Cinnamon rolls with cream frosting
Sticky gooey cream frosting, airy dough that is mildly sweet with buttery cinnamon texture is cinnamon rolls. And this is exactly what I am having while I break on and off writing this joy ride in cinnamon world at breakfast ❤️
Cinnamon rolls were not something new to me as I had/have easy access to it. I learnt of cinnamon rolls and it’s origins on a trip to Northern Europe, much after I was used to it.
My taste buds are more inclined to a savory taste than sweet, specially over breakfast. Pancakes are exception and so are cinnamon rolls. Baking these rolls are pretty easy and all it takes is good 30mins of working. And that’s it. I made a bigger tray so it stays over for the mid morning snack or brunch too. With food you need not follow a rule. Pineapples on pizza are still blasphemous!
The recipe I follow was shared by a friend but I have tweaked it to cut short the waiting time to enjoy these lovely rolls. Few things I would like to draw to your attention is to use regular flour if you can’t find self raising flour. I prefer a cake like texture to my cinnamon rolls so I chose to use self raising. Also when you cut the rolls, go by precise measurements than 'eye measurements'. I followed the later and I didn’t get similar shapes to all rolls after it had proofed and baked. But the end visual was still fantastic
Let me take you through the recipe and hoping the lengthy explanation helps.
Ingredients for cinnamon rolls
400gm self raising flour
5gm instant yeast
35gm granulated sugar
200gm warm milk (add little at a time)
60gm unsalted butter melted
One large egg at room temp
Cinnamon filling (mix all the below ingredients)
85gm cane sugar (or soft brown sugar)
60gm unsalted butter soft
One Tb cinnamon powder
Cream cheese frosting (mix well all the below ingredients to a smooth texture)
90gm cream cheese (kiri)
40gm unsalted butter soft
100gm powdered or confectioners sugar
One tsp vanilla extract
Pinch of salt (kiri has salt so use very little)
1 - mix all the bread dough ingredients and knead to a smooth dough. Cover for 10mins
2 - dust a working surface and a rolling pin.
3 - place dough on the dusted surface, gently flatten the dough by hands and then roll to a rectangular shape using the floured rolling pin. Dough thickness to be 1/4th inch. Length around 20inches and breadth 15inches
4 - using a spatula, smear the cinnamon filling, covering edge to edge
5 - gently start rolling into cylindrical shape , length wise. Do not roll too tight but very lightly
6 - using a sharp knife cut the dough into equal pieces
7 - grease a baking dish (ceramic)with butter. Place each rolled dough leaving gap between.
8 - Brush some butter on the top, cover with a cling wrap and keep in warm place for the dough to proof. About an hour.
9 - pre heat the oven at 200C. Place the baking dish (unwrapped) in the oven and bake for 40-45mins or until the top has browned. Baking time depends on your oven.
10 - Take the baking dish out, cool for 5mins. Spread the cream cheese frosting over the rolls and the crevices.
Done! ready to enjoy 😊