Salams lovely people…hope you’re all well…sorry for the extremely late blog post..My life since February has been so hectic. Firstly it was family weddings, which as you all know how busy those can get.
I have so many posts planned but actually getting the time to post is another thing..worse thing was though I had taken so many step by step pics of different dishes and my silly iPhone messed up, I didn’t back up the pics and I lost them all. So I’m having to start from scratch again.
This time round I thought I’d post a recipe for something sweet, something fluffy and moist and makes you feel warm and fuzzy on the inside when you take a bite from it…I saw this recipe on one of those videos posted on facebook by Bake n Bake but I tweaked it to what I thought would be suitable. I love cinnamon and these cinnamon rolls are heavenly, a lot of people who have tasted them have said they’re just as good as the real thing. If you do try them out let me know what you think.
6-8 cups Strong White Bread Flour
1 Sachet Yeast (7g)
2 large eggs
1 Cup caster sugar
1 tsp Salt
1 cup milk
1 cup warm water
Half cup (113g) softened butter
Chopped pecan nuts or hazelnuts
FOR THE CINNAMON SUGAR TOPPING:
2 Cups Dark Brown Sugar
2 tsp Cinnamon powder
Half cup softened butter
FOR THE CREAM CHEESE TOPPING:
1 Cup Icing Sugar
400g Cream Cheese
1 Tbs softened butter
3 Tbs Milk
In a Saucepan Heat 1 cup milk until bubbles start appearing round the edges of the pan, turn the heat off and stir in the half cup (113g) soft butter into the milk until melted, add 1 cup warm water, stir and leave to cool to room temperature
In a separate bowl (I use my kitchen aid bowl) add 1 Tbs yeast and 1 cup caster sugar, 1 tsp salt, 2 large eggs, 2 cups strong white bread flour or plain flour and mix
Add the milk mix and blend, add 4 more cups of the flour half Cup at a time until it becomes a very soft dough. If the dough is still sticky add some more flour but not too much as you don’t want the dough to be too hard otherwise the rolls will not be fluff and soft.
Lightly flour a surface and knead the dough for around 5-8 minutes…divide into 2 parts and roll out into rectangles.
Prepare the Cinnamon sugar topping by mixing together 2 cups dark brown sugar and 2 tsp cinnamon, spread quarter cup of the softened butter on each of the rolled out dough and sprinkle each with with the cinnamon sugar, roll tightly into a cylinder
Slice the rolls into 2 inch pieces and put onto a greased tray, cover with cling film or a clean kitchen towel and let them rise for 1 hour or at least doubled in size.
Once they have doubled, remove the cling film and bake in the preheated oven on gas mark 5 or 180 degrees for 20-25 mins until golden. Keep an eye on them as they don’t want to be too dark.
While the rolls are baking whisk together 1 cups icing sugar, 350g cream cheese, 1 Tbs soft butter, half tsp vanilla essence and 3 tbs milk (1 tbs at a time)
Spread the cream cheese topping on top of the rolls generously and top with chopped hazelnuts or pecan nuts.
**This recipe makes around 24-30 cinnamon rolls**