Soft, fluffy enriched dough encases a sweet sugary cinnamon filling. These delectable cinnamon rolls are then slathered in browned butter cream cheese icing making them one of the most delicious snacks out there!
10g (1 envelope) active dry yeast
200ml whole milk, luke-warm
50g granulated sugar
500g plain (all-purpose) flour
1 teaspoon table salt
2 large eggs, room temperature
2 teaspoons vanilla paste (or extract)
120g unsalted butter, room temperature, cut into cubes
Oil, for greasing
60g unsalted butter, room temperature
140g firmly packed brown sugar
2 teaspoons cinnamon
50g unsalted butter
50g cream cheese, softened
190g powdered icing sugar
½ teaspoon vanilla extract
¼ teaspoon salt
2 tablespoons milk, as needed
- Add the yeast, milk, and 1 tablespoon sugar (15 g) into the bowl of an electric stand mixer and mix well. Set to one side for 15 minutes until foamy. Into that mixture add the flour, remaining sugar, salt, eggs and vanilla bean paste and using the dough hook, mix on low for 5 minutes until the dough comes together. Whilst the mixer is running on low speed, add the butter gradually, and once incorporated, turn the mixer up to medium speed and knead for 10 minutes. The dough should be pulling away from the sides of the bowl and have formed a ‘tornado’ around the dough hook. Do the windowpane test on the dough – grab a small piece of dough in between your fingers and thumbs and stretch it out. If it tears quickly, the dough requires more kneading. If it stretches thinly and you can see the light through it, then it’s perfect!
- Tip the dough onto a greased work top and pull the corners into the centre. Turn over so that the seams are underneath and place the dough ball in a greased bowl and cover with plastic wrap and let rise in a warm place for 1½ hours. Once doubled in size, gently punch down the dough, form into a rectangle and wrap in plastic wrap. Refrigerate for 2 hours or freeze for 45 minutes (my preferred option). This step is optional, but chilling the dough now makes it much easier to roll and shape later on.
- Grease with butter 23 cm (9inch) round pie dish or cake pan. Line it with parchment paper if you want to lift the rolls out of the dish once baked. Once the dough is cold, on a lightly floured countertop, roll the dough into a rectangle measuring approximately 30 x 48cm (12 x 18inch). Spoon the softened butter all over the rectangle and gently smooth out to the edges. (The butter has to be super soft, so as not to tear the dough. If necessary, place in the microwave for ten seconds or so to soften. But don’t melt it!). In a medium bowl mix the brown sugar and cinnamon together and sprinkle evenly all over the butter.
- On the long side of the rectangle, roll the dough tightly into a long log and then pinch the seam closed with your fingers. Using unflavoured dental floss or a sharp knife, cut the ends off the roll as they won’t be as filled as the rest of the log. Cut the log into 7 even pieces and place the cinnamon rolls on their sides with scroll facing up in the cake pan. Leave room around each roll. Cover with plastic wrap and let rise in a warm place for 45 minutes until they have expanded by about half of their original volume.
- Preheat the oven to 180C (350°F). Remove plastic wrap and bake the cinnamon rolls for 25-30 minutes until golden brown. Half-way through cover with foil so as not to brown too much.
- While the cinnamon rolls are baking, make the browned butter glaze. In a medium saucepan placed over medium heat on your stove top, heat the butter until bubbling whilst whisking continuously. Continue to whisk and heat the butter until a foam appears on the top and the butter devlopes from a pale yellow to a rich golden brown and it smells nutty. At this point remove the butter from the heat and pour into a separate bowl, scraping the browned bits off the bottom, as this is where the flavour lies. Set aside for 20-30 minutes to cool down to room temperature.
- In a sepaprate bowl, using a hand-held beaters and cream together the brown butter and cream cheese for about 5 minutes until pale and fluffy. Mix in the powdered icing sugar, vanilla, salt and 1 tablespoon of milk until smooth. Add in an extra tablespoon of milk for a runnier consistency. The brown butter glaze shoul be a smooth spreadable consistency.
- When the cinnamon rolls are finished baking, let them cool for about 10 minutes. Spoon the glaze over the cinnamon rolls, using the back of a spoon to spread if desired.
TO STORE: Glazed Cinnamon Rolls are best served on the same day but can be stored at room temperature in an airtight container for up to 3 days or in the fridge for up to 5 days. Microwave them for 10-20 seconds to freshen them up and enjoy.
SERVING SIZE: These make 7 large rolls. You can make 12 standard size rolls by cutting the roll with your dental floss (or knife) into 12 even pieces and baking them in a 23x33cm (9x13inch) baking pan.
FOR OVERNIGHT SCROLLS: You can easily turn these into overnight rolls. Once the dough is filled with the cinnamon mixture, rolled, sliced and placed in the prepared pan, wrap the pan tightly in plastic wrap and refrigerate overnight. The next morning, remove from the fridge sit at room temperature for 45 minutes before baking as per the instructions.
Keywords: Cinnamon scrolls, dough, enriched, Snack, Breakfast