Cinnamon rolls

Going to Cinnabon was a treat for my family. I remember when they opened one up in the airport in Bolivia and we would buy it for everyone when we landed in the airport (or when we left haha). Cinnamon rolls bring back so many memories! Try making them from the comfort of your home!

Note: you need a hand or standing mixer for this recipe. Dough hooks preferable! This recipe takes roughly 2 1/2 hours.

Ingredients

Serving size: 12 large cinnamon rolls

Dough

• ¼ cup warm water

• ½ tsp sugar

• 1 package active yeast

• 3 ½ cups self-rising flour (or all-purpose flour)

• ½ cup sugar

• 2 eggs

• 1 tsp vanilla

• ¼ cup + 2 tbsp unsalted butter

• ¾ cup buttermilk (store-bought or homemade)

• 1 tsp salt

Filling

• 1 cup brown sugar

• 2 ½ tsp cinnamon

• ¼ + 2 tbsp unsalted butter

Cream cheese frosting

• ¼ cup unsalted butter

• 1 ¾ cup powdered sugar

• 100g cream cheese

• ½ tsp vanilla

• Add a bit of milk if its too thick

Directions

1. In a large bowl, mix warm water, yeast, and sugar. Mix well and let sit for 10 minutes.

2. Add the buttermilk, eggs, sugar, salt, vanilla, and butter and mix until well combined.

3. Pour 2 ½ cups of the flour, mix well, and switch mixer to dough hook. Add remaining flour and knead until soft/moist, about 3-5 minutes.

4. Put dough in an oiled bowl, cover with a lid or plastic and place in warm place to rise for one hour (see note 1).

5. Butter a large, rimmed, baking tray (15x10) or place parchment paper on a large tray (paper should be buttered too).

6. Punch down the dough (you should hear some air bubbles, if you don’t leave it to proof for another 15 minutes).

7. Dust a clean working area and sprinkle with flour to avoid dough sticking to the surface. Roll out the dough into a 20x18 rectangle (this is a little tricky, it’s okay if the edges aren’t straight but you might have some funny-looking rolls at each end!). At this point you want to make sure the dough is fairly thin.

8. In a small mixing bowl, whisk brown sugar and cinnamon.

9. Spread butter on dough, sprinkle with cinnamon and sugar mixture using a sieve.

10. Beginning on the 18-inch side, roll the dough tightly into a cylinder. Cut into 12 equal portions using a sharp knife and place into the baking tray (you want the rolls to be touching one another, it helps them keep their shape). Let the rolls rise for another hour.

11. Preheat oven to 180C/350F. Bake the rolls for 17-19 minutes (I did 18 minutes).

12. While baking, mix the butter, and cream cheese until soft. Add the vanilla and powdered sugar and mix until creamy.

13. Remove rolls and spread icing evenly while the rolls are still warm.

Note 1: this recipe is a little long, but don't skip either stage of proofing because you want the dough to rise and then second time round you want it to soak the butter and sugary cinnamon filling.

Recipe adapted from: my very own familia - Dominique Hewitt