These are honestly some of the most delicious tasting things I have ever made! However, I do try to reserve them for a rare treat otherwise I could end up eating them every day for the rest of my life.
- 500ml Milk (warm)
- 120g Lightly Salted Butter (melted)
- 110g Caster Sugar
- 1 packet (7g) Dried Yeast
- 630g Plain Flour – split 545g & 100g plus extra for rolling
- 1 tsp Baking Powder
- 1 tsp Salt
- 150g Softened Butter
- 120g Golden Sugar
- 2 tbsp Ground Cinnamon
- 100g Cream Cheese
- 30g Melted Butter
- 2 tbsp Milk
- 190g Icing Sugar
- Warm your milk and melt the butter before combining with the sugar in a large bowl.
- Make sure the mix is warm to the touch (but not hot). Then sprinkle over the dried yeast. Leave for a minute to sent.
- Then sieve 545g of the plain flour and mix until just combined.
- Wrap your bowl in clingfilm and leave to proof for an hour (preferably in a warm place). The mix should double in size.
- Once risen, add the additional 100g flour, baking powder and salt. Mix well until it forms a dough.
- Empty the mix out onto a well floured surface and knead the dough until it lis no longer sticky (add additional flour as necessary).
- Now roll the dough out into a rectangle approximately 1 cm thick. Try to make the corners stretch to a point.
- Soften your filling butter and spread across the surface of the dough.
- combine your sugar and cinnamon and sprinkle evenly on top of the butter until the whole surface is covered.
- Now begin to roll your dough from the longer side upwards, keeping it as tight and held together as possible.
- You can now slice the roll into approximately 3cm to 4cm thick disks.
- Having generously greased your 2 baking dishes, place the cinnamon rolls in. They can be touching but try not to squish or force them in too tightly.
- Cover the dishes with clingfilm and set aside in a warm place to rise for another 30 minutes.
- Preheat the oven to 180°C.
- Remove the cling film and bake for 25-30 minutes until they begin to brown.
- While they are baking you can make the frosting.
- In another bowl whisk together the cream cheese, butter, milk and icing sugar until smooth.
- Once the cinnamon rolls are done, drizzle over the frosting while they are still warm.
Tip: You can also freeze and save these for a later date! After adding the filling, rolling and slicing the cinnamon rolls, rather than moving to the baking dish, wrap each roll separately in clingfilm and and tin foil, then freeze. Then when you want them, remove from the freezer, allow them to defrost and rise before baking and adding frosting. You can also freeze them after completing the whole baking process, just make sure they are reheated the whole way through before serving.