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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.
