ingredients
For the Cinnamon Rolls
- 240 gramall-purpose flour
- 40 gramcastor sugar
- 0.25 tspsalt
- 42 grambutter(room temp.)
- 130 mlmilk(warm)
- 10 gramcastor sugar
- 1 tspyeast
- 2 pcsyolk
- 57 mlcream(warm)
- soft butter(as needed, for brushing)
- flour(as needed, for dusting)
For the filling
- 100 grambrown sugar
- 9 gramcinnamon powder
- 0.25 tspsalt
- 40 grambutter(melted)
For the Cream Cheese Frosting
- 60 gramcream cheese
- 35 grampowdered sugar
- 0.5 tspvanilla extract
- 17 mlmilk
instructions
Making the Dough
- Prepare Warm Milk (110 degrees Celsius) and add the sugar (10 grams). Finally, add the yeast and let it rise for 10 minutes.
- In a large bowl, add flour, sugar (40 grams), and salt. Mix everything together well.
- Make a well in the middle of the dry ingredients and add the yolks and proofed yeast.
- With a spatula, mix everything well together until it forms into a rough dough.
- Put your dough on a working surface and add the butter.
- Knead the dough until all the butter is mixed in well. Keep kneading the dough until the dough is smooth in texture. Now shape the dough into a ball.
- Prepare a large bowl and brush butter into the bowl. Put your dough inside the bowl and wrap it with some plastic wrap or a warm damp cloth. Put the dough inside the oven (turned off) with the light turned on and a glass of warm water. Let the dough rise for 60 mins. or until doubled in size.
Prepare the Filling
- Melt the butter in the microwave at 800 watts for 1 minute.
- In a bowl, add brown sugar, cinnamon powder and salt. Mix everything.
- Add the melted butter and mix well.
Prepare the frosting
- In a bowl, mix the cream cheese and powdered sugar until fully incorporated.
- Add milk and vanilla extract. Mix everything until well mixed. Keep it in the fridge until ready to use.
- Once it’s doubled in size, dip your finger in some flour and poke the dough. You’ll know it’s ready when the dough doesn’t bounce back.
- Now sprinkle some flour on top of the dough and punch the dough to get rid of all the air in the dough.
- Sprinkle some flour on your work surface and take the dough out of the bowl. Take a rolling pin and roll the dough into a rectangle. (about 30x20 cm in width and length and 1.5 cm thick)
- Using an offset spatula, add your filling and spread all around your dough. Be gentle, not to break the dough, spread it and leave a 1 cm space from the edges of the dough.
- Now take your dough and carefully roll it to make a cylinder. Pinch the edges to close the seals together.
- Use a knife or offset spatula to mark the dough into 6 even pieces.
- Instead of using a knife, use dental floss or a thin food-safe string to cut your dough. Placing the floss/string underneath the dough, bring it to the marked position and run it across the top and it will cut the dough clean to your desired size without squishing the dough.
- Prepare your baking pan and brush the inside with butter.
- Place the cinnamon rolls in the pan, making sure the seals are facing towards the inside of the pan. Cover with plastic wrap or a damp cloth and rest for another 60 minutes or until doubled in size again.
- Preheat the oven to 200 degrees Celsius. Pour warm cream (110 degrees Celsius) on top of the unbaked cinnamon rolls.
- Bake for 20 minutes or until golden brown on top.
- After baking, take it out of the oven and as it is still warm, add the cream cheese frosting and spread it all across the top of the rolls using a spatula.
bread
breakfast
bread
cinnamon
cinnamon roll
cream cheese