Cinnamon rolls
Soft, enriched yeast rolls swirled with buttery cinnamon sugar, baked close together and spread with cream cheese frosting.
Method
- 1
Warm the milk and 60 g butter in a small pan until the butter melts, then leave until just lukewarm.
- 2
Mix the flour, caster sugar, yeast and salt in a large bowl, then add the warm milk mixture and the egg and stir to a soft, shaggy dough.
- 3
Knead on a lightly floured surface until smooth, springy and only slightly tacky.
- 4
Return the dough to the bowl, cover with a tea towel and leave somewhere warm until doubled in size.
- 5
Mash the soft butter, brown sugar and cinnamon together into a spreadable paste.
- 6
Butter the baking tin. Roll the dough out to a 40 x 30 cm rectangle with a long side facing you.
- 7
Spread the cinnamon paste evenly over the dough, leaving a 1 cm strip bare along the far long edge.
- 8
Roll the dough up tightly from the near long edge and pinch the seam to seal.
- 9
Cut the roll into 12 equal slices with a sharp knife and set them cut side up in the tin, in 3 rows of 4.
- 10
Cover and leave to rise until puffy and pressing against each other. Heat the oven to 180°C towards the end.
- 11
Bake until golden brown on top and cooked through in the middle of the tin.
- 12
Meanwhile, beat the cream cheese, butter, icing sugar and vanilla together until smooth.
- 13
Leave the rolls to cool slightly, then spread the frosting over them while they are still warm.
Notes
- To bake them for breakfast, cover the shaped rolls and chill them overnight. Let them come to room temperature for an hour before baking.
- Milk that is too hot kills the yeast. It should feel barely warm on the inside of your wrist.
- They are best on the day. Warm leftovers for 15 seconds in the microwave.
Equipment
Small saucepan, Large mixing bowl, Rolling pin, 23 x 33 cm baking tin, Sharp knife, Clean tea towel, Mixing bowl