So far I’ve eaten these little buns of delight in 5 different states, but London still has the best. It’s only recently that I realised that you can even get them in England though. In fact for a unhealthy price you can even get them delivered outside of the M25. However, if you run a proper tearoom you can’t just buy in the cakes, you have to make them.
I first made Cinnamon rolls years ago during F1 and the breakfast club. In fact they were so good that people even took them away for their boyfriends who had already started ward round. The only difference is that these Cinnabons have a decadent cream cheese frosting.
- 1lb Bread Flour
- 4oz Caster Sugar
- 4oz Butter
- 1tsp Salt
- 2tsp Yeast
- 250ml Milk
- 2 Eggs
- 6oz Brown Sugar
- 4oz Butter
- 3tbsp Cinnamon
Cream Cheese Frosting
- 2oz Butter
- 4oz Cream Cheese
- 6oz Icing Sugar
- 1tsp Vanilla Extract
Start by arguing with the Easter bunny about whose ingredients they are and then persuade him to get into the photo.
Warm the milk until body temperature and add the yeast. Then wait 5-10mins until the yeast starts to do its magic and the mix begins to froth. Then weigh out the flour, sugar and butter.
Transfer the flour, sugar and butter into the Kitchenaid and make a well in the centre. Break the 2 eggs into the centre and then fish out any shell you might have accidentally included.
Slowly combine the milk with the flour, you are aiming for quite a wet dough, something akin to the waffle dough from previous blogs. Knead on a high speed with the dough hook.
After 10mins of kneading, form the dough into a ball and proof for around 1 hour. The aim is for it to double in size. Grab a cup of tea to relax with in the mean time.
Once the dough has doubled in size, knock back and roll out onto a well floured surface. Work away from yourself until a rectangle has been achieved which is about the thickness of 2x£1 coins.
Combine the ingredients for the filling, beating together the sugar, cinnamon and softened butter.
Spread the mixture evenly over the dough, making sure to get it right to the edge. Then, tightly roll the dough towards yourself. This will give the attractive spiral for which Cinnabons are famous for.
Cut the giant Cinnabon log into individual buns, the size will depend on your hunger. I think about 4cm gives a bun of perfect size. Place into a lined tin with enough room between each bun to allow them to grow. Proof for approx 30mins till just touching.
Bake at 180C for around 35mins till golden brown. Whilst they cook make the cream cheese frosting.
To make the frosting, combine the butter and cream cheese with the balloon whisk. Once creamed together add the icing sugar and, then when smooth, the vanilla.
All that remains is to spoon the frosting onto the warm buns and then smooth on top.
Strike whilst the iron is hot, so to speak. Grab a cup of tea, a small aircraft kit and a warm Cinnabon. Enjoy, but remember to save a little for the bunny.
P.s it’s not a bunny but a hare I’m informed.