To whoever invented this bake: Thank you. Enjoy!
makes 9 large ones
- 400 g Bread Flour
- 100 g Caster Sugar
- 7 g Instant Yeast
- 1 teaspoon Salt
- 180 ml Milk
- 60 g Butter, unsalted
- 2 Egg
For the filling:
- 60 g Butter, unsalted and softened
- 140 g Brown Sugar
- 1 and a half tablespoon Ground Cinnamon
For the frosting:
- 120 g Cream Cheese, full fat
- 90 g Icing Sugar
- 50 g Butter, unsalted and softened
- 1 teaspoon Vanilla Extract
- 1 pinch of Salt
1. Place the milk and the butter together in a medium saucepan and heat on medium-low while stirring frequently until the butter completely melts and the milk is at body temperature.
2. In the bowl of a stand mixer fitted with a dough hook, add the flour, sugar, yeast and salt. Make sure you add salt and yeast on opposite sides of the bowl because salt at a high concentration kills the yeast and retards the rise of the dough. Mix until combined. If you don’t have a stand mixer, you can use a regular whisk to combine the different ingredients at this stage.
3. Add in the eggs and the milk-butter mixture and start mixing on low until all the flour has been picked up from the sides of the bowl. This should take about 2-3 minutes.
4. Increase the speed of the mixer to the next level and run it for about 6 minutes. If you’re using your hands, I would keep kneading the dough for at least 10 to 15 minutes to develop the gluten. This enriched dough needs to be stretchy. Even if the dough is sticky at the beginning, do not add any additional flour: the longer you knead it, the smoother and stretchier the dough will become.
5. Transfer the dough to a clean bowl. Cover the bowl with clingfilm and leave it to rise in a warm place until it doubles in size. This can take 1-3 hours, depending on the temperature of your kitchen. If your kitchen feels too cold, you can turn the light of the oven on (while leaving the oven off!) and place the bowl in there.
6. Once the dough has doubled in size, turn it onto a lightly floured surface and knock the air out of it by kneading it for few second.
7. Roll the dough into a large ~ 36 x 36 cm rectangle and spread the butter on the entire dough, the butter will help the cinnamon and sugar stick on the dough.
8. Mix the cinnamon and sugar together in a bowl then sprinkle them on top of the butter, making sure you cover the entire rectangle.
9. Roll the dough tightly to create the traditional spiral.
10. Cut the dough into even pieces of 2 inches (about 4 cm each). You should get about 9 pieces. You could use a knife for this step but I like using dental floss that you loop around the roll and pull on to create a clean cut.
11. Transfer the pieces onto a lightly buttered 23 x23 cm (9 x 9 inches) square tray, keeping them spaced out to give them some room to puff up. Cover and allow to rest in a warm place for about 45-60 minutes for a final rise. If you make these in the evening, you can let them proof in the fridge overnight and bake them in the morning.
12. Pre-heat the oven at 350 F while the cinnamon rolls are resting.
13. Once the final proof is over, bake the cinnamon rolls for 25-30 minutes until slightly golden on top.
14. While the rolls are baking, prepare the glaze by whisking together cream cheese, powder sugar, butter, vanilla and salt until they become very spreadable.
15. Spread the frosting on the rolls while still warm and enjoy!