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Ingredients
| 7 g g | Fresh Yeast Fresh Yeast | ||
| 120 ml ml | Water
Water (warm) | ||
| 120 ml ml | Milk
Milk (warm) | ||
| 50 g g | Caster Sugar Caster Sugar | ||
| 80 g g | Butter
Butter (melted) | ||
| 1 tsp tsp | Salt Salt | ||
| 1 | Eggs Egg | ||
| 450 g g | Flour
Flour (Plain) |
For the filling
| 120 g g | Butter
Butter (melted) | ||
| 150 g g | Caster Sugar Caster Sugar | ||
| 2 tbsp tbsp | Cinnamon
Cinnamon (ground) | ||
| 80 g g | Walnuts
Walnut (or pecan nuts, chopped) |
For the glaze
| 180 g g | Cream Cheese (Filadelfia style)
Cream Cheese (Filadelfia style) (room temperature) | ||
| 200 g g | Icing Sugar
Icing Sugar (sifted) | ||
| 1 tsp tsp | Vanilla Extract Vanilla Extract |
Cinnamon Rolls
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Method
Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a baking tin then combine the yeast & warm water in a bowl, set aside for a few mins to froth.
Whisk the milk, sugar, melted butter, salt & egg together in a large bowl. Stir in half of the flour, then stir in the yeast mixture. Add the remaining flour until well combined. Turn the dough onto a floured surface & knead for 5-10 mins. Place in a greased bowl covered with a clean tea towel & leave in a warm spot for 1-1½ hours until it has doubled in size. Roll out on a floured surface again to about 38cm x 23cm. Spread the melted butter for the filling all over the dough.
Mix the sugar & cinnamon, then sprinkle with the butter & pecans. Roll the dough into a log. Trim off the ends, then slice into 12-15 pieces.
Place the slices close together in the prepared tin & leave to rise in a warm spot for 45 minutes until doubled in size. Bake for about 30 mins until golden brown.
Mix the cream cheese, icing sugar & vanilla in a bowl. Spread over the baked rolls & serve warm.
