Cinnamon Rolls have to be one of my all-time favourite treats. Honestly, it’s one of those foods that I have no “stop button” for; I can literally eat one after the next, after the next. My Obsession for them started when I lived in the States in 2004, I went through a period of withdrawal until “Cinnabon” opened up its doors in South Africa. It was only on going back to the states recently did I actually realise how SIMPLE they were to make at home, and how utterly delicious they make your kitchen smell! A little bit of prep is required, slip on your favourite stilettos and you’ll feel like an instant Nigella! Seriously, if you live in an apartment complex ALL of your neighbours will come visit 🙂
You’ll notice most of my recipes I blog about are generally Sweet Treats/ Desserts. This is because when I cook I generally never measure anything or write down etc. Baking however, proves to be more of an exact art. Enjoy the recipe, I hope you love them as much as I do 🙂
- 1 cup milk
- 3 tablespoons unsalted butter
- 3 1/2 cups all-purpose flour, divided
- 1/2 cup sugar
- 1 large egg
- 2 1/4 teaspoons yeast (from 2 envelopes yeast)
- 1 teaspoon salt
- 3/4 cup (packed) golden brown sugar
- 2 tablespoons ground cinnamon
- 1/4 cup unsalted butter, room temperature
- Around ½ cup cream cheese, room temperature (114grams)
- 1 cup powdered sugar
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1/2 teaspoon vanilla extract
Combine milk and butter in glass bowl. Microwave on high until butter melts and mixture is just warmed, 30 to 45 seconds. Add 1 cup of the flour, sugar, egg, yeast, and salt. Beat on low speed 3 minutes, stopping occasionally to scrape down sides of bowl. Add 2 1/2 cups flour. Mix until flour is absorbed and dough is sticky. If dough is very sticky, add more flour by tablespoonful’s until dough begins to form ball and pulls away from sides of bowl. Turn dough out onto lightly floured work surface. Knead until smooth and elastic, adding more flour if sticky. Form into ball.
Lightly oil a large bowl. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until doubled in volume, about 2 hours.
Mix brown sugar and cinnamon in medium bowl.
Punch down dough. Transfer to floured work surface. Roll out to 15×11-inch rectangle. Spread butter over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. Cut dough at an angle with thin sharp knife into 18 equal slices
Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between baking dishes, arranging cut side up (there will be almost no space between rolls). Cover baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area until almost doubled in volume, 40 to 45 minutes.
Position rack in center of oven and preheat to 180 Degrees Celsius. Bake rolls until tops are golden, about 20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn rolls right side up.
Combine cream cheese, powdered sugar, butter, and vanilla in medium bowl. Beat until smooth. Spread glaze on rolls. Serve warm or at room temperature.
If these dont fill your entire body with a deliciously divine sensation… then there is no hope 🙂 They are Dii-freakin-vine, and play a round a bit, they are super yummy with Pecan Nuts too!