Cinnamon Rolls Delicious easy Cinnamon Scrolls, sure to make one FAT!

Ingredients

  • Half / Full
  • = = = = = =
  • Dough
  • 155 ml / 310 ml milk
  • 1 tsp / 2 tsp dried yeast
  • pinch of caster sugar (for yeast activation)
  • 27.5 g / 55 g caster sugar
  • 262.5 g / 525 g plain flour, plus extra to dust
  • 0.5 tsp / 1 tsp salt
  • 30 g / 60 g butter, melted, cooled slightly
  • 1 egg, lightly beaten
  • =======
  • Filling
  • 37.5 g / 75 g butter, chopped, at room temperature
  • 55 g / 110 g brown sugar
  • 1.5 tsp / 3 tsp ground cinnamon
  • ========
  • Frosting
  • 50 g / 100 g cream cheese, chopped, at room temperature
  • 10 g / 20 g butter, at room temperature
  • 0.5 tsp / 1 tsp vanilla extract
  • 75 g / 150 g icing sugar mixture
  • 1 tbsp / 2 tbsp milk, optional

Method

  • Gently heat the milk in a heatproof jug in the microwave until just lukewarm.
  • Add yeast and a pinch of sugar, then stir to combine. Set aside for 5 minutes or until becoming frothy on top.
  • Place the flour, extra sugar and salt in a large bowl and make a well in the centre.
  • Add the milk and yeast mixture, butter and egg.
  • Mix with a wooden spoon to combine, then use your hands to gather the dough.
  • Turn dough onto a lightly floured surface and knead for 5 minutes or until smooth and elastic.
  • Place in an oiled bowl and cover with plastic wrap or a clean tea towel.
  • Stand in a draught-free (warm) place for 1 hour or until doubled in size.
  • Meanwhile, to make the Filling…
  • Use a silicone spatula to combine the butter, brown sugar and cinnamon until smooth.
  • Back to the Dough…
  • Punch the air out of the dough and transfer to a lightly floured surface.
  • Shape into a rough rectangle.
  • Use a rolling pin to roll out a rectangle about 25cm x 40cm. (Or 12.5cm x 20cm if using half measures).
  • Spread with the filling, all the way to the edges.
  • Starting at one short end, roll up dough into an even log shape.
  • Use a large sharp knife to gently cut into 12 slices. (We made 16 slices for full measures, will be less if using half measures).
  • Arrange the rolls, cut-side up, in a pan, placing them slightly apart.
  • Cover again and stand for 20 minutes or until risen to fill the pan.
  • Pre-heat oven to 180 degrees, or 160 degrees for a fan-forced oven.
  • Bake the rolls for 25 minutes, or until golden brown.
  • Meanwhile, to make the Frosting…
  • Use electric beaters to beat the cream cheese, butter and vanilla until combined and smooth.
  • Add the icing sugar and beat until combined.
  • You can leave the frosting thick, or add a little milk to thin it out and make it more like a glaze.
  • When the Rolls are done…
  • Use a knife to loosen the rolls from the edges of the pan.
  • Place a board over the pan and carefully invert rolls onto it, then immediately turn right-side up.
  • Cool for 5 minutes, then spread warm rolls with the frosting.
  • Separate to serve warm, or at room temperature.

Notes

  • We used an electric mixer (using dough hooks) to make the dough. Worked perfectly.
  • The full measurements are sufficient for 12 to 16 scrolls, depending on how you lay out the rectangle.
  • We lined the pan with paper, to make them easier to remove once cooked.
Tags Treats