Nutritional Information
Cinnamon Rolls
Ingredients
- 5 tsp Ground Cinnamon (Filling)
- ¾ tsp Ground Cinnamon (Icing)
- ½ cup Chopped Toasted Pecans (Icing)
- 1½ tsp Vanilla Extract (Icing)
- 2 tsp Meadow Fresh Original Milk (Icing)
- 45g Tararua Butter, Softened (Icing)
- 120g Meadow Fresh Cream Cheese, Room Temp (Icing)
- 1¾ cups Chelsea Icing Sugar (Icing)
- 90g Tararua Butter, Softened (Filling)
- 600g GFIG Premium Bakers Flour (Dough)
- ¾ cup Chelsea Soft Brown Sugar (Filling)
- 90g Tararua Butter, Softened (Dough)
- 250ml Meadow Fresh Original Milk, Warmed (Dough)
- 2 Woodland Free Range Eggs + 1 Egg Yolk (Dough)
- 1 tsp Salt (Dough)
- 3¾ tsp Prime Instant Dry Yeast (Dough)
- 85g Chelsea Caster Sugar (Dough)
Method
Dough
1. Place flour, sugar, yeast and salt in the large bowl of a stand mixer. Stir to combine.
Make a well in the centre and add eggs (including yolk), milk and butter.
2. Using the dough hook attachment, knead for 8 minutes. Dough should be sticky but
able to be formed into a rough ball. Cover with a clean tea towel and leave to rise for 1
1/2 - 2 hours, or until doubled in size.
3. Grease a 25cm x 35cm high-sided baking dish/roasting pan and line with baking
paper.
Filling
4. In a small bowl, mix sugar and cinnamon together.
5. Roll dough out on a large lightly floured surface into a rectangle approximately 40cm x
50cm. Spread butter over the top, leaving a 1cm border at each of the shorter ends.
Sprinkle with cinnamon sugar and gently press into the butter.
6. Starting from one of the shorter ends, roll dough up into a log and place seam-side
down. Using a sharp serrated knife, cut the log into 12 even rounds. Place in prepared
dish. Cover with a clean tea towel and leave to rise for 30-40 minutes, until increased
about 50% in size.
7. Meanwhile, preheat oven to 170°C fan bake. Bake rolls for 20-25 minutes, until pale
golden brown. Place dish on a wire cooling rack and allow rolls to cool for 15-20
minutes.
Icing
8. Place icing sugar, cream cheese, butter, milk and vanilla in a large bowl and beat with
an electric mixer until smooth and pale.
9. Ice the warm rolls. Top with pecans and sprinkle with cinnamon. Delicious eaten
warm, and best served on the day they’re made.
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