Update (20/10/17) – Leigh made this recipe during the recent school holidays and instead of refrigerating the rolls overnight left them out (covered with gladwrap) on the bench. The result was the lightest, fluffiest rolls yet! They tasted so good that we recommend doing this rather than putting them in the refrigerator overnight (unless you live in a really hot climate). We’re not sure about doing this in summer in New Zealand as the rolls have butter in them, but will try this summer and update again!
Cinnamon rolls are a relatively recent discovery of ours as they’re more of an American treat than a New Zealand one. Leigh discovered this recipe a few years ago and it has been her family’s Christmas morning breakfast ever since. They usually get made a few times during the year as well, but be warned – they’re seriously addictive and it’s hard to stop at just one!Leigh has made this recipe a lot now and would have said it was pretty much fool proof – until we made it to post and the rolls didn’t turn out as they usually do. They tasted great but were a weird shape and sort of spread out and flat. So these photos are not those rolls, we made them again! Actually to be honest, Abby wasn’t totally convinced that this was the best cinnamon roll recipe and to test this theory in the past few months we’ve both made several different recipes (with varying success!) and one of those recipes might just give this one a run for its money – we’ll post more about that coming into autumn!
These rolls freeze beautifully (glaze and all) and can be taken out and reheated in the microwave. They can also be made the day before and refrigerated after the second rise until the next day, when you let them rise again for a couple of hours and then bake and glaze. If your house is cold, you can turn your oven on low and rise the rolls in there, which Leigh has done several times with great success.
The original recipe used double the amount of glaze, but we prefer a thinner covering as it is very sweet. But if you prefer a bit more glaze just double the recipe.
There’s a few steps involved in making these rolls but believe us when we say it is well worth the time!
Glazed Cinnamon Rolls
1 cup warm milk
2 eggs, at room temperature
75 grams butter, melted
4 1/2 cups flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons instant dry yeast
1 cup brown sugar
2 tablespoons cinnamon
75 grams butter, softened
40 grams cream cheese, softened
30 grams butter
3/4 cup icing sugar
1/2 teaspoon vanilla
Microwave the milk in a large bowl until warm, approximately 40 seconds. Gently stir in the yeast. Leave for 5 minutes, then add sugar, butter, salt, eggs and flour. Mix well with a large spoon then knead with your hands (lightly dusted with flour) into a large ball. Transfer to a clean greased bowl and cover with gladwrap and let rise in a warm place until approximately doubled in size, usually about 1 hour.
Turn out onto a floured surface and roll into a rectangle approximately 40 x 50 centimeters. Spread with the softened butter. In a small bowl mix together the brown sugar and cinnamon and sprinkle evenly over the butter. Starting with the the longest side closest to you, roll up tightly and evenly and cut into 12 rolls. Place rolls in a greased baking dish – you may prefer to use two dishes so the rolls have room to rise. Cover and let rise for about 30 minutes. If you’re making these rolls ahead of time, put them in the fridge after this stage.
While the rolls are rising for the second time, preheat your oven to 170 degrees. Bake rolls in the preheated oven for 12-15 minutes until golden brown. Mix together the cream cheese, butter, icing sugar, vanilla and salt. Let the rolls cool for 5-10 minutes before spreading with the glaze.
Now they’re ready to eat – try stopping at just one!
Adapted from “The Girl Who Ate Everything”