This is probably one of the most satisfying things you can make. The result, if it’s a half decent one, is a good as eating it. Probably a slight exaggeration but you know what I mean. This recipe aims to make a more fluffy roll rather than a crispy one which makes it even better when the glazing soaks into it.
I haven’t to been to a Cinnabon – a store mostly found in the US that serves this as its speciality but I’m aware of the hype and can understand why. This recipe aims to emulate something like that which is why I’ve altered the original recipe on how to make the glaze.
This method is from Cupcake Jemma https://www.youtube.com/watch?v=bNStQcegUAo&t=48s who uses a thinner icing type finish. But I’ve opted for a cream cheese finish to take it to the next level.
Approx time: 30 minutes preparation, 90 minutes rising time, 25 minutes oven time
- 345g plain flour
- 60g caster sugar
- 1 tsp salt
- 7g instant yeast (or 9g of active dry yeast)
- 120 ml water
- 60ml milk
- 45g butter
- 1 egg
For the filling:
- 70g soft butter
- 1.5 tbsp cinnamon powder
- 60g soft brown sugar (use light or dark according to your taste)
For the glaze:
- 225g Cream cheese
- 60g Butter
- 240g Icing Sugar
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt
Step 1: Add the flour, caster sugar, yeast and salt into a mixing bowl making sure the yeast is not in contact with the salt initially. Then mix the ingredients together well with a hand whisk and place to one side.
Step 2: Now place the water, butter and milk together in a bowl and microwave for about 1 minute so it comes out moderately warm (nowhere near boiling!).
Step 3: Add all the ingredients together and as soon as it starts to combine, add 1 egg and continue. If you’re lucky enough to have a kitchenaid, you can mix everything together with a dough hook. Otherwise you’ll have to flour your hands and get stuck in!
Step 4: Flour a work surface and proceed to knead the dough for a few minutes until nice, smooth and a lot less sticky. Place the dough into a lightly greased bowl and cover with a tea towel for 15 minutes – this allows the gluten to relax.
Step 5: While the dough is resting, you can make the cinnamon filling. This involves mixing together 70g soft butter, 60g brown sugar and 1.5 tbsp of cinnamon powder in a seperate bowl until it becomes spreadable.
Step 6: Again flour a work surface before rolling out the dough into a nice rectangular shape. Cupcake Jemma advises around 17×10 inches but I don’t think I got to that exact measurement.
Step 7: Now spread the cinnamon filling onto the rolled out dough being careful not to cut through the dough while spreading. After, you can start to roll the dough lengthways. When you are done, cut the roll into roughly 10-12 parts, you may want to trim the edges if they do not have much of the cinnamon filling.
Step 8: Place the rolls in a baking tray with room between them as they need to roughly double in size. Cover with foil and leave in a warm place for at least 1.5 hours.
Step 9: Once they have risen sufficiently, place in a preheated oven for around 25 minutes (making sure they do not burn on the top) at 170C or 338F or Gas mark 3.
Step 10: While they are in the oven, you can make the cream cheese glaze – in a bowl, loosen up 60g butter then add the cream cheese, mixing well. Add 1/2 tsp vanilla extract and about 1/4 tsp salt and mix again. Then sift in 240g icing sugar, a little at a time so it doesn’t cover your kitchen. Beat again until it all comes together!
Step 11: Once the cinnamon rolls have cooled down from the oven, leave them to cool for about 10-15 minutes. Now pour the cream cheese glaze to your liking!
Notes: This is definitely something you will do better at every new attempt, so don’t worry if it isn’t perfect first time. As you can see from the pictures, they don’t look amazing but the cream cheese glazing manages to iron out any imperfections.
The pictures show my first attempt and the dough was a little too sticky initially because I didn’t put enough care into kneading it properly on a work surface – so make sure you do this step right.
You do need to dedicate some time and space for this recipe, so don’t attempt it in a rush (if it’s your first time making these).