It’s been a while since I’ve posted or even baked. But I’m getting back on that train and here are my cinnamon rolls to make a comeback 🙂
For those who know, baking with cinnamon or any other warm spice makes your home smells cosy, comforting and a little like that “being-wrapped-into-a-warm-blanked” feeling. There are many recipes on the web for cinnamon rolls and they are all a bit different. I hope this one will help because I had my fair share of failed cinnamon rolls 😳 But with this recipe i’ve been able to create some good batches!
Your turn; The Recipe
- For the dough:
- 180 ml warm milk (NOT Boiling)
- 50 gr of sugar
- 5 gr of dry yeast
- This will be the rising mixture
- 1 egg (room temp)
- 30 gr melted butter
- 1/2 tsp salt
- 350 gr strong white flour (bread flour)
- 80 ml of cream -> Do not add in the dough, use later
- For the Filling:
- 100 gr brown sugar
- 10 gr cinnamon
- 1/4 tsp nutmeg
- 75 gr softened butter
- For the cream cheese icing:
- 70 gr cream cheese (I use the Philadelphia brand)
- 30 gr softened butter
- Seed from 1/2 vanille stick
- 1/4 tsp of salt
- 95 gr of icing sugar
- 30 ml milk
Before I start, I like to weigh all my ingredients that I will need during that stage of baking. So for now you can weigh all that is needed to make the rising mixture. Into a bowl mix the warm milk with the sugar until it’s dissolved, then sprinkle the yeast on top and let it rest for 5 min. The sugar and warmth of the milk will activate the yeast.
In the meantime, weigh the rest of the ingredients you’ll need to make the dough. When 5 min have past the yeast should be bubbly on top of the milk (there won’t be huge bubbles 😉 ). Start adding the butter, salt and egg and mix them together. To add the flour use a spoon and stir it in gradually. Once all your flour is in, tip it onto a floured surface and start needing. If the the dough is to wet, you can add flour BUT this is a wetter dough then your regular bread dough, so not to much! Once you’ve needed it for about 5 to 8 min place it into a buttered bowl, cover with clingfilm and let it rise for about 45 min to 1h in a draft free, warm place. In my case, it’s very frisk and humid today so I put the oven on 25°C and let the dough rest in there (NO FAN).
In the last 5 min you can mix together the filling to put inside the dough and prepare the tin you’ll put the cinnamon rolls in. For the filling, mix the sugar and the spices together and remove the lumps with a fork if need be. For the tin, grease it up and line it with parchment paper.
When you’re dough has doubled in size, tilt it onto a floured surface. Press all the air out and work it into a rectangle with your fingers. Then roll it out with a rolling pin into a rectangle shape until it’s approximately 1/2 cm thick, the longest side should be towards you to help with the rolling process.
Spread the softened butter all over the rectangle (just leave 1cm unbuttered on the bottom length). I use my hands to do this, waaaay easier. When all is covered in butter, you can sprinkle the cinnamon mixture all over, try to do this evenly but don’t worry if it’s not, the most important part is that it’s all covered 🙂
Roll the dough up, I like to do this towards me and I use my thumbs to really tuck in the dough so it’s nice and tight. Now you need to slice and place them into the prepared tin. The “technique” I use is to slice it in halves, so first 1/2 then that into 1/2 and so on. Mine are +-3 cm high and I place them into the tin with some distance between them to leave space to rise. The end slices are always sloppier but don’t throw it away, just tuck them on the edge of your tin :p For the final rise; leave for 1h in a draft free, warm place OR you can let the dough rise overnight in the fridge. Don’t forget to cover with clingfilm.
Now the BAKING 🙂 Pre-heat your oven at 200°C.
This is when we will need that famous creme that is part of the dough, but patience. When the dough has rissen, place them into your oven for 8 min at 200°C. Then take them out and lower your oven to 170°C. Pour the creme over the cinnamon buns and place them back into the oven for a final 20 min.
While they’re in their final 10 min of baking, you can prepare the cream cheese filling. This is easy :p, just put everything into a bowl and mix until all the lumps are gone.
When the cinnamon rolls are golden brown and baked, pull them out of the oven. While still warm, spread the cream cheese filling all over. Let it cool for about 1h and dig in 🙂