Cinnamon Rolls
Since I posted this on my stories SO many people have asked me for the recipe. I am finally getting around to posting it. These are really soft, moist and decadent. Cinnamon rolls are one of my all time favourite treats. When I lived in Toronto I used to love going to Bunners in Kensington market for my Cinnamon roll fix. Now, these are definitely not vegan or gluten free like their ones but they are equally as delicious. I can’t honestly describe how good these are. They are 100% worth the effort of making your own dough (and I rarely say that as I hate making pastry!!). Enjoy with a cup of tea and your favourite Netflix series.
Ingredients
Makes 15 | 404 calories per serving
For dough
540g plain flour
2 eggs
250ml low fat milk
2 1/2 tsp dried yeast
200g caster sugar
75g butter (softened)
For filling
115g very soft butter
2 tsp cinnamon
250g brown sugar
100ml low fat milk
2 tbsp mascarpone
For frosting
150g cream cheese
1 tsp maple syrup (optional)
190g icing sugar
Method
Heat milk in microwave until lukewarm (if it’s too hot or cold it will kill the yeast, you want to be able to dip your finger in and note it being warm. My analogy that usually works is, would I bathe a newborn in this. If no, then it’s too hot or cold).
Add in the yeast to the milk and stir. Set aside for about 10 minutes.
In a mixer beat the eggs, butter & sugar until combined. Mix in your yeast mixture.
Slowly add your flour and mix slowly until just combined. Leave for about 5 minutes to allow the flour to absorb everything.
Turn up the speed to medium & using a dough hook attachment knead for 5 minutes.
The dough will be slightly sticky/tacky to touch and will likely be sticking to the edge of the bowl. That’s ok. Don’t be tempted to add much more flour. If you need to add a little more if it’s completely wet, that’s fine but no more than 50g or so.
Spray a large bowl with a little oil or butter. Place the dough in the bowl and leave to rise for about 30mins in a warm, dry place (I use the hot press). I cover the bowl with clingfilm so no air is getting into the bowl.
Now make your filling. Mix together the brown sugar, cinnamon & soft butter until paste is formed.
Heavily flour your table. Take out your pastry after 30mins and lay on the floured surface. Sprinkle some more flour over the dough and on your rolling pin.
Roll it out in a rectangle shape as best you can (roughly 20 x 15).
Spread your filling edge to edge of your rolled out dough.
Start rolling the dough from the long end. Once fully rolled the ends will be uneven more than likely. Cut these off so you have a cylinder shape of rolled up dough.
Cut into 12-15 slices (I got 15 out of mine).
Grease a pyrex dish with a little butter(mine was 9x13). Place the rolls in the dish (you want a little room in the dish for your rolls to expand but not too much). Cover with clingfilm again and leave to prove in your hot press for about 20 minutes.
Preheat your oven to 180 Celcius.
When rolls are ready for the oven I warmed up my milk with mascarpone for about 25-35 seconds in the oven (until lukewarm). I stirred together (there will be a few lumps but that’s fine).
Pour the liquid over your rolls and cook the rolls for about 20-25 minutes. Or until golden on top. They will definitely take 20 minutes so don’t take them out before then, but if you are concerned that they are browning too quickly you can place a sheet of tinfoil over the top.
While rolls are cooling, mix together your cream cheese with maple syrup & icing sugar until paste is formed.
Spread in an even layer on top of warm rolls using a knife or spatula for a melted rustic look like mine, or wait until rolls are completely cool and pipe the icing on in a nice pattern (if you want them to look neater).
Best served warm and within 2 days (if they last that long!)
