Cinnamon Rolls with Cream Cheese Icing
- Sarah L Samuels
- Sep 26
- 3 min read
We always enjoy cinnamon rolls when we go to America on holiday and my youngest son has been asking me to make them for a while.
They are made using a brioche type dough and are lovely and light and fluffy and filled with light brown sugar, cinnamon and butter. I have topped them with a cream cheese icing like we get in America at my sons specific request!
Start by warming the milk, add the butter and mix.
Then put the flour, yeast and sugar in the bowl of a stand mixer with a dough hook attached.
Add the eggs and some of the milk and begin to mix.
Keep adding the milk until the flour is combined and you have a wet dough.
Keep mixing for another 8 minutes - the dough will still be wet but nice and shiny.
Transfer the dough to an oiled bowl and cover with oiled cling film and leave to prove until it has doubled in size. This could be 1-2 hours.
Grease a deep baking tray approximately 20cm x 23cm with butter.
Make the cinnamon butter by mixing the butter, sugar and cinnamon together to a smooth paste.
Once the dough has proved tip it out on to a lightly floured surface and knock it back to remove the air from the dough.
Using a rolling pin on a floured surface roll out into a rectangle 36cm x 30cm.
Spread the cinnamon butter over the dough to the edges.
From the long edge roll up carefully into a log shape.
Roll so the seam is at the bottom then cut into 12 equal slices. I used a serrated bread knife and a sawing action to cut the slices without squashing them.
Place the slices in the tin with slight gaps between each roll.
Cover with the greased cling film and leave to prove again until they have risen and the rolls are touching.
Pre-heat the oven to 180°C (160°C fan) then bake for 25 minutes.
To make the icing: The ingredients need to be at room temperature- in a medium sized bowl put the cream cheese, butter and icing sugar and whisk until smooth.
Leave the rolls to cool then smooth the icing over the top.
Leave to set before serving.
Cinnamon Rolls
Sarah's servings: 12
Sarah's skill: Medium
Baking time: 25 minutes
INGREDIENTS
Dough
250ml tepid milk
80g unsalted butter, softened
500g strong white bread flour
7g dried yeast
50g caster sugar
2 large eggs
Filling
150g unsalted butter, softened
150g soft light brown sugar
3 tbsp ground cinnamon
Icing
100g full fat cream cheese
25g unsalted butter, softened
125g icing sugar, sieved
METHOD
Warm the milk, add the butter and mix.
Put the flour, yeast and sugar in the bowl of a stand mixer with a dough hook attached.
Add the eggs and some of the milk and begin to mix. Keep adding the milk until the flour is combined and you have a wet dough.
Keep mixing for another 8 minutes - you will notice the sides of the bowl becoming clean. The dough will still be wet but nice and shiny.
Transfer the dough to an oiled bowl and cover with cling film and leave to prove until it has doubled in size. This could be 1-2 hours.
Grease a deep baking tray approximately 20cm x 23cm with butter.
Make the cinnamon butter by mixing the butter, sugar and cinnamon together to a smooth paste.
Once the dough has proved tip it out on to a lightly floured surface and knock it back to remove the air from the dough.
Using a rolling pin on a floured surface roll out into a rectangle 36cm x 30cm.
Spread the cinnamon butter all over the dough to the edges.
From the long edge roll up carefully into a log shape.
Roll so the seam is at the bottom then cut into 12 equal slices with a bread knife using a sawing action.
Place the slices in the tin with slight gaps between each roll.
Cover with the greased cling film and leave to prove again until they have risen and the rolls are touching.
Pre-heat the oven to 180°C (160°C fan) then bake for 25 minutes.
To make the icing: the ingredients need to be at room temperature- in a medium sized bowl put the cream cheese, butter and icing sugar and whisk until smooth.
Leave the rolls to cool then smooth the icing over the top using a small spatula. Leave to set before serving.
SARAH'S EXTRA SLICE
You can leave them plain without the icing if you prefer.
You can do the second prove overnight in the fridge if you prefer.
Comments