Cinnamon Rolls with cream cheese icing
Super soft Cinnamon Rolls with cream cheese icing.
Servings Prep Time
12people 75minutes
Cook Time Passive Time
25minutes 15minutes
Servings Prep Time
12people 75minutes
Cook Time Passive Time
25minutes 15minutes
Ingredients
Instructions
  1. Combine the warm milk together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 10 minutes, until frothy.
  2. Add the whisked egg to the milk mixture. Add in flour and salt, and mix until a soft dough forms, the dough might be slightly sticky. Knead until smooth and elastic, occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers. You can also knead it on a lightly floured surface, if you aren’t using the mixer like me.
  3. Lightly coat a large bowl with cooking oil spray and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. Transfer bowl of dough to the warm oven or a warm place. Allow to rise for 30 minutes. To check if dough is ready, gently press two fingers into dough. If an indentation remains, dough has not risen enough. Punch dough down; cover and let rest for an additional 30 minutes or until doubled in size.
  4. Roll out dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar and cinnamon. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a jelly-roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 slices.
  5. Arrange the rolls in a lightly greased 9×13-inch baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size. While rising, preheat oven to 175°C | 350°F.
  6. Bake for 25 minutes, or until lightly golden. Cool slightly before glazing.
  7. Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar until lump free. Spread icing over rolls. Serve warm.
Recipe Notes
  • Milk used should preferable be whole milk, but you can always opt for 2% or skim, if you prefer. It needs to be warmed in the microwave for about 20 seconds. It should be warm to touch. If its too hot, the yeast will be killed and won’t rise.
  • If Your yeast mixed with milk isn’t frothy, you need to restart. Do not use it if it ain’t frothy.