How to Make the Perfect Cinnamon Rolls
Get Ready for those Winter Nights with this Classic American Cuisine
Tasty, delicious and fresh from the oven. As the cold winter nights are just around the corner you are going to need warm blankets, cosy slippers and hot cinnamon rolls for the evenings your going to spend indoors. So here is good authentic American cuisine that will be perfect for this season. These cinnamon rolls are also perfect for breakfast or an afternoon snack that you will be craving for. The rolls are also perfect with fresh cream cheese frosting on top, which will be included in the recipe below. It takes roughly one hour and 50 minutes to make, and that includes proving the dough and kneading so you’re going to have to be patient. But don't worry these delicious treats will be worth the wait. So why not do some baking today and make these mouth watering cinnamon rolls that will fill you up in not time. Remember if you don't fancy any sweet goods why not check out some savoury baked goods at Bethany Bakes where you will find gluten free alternatives and vegan recipes.
1 hour and 40mins
Time in the oven:
1hr and 50 minutes
For the dough
2 tablespoon of caster sugar
2 teaspoon of dry active yeast
4 cups of strong white bread flour
1 1/2 teaspoon of salt
90g of butter (cubed)
300ml of warm milk
For the filling
3 tablespoon of ground cinnamon
1/3 of cup of dark brown sugar
Softened butter (for spreading)
50g of butter (softened)
2 cups of icing sugar
125g of cream cheese frosting
1tablespoon of lemon juice
One or two 15-25 cm (diameter) cake tin
The baking begins
- In a large bowl, mix all the dry ingredients together. Add the butter and rub into the dry ingredients to form a crumb-like consistency with no large lumps of butter. Make a well in the center of the dry ingredients and pour in the warm milk. Using a spoon bring together to form a dough.
- Turn the dough out onto lightly floured surface and knead well until the dough is smooth. Place the dough back into a lightly floured bowl and let the dough prove for 30- 40 minutes or until its double in size. To prove the dough, place the large bowl over a slightly smaller pan or bowl with boiling hot water. Then cover the large bowl with the dough with foil.
- While the dough is proving make the filling. In a small bowl mix the dark brown sugar and ground cinnamon together until the two combined. Set aside.
- Once the dough has risen place it back onto a lightly floured surface and knead well. Roll out the dough in a rectangular shape using a rolling pin about 1 cm thick. Then evenly spread butter over the dough. Next, sprinkle the cinnamon and sugar mixture on top the dough making sure that the dough is completely covered with cinnamon and sugar.
- Roll the dough up length ways and cut 9-14 slices. Place the baking paper into the cake tins and tightly place the slices into the cake tin. Cover the cake tin with foil and allow the dough to prove for another 30 minutes before baking (Repeat the same proving technique).
- Preheat the oven to 170 degrees. While dough is proving, make the frosting. Cream in the butter and 1/2 the amount of the icing sugar together until a frosting begins to form. Add 1/2 of the cream cheese to frosting along with lemon juice. Continue whisking until the frosting becomes thick then add the remainder of the ingredients. If the frosting is not thick enough just add some more icing sugar. Set aside.
- Once is proved place the cinnamon buns in the oven for 10-12 minutes or until golden brown at the top (Do not over bake them). After baking in the oven, quickly cover the buns with the frosting so it can melt over the cinnamon rolls. Ensure that the cinnamon rolls are stored in an airtight container, and they can last for two days once they have been made.
If you enjoyed reading this recipes check out some more recipes at Bethany Bakes.