Cream cheese frosting, a cinnamon- flavoured filling and soft, fluffy, melt-in-the-mouth dough. I could honestly get through at least half a tray of these on my own. The bread dough is enriched with milk and butter. The filling of the dough is slathered in melted butter then covered in demerara sugar and ground cinnamon.
So why doesn’t anyone make cinnamon rolls? Because they’re complicated, difficult and time consuming. I’m not going to lie, this recipe is not the easiest or quickest but if you have some free time give it a go. Not only is it fun to do you will be so pleased with the results.
Ingredients for Buns:
450g strong white bread flour
7g fast-action yeast
10g sea salt
125ml full-fat milk
175ml tepid water
40g unsalted butter
1tbsp clear runny honey
12 hole muffin tin
Ingredients for filling:
100g unsalted butter, melted
100g demerara sugar
3tsp ground cinnamon
Ingredients for icing:
100g unsalted butter
200g icing sugar
1tsp ground cinnamon
100g full-fat cream cheese
Tip the flour into the bowl of a free standing mixer fitted with a dough hook; add the yeast and salt and make a well in the centre.
Heat the milk, water and butter in a small saucepan until lukewarm and the butter has melted. Add the honey and pour into the dry ingredients.
Mix together until you have a soft dough. Knead in the mixer for 6 minutes or by hand for 10 minutes, until the dough is smooth and elastic.
Shape the dough into a ball and put it into a large,oiled mixing bowl. Cover with cling film and leave in a warm place for 90 minutes or until doubled in size.
Turn out onto a lightly floured surface and knead for 30 seconds to knock back the dough. Roll into a large, neat, 1cm thick rectangle and brush liberally with the melted butter.
Mix together the demerera sugar and cinnamon and sprinkle over the dough.
With the longest side of the rectangle nearest to you, roll the dough away from you into a tight spiral. Brush the end with a little melted butter to seal.
Trim off the ends and slice into 9 equal portions.
Pop the muffins into the buttered muffin tin, cut side upmost, cover loosely with oiled cling film and leave to prove for 40 minutes or until doubled in size.
Preheat the oven to 200˚ C. Bake the buns on the middle shelf of the oven for 20-25minutes until well risen and golden brown.
Cool for 10-15 minutes in the tin and then turn them out onto a wire rack. Make the icing by whisking together the butter, icing sugar and cinnamon until light and fluffy.
Add the cream cheese but be careful not to over whip or the icing will split. Drizzle the icing over the buns and leave to set.