Delicious Cinnamon Scrolls
So here it is, finally! The recipe for my delicious cinnamon scrolls!
I realised I had better get this online quickly after being inundated with messages on my Instagram only moments after I posted some of the steps on one of my latest reels (check it out here)
CINNAMON ROLL FILLING:
1/2 cup unsalted butter at room temperature
1/3 cup ground cinnamon
3 Tbsp light or dark brown sugar
3 Tbsp white granulated sugar
1 Tsp vanilla essence or paste
CREAM CHEESE GLAZE:
2 Tbsp unsalted butter at room temperature
8 Tbsp cream cheese at room temperature
2 cups powdered sugar sifted
1/2 Tsp vanilla essence or paste
1 Tbsp cream
STEP 1: THE DOUGH:
When making the scroll dough I like to use one of the fail proof recipes from my ThermoMix, “Brioche burger buns” obviously you need to ignore the “bun” step on this recipe however I can tell you now, I’ve made so many things with this dough and they have all been equally delicious!! (Ham, cheese & mayo scrolls, Cinnamon scrolls & Brioche bread rolls just to name a few)
Once you have your made your dough and it has doubled in size during the proving. You will be ready to move on with the steps.
STEP 2: CINNAMON ROLL FILLING:
In a stand-up mixer or using a medium bowl and a fork, add the butter, cinnamon, brown sugar, white sugar, vanilla and salt. Mix until the filling is completely smooth.
STEP 3: ASSEMBLE THE CINNAMON ROLLS:
Lightly flour your work surface and place the dough into the center. Lightly flour your rolling pin and roll the dough into a rectangle that measures approximately 15“ x 22“ If it’s not a perfect rectangle, then that’s totally ok.
Add the filling to the dough and spread into a thin layer, using a butter knife or offset spatula. I smear the filling pretty close to the edges.
Using a pizza slice, slice your dough evenly “Aprox 12-16 rolls“
Transfer to a greased 9 x 13 baking sheet (or something comparable). Cover with a kitchen towel and allow to rise for an additional 45 minutes, or until doubled in size. *If you're house is particularly cold, it may take longer for the rolls to rise. I like to place my cinnamon rolls by the oven because it's usually warmer in that part of my house.
Preheat the oven to 220. Bake for 12 to 16 minutes or till golden brown
TO MAKE THE CREAM CHEESE ICING:
To the bowl of a stand-up mixer (or a large bowl) with the paddle attachment, mix together the butter and cream cheese until smooth. Add the sugars, vanilla paste, salt and heavy cream. Beat for about 20 seconds.
When the cinnamon rolls come out of the oven, pour the icing over the warm cinnamon rolls and smother them with icing.
Devour your delicious creations warm or cold 😍
Be sure to tag me in any of your recreations, I’d love to see how they turned out!