Cinnamon Rolls

A cinnamon rolls a day keeps the doctor away.

Don’t we wish! These Cinnabon’s are indulgent, rich, and delicious, but best enjoyed in moderation!

Serves: 9

Prep Time: 2 hours

Cook Time: 20 minutes

For the dough:

Supa Mama® cling wrap
Supa Mama® baking paper
¾ cup warm milk
2 ½ tsp. (8g) instant yeast
¼ cup granulated sugar
1 egg plus 1 egg yolk, at room temperature
¼ cup unsalted butter, melted
3 cups flour, plus more for dusting
¾ tsp. salt

For the filling:

2/3 cup brown sugar
1 ½ Tbsp. ground cinnamon
¼ cup unsalted butter, softened

For the frosting:

1 tub (120g) cream cheese, softened
3 Tbsp. unsalted butter, softened
¾ cup icing sugar
½ teaspoon vanilla extract/essence

Instructions:

Warm milk to around 40°C (lukewarm). I put the milk in a microwave safe bowl and microwave it for about 45 seconds. Once warm, place the milk in the bowl of an electric mixer and sprinkle yeast on top. Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Slowly add the flour and salt and stir with a wooden spoon until a dough forms.
Using a dough knead the dough on medium for 8 minutes, it should form into a ball and be slightly sticky. If it’s TOO sticky and sticking to the bottom of the bowl, add in 2 tablespoons more bread flour. If you are not using an electric mixer, you can knead the dough by hand for 8-10 minutes on a well-floured surface.
Transfer dough ball to a well-oiled bowl, cover with Supa Mama® cling wrap and a warm towel. Allow dough to rise for about 1 ½ hours until doubled in size. Time may vary depending on the humidity and temperature in your home.
Transfer the risen dough onto a well-floured surface and roll out into a 35 x 20 cm rectangle. Spread the softened butter over dough, leaving a 1 cm strip on the long edge of the dough bare.
In a small bowl, mix brown sugar and cinnamon and sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
Roll the dough up tightly making sure to seal the edges of the dough so it does not unfold.
Cut into rolls with a serrated knife, you should get 9 large rolls.
Place the rolls in square baking tin lined with Supa Mama® baking paper. Cover with Supa Mama® cling wrap and a warm towel and let rise again for 30-45 minutes.
Preheat oven to 180° Remove cling wrap and towel and bake for 20-25 minutes or until just slightly golden brown on the edges. Underbake them a little so they stay soft in the middle (they are the best this way!) Allow to cool for 5-10 minutes before frosting.
To make the frosting: place cream cheese, butter, icing sugar and vanilla. Beat until light, smooth and fluffy. Spread over warm cinnamon rolls and serve immediately. Enjoy!

Freezing Tips:

You can freeze these cinnamon rolls after baking! A handy way to keep fresh treats in the house for when you need them. After baking, allow the cinnamon rolls to cool to room temperature, then you break apart the rolls and freeze them individually in Medium Supa Mama® Freezer Bags or you can freeze them joined in a larger Supa Mama® Freezer Bag!
When you are ready to eat them, defrost the cinnamon rolls at room temperature, then warm in the oven at 150°C for 10-15 minutes or 20-30 seconds in the microwave (also only once defrosted).
I prefer to frost them once heated, but the icing is also freezer-friendly! It’s up to you.

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