Cinnamon Rolls

My colleague posted her recent bakes - cinnamon rolls on instagram which got me wanting to try my hands on as well!

So she recommended me her recipe was from the Ambitious Kitchen. Click here for original recipe
1. It's quite easy but requires time for all the proofing in betweens. So this bake will take an entire afternoon.

2. I find that the original recipe didn't have enough brown sugar filling, probably i have a serious sweet tooth!

Ingredients:
For the dough
3/4 cup warm milk
2 1/4 tsp yeast
1/4 granulated sugar
1 egg plus 1 egg yolk at room temperature
1/4 cup unsalted butter, melted
3 cups bread flour, plus more for dusting
3/4 tsp salt

For the filling:
2/3 cups dark brown sugar
1 1/2 tbs ground cinnamon
1/4 unsalted butter, softened

For the cream cheese frosting
4 oz cream cheese, softened
3 tbs unslated butter, softened
3/4 powdered sugar (confectionary sugar)
1/2 tsp vanilla extract

Method
1. Warm milk to 45 degs. Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top. Add in the sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.

2. Place dough hook on stand mixer and knead dough on medium speed for 8 mins. Dough should form into a nice ball and be slightly sticky. If it is too sticky (meaning it's sticking to the bottom of the mixer, add in 2 tbs more bread flour.) If you don't want to use an electric mixer, you can use your hands to knead the dough for 8-10mins on a well floured surface.

3. Transfer dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 1/2 hours, or until doubled in size. This may more or less depending the humidity and temperature in your home.

4. After dough has doubled in size, transfer dough to a well-floured surface and roll out into 14x9 inch rectangle. Spread softened butter over dough, leaving a 1/4 inch margin at the far side of the dough.

5. In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.

6. Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best as you can. You will probably need to cut off about an inch off the ends of the dough as the ends won't be as full of cinnamon sugar as we'd want it to be.

7. Cut into 1 inch sections with a serrated knife. You should get 9 large pieces.

8. Place cinnamon rolls in a greased 9x9 inch baking pan. Cover with plastic wrap and a warm towl and let it rise again for 30-45mins.

9. Preheat oven to 175 deg celsius. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 mins or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that's why we want them just slightly golden brown. Allow them to cool for 5-10 mins before frosting.

10. To make the frosting: In a bowl of an electric mixer, combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve.