- 3½ cups white bread flour / cake flour
- ½ cup granulated white sugar
- 3 tbsp Butter (melted)
- 2 ½ tsp Instant dry yeast
- 1 ½ cups warm milk
- 1 pinch Salt
- 1 cup Brown Sugar
- 3 tbsp Ground Cinnamon
- ⅓ cup Butter (softened)
- ½ cup Cream Cheese
- ¼ cup Butter (softened)
- 1 tsp Vanilla Extract /Essence
- 3 cups Icing sugar
Combine flour, yeast and salt in a large bowl.
In a separate bowl, mix melted butter, sugar and 1 cup of the warm milk (leave half cup of milk on the side for later).
Add the butter mixture to the flour mix.
Mix together with hand or spoon till combined. Dough should be wet but do not add more flour (if the dough is still dry add the extra milk). Continue to slowly combine using your hands in a pinching motion.
Leave to sit for 20 minutes under cling wrap or tea towel in a warm place.
After 20 minutes the dough should feel more workable. At this point, do not knead the dough. Use a slow folding method to gently smoothen out the texture of the dough. Do this for 3 minutes, shape into a ball and leave to sit for another 20 minutes. Repeat this until dough is soft and smooth. Dough should spring back when poked (this should happen after your repeat the process about three times).
Shape into ball and leave to rise till the dough is double in size ( Leave for 1 - 1½ hours)
Butter a 40cm baking pan and line with baking paper.
Flip the risen dough onto a flat surface. Roll out the dough into a long rectangular shape with a thickness of 10mm.
Combine Brown sugar, Cinnamon and Butter together in a bowl. Evenly spread the filling onto the rolled out dough.
Carefully roll the dough up from the long end into a cylinder shape.
Cut the dough using a very sharp or serrated knife. Cut into equal sizes of at least 40mm. You should get out about 10 rolls.
Place the rolls in the baking pan, spiral side up (it’s okay if they touch each other).
Cover the rolls and leave to rise for 30 minutes or until double in size.
Preheat your oven to 200°C.
Bake for 15 minutes.
Allow the rolls to cool in the pan for 10 minutes.
Cream Cheese Icing:
In a medium sized bowl, beat cream cheese with a whisk till smooth.
Add butter and vanilla, beat until well combined.
Add Icing a little bit at a time and beat together well. The icing will make the mixture very wet, so keep adding more icing sugar till you reach a thick but ribbon-like consistency.
Generously spread the cream cheese icing onto the rolls whilst they are still warm.