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Cinnamon rolls with cream cheese buttercream icing

January 21, 2013

 

Cinnamon rolls with cream cheese buttercream icing

I strongly recommend trying these out. They are delicious, gooey and decadent. I tried several recipes before creating this hybrid. This is for a tray of 1 dozen good sized rolls with generous icing, the only thing that can make these better is a cup of really good coffee.

4 cups bakers flour
1 cup caster sugar
pinch salt

1 cup milk
28g dried yeast
300g melted butter
2 large eggs

120g melted butter
1 ½ cups dark soft brown sugar
1 ½ tablespoons cinnamon powder

Heat the milk until just warm, I do it in the microwave, then add the yeast and whisk a little until foaming. Set it aside for a minute or two. Mix the remaining dry ingredients together in a bowl then add the butter, milk and yeast, and the eggs. Bring together loosely and then turn onto a floured work surface and start kneading. After a 10 min workout you should end up with a nice smooth dough. Dust flour in a bowl (the one you mixed in already is ideal) put the dough in and cover with cling film and leave in a warm place for an hour or so, or until doubled in size. Now, if you have a food processor with a dough hook, you can just add the dry ingredients to the bowl then add the wet and turn it on. Once combined, crank it up a notch or two and give it a workout for 2 or 3 mins then flour it and cover it. I have one such machine, but if I am not in a hurry I prefer to do it by hand.

Once doubled in size Turn it onto a floured surface and roll it out to a rectangle about 12” by 20”. Let this rest for a few mins then spread the melted butter all over evenly leaving a 1 ½ “ unbuttered line one of the long sides. Mix the cinnamon and brown sugar together then sprinkle evenly all over the butter. Make sure the cinnamon mixture goes right to the edges. The measurements for the cinnamon and sugar are guidelines, I eyeball it at this stage, pretty sure I put a little extra of each in. Now the roll; the roll starts with a fold. Fold over the long edge opposite the one with the clean line (this is where you are going to seal the rolls) Then you want to roll it as tightly as you can up to the clear line, the tighter you keep is the better the end result, be gentle though! Wet you fingers with water and moisten the clear line and finish rolling up you cinnamon log. Shape the log if you need to so that you end up with a uniform shape. Trim off the ends to neaten it up, then cut in half, then each piece in half again, now each of the four pieces need to be cut into three equal pieces. A long way of saying cut into 12!! Line a baking tray with parchment paper and place rolls cut side up into the tray. Bake in middle of oven at about 180 for 10 to 15 mins until golden brown. Keep an eye on them during the last few mins.

While the rolls are baking you can get the icing together. Put 150g softened butter in bowl with about 50g room temp cream cheese. Use electric hand mixer or a wooden spoon and beat until light and totally blended. Sift in about 2 cups  of icing sugar a ¼ cup at a time blending after addition. Add a teaspoon of good vanilla extract and combine. (you can use the seeds from a vanilla pod instead) Once the rolls are cooked and have cooled in the pan for about 5 mins, dollop the icing evenly over each roll and get a plate, best time to eat these is right away!

It may seem a little involved but the end result is justified. Let me know if you try them and how you got on.

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