the rolls rising.
Bake in the oven for 20-25 minutes, until golden brown and cooked through. Leave
to cool, and then make the glaze.
Cream Cheese Glaze:
In a bowl add all the ingredients and whisk either by hand or with an electric hand whisk.
Pour the glaze over the cinnamon rolls.
Enjoy.
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