Before I start this post… let me apologise for the bad language in this first paragraph and the shit pictures. I was an idiot and after running around chasing a 22 month old all day, I decided to start making these at like 7pm. By the time I got to bake, ice and photograph them it was 11pm and I was absolutely fucking shattered. They are delish though so it kind of made up for the bags under my eyes the following morning.
If my blog name doesn’t give it away… then by now you will see that I like to bake mostly sweet things. Im a lover of savoury too but in my defence for this…. we had a baby shower to go to yesterday so this was the yumminess I made to share with everyone.
– 7 grams active dried yeast (or 1 package if you can buy them like that!)
– 1 cup warm milk
– 1/2 cup white sugar
– 1/3 cup butter
– 1 tsp salt
– 2 eggs
– 4 cups flour
– 1 cup brown sugar
– 3 Tbsp cinnamon
– 1/3 cup butter
– 1 1/2 cups icing (powdered/confectioners) sugar
– 1/4 cup cream cheese
– 1/2 tsp vanilla
*Â 3 Tbsp milk
What to do
– Dissolve the yeast in the warm milk and let it sit for 5-10 mins.
– In a bowl add sugar, butter, salt Â eggs and flour to the bowl and mix well.
– Pour the milky yeast mixture into the bowl and mix well either with your arm power or a dough hook in an electric mixer.
– Oil up a bowl and put the dough inside. Leave in a warm place for 1-2 hours until it’s doubled in size.
– Once done, Lightly flour a work surface and roll the dough out to roughly 16″ long and 12″ wide. Don’t worry too much if you are few inches over length wise!
– To make the filling, mix sugar and cinnamon in a bowl and melt the butter.
– Brush the melted butter over the dough and pile on the sugar and cinnamon. Alternatively you can whizz the butter, cinnamon and sugar up together and spread on as a paste. Whatever makes your life easier. Leave a little boarder around the edge. You may have a little sugar/cinnamon mix left over- save it for your oats in the morning!
– Working carefully from the long edge, roll that dough up so its snug. Using a sharp knife, cut into 1 1/2 inch rolls. I found these were big enough at this size but if you want bigger, by all means, don’t let me stop you.
– Place in the greased baking tray, cover with a damp cloth and let them rise again for 30 minutes.
– Just before the rising time is up preheat oven to 170 *c (350 *f) or 150 *C fan force. Chuck them in the oven for about 20 minutes OR until light golden brown
– While they are cooking, whip up the icing! Chuck the icing sugar, vanilla, milk and cream cheese into a bowl. Mix until smooth.
– Once out, smear with icing and let it aaaaall soak in
– Nab one for yourself and enjoy while its fresh out of the oven!
Until next time.. x