Make our final basic cinnamon rolls with cream cheese icing to fulfill your candy tooth. Put together the day earlier than for heat, sticky buns for breakfast
- Preparation and cooking time
- Prep:40 minutes
- Prepare dinner:40 minutes
- plus not less than 2 hrs 30 minutes resting and proving
- Extra effort
- Serves 12
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Elements
- 500g sturdy white bread flour, plus additional for dusting
- 7g sachet fast-action dried yeast
- 1 tsp floor cinnamon
- 50g golden caster sugar
- 200ml heat milk
- 2 eggs
- 100g butter, softened, plus additional for the tin
- 2 tbsp golden syrup
For the filling
- 150g mild brown smooth sugar
- 2 tbsp floor cinnamon
- 125g butter, at room temperature
For the icing
- 50g smooth cheese
- 50g icing sugar
- ¼ tsp vanilla extract
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Technique
- STEP 1
Tip all of the components for the dough, besides the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to mix every thing till it begins to come back collectively right into a dough, then tip out onto a floured floor and knead till easy, about 2 minutes. Put it again within the bowl and progressively add the softened butter, 1-2 tsp at a time, whereas mixing on a medium setting. Alternatively, knead the butter in by hand till easy. Flatten the dough to a sq. roughly 20 x 20cm, then cowl and freeze for 30 minutes, or chill for not less than 1 hr.
- STEP 2
In the meantime, butter and line the bottom and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, combine the sugar with the cinnamon and a big pinch of sea salt, then put aside 2 tbsp. Beat within the butter to kind a thick paste.
- STEP 3
Lay the dough on a floured floor and roll to a neat rectangle roughly 35 x 25cm. Unfold over the filling so it’s utterly lined. Fold the underside third of the dough into the center, then fold over once more to cowl the highest third. For one of the best outcomes, chill the dough once more for one more 30 minutes.
- STEP 4
Re-roll the dough to a different rectangle about 40 x 30cm, then roll it up alongside the lengthy edge into a good log. To get the best spirals, reduce in half, elevate onto a tray and freeze for 15 minutes to agency up, then reduce into 12 equal-sized slices. Organize the slices, spiral side-up, within the tin. Depart to show in fridge for not less than 1 hr, or as much as 24 hrs.
- STEP 5
Warmth the oven to 200C/180C fan/fuel 6. Bake the buns for 20 minutes, then scatter over the reserved cinnamon sugar and bake for 10-15 minutes till deep brown.
- STEP 6
In the meantime, combine the golden syrup with 2 tsp boiling water. As quickly because the buns come out of the oven, brush them with the syrup glaze, then depart to chill a bit of. To make the icing, beat the smooth cheese, icing sugar and vanilla collectively, then progressively add 1-2 tbsp boiling water to create a thick however pourable consistency. Drizzle the icing over the buns.