This one is for those with a bit more time on their hands, but very much worth it. I make my cinnamon scrolls using a kinda cinnamon butter for the filling. I just find it spreads better.
- 115 g unsalted butter, melted then cooler to room temp, plus more for greasing the pan (can also use baking paper instead of butter)
- 2 cups milk (room temp)
- ½ cup caster sugar
- 1 ½ tsp active dry yeast
- 5 cups plain flour, divided
- 1 tsp baking powder
- 2 tsp salt
- 175 g butter, softened
- ¾ cup brown sugar
- 2 tbsp. ground cinnamon (you can add more if you like)
- 115 cream cheese, softened
- 2 tbsp. butter, melted
- 2 tbsp. milk
- 1 tsp vanilla extract
- 1 cup icing sugar
- In a large bowl, whisk the milk, melted butter, and caster sugar. The mixture should be just warm.
- Sprinkle the yeast evenly over the warm mixture and let sit for 1 minute.
- Add 4 cups of the flour to the milk mixture and mix with a wooden spoon until just combined.
- Cover the bowl with a towel or plastic wrap and set in a warm place to rise for 1 hour.
- After 1 hour, remove the towel and add an additional ¾ cup of flour, the baking powder, and salt.
- Stir well, then turn out onto a well-floured surface.
- Knead the dough lightly, adding additional flour as necessary, until the dough just loses its stickiness and does not stick to the surface.
- Roll the dough out into a large rectangle, about ½ inch thick.
- Make the filling in a small bowl, combine the softened butter, light brown sugar, and cinnamon.
- Spread the filling mixture evenly over the rolled-out dough, spreading right to the edges.
- Using a pizza cutter, make horizontal cuts to divide the dough into long, evenly-sized strips.
- Starting from the top, roll the first strip up from right to left.
- Place the cinnamon scrolls onto a greased (or baking paper covered) baking tray and cover with plastic wrap.
- Place in a warm spot and leave to rise for 30 minutes.
- Preheat the oven to 325˚F (160˚C).
- Uncover the cinnamon scrolls and bake for 45 minutes. Cover the scrolls with foil to prevent the outsides from burning, and bake for an additional 35 minutes.
- Prepare the frosting: In a medium bowl, whisk the cream cheese, butter, milk, vanilla, and powdered sugar until smooth.
- Remove the cinnamon roll from the oven and let cool in the pan for at least 20 minutes.
- Once cool, remove from the pan and drizzle the frosting over the roll before serving.
– I will mention that when I make these, they never get time to cool properly lol my family usually gets to them first –