recipes
Ingredients
For the dough:
• 580g all-purpose flour
• 75g white or light brown sugar
• 6g fine sea salt or pink salt
• 85g butter, softened
• 235ml lukewarm full-cream milk
• 7g instant dry yeast
• 2 large eggs
For the base coating:
• 80ml cream( optional)
For the brown butter-cinnamon sugar filling:
• 85g butter
• 145g white or light brown sugar
• 2 tablespoon ground cinnamon
For the vanilla bean cream cheese frosting:
• 250g cream cheese, at room temperature
• 120ml milk
• 130g icing sugar, sifted
• 2 teaspoons vanilla paste
Method
1. To make the dough, combine the flour, sugar and salt in a bowl and give it a quick mix.
2. Add the butter, mixing it in using your fingertips until the mixture resembles breadcrumbs.
3. In a separate bowl, mix the milk and yeast until the yeast has dissolved, then add to the flour mixture. Add
Serves: 9
the eggs and mix using a spatula or wooden spoon until mostly combined.
4. Tip the mixture onto a clean surface and knead until the dough comes together. It will be quite sticky, but resist adding any additional flour. Shape into a ball and place in a clean bowl. For the first rise, cover the bowl with clingfilm or a clean cloth and leave it in a warm spot for 90 minutes or until doubled in size.
5. Meanwhile, prepare the filling, frosting and baking dish. I add a layer of cream to the base of the baking dish. This helps the bottom of the cinnamon rolls become caramelised and gooey. You can add less or more cream, depending on your preference.
6. For the filling, melt the butter in a saucepan over low heat. Then, whisking continuously, continue to cook until it turns light brown and has a nutty aroma – be careful not to burn it. Mix the brown butter with the sugar and cinnamon in a bowl. Set aside until ready to use.
7. For the frosting, beat the cream cheese and milk in a bowl until smooth. Slowly mix in the icing sugar until fully combined. Add the vanilla paste and mix well. Set aside until ready to use.
8. Tip the risen dough onto a lightly oiled surface and, using a rolling
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pin, roll it into a rectangle of about 35x28x8cm. Spread the brown buttercinnamon sugar filling evenly over the dough.
9. Using a sharp, non-serrated knife, cut the dough into 9 strips. Roll each one up and place it in the baking dish on top of the cream( if using). You should have 3 rows of 3. For the second rise, cover the dish with a clean, dry cloth and leave to rise for 30 – 45 minutes.
10. Meanwhile, preheat the oven to 190 ° C.
11. Bake the cinnamon rolls for 20 – 30 minutes, depending on how brown and crispy you like them. Allow to cool for 15 minutes before pouring over the frosting. �
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