One of my Christmas traditions is Cinnamon Rolls for breakfast on Christmas morning, we have now been doing this for last few years and one where I never have any left over!
These American treasures are amazing, warm sweet soft bread, wrapped with cinnamon and brown sugar topped with indulgent cream frosting are a treat.
I usually to amend and try to improve recipes every time I make it, but this recipe is so perfect you don’t need to change a single thing. These are a eggless recipe for you vegetarians out there who don’t eat eggs.
These quick easy fool-proof Cinnamon rolls are best served warm and freshly baked, so I would recommend making them on the day. However if you are planning pre-make them before an event or gathering, then after the 2nd rise, place in the fridge before baking.
450g Strong White Bread Flour
50g Caster Sugar
7g Fast Acting Feast
1/2 Tsp Salt
40g Butter soften
100g Dark Brown Sugar
2-3 Tsp Ground Cinnamon
60g Butter soften
100g Cream Cheese
200g Icing sugar
1 Tsp Vanilla
Pinch of Salt
Add flour, salt and sugar to a mixing bowl
Add hand warm milk and water to a bowl and mix in the yeast, allow to sit for 5 minutes to activate the yeast. Make sure the water is not too hot as the yeast will not work.
Pour the milk yeast mixture into the flour to form a dough then knead for about 5 minutes.
Cover the dough in cling film and place in a warm place for about an hour to rise/prove.
The dough will double in size
Knock out the air from the dough and knead for a minute or so on a floured surface.
Roll out the dough into a large rectangle, this may take awhile as the dough has a tendency to spring back due to the yeast.
Spread the soften butter over the rolled out dough
Sprinkle on the ground cinnamon
Sprinkle evenly the brown sugar over the cinnamon covered dough
Starting from the end closes to you, start to tightly roll the dough into a long roll.
Using a sharp knife cut the into 1inch-1.5inch slices
Arrange in a deep dish baker and cover with cling film, place back in a warm place for the 2nd rise/prove for about 30 minutes.
Bake in the oven at 180-200c for about 15-20 minutes until golden brown.
While baking in the oven, beat together the cream cheese, butter, salt and vanilla and slowly add the icing sugar until smooth and combined.
Serve warm with the cream cheese frosting