Cinnamon Rolls

These rolls are so delicious! Great for a early tea, afternoon snack or even breakfast.  I made these yesterday and my family adored them!

Recipe taken from allrecipes.co.uk

This recipe was for a bread maker, but I adapted it so it can be done without. See http://allrecipes.co.uk/recipe/4727/clone-of-a-cinnabon.aspx for the bread-machine version

  • For the dough:
  • 250ml warm milk (45 C)
  • 2 eggs, room temperature
  • 75g butter, melted
  • 600g bread flour
  • 1 teaspoon salt
  • 100g  caster sugar
  • 2 1/2 teaspoons quick yeast
  • For the filling:
  • 225g dark brown soft sugar
  • 2 1/2 tablespoons ground cinnamon
  • 75g  butter, softened
  • For the icing:
  • 100g  cream cheese, softened
  • 50g  butter, softened
  • 200g  icing sugar
  • 1/2 teaspoon vanilla essence
  • 1/8 teaspoon salt
  1.  Dissolve the yeast in the warm milk in a large bowl. Mix in the sugar, butter, salt and eggs. Add flour and mix well. Knead the dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
  2. In a small bowl, combine brown sugar and cinnamon.
  3. Roll dough into a 40x50cm (18×20 in) rectangle. Spread dough with 75g butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 slices. Place buns in a lightly greased 23x33cm (9×13 in) baking tin. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 200 C / Gas mark 6.
  4. Bake buns in preheated oven until golden brown, about 15 minutes. While buns are baking, beat together cream cheese, 50g butter, icing sugar, vanilla and salt. Spread icing on warm rolls before serving

It is a long process, but well worth it! I will certainly be making these again.

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Published by

marthacollison

19year old A level student, currently studying and baking in Ascot.

5 thoughts on “Cinnamon Rolls”

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