AuthorMarika RosebergDifficultyIntermediateIn a small saucepan warm milk to 'blood' temperature or 37°C/98°F.
Meanwhile, in a small bowl add baking yeast, sugar, 1tsp of warm milk and mix until smooth. Set it aside and let it activate for a couple of minutes.
Remove milk from the heat and transfer it to a clean mixing bowl. Add yeast mixture, 100g flour and let it rise for 45 Minutes.
Prepare the filling by mixing all ingredients together into a smooth paste.
Once the dough has risen add sugar, cinnamon, butter and gradually knead in the rest of the flour until the dough no longer sticks to your hands.
Pre-heat oven to 190°C/375°F. Roll the dough into a 45x35cm/14x18in large rectangle. Using a spatula or palette knife evenly spread over the filling and roll into a tight roll starting from the long side.
With a sharp knife cut the roll into 8 equal pieces and place them neatly into a greased deep baking dish with the filling side up. brush with double cream and bake for 15-17 Minutes or until golden brown. Let it cool completely before topping with icing.
Prepare the icing by whisking together cream cheese, double cream, icing sugar and orange zest until smooth and fluffy.
Once cinnamon rolls have cooled, spread over the icing and serve with a cup of tea or coffee.
Ingredients
Directions
In a small saucepan warm milk to 'blood' temperature or 37°C/98°F.
Meanwhile, in a small bowl add baking yeast, sugar, 1tsp of warm milk and mix until smooth. Set it aside and let it activate for a couple of minutes.
Remove milk from the heat and transfer it to a clean mixing bowl. Add yeast mixture, 100g flour and let it rise for 45 Minutes.
Prepare the filling by mixing all ingredients together into a smooth paste.
Once the dough has risen add sugar, cinnamon, butter and gradually knead in the rest of the flour until the dough no longer sticks to your hands.
Pre-heat oven to 190°C/375°F. Roll the dough into a 45x35cm/14x18in large rectangle. Using a spatula or palette knife evenly spread over the filling and roll into a tight roll starting from the long side.
With a sharp knife cut the roll into 8 equal pieces and place them neatly into a greased deep baking dish with the filling side up. brush with double cream and bake for 15-17 Minutes or until golden brown. Let it cool completely before topping with icing.
Prepare the icing by whisking together cream cheese, double cream, icing sugar and orange zest until smooth and fluffy.
Once cinnamon rolls have cooled, spread over the icing and serve with a cup of tea or coffee.
