Cinnamon Rolls
Who doesn't love cinnamon rolls? These ultra-light pastries with a cinnamon filling and a smooth cream cheese frosting are the perfect brunch or breakfast contender. Fairly easy to prepare, but sooo good! I had some fun and confusion when I was making them. After I had my final recipe together, I tested the recipe and my family loved it. A couple of days later I needed to bring a gift, so I decided to make another batch, but I was a bit distracted and in a hurry. When the rolls came out of the oven I decorated them and gave them away. When I cleaned my kitchen counter I saw two innocent, forgotten eggs lying there. I actually forgot to put the eggs into the dough. I couldn't believe ist. The rolls looked absolutely normal and I was assured that they tasted great. So I don't know if I should advice you to leave the eggs out or not...
Equipment
- stand mixer
Ingredients
- Dough
- 240 ml lukewarm milk
- 8 g dry yeast
- 60 g castor sugar, divided 10g/50g
- 76 g margarine, softened, plus extra to grease the baking tin
- 2 g salt
- 2 eggs, medium size
- 550 g cake flour plus some extra flour for your working surface
- Filling
- 100 g brown sugar
- 14 g ground cinnamon
- 80 g margarine
- Cream cheese icing
- 56 g margarine
- 80 g icing sugar
- 120 g cream cheese at room temperature
- 1 teasp vanilla extract
- 1 g salt
Instructions
- Mix the milk, yeast and 10 g sugar in the bowl of your stand mixer. Then cover it and let it stand until the mixture becomes frothy.
- Add the rest of the sugar, the margarine, salt, eggs, flour and knead with the hook attachment off your mixer until the dough comes of the side of your bowl.
- Cover the dough with clingfilm and let it sit for an hour or until the dough has doubled in size.
- Grease your baking tin (22 cm x 30 cm) and set aside.
- Preheat your oven to 175 degrees C.
- While the dough is rising, mix the ingredients for the filling with a fork until everything is well incorporated. Set aside.
- Mix the ingredients for the cream cheese icing with an electric beater until well combined. Cover and set aside.
- Roll the risen dough on your well floured working surface into a rectangle of more or less 30 cm x 40 cm.
- Spread the filling evenly over the surface, leaving a 1 cm uncovered rim around all four sides.
- Roll the dough up from the long edge to the top edge.
- Now cut the dough in 12 pieces and place them, cutside up, into the greased baking tin. Make sure they have space in between.
- Cover with a tea towl and let it rise for another 30 minutes.
- Bake the rolls for 20 to 22 minutes in your preheated oven.
- Let them cool before you spread them generously with the icing.
- I like to decorate them with some speckled eggs for easter.