Can you believe I’ve actually managed to blog for 5 days straight? That is a HUGE achievement for me. I barely manage to whack out one a week let alone one a day! Today it was Andy’s birthday, so we spent the day shopping and going to the cinema and then I came home and made my famous cinnamon rolls. Since I met Andy he always went on about how the cinnamon rolls in Canada were huge and fluffy and how he always craved them since coming home – so I’ve tried my best to replicate it.
These cinnamon rolls are super fluffy and gooey. They’re best served warm, so if you manage to control yourself and have some left over, pop one in the microwave for 20 seconds on high heat so you can enjoy the fluffy goodness all over again.
Anyway, enough rambling, let’s get on to the recipe!
You Will Need:
- 1 Packet of dried yeast (7g)
- 50g Granulated sugar
- 60ml warm water
- 1tsp Vanilla extract
- 180ml milk
- 60g butter melted
- 1 egg
- 1tsp salt
- 525g Plain flour
For the Filling:
- 80g butter
- 165g brown sugar
- 50g granulated sugar
- 2-3tbsp cinnamon (or more if you prefer!)
For the frosting:
- Half a regular tub of Philadelphia cream cheese
- 50-80g icing sugar
- 1tsp Vanilla Extract
- Splash of milk
- Firstly pour the warm water in a bowl along with 1tsp of the sugar and stir until mostly dissolved. Sprinkle on the yeast and set aside for 5 minutes
- In a separate mixing bowl, mix together the egg, milk, melted butter, salt and vanilla extract until combined
- Once combined add 2 cups worth of the flour and mix along with the yeast and water mixture
- Slowly add the flour while mixing (it’s best to use a dough hook if you have a standing mixer)
- When fully combined the dough should be slightly sticky and stretchy. Pour it out onto a floured surface and knead for a couple of minutes, adding more flour where necessary
- Lightly oil a clean bowl and put the dough in, flipping it to coat both sides lightly with oil and cover with cling film. Leave in a warm place for 30-40minutes or until doubled in size
7. Once risen, knead slightly and roll out until around 16″ by 18″, don’t stretch it too thin if you can’t get it to this size!
8. Apply the softened butter for the filling and spread it out with a spatular, or your clean hands, all over the dough, making sure to coat it evenly.
9. Combine the sugars and cinnamon and mix well, spread the sugar mixture all over the dough, covering everywhere and pack down with the back of the spoon (this makes it easier to roll in a minute!)
10. Start at the smallest end in the middle and pinch and pull back the dough, flipping it under as you do, continue this until the whole edge has started rolling and keep going until the mixture starts to get quite tight. Don’t worry if there are some loose bits, it’ll all come together in the end.
11. Once fully rolled, use a sharp knife to cut the rolls into 2-3″ pieces, pop them into a well greased baking tin, leaving a slight gap in between them so they can prove once more (see below) . Leave to prove for another hour.
12. With the oven at 200c bake the rolls for 25-30minutes or until golden brown. Whilst they are cooling, combine all the ingredients for the frosting and mix well.
13. Finally, pour the cream cheese mixture on and spread out evenly. I like to do this when the rolls are still warm but not too hot. And then enjoy!
These are always a crowd pleaser and I love making them. I always end up eating them for breakfast and they are a huge lump of sticky, sugary goodness.
Let me know if you try them out!
See the rest of Blogmas here:
DAY ONE – Christmas Bucket List
DAY FOUR – The Ultimate Hot Chocolate Recipe