Now this is pretty indulgent, BUT incredible...Cinnamon breakfast rolls. This is the closest I can get to the real 'Cinnabon' taste. Pure heaven. Let me know what you think!
TIP: While these are probably considered a treat, and you may not want to eat all 12 - the great thing is that they freeze so well! Just pop them in the freezer before you cook them. To defrost place them on a plate for around 10 mins then cook them for 5mins longer than you would normally. The icing also keeps well in the freezer and takes next to no time to defrost on side whilst you perpare your rolls.
Time Saver: Use a bread maker to start the dough - it's a really great investment - quick, simple & makes the house smell amazing! But if you don't have one, it works just fine without one (and great when you require a bit of stress relief), just follow a normal dough-making recipe with the above ingredients.
For the bread machine
230ml of warm milk, gently heat in saucepan or microwave
2 medium eggs, preferably at room temperature
75g melted margarine (TIP: butter doesn't work so well - it makes the rolls tougher. Therefore you can use a low fat margarine if you prefer)
610g bread flour
7.5-8g dried yeast
1 level tablespoon ground cinnamon
Inside the rolls
200g light brown sugar
80g softened butter
2 tablespoons ground cinnamon
Cream Cheese Icing
100g mascarpone cheese
75g softened butter
175g icing sugar
1tsp vanilla extract, good quality if possible
pinch of salt
Serving: 12 regular rolls or 24 mini rolls
1) Place ingredients in bread machine according to owner's manual. If you don't know where your manual is, usually the best way is to put in the liquid ingredients first, followed by the dry ones, putting yeast in last - this is so that the yeast doesn't get activated by the warm liquid too early.
1b) If you're not using a bread machine, add ingredients to a large bowl in the same order, omitting half the flour, stir with a wooden spoon as you go. Leave until bubbles appear and the mix looks a bit 'spongey' - i.e. the yeast has started activating. Then gradually add the rest of the flour, stirring until it gets too difficult stir. Then you can get stuck in with your hands and knead knead knead. Really go for it for about 10 minutes! Then leave, covered with a clean tea towel in a warm place for around 45 minutes. Once risen knock it back, punch all of the air out. I told you, great stress relief!
TIP: This is the time you can do your normal day-to-day activities, all the while knowing that soon you'll have some really scrummy treats for your efforts- the mixing of ingredients really doesn't take much time.
2) Take out of machine or bowl and lay dough on a lightly floured surface. Cover it again and leave for 10 minutes. In the mean time mix together the cinnamon and sugar, for the inside of the rolls, in a bowl
3) Roll dough out into a rectangle that is about 1cm thick (around 40x52cm or 60x35cm if you're doing mini versions)
4) Spread the softened butter over the dough - I find it's easier with the back of a metal spoon. Then sprinkle with then cinnamon sugar mix
5) Start at one of the long edges and begin to roll into a long sausage shape
6) Once rolled up cut into 12 rolls of around 4.5cm thick (or 24 of around 2.5cm thick)
7) Place rolls on a baking sheet fairly far apart, as they will grow. If you're doing mini ones, grease up a muffin tin and place one mini rolls in each hole. Now cover again and leave for another 30 mins. They should double in size (ish). Also, the butter will begin to melt and it may look like it's oozing out, don't worry about this; it's seeping into the dough to make yumminess too! Preheat oven to 190degrees (170degrees for a fan oven)
TIP: More time to get on with the boring chores. The pieces of heaven are getting closer to completion
8) Uncover the rolls and place in the oven for 15-20minutes until golden. Don't leave them in too long as they'll go hard, soft and gooey wins every time.
9) Whilst rolls are in the oven cream together all of the cream cheese icing ingredients. Don't forget to sift the icing sugar.
10) Take rolls out of the oven, and appreciate the smell in the house, leave on tray for 2-3 minutes and spread 3/4 of the icing over the warm rolls. Serve immediately with the extra icing on the side.
Indulge and enjoy these little beauties. Let me know how you get on, and how they compare to the real thing. And don't forget...freeze them before you bake them and you can have them every Sunday morning - no effort required :)
Sunday Love x x x x