Hi guys. How are you all doing today? Christmas is around the corner and you know what that means right. The excitement, food, gifts, family time, all the works.
I try as much as possible not to rush with preparing too many recipes as I always want to make sure that there is just enough not to clog people to do list with.
So today I am preparing cinnamon rolls. My friend the CEO of House of Arike always calls me cinnamon bun. Lol. Till today I still don’t know why. But I don’t mind 🙂
I have tried various recipes, but Laura one appealed to me the most. The simplicity and preparation sealed it for me. I love the fact that it had milk and also the dough was soft and springy even before baking. And the glaze was also tempting as well.
I reduced a bit of sugar here and there and also used less fat cheese.
Ok let’s get started shall we 🙂
- 2 1/2 cups of flour
- I cup of milk
- Warm water
- Cinnamon powder
- Brown sugar
- Cream cheese
- Vanilla extract
- Icing sugar
Prep time: 15 minutes
Proofing time: 1 hour-2 hours
Baking time: 20 minutes
Butter the baking pan to be used and set aside
Pour warm water into a bowl, add a teaspoon of sugar and then add the yeast. Mix and let it activate for 5 minutes)ensure the water is not hot or else it will kill the yeast.
Next pour in the milk, melted butter, a drop or two of vanilla extract and sugar into the mixing bowl and mix until well combined ( 1 minute)
Next add in the yeast and half of the flour and mix. Remember to scrape the sides of the bowl to get all the flour in.
Next add the remaining flour and knead for 7 minutes. If you don’t have a mixer, use a bowl and wooden spoon. One mixed, remove from the bowl and knead for 7 minutes (see picture)
After kneading, lightly brush a bowl with oil. Flavourless please)
put in the dough turn in around in the bowl so that the bottom is oiled.
Cover with cling film and a napkin and leave it in a warm place to proof for 1-2 hours depending on how warm the room is.
After proofing, remove from the bowl and .
slightly dust a chopping board with flour
Place the dough on it and roll ensure that it is rolled into the same size as the baking tray used. See picture
Now mix the sugar and cinnamon powder together
Rub the butter on the dough using the spatula
Then dust the sugar mixture over the dough (see picture)
Once done, start rolling from the side (see picture)
At the end of the dough, you can either use water or egg to seal the edges together
Cut the ends to get an even roll. Laura doesn’t seem to like it and so do I and it makes so much sense (Thanks Laura)
According to Laura its best to divide it by half, and then divide that half in to another half and then cuts it from there. This allows even cutting. Love the idea
Once all has been cut, place it nearly in the baking tray with spaces in between them.
*you will still need to proof them again, so it needs room for expansion*
Cover with cling film and proof for another 45 minutes.
This is what it looks like after 45 minutes. It’s all expanded together
After 45 minutes, remove the cling film, brush melted butter over the top and place it in the oven and BAKE for 20 minutes
Whilst baking, prepare the glaze
Mix butter and icing sugar. For smooth result, always sift the icing sugar to get rid of lumps.
Mix For 1 minute. Next add the cream cheese and vanilla extract. (This will make the glaze loose, that’s fine)
Set aside until ready for use.
After 20 minutes, remove the cinnamon rolls and let it cool down for 1 minute . Then drizzle the glaze over it. Yuuuuuummmm!
Just like Laura said it would be. So soft and moist. I love Laura
Enjoy with a cold glass of Milk. Yum!
That’s it from me today
I will see you all in my next post.
Love Duchess O