Cinnamon Rolls have now turned in a Hewitt Christmas morning tradition – our American Breakfast.
450g strong bread flour
50g caster sugar
7g fast acting yeast
Mix together the flour, sugar, yeast and salt and then in a separate jug/mug combine the milk and water and heat until warm and add to the dry. Kneed in a mixer for about 5mins and cover with cling film and leave to double in size ( Rise) for about an hour. The airing cupboard generally works very well.
After about an hour, remove from the warm place, and remove dough onto a floured surface. Kneed a little to knock out all the air. Start rolling out the dough until a larger rectangle, about 3-4mm thick. This may take a while as when rolling its will shrink back into place.
50g butter- soften
50g Brown Sugar
3tsp Cinnamon powder
Mix together the sugar and cinnamon in a bowl. Spread the butter over the rolled out dough. Then Sprinkle for sugar-cinnamon over the entire rolled dough.
Once all covered with butter and sugar-cinnamon, start at the bottom and slowly and tightly roll up the dough going from one side to another.
Once all rolled up, starting slicing into 1.5-2 inch sections
Place the cut up sections in a baking dish, leaving a little room in between, as these will need to go back for a second rise for another 30mins-60mins rise, until they fill in the gaps.
Bake the rolls for roughly 20-25mins at 180c until all baked.
30g butter- soften
50g cream cheese
100g icing sugar
1/2 tsp vanilla
Punch of salt
Mix together all the frosting ingredients and spread on the rolls before serving.
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