Cinnamon roll with cinnamon-sweetened cream cheese | Holiday Baking Recipes

  1. For the batter, combine the milk and butter in a glass measuring cup or heatproof bowl. Add boiling water and set aside until the butter has melted.
  2. In a large bowl or the bowl of a stand mixer, combine 1¾ cups of the flour with the sugar, yeast and salt. Make a well in the center and set aside.
  3. Beat egg and vanilla into milk mixture and add to flour mixture. Stir until a shaggy dough forms. Turn out onto a lightly floured surface and knead by hand for 6-8 minutes or on medium speed with a dough hook for 5-6 minutes until smooth, adding more flour as needed to keep it from sticking to your hands.
  4. Transfer the dough to a lightly greased bowl, cover with a kitchen plate or a clean kitchen towel and let the dough rise in a warm place for 1h to 1h30 or until it has doubled in size. Meanwhile, prepare a large baking sheet by lining it with parchment paper.
  5. Prepare the filling by combining the brown sugar, cinnamon, cardamom and salt in a small bowl.
  6. Once risen, knead the dough and turn it out onto a lightly floured surface. Pat and stretch the dough into a rectangle about 20 cm x 35 cm (8 in x 14 in). Brush the melted butter over the surface and scatter the brown sugar mixture over the top, making sure to spread it evenly from edge to edge. With one long edge of the dough toward you, roll the dough into a log and pinch the seam and ends to seal.
  7. Transfer the log to the baking sheet lined with parchment paper and, using a pair of kitchen scissors, start at one end of the log and cut the dough at an angle of about 45°, almost cutting completely through the log. Move the cut piece to one side, then repeat the cut every 4-5 cm (1½-2 in) along the length of the dough, alternating which sides you move the cut piece to.
  8. Lightly cover the shaped loaf with a clean kitchen towel and place in a warm place to rise for another 30-40 minutes or until slightly puffed (alternatively, the shaped loaf can be kept in the fridge). refrigerator at this point – see note). Meanwhile, preheat your oven to 190°C (375°F).
  9. For the cream cheese, in a small bowl, stir together the cream cheese, icing sugar to taste, cinnamon and vanilla until well blended, adding more sugar if needed. Store in the refrigerator for up to 2 weeks.
  10. For egg wash, whisk together egg and water and brush over prepared bread. Bake for 20 to 25 minutes or until golden brown and internal temperature reaches 85°C (190°F).
  11. Transfer the bread to a wire rack and let cool slightly before serving with cinnamon-sweetened cream cheese.

To note

• This bread can be made and shaped to this point and stored in the refrigerator to rise for up to 12 hours. Simply cover the bread with a clean kitchen towel and wrap the entire baking sheet in a large plastic bag or plastic wrap and place in the refrigerator. Before baking, you will need to bring the dough back to warm room temperature by placing a 9 x 13 inch pan in the bottom of a cold oven and pouring in 1 inch of boiling water. Place the bread in the oven and set a timer for 30 minutes. Remove the bread and pan of water before bringing your oven up to temperature and baking as directed above.


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