Sweet Dough Cinnamon Rolls With Cream Cheese Glaze Recipe 455

TWO INGREDIENT DOUGH CINNAMON ROLLS

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease a baking dish or loaf pan.
• Mix flour and Greek yogurt together in a medium bowl until a shaggy dough forms. Transfer to a surface dusted with more self-rising flour, and knead for 8 to 10 minutes. Continue adding flour as needed if the dough is too sticky.
• Roll out the dough with a rolling pin to form a large 10x12-inch rectangle.
• Combine brown sugar, melted butter, and cinnamon in a small bowl. Spread this mixture over the top of the dough. Starting at one of the shorter ends, roll the dough up tightly until it forms a log. Slice into 6 even pieces. Transfer cinnamon rolls to the prepared pan.
• Bake in the preheated oven until golden brown, 20 to 25 minutes.
• In the meantime, whisk together powdered sugar, cream cheese, softened butter, milk, and vanilla until smooth. When the cinnamon rolls have finished cooking, remove from the oven and drizzle the cream cheese glaze on top.

CINNAMON ROLLS

Steps:

• Tip all the ingredients for the dough, except the butter and golden syrup, into the bowl of a stand mixer with 1 tsp salt. Use a paddle attachment to combine everything until it begins to come together into a dough, then tip out onto a floured surface and knead until smooth, about 2 mins. Put it back in the bowl and gradually add the softened butter, 1-2 tsp at a time, while mixing on a medium setting. Alternatively, knead the butter in by hand until smooth. Flatten the dough to a square roughly 20 x 20cm, then cover and freeze for 30 mins, or chill for at least 1 hr.
• Meanwhile, butter and line the base and sides of a deep baking tray, roughly 20 x 30cm. To make the filling, mix the sugar with the cinnamon and a large pinch of sea salt, then set aside 2 tbsp. Beat in the butter to form a thick paste.
• Lay the dough on a floured surface and roll to a neat rectangle roughly 35 x 25cm. Spread over the filling so it's completely covered. Fold the bottom third of the dough into the middle, then fold over again to cover the top third. For the best results, chill the dough again for another 30 mins.
• Re-roll the dough to another rectangle about 40 x 30cm, then roll it up along the long edge into a tight log. To get the neatest spirals, cut in half, lift onto a tray and freeze for 15 mins to firm up, then cut into 12 equal-sized slices. Arrange the slices, spiral side-up, in the tin. Leave to prove in fridge for at least 1 hr, or up to 24 hrs.
• Heat the oven to 200C/180C fan/gas 6. Bake the buns for 20 mins, then scatter over the reserved cinnamon sugar and bake for 10-15 mins until deep brown.
• Meanwhile, mix the golden syrup with 2 tsp boiling water. As soon as the buns come out of the oven, brush them with the syrup glaze, then leave to cool a little. To make the icing, beat the soft cheese, icing sugar and vanilla together, then gradually add 1-2 tbsp boiling water to create a thick but pourable consistency. Drizzle the icing over the buns.

SWEET DOUGH / CINNAMON ROLLS WITH CREAM CHEESE GLAZE RECIPE - (4.5/5)

Steps:

• Basic Sweet Dough (for cinnamon rolls or sticky buns) 1. Whisk the buttermilk, melted butter and eggs together in a 4-cup liquid measuring cup. Combine 4 cups flour, sugar yeast, and salt together in a stand mixer fitted with a dough hook attachment. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes. 2. Continue to knead until the dough is smooth and elastic, about 10 minutes. If after 5 minutes, more flour is needed, add the remaining 1/4 cup flour, 1 T at a time, until the dough the dough clears the side of the bowl but sticks to the bottom. 3. Turn out the dough onto a clean counter top and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl (flip dough once to make sure all sides of dough is oiled) and wrap tightly with plastic wrap , Let rise in a warm draft free place until doubled in size, 2 to 2 1/2 hours. NOTE: To make ahead.....In step three let the dough rise; refrigerate it overnight or for up to 16 hours. Let the dough sit at room temperature for 30 minutes Filling & Rolling Out The Dough: 1. Mix the brown sugar, cinnamon, cloves, and salt together in a small bowl. 2. Working on a lightly floured surface, place the dough into a 16x12-inch rectangle with the long side facing you. Brush the dough with melted butter. 3. Sprinkle the filling evenly over the dough. Leaving a 3/4 inch border along the edge. Press the filling to adhere it to the dough. 4. Loosen the dough from the counter using a bench scrapper (or metal spatula). SLOWLY and CAREFULLY roll the dough into a tight log. 5. Once the dough is rolled tightly, pinch the dough together to create a secure seam. Roll the cylinder so that it is seam side down. 6. Gently stretch the cylinder until it s 18 long with an even diameter. Pat the ends of the cylinder when you are done to even them. 7. Use a serrated knife to slice the cylinder into twelve 1 1/2 inch wide rolls. Gently arrange them cut side down in a greased 13x9 inch baking pan. Let them rise in a warm place until rolls have nearly doubled in size and are pressed against one another, 1 hour to 1 hour 30 minutes. 8. Adjust oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden brown and puffed, 25 to 30 minutes. 9. Flip the rolls out onto a wire rack set over a sheet of parchment paper and let cool for 5 minutes. GLAZE: Whisk the confectioners' sugar, cream cheese, buttermilk, and vanilla together in a medium bowl until smooth. Flip the rolls upright, and drizzle with the glaze and serve.