Cinnamon Rolls. Sticky, gooey, full of sugar and SO DAMN DELICIOUS. What's not to love?
There are some things I miss a lot about living in America. Amazon delivery (scratch that, Amazon PRIME delivery!!!). The 100's of restaurants on my doorstep in NYC, bars/restaurants that people are actually still in and, in fact, just arriving at for a night out after 10pm... At this juncture, my wife would chime in that she misses feeling 'cool'. Then I typically remind her that we have a toddler now, we are no longer (and may never have been) cool... I realise this may turn into a long list/rant so I'll cut to the chase. High up there on this list of things I miss ranks the glorious, carb-fest, sugar-nirvana that is Cinnabon .
Don't get me wrong, I love Brisbane. Truthfully it's only about once a month that I am up past 11pm anyway. So even if I was still in NYC I probably wouldn't be the party animal I once claimed to be. Most of all I love the friendliness of Brisbane, everyone is genuinely so nice and it's a truly great place to bring up a kid. We have done the right thing. Right anyway, task at hand, trying to recapture some NYC glory - Cinnamon Rolls. Does anyone else notice I tend to ramble on a little?
First off I have to admit I would be lying if this was completely my own recipe. I found it online sometime ago and when I made them my mind was blown with how good they were. I edited it VERY slightly and have been making them for a few years now and they are honestly just as good as the Cinnabon ones. If I could remember where I got the recipe I would give it/them a shout out but I wrote it down so long ago that I can't honestly remember. So HUGE THANKS!!!
I am yet to find any cinnamon rolls here in Brisbane that rival the glorious sugary cinnamon roll lathered in frosting that is Cinnabon. One thing I am quite annoyed about was that I only actually discovered them in the last 18 months or so of the 4.5 years I lived in the city!! AND what made it even worse was the only way to get one (or two) was at Penn station ( I believe it's actually closed now).
Firstly, what you non New Yorkers don't know that this part of town generally sucked. Sorry NYC! It was so damn busy and was certainly not the kinda place to go on a random short sightseeing wander. Secondly, whenever we were there, it meant we were off on a mini-break and laden down with the wife's excessive amount of luggage that yours truly donkeyed around while she nursed an americano (long black, Aussies). You see the issue here - limited Cinnabon carrying capacity versus guzzling it back quickly so we didn't have to carry it and therefore limited enjoyment 🙁
Right focus, focus!
Cinnamon rolls are one of my fav sweet treats. It's certainly easier to pop into a shop and buy them as they do require time to make between letting the dough rise, some good kneading love and more time to rise.... BUT there honestly isn't anything better than the smell of sugar, cinnamon and butter along with freshly made dough wafting through your home in the morning. Or hell at anytime of the day. Let's not forget you can put as much cream cheese frosting on as you like when you make them yourself. Well as much as your glucose levels can handle!
When I said previously that they take time to make, the actual putting together process is actually very simple & quick. It's the rising part that takes a while. You can use this time to have some personal chill time OR like me, pick up the same dozen toys for the 52nd time this week. Anyways, with a little organization you can make the dough the night before and pop it in the fridge. Then all you need is about 25 mins in the oven so the actual cook time is pretty quick. Just enough time to have a shower, a strong cup of coffee and read a story to your loved one - no not your wife unless she is into that sort of thing!
I hope you enjoy the recipe. TRUST me when you've tried these guys once, you will wanna get on them regularly. Don't forget to subscribe and follow along @another_food_blogger.
- 115 g unsalted butter melted
- 625 g flour
- 100 g granulated sugar
- 470 ml whole milk slightly warm
- 1 packet dry yeast
- 1 tsp baking powder
- 2 tsp salt
- 170 g soft brown sugar
- 2 tbsp cinnamon
- 170 g butter softened
Frosting (the best part!)
- 110 g cream cheese softened
- 4 tbsp butter melted
- 4 tbsp whole milk
- 1 vanilla bean cut in half & seeds removed
- 300 g powdered sugar
- Generously butter 2 disposable foil trays - round ones are best.
- Whisk together warm milk, melted butter and granulated sugar. Mixture should be just warm. (37-43c). Sprinkle yeast over warm milk and leave for 1 minute.
- Add 500g flour to the milk mixture and stir with spoon until combined, cover with clingfilm and leave rest in a warm place for 1 hour.
- Remove clingfilm and add 100g of flour, baking powder and salt. Stir well and turn onto well floured surface. Knead the dough lightly adding more flour as necessary. The dough is ready when it's smooth and doesn't stick to the surface.
- Using a floured rolling pin, roll the dough out into a large rectangle approx 1cm in thickness. Trim the edges so that it looks even. DON'T throw out the trimmings. These fellas can be the kids' mini cinnamon rolls!
- Spread the softened butter over the dough using the back of a spoon. Sprinkle the brown sugar & cinnamon onto the buttered dough, pressing them gently onto the dough.
- Roll up the dough to form a log (like an old school swiss roll) and pinch the seam closed. Cut the dough in half and then cut each half into equal sized pieces. Approx 7 per half.
- Place cinnamon rolls in buttered foil containers. Starting with one in the center and working the other around it.
- Cover with clingfilm and leave rest for 30mins. Meanwhile preheat the oven to 180c. Remove clingwrap and place in oven and bake for 25-30 mins until golden brown.
- While the cinnamon rolls are baking, mix the cream cheese, butter, whole milk, vanilla and powdered sugar together until the mixture is smooth and lump free. Best use a stand mixer!
- Remove cinnamon rolls from oven, allow to cool slightly and then drizzle with frosting OR if you are like me lather them with frosting.
- foil trays
- rolling pin
- measuring spoons
- large mixing bowl
- small mixing bowl
- pastry brush
- stand mixer
- the dough can be made in advance so it a great one to make the night before and then all you need to do is pop them in the oven for a brekkie treat
- these will keep at room temp for 2 days and in the fridge for 3-4 days BUT I doubt they will last that long
- try adding nuts - pistachios or pecans to the top for a true cinnabon feeling. You can also add a little cocoa powder to the butter mix if you wanna be extra fatty
- don't be afraid of the butter. Pack them tight together and use plenty of butter to stop them sticking to the tray
- when pinching the seam together it may not look like it's holding well, don't stress. Just place the seams to the inside when putting them into the foil tray. That way if they come open a touch it's neighbour will grab hold if it