Growing up in my home, decadent breakfasts were a Sunday morning affair. Vast spreads were displayed and devoured amongst the warm comfort of family. The table was constantly stacked full with every breakfast imaginable…ranging from traditional egg and bacon dishes to hot breads, exotic fresh fruits and pastries. The pastries were always delivered promptly each morning to our doorstep and undeniably were my favourite part of that Sunday morning ritual.
I have incredibly fond memories of these special times shared and no matter how hard I can try; I will never be able to reproduce those morning moments. Sticky cinnamon rolls were one of the pastries in the assortment delivered. The rolls were always softly textured, filled with an oozing brown sugar centre and then glazed generously with a sweet cream cheese glaze. That is why this recipe has a special place in my heart, as it captures the essence of those Sunday mornings.
This cinnamon roll recipe will leave you longing for more. The lightly yeasted dough is spread with butter, vanilla and a cinnamon brown sugar- then rolled up, sliced and baked. The cinnamon sugar and butter caramelize together to make the inside texture of the soft buns extra sticky. When pulled out of the oven, the hot cinnamon rolls fill the air with a sweetly distinct aroma.
When you first take a bite, each flavour unites in one sticky sweet mouthful…the filling is rich, buttery and oozes with gooey spiced brown sugar which combines perfectly with the maple cream cheese glaze.
I prefer these rolls for breakfast rather than dessert…however they equally taste as delicious at any time of day. They even keep well in the freezer and can be reheated perfectly before you rush out the door. These rolls are sinfully delicious and are perfect to be devoured by you or shared as a Sunday morning treat with family.
- 1 cup warm milk
- 1/2 cup caster sguar
- 1 package of instant yeast
- 2 eggs
- 1/2 tsp salt
- 3 tbs butter, melted
- 4 cups of plain flour
- 3 tbs cinnamon powder
- 2/3 cup brown sugar
- 1 tsp vanilla essence
- 2 tbs almond meal
- 2 tbs butter, melted
- 200g of softened cream cheese
- 3 tbs milk
- 1 tbs vanilla essence
- 3 tbs maple syrup
- 5 tbs icing sugar
- In a large bowl whisk together the warm milk, sugar and yeast then let sit until foaming (5-10 minutes).
- To the bowl, add the eggs, salt and melted butter and mix until just combined.
- With an electric mixer on low add the flour.
- Once the dough becomes tacky and is holding it's form remove the dough from the bowl onto a well floured surface.
- Knead the dough well until smooth (don't be afraid to really bash it!).
- Transfer to an oiled bowl, cover and place in a warm and draft free area.
- Let the dough rise for one and a half to two hours, or until the dough has doubled it's original size and the dough's skin is no longer tacky to touch.
- Remove, punch down and flip the dough and let arise for another half hour.
- Once the dough has risen a second time, place onto a floured surface. Roll into a rectangular shape.
- In a bowl, mix together the sugar, cinnamon, almond meal and vanilla.
- Brush the dough rectangle with the melted butter and sprinkle with the cinnamon brown sugar mixture.
- Tightly roll the dough into a log and press the ends to seal.
- Cut into 3cm rolls.
- Place the rolls in a large pan lined with baking paper.
- Cover and let the rolls rise for another 20 minutes before baking.
- Bake in a 170 degree oven for 20 minutes or until puffed, risen and beginning to brown.
- Meanwhile whisk together the glaze ingredients until desired consistency.
- Drizzle the rolls with the maple glaze and serve.