Cinnamon Scrolls with Cream Cheese Frosting
Long-time readers of Lipstick & Cake will know that I love winter. Out come 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 Scrolls 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. They must be eaten straight away!
Here’s my favourite Cinnamon Scroll recipe. You can make the dough by hand or in a Bread Maker, both are easy.
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
- Preheat oven to 200ºc and line a baking tray.
- (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.
- 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.
- Roll the dough tightly and seal with a little bit of water and then cut the roll into 1 1/2 cm sections and place on the lined tray. Leave enough room between each roll as they will expand slightly whilst cooking.
- Cover the tray again with the clean tea towel and allow to double in size which should take about 30 minutes.
- Put in oven for 12-17 minutes or until golden.
- 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.