Saturday, 6 May 2017


Cinnabons .. Or cinnamon rolls as they're more commonly known are something that I've always wanted to

For the dough:

230- 235 ml warm milk
2 eggs (room temperature)
75g butter melted
600g bread flour
1 tsp salt
100g caster sugar
1x 7g sachet quick dry yeast

For the filling:

225g soft dark brown sugar
2 1/2 tsp ground cinnamon
75g softened butter

For the topping:

50g cream cheese
25g butter (softened)
100g icing sugar
1/2 tsp vanilla paste

  • Preheat your oven to 200c / 180c fan assisted. Pour the milk into a small bowl and sprinkle over the yeast and leave to activate for about 10 minutes- you will see it begin to froth and form bubbles 
  • Put all the remaining ingredients for the dough into the bowl of a freestanding mixer, then add in the yeast activated milk.
  • Knead the mixture till you get a smooth elasticated dough. Cover with cling film and leave to prove for about 30-40 minutes
  •  Roll out dough to a rectangle, roughly measuring 18x20 inches
  • Mix together the brown sugar and cinnamon in a small bowl and set aside. Take the softened butter and spread evenly over the rolled out dough. Then sprinkle on the brown sugar and cinnamon mix
  • Roll the dough up into a tight cylinder -starting from the longest side nearest to  you . Cut the cylinder in half, then each half again, then each into 3 slices so you end up with a total of 12 rolls.
  • Grease a deep baking dish, and place the rolls into the dish. Cover again with clingfilm, and leave to prove for about 30 minutes or until the rolls are almost doubled in size.
  • Bake in the oven for 15-18 minutes or until golden brown 
  • To make the filling, cream the butter and icing sugar, till light and fluffy, add in the vanilla paste and the cream cheese and mix until all the ingredients have combined and spread straight onto the buns whilst they are still warm  

**if you find the dough is too wet, add in a couple of tablespoons of flour at at time & knead till you get a smooth dough 

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