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The Ultimate Fluffy Cinnamon Rolls
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Soft, fluffy cinnamon rolls, smothered in a thick, sumptuous layer of sweet vanilla cream cheese frosting. My whole family goes wild for these. Perfect for breakfast (you can overnight prove them), brunch, afternoon snack, or dessert!
Ingredients:
Dough:
180 ml (¾) cup full fat milk (whole milk)
60 g (4 tablespoons) unsalted butter chopped into small cubes
55 g (¼ cup) granulated or caster sugar
2 ½ teaspoons easy bake dried yeast or dried quick rise yeast
1 large egg room temperature (*Note 1)
1 egg yolk from a large egg room temperature
360 g (3 cups) strong white bread flour
¾ teaspoon salt
Cinnamon Sugar Filling:
60 g (4 tablespoons) unsalted butter softened
90 g (⅔ cup) light brown sugar (muscovado sugar)
2 tablespoons ground cinnamon
4 tablespoons flour (bread flour or plain/all-purpose flour) for shaping the dough
Cream Cheese Topping:
180 g (6.3 oz) full fat cream cheese
70 g (4 ½ tablespoons) unsalted butter softened
180 g (1 ½ cups) confectioners' sugar /icing sugar/powdered sugar, sifted
1 teaspoon vanilla bean paste or 1 ½ teaspoons vanilla extract
Instructions:
1. Add the milk and butter to a microwaveable bowl and heat for about 1 minute, stirring once, halfway through heating, until the butter has JUST melted. The milk should feel warm, but not hot. Alternatively, you can heat in a saucepan, with the butter, until just warm.
2. Pour the warm milk and butter in the bowl of a stand mixer. (*Note 2)
3. Add the sugar, yeast, egg and egg yolk. Mix together for a few seconds, until just combined. I do this with my dough hook, so I don't have to change out the mixer attachment later.
4. Add the flour and salt into the mixture and mix again, on a slow setting (so the flour doesn't fly out) using the dough hook, for about 30-60 seconds, until combined.
5. Turn up the speed to medium, and knead the dough, with the dough hook attachment for 10 minutes. The dough should be sticky (this stickiness now will result in softer cinnamon rolls later).
6. Remove the mixer bowl from the stand mixer and cover with cling film (plastic wrap) or a wax wrap. Leave the dough to prove/rise in a warm place (a warm room) for 60-90 minutes, until the dough has doubled in size.
7. Line a rectangular baking dish - approx. 11.5 inches x 8.5 inches with baking parchment. I use a rectangular pyrex dish.
8. Sprinkle 3 tablespoons of the flour on a clean work surface and tip out the proved dough. Sprinkle the top of the dough with the remaining 1 tablespoon of flour.
9 .Shape the dough, using your hands into a rectangle, approx 16x10 inches, with the longest side closest to you (parallel to the edge of the work surface).
10. Spread the butter all over the top of the dough rectangle, right up to the edges, using the back of a spoon.
11. Mix together the sugar and cinnamon and sprinkle it all over the butter. You can use your hands to ensure it's spread evenly.
12. Carefully roll up the dough, from the longest side, rolling it away from you.
13. Use a long piece of natural cotton or unflavoured dental floss to cut off the very ends of the rolled up dough, on both sides. This will ensure the rest of the cinnamon rolls are neat and even (*Note 3). Now use the cotton to slice the dough roll into 12 even cinnamon rolls.
14. Arrange the cinnamon rolls in the prepared baking dish so they're evenly distributed (4 rolls by 3 rolls).
15. Cover the dish with clinfilm or a wax wrap and leave to prove/rise for a further 30-60 minutes, until they've increased in size (the rolls should all be touching after this rise).
16. Preheat the oven to 170C/340F. Once the cinnamon rolls have risen, remove the clingfilm and place in the oven.
17. Cook for 20-22 minutes, until light golden brown.
18. Meanwhile, make the cream cheese topping. Place the cream cheese in a large mixing bowl and give it a whisk (electric or manual whisk is fine) to loosen it up.
19. Add the softened butter, confectioners' sugar and vanilla bean paste and whisk again (start slow, so the confectioners's sugar doesn't fly out), until you have a smooth cream cheese frosting. Put to one side.
20. When the cinnamon rolls have finished baking, remove from the oven and leave to cool for 5 minutes.
21. Spoon the cream cheese frosting on top of the still-warm cinnamon rolls (doing this while it's still warm will ensure the cinnamon rolls stay lovely and soft).
22. Serve warm or at room temperature.
#CookingShow #Recipe #baking
Ingredients:
Dough:
180 ml (¾) cup full fat milk (whole milk)
60 g (4 tablespoons) unsalted butter chopped into small cubes
55 g (¼ cup) granulated or caster sugar
2 ½ teaspoons easy bake dried yeast or dried quick rise yeast
1 large egg room temperature (*Note 1)
1 egg yolk from a large egg room temperature
360 g (3 cups) strong white bread flour
¾ teaspoon salt
Cinnamon Sugar Filling:
60 g (4 tablespoons) unsalted butter softened
90 g (⅔ cup) light brown sugar (muscovado sugar)
2 tablespoons ground cinnamon
4 tablespoons flour (bread flour or plain/all-purpose flour) for shaping the dough
Cream Cheese Topping:
180 g (6.3 oz) full fat cream cheese
70 g (4 ½ tablespoons) unsalted butter softened
180 g (1 ½ cups) confectioners' sugar /icing sugar/powdered sugar, sifted
1 teaspoon vanilla bean paste or 1 ½ teaspoons vanilla extract
Instructions:
1. Add the milk and butter to a microwaveable bowl and heat for about 1 minute, stirring once, halfway through heating, until the butter has JUST melted. The milk should feel warm, but not hot. Alternatively, you can heat in a saucepan, with the butter, until just warm.
2. Pour the warm milk and butter in the bowl of a stand mixer. (*Note 2)
3. Add the sugar, yeast, egg and egg yolk. Mix together for a few seconds, until just combined. I do this with my dough hook, so I don't have to change out the mixer attachment later.
4. Add the flour and salt into the mixture and mix again, on a slow setting (so the flour doesn't fly out) using the dough hook, for about 30-60 seconds, until combined.
5. Turn up the speed to medium, and knead the dough, with the dough hook attachment for 10 minutes. The dough should be sticky (this stickiness now will result in softer cinnamon rolls later).
6. Remove the mixer bowl from the stand mixer and cover with cling film (plastic wrap) or a wax wrap. Leave the dough to prove/rise in a warm place (a warm room) for 60-90 minutes, until the dough has doubled in size.
7. Line a rectangular baking dish - approx. 11.5 inches x 8.5 inches with baking parchment. I use a rectangular pyrex dish.
8. Sprinkle 3 tablespoons of the flour on a clean work surface and tip out the proved dough. Sprinkle the top of the dough with the remaining 1 tablespoon of flour.
9 .Shape the dough, using your hands into a rectangle, approx 16x10 inches, with the longest side closest to you (parallel to the edge of the work surface).
10. Spread the butter all over the top of the dough rectangle, right up to the edges, using the back of a spoon.
11. Mix together the sugar and cinnamon and sprinkle it all over the butter. You can use your hands to ensure it's spread evenly.
12. Carefully roll up the dough, from the longest side, rolling it away from you.
13. Use a long piece of natural cotton or unflavoured dental floss to cut off the very ends of the rolled up dough, on both sides. This will ensure the rest of the cinnamon rolls are neat and even (*Note 3). Now use the cotton to slice the dough roll into 12 even cinnamon rolls.
14. Arrange the cinnamon rolls in the prepared baking dish so they're evenly distributed (4 rolls by 3 rolls).
15. Cover the dish with clinfilm or a wax wrap and leave to prove/rise for a further 30-60 minutes, until they've increased in size (the rolls should all be touching after this rise).
16. Preheat the oven to 170C/340F. Once the cinnamon rolls have risen, remove the clingfilm and place in the oven.
17. Cook for 20-22 minutes, until light golden brown.
18. Meanwhile, make the cream cheese topping. Place the cream cheese in a large mixing bowl and give it a whisk (electric or manual whisk is fine) to loosen it up.
19. Add the softened butter, confectioners' sugar and vanilla bean paste and whisk again (start slow, so the confectioners's sugar doesn't fly out), until you have a smooth cream cheese frosting. Put to one side.
20. When the cinnamon rolls have finished baking, remove from the oven and leave to cool for 5 minutes.
21. Spoon the cream cheese frosting on top of the still-warm cinnamon rolls (doing this while it's still warm will ensure the cinnamon rolls stay lovely and soft).
22. Serve warm or at room temperature.
#CookingShow #Recipe #baking
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