One of my favourite indulgences is a Cinnabon Cinnamon Roll when in
Californa. As seen in the Love Guru movie. Great Movie.
There is nothing really like it in Australia so my only choice was
to make it myself. I probably went through 10 incarnations of the
basic cinnamon roll recipe to get to this version and its really
good. Spongy, moist doughnut like pastry with too much butter,
cinnamon and sugar doused in a sweet yet sour icing. Fantastic.
The icing is a key flavour and texture. The trick is to get the exact amount of lemon. Too little and the sourness of the cheese won't show itself. Too much and it will be a bit lemony. Add a small amount of lemon juice at a time and when suddenly the sourness of the cream cheese is accentuated you have hit the sweet spot. The exact right flavour. The icing is also great on sponge cakes and doughnuts as well.
Ideally serve just after making. Sensational. For tomorrows morning tea warm a touch in the microwave
Ingredients
7g dry yeast
30ml warm water
10g castor sugar
Dough::
125ml milk 40°
1/2 tsp vanilla extract
1 egg
1/2 teaspoon salt
100g castor sugar
350g plain flour
60ml peanut oil
Cinnamon Filling::
70g butter (soft)
10g ground cinnamon
70g sugar
Butter Frosting::
50g cream cheese
50g butter
100g icing sugar
1/2 tsp vanilla extract
Lemon juice to taste
Method::
Proof the Yeast with water and sugar
Combine the proofed yeast with the all the dough ingredients. Knead in a mixer for 15 minutes on speed 2. Set aside, cover and let rise for 90 minutes
Knock down the dough. Stretch out and roll the dough into a rectangle 300mm x 250mm
Be generous with the fillings. Spread over and cover completely with soft butter.
Sprinkle over and cover completely with cinnamon powder. Sprinkle over and cover completely with sugar. Rub and massage the filling ingredients together.
Tightly roll up and pinch the seam to make a 300mm roll. Let stand, seam down, for 30 minutes covered with a damp cloth
Cut into 6 equal size pieces. Set each piece upright into a glass baking tray with space.
Rise for 1 hour or more covered with a damp tea towel.
Mix all the frosting ingredients, whip together and refrigerate
Bake at 180° for 25 minutes. Internal temp 85°- 90°. Remove from the oven and set on a rack to cool for 40 minutes.
Drizzle icing over barely warm rolls and serve a few minutes later.
The icing is a key flavour and texture. The trick is to get the exact amount of lemon. Too little and the sourness of the cheese won't show itself. Too much and it will be a bit lemony. Add a small amount of lemon juice at a time and when suddenly the sourness of the cream cheese is accentuated you have hit the sweet spot. The exact right flavour. The icing is also great on sponge cakes and doughnuts as well.
Ideally serve just after making. Sensational. For tomorrows morning tea warm a touch in the microwave
Ingredients
7g dry yeast
30ml warm water
10g castor sugar
Dough::
125ml milk 40°
1/2 tsp vanilla extract
1 egg
1/2 teaspoon salt
100g castor sugar
350g plain flour
60ml peanut oil
Cinnamon Filling::
70g butter (soft)
10g ground cinnamon
70g sugar
Butter Frosting::
50g cream cheese
50g butter
100g icing sugar
1/2 tsp vanilla extract
Lemon juice to taste
Method::
Proof the Yeast with water and sugar
Combine the proofed yeast with the all the dough ingredients. Knead in a mixer for 15 minutes on speed 2. Set aside, cover and let rise for 90 minutes
Knock down the dough. Stretch out and roll the dough into a rectangle 300mm x 250mm
Be generous with the fillings. Spread over and cover completely with soft butter.
Sprinkle over and cover completely with cinnamon powder. Sprinkle over and cover completely with sugar. Rub and massage the filling ingredients together.
Tightly roll up and pinch the seam to make a 300mm roll. Let stand, seam down, for 30 minutes covered with a damp cloth
Cut into 6 equal size pieces. Set each piece upright into a glass baking tray with space.
Rise for 1 hour or more covered with a damp tea towel.
Mix all the frosting ingredients, whip together and refrigerate
Bake at 180° for 25 minutes. Internal temp 85°- 90°. Remove from the oven and set on a rack to cool for 40 minutes.
Drizzle icing over barely warm rolls and serve a few minutes later.
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