Thursday, 5 December 2013

Cinnamon Rolls

Cinnamon rolls are something I make every year around Christmas time. They take a while but that only makes them more special. I got up early to make these for a Sunday brunch and they are perfectly breakfasty/snacky/desserty. Best eaten from the oven.

Cinnamon rolls (recipe here)
3 tsp dry yeast
1 cup warm milk
1/2 cup sugar
115g butter, melted, plus 190g, softened
1 tsp salt
2 eggs
4 cups plain flour
1 cup brown sugar
2 1/2 tbsp cinnamon
1 1/2 cups icing sugar
125g cream cheese
1/2 tsp vanilla
  1. Mix yeast, milk, sugar, melted butter, salt, eggs and flour until a smooth ball forms. Leave in a warm place until doubled in size. (I waited almost an hour with lovely results, could leave up to several hours).
  2. While rising, make the filling by combining 75g softened butter, brown sugar and cinnamon.
  3. On a lightly floured surface, roll out dough in a rectangular shape until 1/2 cm thick. Spread over the filling. It will be hard to spread at first; persevere.
  4. Roll up the dough lengthwise. Use a sharp knife to cut into pieces.
  5. Place rolls on a greased tray and cover with a tea towel for 1 hour.
  6. While rising, make the icing by beating together remaining 115g softened butter, icing sugar, cream cheese and vanilla.
  7. Preheat oven to 190°C. Bake rolls for 10-15 minutes or until golden. Transfer to a wire rack, spread with icing and eat while still warm.

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