At Anna’s Kitchen Table

Mmmm…..(dribble,drool!)

I’m on a bit of a roll with Carine Goren’s ‘Sweet Secrets’ book. The problem is that I just want to bake almost everything in it! This time it was the turn of the ‘Better-than-store-bought-cinnamon rolls’, and deliciously yummy they were too, definitely a recipe to be made time and time again….

Makes 12 Large Buns


Dough:
4 cups Flour
1 envelope  (2 1/4 tsps) instant yeast
1package (80g) instant vanilla pudding mix
2 tbsp Sugar
1 1/4 cups milk,lukewarm
1 egg
1/4 cup (half a stick) unsalted butter, melted and lukewarm
1/2 tsp salt

Cinnamon Filling:
1 cup dark brown sugar, packed
1 tbsp cinnamon
3/4 cup (1 1/2 stick) unsalted butter, melted and lukewarm

Glaze:
1 egg beaten with 1 tbsp water

Cream Cheese Frosting:
1 package cream cheese (250g)
1/2 cup (1 stick) unsalted butter,soft
1 2/3 cups icing sugar
1 tsp vanilla extract

Make the dough and prove:
1. In a mixer bowl fitted with the dough hook, mix the flour, yeast and instant pudding mix.
2. Add the sugar, milk, egg, butter and salt and knead for 5 mins until the dough is smooth, shiny and fairly soft.
3. Cover and leave to double in size.

Make the cinnamon filling:
4. Mix together the sugar and cinnamon.Set aside.

Fill the dough, roll , leave to rise and bake:
5. Turn the risen dough out onto a floured surface and roll it out to a half inch thick rectangle.
6. Brush with melted butter, sprinkle with sugar and cinnamon and roll into a long roll .Cut into 12 equal slices.
7. Place them on a parchment lined sheet pan (make sure they are spread out evenly with ample space in between) and leave to double in size: Tuck the edge under the roll to prevent the roll from unravelling during rising and baking.
8. Preheat the oven to 190 deg.C.
9. Brush the rolls with egg wash and bake for about  15 mins or until the buns are golden and still soft to the touch. Avoid over baking.

Frost and serve:
10. Cream together the cream cheese, butter, icing sugar and vanilla extract to a smooth consistency.
11. Spread a tbsp full of the frosting on each bun while still warm. Let the frosting set ,and serve.

Notes:
♦  I only used one sachet of instant yeast as that’s all I had at home, next time I’d definitely use 2 sachets (U.Kers only)

♦  I didn’t have any cream cheese at home, so I made a simple frosting to coat the buns using icing sugar and water (Glace icing) this worked well because I didn’t want the buns too sweet, but next time I’ll try the cream cheese frosting.

Marks Out Of Ten?  9.5  ( would probably have been ten if I’d stuck to the original recipe!)

Would I make them again?  Again and again and again and again …..

Would I do anything differently?  Yes, I’d add 2 sachets of yeast and stick to the original frosting.