It brings back the childhood memories of the Christmas holiday and sweets we used to enjoy a lot during that particular period. Especially my favourite Cinnamon rolls!
Ingredients
- Serves 14
- For the Dough
- 1/2 Cup Unsalted Butter (115 G), Melted
- 2 Cups Whole Milk (480 Ml), Warm To The Touch
- 1/2 Cup Granulated Sugar (100 G)
- 2 ¼ Teaspoons Active Dry Yeast
- 5 Cups Flour (625 G), Divided
- 1 Teaspoon Baking Powder
- 2 Teaspoons Salt
- For the Filling
- 3/4 Cup Butter (170 G), Softened
- 3/4 Cup Light Brown Sugar (165 G)
- 2 Tablespoons Ground Cinnamon
- For the Frosting
- 4 Oz Cream Cheese (55 G), Softened
- 2 Tablespoons Butter, Melted
- 2 Tablespoons Whole Milk
- 1 Teaspoon Vanilla Extract
- 1 Cup Powdered Sugar (120 G)
Preparation
Prep: 30 minutes
Cooking: 30 minutes
- Generously butter two disposable foil pie/cake pans.
- In a large bowl, whisk together warm milk, melted butter, and granulated sugar. The mixture should be just warm, registering between 100-110˚F (37-43˚C). If it is hotter, allow cooling slightly.
- Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
- Add 4 cups (500g) of all-purpose flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, the dough should have nearly doubled in size
- Remove the towel and add ¾ cup (95g) of flour, the baking powder, and salt. Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½-inch (1 cm) thick. Fix corners to make sure they are sharp and even.
- Spread the softened butter evenly over the dough.
- Sprinkle evenly with brown sugar and a generous sprinkling of cinnamon. Press the mixture into the butter.
- Roll up the dough, forming a log, and pinch the seam closed. Place seam-side down. Trim off any unevenness on either end.
- Cut the log in half, then divide each half into 7 evenly sized pieces. About 1½ inches (8cm) thick each.
- Place 7 cinnamon rolls in each cake pan, one in the centre, six around the sides. Cover with plastic wrap and place in a warm place to rise for 30 minutes.
- Preheat oven to 350˚F (180˚C).
- To prepare the frosting. In a medium-size mixing bowl, whisk together cream cheese, butter, whole milk, vanilla, and powdered sugar, until smooth.
- Remove plastic wrap. Bake the cinnamon rolls in a preheated oven for 25-30 minutes, until golden brown.
- While still warm, drizzle evenly with frosting. Enjoy.