Cinnamon Rolls (the home-made Cinnabon)
There is no doubt that everyone reading this has walked through a mall and smelt the deliciousness that is Cinnabons.
This weekend is the perfect opportunity for you to bake these delectable delights for yourself.
The recipe calls for yeast, but fret not. It is actually extremely simple to bake with. All you need is a bit of patience, and to remember a few golden rules.
Golden Rule 1: Treat the yeast with care; never over heat it, and NEVER place salt directly on the yeast. You WILL kill it. Golden Rule 2: Give the yeast time to work. Depending on the temperature of your surrounds, the yeast could take a few hours to enable your dough to rise enough.
What do you need?
500g White Bread Flour
10g instant yeast
1 teaspoon salt
250ml full cream milk
60g brown sugar
80g butter, softened
2 large eggs
80g melted butter
200g brown sugar
3 tablespoons cinnamon
55g cream cheese
1 teaspoon vanilla extract
180g icing sugar
pinch of salt
What do you do?
It would be ideal if you could use an electric stand mixer, however this is not vital.
Sift the flour into a medium-sized bowl.
Add the yeast to the one side of the flour, and the salt to the other. DO NOT place the salt and the flour on top of each other, as this will kill the yeast.
Pour the milk into the bowl with the flour, add the softened butter and the eggs and slowly mix the ingredients together until fully incorporated.
Using a dough hook, or your hands, knead the dough for approximately 5 minutes on a medium speed.
Transfer the dough into an oiled bowl, cover with a damp cloth or cling wrap and place in a warm spot in your home.
Leave the dough to prove until it has doubled in size. This should take about an hour, but could take longer if it is particularly cold.
Once the dough has doubled in size, turn the dough out onto a floured surface and roll into a rectangle of approximately 40cm by 50cm.
Combine the melted butter, sugar and cinnamon for the filling and spread evenly over the surface of the dough.
Along the long edge, tightly roll the dough to form one long sausage-shaped piece of dough.
Using dental floss, wrap the floss around the dough, and swiftly pull each end to cut the dough into 3cm sized pieces.
Use butter to grease an oven dish.
Place these pieces in the oven dish with the spiral of the cinnamon mixture facing upwards. These can be placed with a fair amount of space between them as they will rise during a second proving, and while baking in the oven.
Cover the oven dish with more cling wrap, and set aside to prove for another 30 minutes.
Meanwhile, preheat the oven to 180C.
Place the oven dish into the preheated oven and bake for 20 minutes or until golden brown.
Meanwhile, beat the ingredients for the frosting together. First beat the butter, cream cheese, vanilla and salt until they are fully incorporated. Then sift in the icing sugar and beat until all lumps have disappeared.
As soon as the cinnamon rolls are removed from the oven, spread the frosting over the top of the rolls.
Serve immediately. If there are left overs (I doubt) these can always be heated up in a microwave, and enjoyed a few days later.