Quick Cinnimon Rolls

INGREDIENTS

YEAST:½ cup milk warmed to the touch½ cup water warmed to the touch¼ cup melted butter5 tablespoons granulated sugar2-½ teaspoons instant yeast ROLLS:1 large egg lightly whisked3 ½ cups all purpose (or plain) flour¼ teaspoon saltCooking oil for greasing bowlFILLING:¾ cup loosely packed brown sugar3 tablespoons ground cinnamon6 tablespoons butter melted1 cup pecans chopped coarsely ICING:4 oz (110 g) cream cheese room temperature2 tablespoon melted butter2 tablespoons milk1 teaspoon pure vanilla extract1 cup icing sugar

METHOD

FOR THE YEAST MIXTURE: Combine the warm milk and water together with the melted butter, sugar and yeast in a large bowl. Allow to stand for 15 minutes, until frothy.FOR THE ROLLS:Add the whisked egg to the milk mixture. Add in EXACTLY 3 ½ cups flour and salt, and mix until a soft dough forms (the dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 2 minutes kneading), occasionally rolling into the flour on your bench top to prevent the dough sticking to your fingers.Lightly coat a large bowl with cooking oil and transfer the ball of dough to the bowl, turning once to coat in the oil. Cover with a damp towel. Allow to rise until double in size. Punch dough down; cover and let rest for an additional 30 minutes.Roll out dough onto a lightly floured surface, into a 19-inch x 13–inch rectangle. Brush the melted butter over the dough and sprinkle evenly with brown sugar, cinnamon and chopped pecans. Gently rub the cinnamon mixture into the butter. Beginning at one long side, roll up dough tightly like a swiss roll; then gently pinch the seam down to seal. Trim the ends for even slices, and cut dough into 12 or 15 slices.Arrange the rolls in a lightly greased 9x13-inch baking pan. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.While rising, preheat oven to 180°C .Uncover rolls; bake for 25 minutes, or until lightly golden. Cool slightly before glazing.FOR THE ICING:Prepare icing while rolls are baking. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the icing sugar until lump free, do not overbeat. Spread icing over hot rolls. Serve warm

POSTED ON

06 May 2020

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