Cinnamon Rolls (makes 15)
Ingredients:
Sachet of fast dry action yeast plus 1 tbsp
3 tablespoons of warm water
Sprinkle of salt
1 cup of warm milk
6 tbsp of warm butter
1 egg beaten
5 cups of plain flour
Cinnamon filling
3 tbsp of cinnamon ground
1/3 cup of light brown sugar
1/2 cup of soft butter
Cream Cheese frosting
4 tbsp softened butter
230g philadelphia cream cheese
2 cups of icing sugar
Method:
1. In your kenwood mixer or a regular bowl add the fast action yest and the warm water. Make sure it is not hot or it will kill the yeast. Leave for 5 minutes to double and do its work. To warm the milk and butter add all to a small jug and microwave in 30 second intervals again ensuring that it is not hot but warm.
2. Next add the salt and beaten egg, turn on the mixer make sure to use the hook. Mix on the lowest setting till combined. Turn off the mixer add two cups of flour and mix, using a spatula ensure flour round sides of the bowl is incorporated into the bowl. Add the remaining flour and beat on low setting for 5-7 minutes.
Sprinkle flour on the flat surface, turning out the dough which should not be too sticky if it is add a little more flour and punch the dough and knead it well with your hands, the more kneading the better...
3. Spray a large bowl and transfer the dough mixture to the bowl. Cover with a tea towel and leave for 1-2 hours until it has doubled in size
4. Turn out the dough onto a floured surface and roll out to a large rectangle. Make sure that it is evenly done so it is not too thick. Add the softened butter, combine the cinnamon and brown sugar in a small bowl and sprinkle over on top of the butter making sure you go right near the edges.
5. Start rolling the dough into a roll starting from the long side of the rectangle. Make sure work surface not too sticky adding flour as you go along so that the roll is nice and firm. Use a sharp serrated knife to cut the roll into pieces. Do not worry if the rolls get a little squished once they are in the oven they will rise and fill out. Place the pieces in a greased baking tray, it doesn't matter if a little close together they will expand and rise once in the oven.
6. Bake in a preheated oven for 20-24 minutes at 160C fan oven, until golden brown. Take rolls out the oven, when cool ice with cream cheese frosting. To make the frosting beat the butter and philly cheese together on a medium setting then add the sieved icing sugar. Ice away!
However if you are feeling lazy and like me have some spare betty crocker vanilla icing ( cream cheese would also work well) then spread this on top of your rolls once cool as little or as much as you like.
Ingredients:
Sachet of fast dry action yeast plus 1 tbsp
3 tablespoons of warm water
Sprinkle of salt
1 cup of warm milk
6 tbsp of warm butter
1 egg beaten
5 cups of plain flour
Cinnamon filling
3 tbsp of cinnamon ground
1/3 cup of light brown sugar
1/2 cup of soft butter
Cream Cheese frosting
4 tbsp softened butter
230g philadelphia cream cheese
2 cups of icing sugar
Method:
1. In your kenwood mixer or a regular bowl add the fast action yest and the warm water. Make sure it is not hot or it will kill the yeast. Leave for 5 minutes to double and do its work. To warm the milk and butter add all to a small jug and microwave in 30 second intervals again ensuring that it is not hot but warm.
2. Next add the salt and beaten egg, turn on the mixer make sure to use the hook. Mix on the lowest setting till combined. Turn off the mixer add two cups of flour and mix, using a spatula ensure flour round sides of the bowl is incorporated into the bowl. Add the remaining flour and beat on low setting for 5-7 minutes.
Sprinkle flour on the flat surface, turning out the dough which should not be too sticky if it is add a little more flour and punch the dough and knead it well with your hands, the more kneading the better...
3. Spray a large bowl and transfer the dough mixture to the bowl. Cover with a tea towel and leave for 1-2 hours until it has doubled in size
4. Turn out the dough onto a floured surface and roll out to a large rectangle. Make sure that it is evenly done so it is not too thick. Add the softened butter, combine the cinnamon and brown sugar in a small bowl and sprinkle over on top of the butter making sure you go right near the edges.
5. Start rolling the dough into a roll starting from the long side of the rectangle. Make sure work surface not too sticky adding flour as you go along so that the roll is nice and firm. Use a sharp serrated knife to cut the roll into pieces. Do not worry if the rolls get a little squished once they are in the oven they will rise and fill out. Place the pieces in a greased baking tray, it doesn't matter if a little close together they will expand and rise once in the oven.
6. Bake in a preheated oven for 20-24 minutes at 160C fan oven, until golden brown. Take rolls out the oven, when cool ice with cream cheese frosting. To make the frosting beat the butter and philly cheese together on a medium setting then add the sieved icing sugar. Ice away!
However if you are feeling lazy and like me have some spare betty crocker vanilla icing ( cream cheese would also work well) then spread this on top of your rolls once cool as little or as much as you like.
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