Tracey's Cinnabon Rolls
The Dough Part!
250ml lukewarm milk or almond milk
2 large eggs
75g melted butter
600g plain flour
1 tsp salt
100g caster sugar
2 1/4 tsps active dry yeast
225g soft dark brown sugar
3 tbsps ground cinnamon
75g butter, softened
100g cream cheese, softened
50g butter, softened
200g icing sugar
1/2 teaspoon vanilla essence
pinch of salt
Now For The Making…
You’re gonna need a few…bowls!
Grab a bowl…
Dissolve the yeast in the lukewarm milk with a tsp of sugar and watch it get all frothy…usually about 5-10 mins
Grab another large bowl, add the sugar, butter, salt, eggs, and flour and mix really well.
Pour the frothy milk mix in and mix it up good to form the dough!
Another bowl…yep.. This time oil it up inside. Put the dough inside, cover with a tea towel and leave that sucker rise in a warm place.Give it about an hour until it’s doubled in size!
Now, let’s get cracking at that filling-
Put the brown sugar and cinnamon in a bowl.
Grease up a 9×13 inch baking dish.
Roll that dough out on a lightly floured surface, until it’s approx. 18 X 20 inches.
Spreading That Filling Time-
Spread the 75gs of butter evenly over the dough
Sprinkle with the 225gs of brown sugar evenly over the butter.
It’s Rolling Time-
From the long edge, roll , roll, roll the dough down to the bottom edge.
Cut that dough into 1 1/2 inch slices, then put them in that lightly greased baking pan. leave a gap in between to allow them to expand.
Cover with a kitchen towel or let those beauties rise!! Usually around half an hour and they’ll double in size.
Preheat that oven at 200C.
Bake for 20 minutes ,until you see them turning a lovely golden brown colour.
While them rolls are a bakin’ icing needs to be a. makin’
Yet, another bowl, a big one..dump those icing ingredients in and mix them up till the mixture is nice n’ fluffy!!
Put in the fridge for a. few mins!
Leave your rolls to cool for about 5 mins, then lavish them with that divine icing…
Sprinkle with a liccle bitta cinnamon and brown sugar and…
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