Cinnamon rolls can be great for breakfast, a snack, or dessert. After experimenting with a few different kinds of dough, I believe an enriched dough (includes butter, eggs and sugar) with an overnight proof is the way to go. You don't have to proof it overnight, but I find this option gives me more flexibility with timing (as long as you are prepared) and also helps the dough develop more flavour. I use a stand mixer to knead my dough, but if you don't own one, go ahead and use some good old arm power. I love a slightly gooey cinnamon roll with a cream cheese frosting, but you could have these plain or add a powdered sugar vanilla glaze instead.
24 hr 30 min
For the dough
- ¼ cup (60ml) of whole milk
- 7g (2 and 1/4 tsp) instant dry yeast
- 50g (1/4 cup) of granulated sugar
- 1tsp salt
- 1 tsp vanilla extract
- ½ teaspoon nutmeg
- 2 large eggs, room temperature
- 70g (5 tbsp) cubed unsalted butter, room temperature
- 270g (2 cups) plain flour (extra for rolling the dough)
- 100g (½ cup) brown sugar
- 57g (4tbsp) butter
- 1 tbsp cinnamon
- 1/2 cup heavy cream (optional)
Cream cheese frosting
- 50g cream cheese
- 50g butter
- 1 cup powdered sugar
For the dough
- Prepare a stand mixer fitted with dough hook, or a large bowl if mixing by hand.
- Into your mixing bowl, add the flour, sugar, nutmeg and yeast and stir together with a whisk.
- Combine eggs and milk in a separate bowl and whisk together.
- Turn the mixer on to a low-medium speed and add the liquid in gradually.
- Add the salt then the butter gradually one cube at a time. Allow the dough to continue mixing for about 10 minutes until it pulls away from the side of the bowl. It should have an elastic/shiny appearance.
- Transfer the dough to a clean and buttered bowl and cover, then place in the fridge overnight (or at least 4 hours, and up to 24 hours).
- When the dough has rested long enough, line a 9inch round tin, or 8 inch square tin with parchment paper.
- Prepare the filling by mixing the brown sugar and butter with cinnamon until well mixed and soft (spreadable consistency).
- Flour a working surface and a rolling pin, then roll out the dough into a 9 x 8 inch rectangle. Spread the cinnamon mixture across the entire surface of your dough, then trim the edges.
- Carefully rough the dough tightly into a log. Slice 1 inch thick buns and place evenly onto baking tin, with the swirls facing up, leaving at about 1-2cm between each piece.
- Allow the buns to rise until they are touching each other. Optional: pour heavy cream over the buns prior to baking.
- Pre-heat the oven to 180C bake, or 170C fan. Once heated, place your baking tin inside and allow the the cinnamon rolls to bake for 30 minutes. Remove from oven and allow to cool after 30 minutes.
- Cream together the softened cream cheese and butter, then add in powdered sugar until desired consistency and sweetness is reached.
- Cover the cinnamon rolls with the frosting.
- If you see the tops of the cinnamon rolls browning too fast during baking, you can cover half way with tinfoil.
Published January 12th, 2021 8:09 PM