Merry Christmas!!! Do you like the snow?
I have a new obsession. I don’t know what came over me. All of a sudden I woke up one day and out of nowhere I NEEDED to have cinnamon rolls! I couldn’t think about eating anything else. I just wanted cinnamon rolls. Soft, spicy, pillowy cinnamon rolls.
Now, for some people I understand that this is quite a normal state of affairs… but I don’t like cinnamon!!! Yeah, well that’s a thing of the past! I love cinnamon now! For about a week, I kid you not, I pretty much existed on a diet of cinnamon rolls. Nothing else. I couldn’t stop thinking about them and craving them, and I had to get the recipe exactly right. I had to pursue this cinnamon roll nirvana!
Happily, I think I succeeded in my quest. These cinnamon rolls are everything I dreamed of. They are soft, sweet, squishy, delicious, moreish… I’ll stop now, shall I?
Having attained my perfect cinnamon roll I am pleased to say that I have moved on to new experiments but luckily even excessive consumption hasn’t put me off these… in fact, I might just make up another pan tonight, it would be a shame not to!
500g strong bread flour
7g sachet fast action yeast
1 tsp salt
2 eggs, beaten
150ml milk, warmed
50g butter, melted
4 tbsp demerera sugar
1 -2 tsp cinnamon
200g cream cheese
300g icing sugar
– Weight out your flour into a large mixing bowl.
– Put the yeast on one side of the bowl and the salt on the other.
– Mix gently with your hand to combine everything.
– Add the butter, cut into chunks, and rub it into the flour until all chunks have disappeared.
– Make a wekk in the centre and add the egg and almost all of the milk. Hold back a little milk in reserve. You probably will need it, but you may not.
– Start mixing everything together using your hand. ( I like to keep one hand clean for holding the bowl and just use the other to get all sticky!)
– It should come together into a smooth dough, if it is still floury add the remaining milk. You want a soft, smooth dough, not too sticky, not too dry.
– Turn it out on to a lightly floured worksurface and knead it for 10 minutes until soft and elastic.
– Place in a buttered bowl and leave covered in a warm place for 1 hour or until doubled in size.
– Turn out the dough on a lightly floured worksurface and roll out into a large rectangle, about 30cmx40cm.
– Brush the dough all over with melted butter.
– Sprinkle the surface evenly with sugar and cinnamon. (I’ve left how heavy to go with the cinnamon up to you, I go for less at 1tsp and find that a comfortable amount.)
– Starting from the long edge furthest away from you, tightly roll the dough towards you into a tight spiral.
– Press the edge of the dough gently to seal it together.
– Slice into 9 equal sections. (About 4-5cm each.)
– Place in a large, high baking dish cut side up.
– Leave to rise for 30 minutes.
– Bake in the oven for 25 minutes at gas mark 6 / 200C. The centres should be springy and the dough lightly browned.
– For the frosting mix together your cream cheese and icing sugar until smooth. Try to work it as little as possible. Place it in the fridge to refirm it as it will be quite runny to start with.
– If you are not eating the cinnamon rolls straight from the oven simply microwave each one for 30 seconds before icing and eating! There is little in this world more pleasurable than unrolling a warm cinnamon roll as you consume it!