- 2 ¼ tsp instant yeast
- 1 cup milk
- ½ cup butter divided in 2
- ¼ teaspoon salt
- 3 cups flour (you might only need 2 ½ )
- 2 teaspoon ground cinnamon
- 1/3 cup Demerara cane sugar
- In a medium sized pot heat the milk and ½ of the butter until warm and melted.
- Remove from heat and let cool to about 45 degrees C (warm to the skin)
- Transfer to a large mixing bowl and sprinkle on the yeast.
- Let activate for 10 minutes and then add 2 tablespoons sugar and the salt and stir
- Add the flour in ½ cup increments, stirring as you go. When it gets too sticky to stir, knead as you add flour, until it’s soft but not sticky.
- Cover bowl with cling wrap and let the drought rise in a warm place for about 1 hour or till it doubles in size.
- On a lightly floured surface, roll the dough into a thin rectangle (I make mine 50cms wide)
- Brush the top with the the melted butter that’s you set aside.
- Top with sugar and then the cinnamon
- Starting at one end, tightly roll up the dough and situate seam side down.
- With a serrated knife, cut the dough into 5cm section and place on a buttered square pan 20X20 cm
- Brush the tops with butter and cover with cling wrap and let rise while you preheat oven to 180 degrees C
- Once the oven is hot, bake the rolls for 25-30 minutes or until slightly golden brown.
While the rolls are baking, make the icing
- 4 tablespoons cream cheese,
- 6 tablespoons icing sugar
- 2 tablespoons milk
- Using a hand mixer, mix the cream cheese till it’s soft
- Add the icing sugar
- Depending on the consistency, add the 2 tablespoons milk. The icing needs to be a little runny.
Once the Cinnamon rolls are ready, take out of the oven and smother with the cream cheese icing.
Don’t forget to lick the icing container clean, you can’t afford to waste even a bit of this precious icing.
Best enjoyed warm, but can be re-heated in a warm oven. Ours never last long enough to need re-heating.
I found the original recipe here but changed quite a few of the ingredients.