Cinnamon Scrolls with Cream Cheese Frosting

Cinnamon Scrolls with Cream Cheese Frosting

INGREDIENTS

Dough

1 cup of milk, warm

2 eggs

75g butter

5 cups flour

2/3 cups sugar

1 x packet (7g) yeast

Cinnamon/Sugar mix

50g cup butter

1 cup brown sugar

1 1/2 tbs ground cinnamon

Cream Cheese Frosting

500g Philadelphia Cream Cheese

500g soft icing sugar (soft rather than pure as pure requires sifting)

1 tsp vanilla essence

METHOD

Preaheat oven to 200 degrees.

Dough

(For breadmaker) Add dough ingredients, in order listed above, to the breadmaker and press the ‘Dough’ option on the machine. Sit back and let the machine do all the work. After your dough has finished in the breadmaker, turn onto a lightly floured surface and move on to the next step.

(By hand) Mix the cup of warm milk with the yeast in a bowl and stir until there are no clumps in the bowl.  In a large bowl mix flour, sugar, salt, butter and eggs until well combined then knead to form a ball. Cover with a clean tea towel and leave in a warm location to allow dough to double in size (at least an hour). After the hour turn dough onto a lightly floured surface and move on to the next step.

Using a rolling-pin roll the dough into a large rectangle and let it rest for 15 minutes.

Maybe not the straightest rectangle but close enough!

 

Cinnamon/Sugar mix

While the dough is resting combing the sugar and cinnamon in a small mixing bowl.  Once you have done this and your dough has rested for the recommended time, brush melted butter evenly over the rectangle then sprinkle the sugar/cinnamon mix on top.

Be generous with the sprinkling

Roll the dough tightly and seal with a little bit of water. Cut the roll into 1 1/2 cm sections and place on a tray (lined with baking paper), remember to leave enough room between each roll as they will expand slightly whilst cooking. Cover with the clean tea towel and allow to double in size again, around 30 minutes.

Roll tight, it makes it easier to cut

Leave even spacing between each roll

Put in oven for about 15 minutes or until golden brown.

Ready to be frosted

Frosting

Beat cream cheese using an electric mixer (or hand mixer) until smooth. Add icing sugar and vanilla and beat again until combined and fairly smooth.

Put a dollop of frosting on as soon as you pull the rolls out of the oven and watch the frosting ooze over.

Eat fresh or over two days. Zap in the microwave for 20-30 seconds to soften the rolls and melt the frosting.

Cinnamon scrolls with oozing cream cheese frosting

What’s your favourite winter dessert or sweet?