Soft, fluffy cinnamon scrolls layered with a creamy vanilla frosting.
¾ cup warm milk
2 ¼ tsp instant yeast
¼ cup sugar
1 large egg
⅓ cup butter
3 cups+ bread flour, for rolling
¾ tsp salt
1 cup brown sugar
1 ½-2 tbsp cinnamon
½ tsp ground ginger
¼ tsp grated nutmeg
½ cup butter
250gm/8oz block cream cheese
5 tbsp butter
1-½ cup icing sugar or confectioner's sugar
1 tbsp vanilla bean paste/ extract
walnuts or pecans, chopped
In a large bowl or stand mixer, add yeast on top of the milk with sugar and gently stir.Set aside for 5 minutes to ensure it is active and bubbly.
Add egg and melted butter. Mix until well combined. Next stir in flour and salt until a dough begins to form.
Transfer to workbench if you don’t have an electric mixer, knead the dough by hand for 8-10 minutes on lightly floured surface. Mixer: Place dough hook on stand mixer and knead dough on medium speed for 8-9 minutes. Dough should form into a nice ball and be slightly sticky.
If you notice the dough is still sticky (meaning it's sticking to hands or the bottom of the bowl) add in a tablespoon or so more bread flour. Just don't add too much or your rolls will be very dense!
Spray a large bowl (reuse previously used) with oil and transfer dough ball, cover with plastic wrap. Place into a warm area (I like to use my microwave, turned off with a mug of warm water).
Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size. This may more or less time depending the humidity and temperature in your home.
In a small bowl, mix together brown sugar, butter and cinnamon.
After dough has doubled in size, transfer dough to a surface and roll out into roughly 35x25cm (14x9 inch) rectangle. Spread butter mixture over dough evenly, but leave a strip at the far end to help stick when rolled up.
Tightly roll up the dough, moving towards the area with no butter mixture. Seal the edges of the dough as best you can. Wrap the floss around and cut dough into 12 thick pieces.
(Floss helps make amazing round shapes without flattening the dough).
Preheat oven to 180°C/350°F.
Place scrolls in a lined 23cm/9 inch baking pan or round cake pan. Place back into microwave if it fits or you can use a warm dish towel and let rise again for 30-45 minutes.
Place dish uncovered into oven and bake until lightly golden (around 20 to 30 mins).
Prepare frosting as they bake.
Combine cream cheese, butter, powdered sugar and vanilla extract In a large bowl. Use whisk or electric mixer to whip until smooth and fluffy.
Spread over semi cooled cinnamon rolls and top with chopped walnuts or pecans and serve!