Grab your digital scales, I've chosen another British recipe for this week's Saturday practice!
I was surprised at how easy these cinnamon rolls were! I tested the recipe using the cinnamon filling AND I tested it using Nutella. You can fill these doughy treats with whatever tickles your fancy! Keep reading to grab the recipe and make these for you and your family next weekend.
FOR THE DOUGH:
500 grams white bread flour
10 grams instant yeast
1 teaspoon salt
80 grams white sugar
1 medium egg
300 ml whole milk
40 grams unsalted butter, softened and diced
Flavorless oil for greasing the bowl (I used canola)
WHAT YOU'LL NEED:
Stand mixer with dough hook (if you don't want to knead the dough by hand)
Large glass or stainless steel mixing bowl
9x13 pan, lined with parchment paper (be sure to line it up the sides, too)
TO MAKE THE DOUGH:
Time: 40 minutes plus 2-3 hours of proving
Makes: About 25 cinnamon rolls
In the bowl of your stand mixer, add the flour, yeast, salt, sugar, and egg. Make sure you put your yeast and salt on opposite sides of the bowl.
Add 2/3 of the milk and start mixing, using either the dough hook or your fingers.
Gradually add the remaining milk until the dry ingredients are picked up and you've formed a soft dough
Continue mixing for 8 minutes, the dough will go from wet and sticky to soft and silky
Keep mixing the dough as you add the butter, mixing until the butter is well incorporated and the dough is smooth and glossy.
Place the dough in a lightly-oiled mixing bowl and cover with plastic wrap
Set aside until the dough has doubled in size, this can take up to 2 hours.
FOR THE FILLING:
75 grams unsalted butter, softened
75 grams soft brown sugar
1 tablespoon ground cinnamon
Finely grated zest of 1 orange
NOTE: Instead of this filling, you can use a spread such as Nutella or Cookie Butter. If you use Nutella, I'd recommend mixing it with some softened butter as it can go grainy as it bakes.
WHAT YOU'LL NEED:
TO MAKE THE FILLING:
Melt the butter
Stir in the remaining ingredients until smooth
FOR THE CREAM CHEESING DRIZZLE:
85 grams full-fat cream cheese, at room temperature
1 tablespoon whole milk
80 grams powdered sugar
WHAT YOU'LL NEED:
Small mixing bowl
Electric mixer or a balloon whisk
TO MAKE THE DRIZZLE:
Mix all ingredients in a small bowl until smooth and runny.
PUTTING IT ALL TOGETHER:
Once your dough has doubled in size, tip it out onto a lightly floured surface.
Gently roll it out to 20x10 inches
Spread your filling over the top, leaving a 1-inch gap on the long edge furthest from you. Since I tried 2 fillings, I cut the dough in half before adding my filling. You do not need to cut it yet if you're just doing 1 filling.
Starting with the long edge nearest you, roll up the dough like a Swiss roll.
If you're only doing 1 filling, you will now cut the log in half, then cut each half into 10 equal pieces.
Put your rolls into the prepared baking pan in 5 rows of 4 rolls.
Cover with plastic wrap and set aside until the rolls have doubled in size (about 1 hour).
Preheat the oven to 350º
Bake the rolls for 20-25 minutes, until they're a deep golden brown.
Cool in the tin for 15 minutes, then place them on a wire rack to cool completely.
Once the rolls are cool, put the cream cheese drizzle into a piping bag or ziplock bag and drizzle in zig-zags over the rolls.
TIPS & TRICKS:
Be sure to roll your dough tight so it doesn't pop out during baking.
Make sure your rolls are spaced evenly in the pan before they prove.
Rolling the dough onto wax paper (still lightly floured) really helps the dough not stick to the work surface.
Be sure to flour your rolling pin, too, as the dough will stick to it.
These cinnamon rolls are begging for you to make them on your next day off! If you give these a go, drop a comment below and share them on Instagram with the hashtag #LetsDoughThis. Be sure to tune in to my Instagram story (@TheLittlePInkBakery) on Saturday for the next Saturday bake!