Cinnamon Scrolls with Cream Cheese Frosting
If you’re a long-time reader of Lipstick & Cake then I’m sure you’re well aware that I love winter. Out comes the warm clothes, the electric blanket, slippers and the winter recipes. I have hundreds of recipes that will keep me warm (and padded) throughout the colder months. Most people immediately think of soups, stews and slow cooker meals when you mention winter foods, but what about sweet things like pies, warm puddings and cakes? One of my most favourite winter treats is a warm cinnamon scroll covered with cream cheese frosting. As you pull the scrolls out of the oven the sweet smell of cinnamon, a true winter spice, fills the kitchen. As soon as those scrolls hit the bench I put a huge dollop of cream cheese frosting on top and watch it melt and ooze over the scrolls and into every crack, ready to be eaten straight away. It has taken me a couple of attempts to master this recipe over the years but I’ve finally worked out a recipe I’m really happy with.Don’t be put off at the thought of making your own dough, it’s actually really easy especially when using a breadmaker.
1 cup of milk, warm
5 cups flour
2/3 cups sugar
1 x packet (7g) yeast
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
Preaheat oven to 200 degrees.
(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.