Cinnamon rolls? Ermmmm, yes! Big, plump, pillowy-soft, gooey cinnamon rolls? Yes please, sign me up!
I just did a quick search on honeyandspice to see if I had written this recipe up yet, and to my disbelief, the answer is no. I made this recipe about a year ago, and I have been depriving the world of wonderful soft bread with cinnamony goodness! For this I apologize, please forgive me.
Cinnamon has a certain aroma that is hard to resist. When spiraled with brown sugar and butter in soft white bread, it becomes even more irresistible. I am often drawn in by the small of the Cinnabon stores, but have only succumbed to the temptation once. That one time was enough to put me off for the last 7 years. I’m not sure why. It maybe because the idea/aroma was better than the actual roll itself.. it was just so cloyingly sweet, and the bread was dense and stodgy. My bad feelings towards it may have also attributed to the price, the throbbing headache afterwards, or the guilt of having just eaten almost 900 calories, with 36g fat and 17g saturated fat.
Fast forward a few years, and well, I decided to make some cinnamon rolls. A. was asking if we could, so I found a recipe, adapted it and made them. The result was awesome. In fact, I think I ate more than him!
A great thing about these rolls are that they can be wrapped in greaseproof (wax) paper and cling film (plastic wrap) and frozen (if they last that long). Simply thaw at room temperature before eating. Or if you want it a little gooey, warm in the microwave.
BEST-EVER FLUFFY CINNAMON ROLLS
Adapted from tammys recipes: cinnabon cinnamon rolls
Makes 12 large cinnamon rolls (23 x 33 cm / 9 x 13 inch dish)
- 120 ml (1/2 c) boiling water
- 240 ml (1 c) milk
- 60 g (1/4 c) European salted butter, melted
- 1 tablespoon raw cane (turbinado) sugar
- 1 pinch salt
- 1 large egg, beaten
- 600 g (4 c) plain (all-purpose) flour
- 95 g (3/4 c and 1 tablespoon) low fat (skimmed) milk powder
- 2 1/2 teaspoons dried active yeast
For the filling:
- 115 g (1/2 c) European salted butter, softened
- 220 g (1 c) dark muscovado (brown) sugar
- 4 teaspoons ground cinnamon
For the frosting:
- 115 g (4 oz) cream cheese, softened
- 60 g (1/4 c) European salted butter, softened
- 180 g (1 1/2 c) icing (powdered) sugar
- 1 teaspoon vanilla extract
- 3 tablespoons maple syrup
- ~1-2 teaspoons milk
1. In the bowl of a stand mixer, combine all of the ingredients for the bread dough with a dough hook on medium speed. Combine until well combined, and continue to “knead” for another 10-15 minutes.
2. Leave the dough in the bowl, and cover with cling film (plastic wrap, or a plate) and chill for an overnight prove. Alternatively, let dough prove for 1 hour in a warm location, or until double in size, then go to step 4.
3. Remove dough from refrigerator 1 hour before continuing.
4. Punch down the dough. Roll out the dough on a lightly floured surface to about 30 x 45 cm (12 x 17 inches) rectangle.
5. Combine the filling ingredients together and spread over the rolled dough, covering as much of the surface as possible.
6. Starting with the widest end, roll the dough into a tight log. Pinch edges to seal. With a very sharp / serrated knife, cut log into 12 equal sized slices. Place rolls cut side down onto a lightly greased 23 x 33 cm (9 x 13 inch) glass baking dish. Cover with a clean tea (kitchen) towel and place in a warm location and rise until nearly double in size, about 45 minutes.
7. Bake rolls in a preheated 180 C (350 F) oven for 25-35 minutes. If the rolls get too dark after 20 minutes, cover loosely with foil.
8. Transfer baking dish onto a wire rack, cover with tea (kitchen) towels and let rolls cool in the dish.
9. Meanwhile, make the frosting. Cream together the cream cheese and butter until well combined. Add icing (powdered) sugar, vanilla and maple syrup and beat. Adjust the consistency with milk, as needed.
10. Spread frosting over rolls whilst still warm for a drizzly melty look. Enjoy!!!!