After a little research I discovered its National Cinnamon Bun Day! In Sweden at least. I’m all for national food days so I’m hijacking Sweden’s for New Zealand! Say hello to the easiest and the best cinnamon rolls you will ever make and eat!
Cinnamon Rolls aren’t a big thing in New Zealand so I had only ever had one once as a child. With all the hype around them that I see online I just new I had to try making them for myself. I’ve seen cinnamon rolls that are more crisp and chewy with not much filling and only a light drizzle of icing and I knew without a doubt that that is NOT how I wanted my cinnamon rolls. I wanted soft, spongy rolls with lots of filling and a generous icing so they would be all warm, sticky and ooey gooey. You know I’m all about the goo!
If you’re after the first option, these cinnamon rolls are not for you. These cinnamon rolls are ooey gooey, soft and spongy and have ample filling! The dough is shockingly easy to pull off (first try!) and assembling is also surprisingly easy so please don’t be put off by this!
The dough for the buns is an enriched dough so we have eggs, butter and sugar in these. We also do need dry active yeast but again, don’t be alarmed. These are quick and easy! (It’s easier if you have a stand mixer with a dough hook to mic the dough but you can also do this by hand and get an arm workout…. I did!).
First you need to make the easy dough and let that rise for around about an hour. It should double size. It’s okay if it doesn’t double completely, mine didn’t and it was fine. While the dough is rising I like to mix the brown sugar and cinnamon together and prepare the icing so everything is ready. The icing using cream cheese so we end up with a runnier version of a traditional cream cheese icing. I much prefer this kind of icing to a traditional plain one. You could of course use a plain icing but I suggest you try the cream cheese version. You won’t ever go back to plain for your cinnamon rolls ever again!
Once the dough has risen you need to roll the dough into a rectangle, spread melted butter over the dough, sprinkle over the brown sugar and cinnamon mixture and roll into tight rolls. Once rolled, slice into around 12 pieces, place them in a 9×13 dish and allow them to rise for a further 30 minutes. Mine didn’t rise as much as some peoples do so don’t be alarmed if they don’t grow heaps!
Once baked, drizzle over the cream cheese icing and serve ooey gooey and warm!!
When I say these don’t take long, I mean they don’t take all day! Allow for 2 and 1/2 hours altogether. I made these when staying at a friends house at 9:30pm and we were eating them before 11pm. We also way overindulged in toasted marshmallows and made an emergency trip to McDonald’s to counteract the sweet food. Totally worth it and a prime example of baking bringing people together and creating fun memories!
Cinnamon Rolls
Ingredients
- 1 Cup Luke Warm Milk
- 3 Tbsp. Butter, Melted (40g)
- 2 Tbsp. Sugar (27g)
- 1 Large Egg
- 1 Tbsp. Dry Active Yeast (9g)
- 3 Cups All Purpose Flour (375g)
- 1 tsp Salt
Cinnamon Filling;
- 1/3 Cup Melted Butter (80g)
- 2 Tbsp. Cinnamon (15.8g)
- 3/4 Cup Brown Sugar (150g)
Icing;
- 1/2 Cup Cream Cheese (125g)
- 1 and 1/2 Cups Icing Sugar (185g)
- 1/4 Cup Butter, Softened (55g)
- 1 tsp Vanilla Extract
- 2 Tbsp. - 1/4 Cup Milk
Instructions
- In a bowl combine the luke-warm milk, melted butter, sugar, egg, yeast and salt.
- Add the flour and using a dough hook on a stand mixer, mix on low speed to incorporate the flour into the dough. Turn onto medium speed and mix until the dough begins to pull away from the sides of the bowl.
- The mixture will be soft and slightly sticky but not stick to your hands.
- Transfer the dough to a lightly greased mixing bowl and cover with a towel and let rise in a warm, dry place until it doubles or nearly doubles in size. (Around an hour)
- While the dough is rising mix together the cinnamon and brown sugar and set aside.
- Make the icing.
- Beat the butter until smooth. Add in the cream cheese and beat.
- Add in the vanilla extract and icing sugar and mix.
- Add in two tablespoons of milk and add more if you want a thinner more pour-able icing.
- Set aside.
- Punch down the dough and turn out onto a floured bench.
- Roll the dough into a large rectangle. I roll into a large, thin rectangle. You could roll it smaller and thicker less rolls in each bun.
- Brush the dough with the 80g of melted butter and sprinkle the brown sugar mixture on top of the melted butter.
- Roll up tightly lengthwise so you have one long roll.
- Use a sharp knife to cut the dough into around 12 pieces
- Place the buns onto a lightly greased 9x13 pan and cover to let them rise for 30 to 45 minutes. (Mine didn't rise too much so don't be alarmed if they don't double in size).
- Preheat oven to 160°C or 325°F and bake the rolls for around 12-15 minutes.
- The buns should be just lightly golden on top.
- Drizzle the buns with the cream cheese drizzle and serve immediately while warm and gooey or allow them to cool completely.
Notes
Nutrition
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