Cinnamon Rolls
This Wednesday we’re planning your weekend brunching plans. It’s only two days away, and you can never be too prepared. Planning for the weekend is what drags my tired butt through the week. The best kind of weekends, the ones we all dream about, start with a big pot of coffee & end with a lazy glass of wine in the evening sunshine. The in-between of those two things is filled with all the good stuff we’ve finally found the time for – reading our books, watching that movie we’ve wanted to see forever – Chocolat, I loved it – and making cinnamon rolls.
I made these crazy looking beauties one lazy Sunday a few weeks ago, & I’m still dreaming about them. I somehow found myself with more than enough time to do everything my morning self requires. A few cups of coffee, make the dough, go for a walk, finish the dough, get everything in the oven, all before 12:30.
These cinnamon rolls are my present to your weekend. I hope it’s filled with copious amounts of coffee & warm, gooey centered perfectly imperfect cinnamon rolls. The recipe for these cinnamon rolls is adapted from one of my newer cookbooks, New York Cult Recipes. I was entranced by the recipe at first sight. We slathered our rolls with a light cream cheese glaze that was both perfectly messy & delicious.
Cinnamon Rolls
Soft pillow-y rolls, filled with cinnamon butter, and drizzled with cream cheese.
Author: Vicki
INGREDIENTS
for the rolls
400 g plain flour
1 tsp dried yeast
55 ml lukewarm water
100 ml lukewarm milk
50 g salted butter, melted and cooled slightly
1 large egg
30 g caster sugar
1/2 tsp vanilla extract
for the filling
100 g salted butter, melted
60 g caster sugar
4.5 tsp ground cinnamon
1 tbsp milk
for the topping
100 g icing sugar
100 g cream cheese, softened
30 ml hot water
DIRECTIONS
Grease & line a pie dish or baking tin with baking parchment; set aside.
First, we make the dough. Combine the first 9 ingredients (flour-vanilla extract) together in a large mixing bowl. Turn the mixture out onto a lightly floured surface & knead vigorously for 15 minutes.
Place the dough into a clean large bowl that has been lightly covered in a layer of oil. Cover the bowl with cling film & leave to rest at room temperature for 1 ½ hours, or until the dough has doubled in size.
Lightly flour a work surface. Roll the risen dough out into a large rectangle.
In a small bowl, combine together the sugar & cinnamon. Spread the melted butter all over the rectangle of dough & sprinkle with the combined sugar & cinnamon.
Roll the dough inwards (going from the longer side to longer side) until you have a nice tube shape. Cut the dough into equal sized rolls, 10-14. Place in the prepare baking dish, leaving a small bit of room between each. Brush the tops of the cinnamon rolls with the milk & cover loosely with more cling film or a clean tea towel. Leave to rise for a further 1-1 ½ hours at room temperature until the dough is well risen & you can see the cinnamon rolls squishing up against one another.
Preheat the oven to 200C. Bake the rolls in the preheated oven for about 25-30 minutes, or until the rolls are golden brown & wafting their glorious smell all through the house.
While the cool slightly, mix together the ingredients for the glaze – icing sugar, cream cheese, hot water – until it is runny & sweet. Pour liberally over the cinnamon rolls while they’re warm & eat as soon as you humanly can. Enjoy!
Did you make this recipe? I’d love to know! Please leave a comment & a rating below, or tag me on Instagram @imvcki. Thank you so much for supporting Passionate Baker!
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