Cinnamon rolls

**ZX7R** · 30th September 2012

Damn these are good. Just letting them cool down before applying cream cheese icing. They are soft and fluffy too - should hope so after a 3 hour rise and second 1.5 hour one!
Attachment 26105
Recipe to follow.

Cinnamon Rolls
Makes 14 to 16 Rolls
Ingredients:

125ml (4fl oz) milk. Whole milk is best apparently.
125ml (4 fl oz) water.
100g (3 � oz) unsalted butter plus extra for greasing baking tray.
2-3 Tbsp ground cinnamon.
2 tsp dried yeast (almost a whole small packet).
50g (1 � oz) caster sugar
550g (1 � lb) plain flour, sifted plus extra for dusting
1 tsp salt
1 egg plus 2 egg yolks
Melted Butter, to brush over the top before baking

For the filling,

1/3 cup (43g) of Unsalted Butter, at room temperature
� cup (96g) of Brown Sugar
1 1/2 Tbsp of Ground Cinnamon

For the glaze,

� cup (32g) of Cream Cheese/Philadelphia Full Fat Soft Cheese, at room temperature
1 Tbsp of Butter, at room temperature
1 1/4 (160g) cups of Powdered Sugar
� tsp of Vanilla Extract
3 to 4 Tbsp of Warm Milk
Process,
1) In a pan, heat the water, the milk and butter until just melted. Let it cool.
2) When just warm, whisk in the yeast and a tablespoon of sugar. Cover for 10 minutes. After which you should see that the yeast has activated and has foamed on the surface.
3) Place the flour, salt, cinnamon and remaining caster sugar in a large bowl.
4) Make a well in the centre of the dry ingredients and pour in the warm milk mixture.
5) Whisk the egg and egg yolks, and add to the mixture. Combine to form a rough dough. Sticky is good.
6) Place on a floured surface and knead for 10-15 minutes.
7) Put in a lightly oiled bowl, cover with cling film and keep in a warm place for 3 - 4 hours until well risen. The dough should double in size. If left in the fridge overnight, let the dough reach room temperature before continuing.

8) In a small bowl, mix together the brown sugar and cinnamon for the filling, set aside.

9) When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough into a jelly roll form. Run a little bit of water along the very edge and pinch together to seal against the dough edge.
Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well-buttered 9x13 baking pan. Tip: dental floss can be used to cut slices from the dough. Slide underneath like a cheese cutter and pull the strings together, through the rolled dough. Cover with cling film and put them back into a warm spot to rise for another 1 � hours

6) Meanwhile preheat your oven to 180C (170C for fan ovens).

7) Once risen, brush them with some melted butter and bake them for about 30 or until golden brown.

8) While the cinnamon rolls cool for a good few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!