Cinnamon Rolls (UK recipe)

cinnamon rolls covbered in cream cheese icing in a metal roasting tin witha metal whisk covered in the icing to the side

These cinnamon rolls are so, so good. Covered in delicious cream cheese icing and super light and fluffy they are the most incredible treat.

Course Buns, treats

Cuisine American

Prep Time 20

Cook Time 30

Proving Time 1 40

Total Time 2 30

Servings

Calories 623kcal

Author Apply To Face Blog

Ingredients

60 grams unsalted butter soft
150 mls milk
70 grams of sugar
¼ tsp salt
40 grams plain flour
1 large egg beaten
2 x 7 grams yeast packets

Cinnamon Filling

110 grams unsalted butter soft
2 tbsps ground cinnamon
70 grams sugar

Icing

120 grams icing sugar
40 grams butter soft
110 grams cream cheese

Metric - U S Customary

Instructions

Put 150 mls of milk in saucepan and warm gently till a light bubble ,remove immediately.
Add 70 grams of sugar to pan and stir to dissolve, add the butter and allow to melt, let stand for 5 minutes to cool then add the egg and mix again.
In mixing bowl (food mixer bowl) put 400 grams plain flour, 2 packets of dry instant yeast (14 grams) ¼ tsp salt. Put salt and yeast on opposite sides as salt can kill the yeast.
Add the liquid slowly to the mixing bowl as you start to mix. The dough will be sticky.
If using a food mixer just keep mixing for five - eight mins on a medium speed or take out and knead by hand for ten, until it becomes smoothish and soft. If it doesn't seem to want to come together then add a little flour.
Oil the bowl, twiddle the dough lightly around in the oil and cover bowl with the clingfilm. Put somewhere warm and wait till it doubles in size. This may take two hours.
Meanwhile mix the cinnamon filling ingredients together. That is 110 grams soft unsalted butter, 70 grams of sugar and 2 tbsp of ground cinnamon.
When dough is big enough, empty out onto surface and knock out most of air with a few knocks.Then roll out into rectangle roughly 9" by 12"
Spread the cinnamony, sugary butter, leaving ½ " border.
Roll rectangle up long ways tightly into a giant cigar.
Use a sharp serrated knife or cotton thread to cut up cigar roll in 1 ½" increments (8). If using a knife then saw through the roll rather than push down so as not to squash the slices. Clean your knife after each cut.
Place rolls in baking tin and cover lightly with clingfilm and leave to rise again somewhere warm until nearly doubled in size and beautifully puffy.
Bake in 180 Celsius oven for about 30 mins or until nicely brown. It is best to keep a close eye on the baking so they do not burn. Ovens can be temperamental things. Leave in tin to cool
Once cooled a bit, mix icing and slather baby.
OMG, OMG Apply To Face.

Notes

To make these the day before you want to eat them you can make these up until the second prove begins. Cover them with oiled clingfilm and then leave in the fridge. Bring them out a couple of hours before you want to bake them to allow the dough to come up to room temperature and puff up for the second prove.

Nutrition