Cinnamon rolls also known as Chelsea buns are one of my favourite baked treats.
What You'll Need - Makes About 12 - 15 Rolls
3 Cups All Purpose Flour
3 Tbs Sugar
1 Tsp Salt
1 Pack Instant Yeast
1/2 Cup Water
1/4 Cup Milk
2 &1/2 Tbs Butter
1 Large Egg
3 Tbs Butter
1 Tbs Ground Cinnamon
1/4 Cup Brown Sugar
115g Cream Cheese
4 Tbs Butter
1 Cup Icing Sugar
1 Tsp Vanilla Extract
Pinch of salt
1/4 Cup Milk
Let's Get Cooking - 3 Hours
Prep - 2 Hours
In a large bowl, mix the water, milk and butter and heat slightly. - Helps quicken the proofing stage of the dough.
Add the yeast into the bowl, sugar, salt and eggs. Combine.
Slowly add the flour and mix until it becomes a sticky dough.
Add flour onto a surface and transfer the dough onto the surface and knead for 5 minutes until dough is smooth (Add flour to your hands if the dough is sticky)
Grease the bowl you used with butter and place the dough back in. Cover with a dish cloth or cling film and put aside in a warm area to proof - about an hour.
While the dough is proofing, make the filling. Combine the sugar, cinnamon and chopped nuts.
Once the dough has doubled in size, place it onto a lightly floured surface and roll it out into a rectangle, about 30 x 20 Cms.
Take the 3 tablespoons of butter and apply it onto the rectangular dough using your hands of a brush. Then spread the cinnamon,sugar and nuts mixture all over the dough.
Roll the dough tightly into one long roll. then cut into about 12 even pieces.
Place the rolls on a greased oven tray and cover with a cloth in a warm area to proof for another 30 minutes.
Let’s Get Cooking - 1 Hour
While your rolls are are half way through their final proofing, preheat your oven to 180 degrees Celsius
Place the proofed rolls into the oven and bake for about 30 minutes until golden brown. Let them cool down completely.
While the rolls are cooling, combine the ingredients for the glaze.
Combine cream cheese with butter with a whisk until combined (Make sure they are both at room temperature)
Add vanilla extract and salt and combine.
Add milk to the mixture a little at a time until the mixture is loose and can be poured but not runny.
Smear the glaze over the rolls using a spatula or a spoon.