Do you know what’s amazing? Cinnamon Rolls with Cream Cheese Frosting. Do you know what even more amazing? Cinnamon Rolls with Cream Cheese Frosting accompanied by a cup of hot tea!
With a new look and feel to the blog (this is like… makeover/fresh start 2397549 in the last 4 years), I feel like Cinnamon Rolls with Cream Cheese Frosting is the perfect recipe to post after an almost 2-year break!
So much has happened within this 2 years. We had a baby, we are in the middle of closing our business (we’re both so bloody excited!) and we’ve been thrown into a crazy world with Miss I with paediatricians and psychologists that we didn’t actually know existed. We’re slowly starting to find our feet in this new world with our new life and I’m starting to find my way back in the kitchen which makes for some cheap therapy!
I used to steer clear of anything bread dough based because I have a fear of failure but these cinnamon rolls are SUPER bloody easy to make and quite fucking delicious if I do say so myself. We had a baby shower to go to yesterday and this was our “bring a plate”. While they are amazing, making them at 7pm is not so amazing however, they went down a bloody treat!
Making Cinnamon Rolls with Cream Cheese Frosting is a bit of a long process but I promise ya, it’s worth it!
What you’ll need
for the rolls
– 7 grams dried active yeast
– 250mls warm milk
– 1 tsp caster sugar
– 90g caster sugar
– 75g unsalted butter, at room temp
– 1 tsp salt
– 2 eggs, at room temp
– 600g plain flour
for the filling
– 200g brown sugar
– 3 TBSP cinnamon
– 75g unsalted butter, melted
for the frosting
– 140g icing sugar
– 115g cream cheese
– 1/2 tsp vanilla
– 3 TBSP milk
What to do
– If you haven’t done so already, warm up your milk and dissolve 1 tsp of sugar into your milk. Sprinkle the yeast on top, let it sit for a minute then give it a good stir. Pop it off to the side and let it sit for 10 until you’ve got bubbles and froth.
– In a separate bowl, add the sugar, butter, salt, eggs and flour and give it a good ole’ mix.
– Pour the milky yeast mixture into the bowl and either with an electric mixer with a dough hook or your arm power, mix well until you have a dough.
– Oil up a bowl and pop the dough inside. Cover with cling film and leave in a warm place for 1-2 hours until it’s doubled in size.
– Once it has risen, Lightly flour a work surface and roll the dough out to roughly 40cm long and 30cm wide. Don’t worry too much if you are cm over length wise!
– To make the filling, mix together your cinnamon and brown sugar.
– Brush the melted butter over the dough and pile on the sugar and cinnamon. Leave a 1.5cm border around the edge.
– Working carefully from the long edge, roll that dough up so it’s nice and snug. Using a sharp knife, cut into 3.5cmish sized rolls. I found these were big enough at this size but if you want bigger, by all means, don’t let me stop you.
– Grease a rectangular baking tin, tuck your cinnamon rolls in, cover with a damp tea towel and let them rise again for 30 minutes.
– Just before the rising time is up, preheat oven to 170 degrees c (150 fan force) and once up to temperature, chuck your rolls in the oven for about 20-25 minutes OR until light golden brown
– While they are cooking, you’ll want to whip up the frosting! Chuck the icing sugar, vanilla, milk and cream cheese into a bowl and mix until smooth.
– Grab your rolls out of the oven and smear that frosting on top! As you can see, i’m more about the taste and not the appearance! You’ll want to do this while they’re nice and hot because then the icing fills every crack and crevice.
– Nab one while they’re still hot or let them cool completely and pop them into an airtight container. They’ll keep for 2 days on the bench or for up to a week in the fridge.
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Tags : Dessert Ideas