Amazing Cinnamon Rolls

Ingredients

Rolls

• 110ml warm water
• 1/2 oz active dry yeast
• 1 Tbs sugar
• 1 Kilo flour (approx 7 cups) Note: You may not need so much. Just over 5 cups gave a smooth dough.
• 75g (2 5/8 oz) custard powder
• 4 oz butter, melted
• 2 eggs
• 16 oz milk

Ingredients for filling

• 2 1/2 Tbs cinnamon
• 18 oz (2 1/4 cup) sugar
• 4 oz melted butter

Ingredients for Icing

• 7 oz cream cheese, softened
• 3 oz butter, softened
• 13 oz (2 2/3 cup) confectioners� sugar
• 1 tsp vanilla
• 1 Tbs milk
• 4 Tbs maple syrup
• 3 Tbs lemon juice

Directions

1. Combine water, yeast and sugar in a small bowl. Set aside to proof for 20 minutes.
2. In another bowl combine 5 cups of flour, custard powder and 1 tsp salt. Set aside.
3. In bowl of a stand mixer, mix the eggs with the butter and activated yeast mixture and milk. It will look like sludge.
4. Gradually add the flour mixture and knead the mixture with a dough hook for about 5 minutes, until smooth and elastic, adding more flour as necessary.
5. Place the dough in a greased bowl, cover with a cloth and leave it to rise for an hour.
6. After an hour the dough should be almost doubled in size. Punch the mixture down, recover and let rise for another 45 minutes.
7. Divide the dough in half. Place the half on a lightly floured surface and roll into a 10�15 inch rectangle about 1/4 inch thick.
8. Mix together the cinnamon and sugar for the filling. Spread half of the melted butter over the dough and liberally sprinkle with half of the cinnamon sugar leaving a 1 inch margin along one long edge.
9. Roll up the dough tightly (this is important). Start from the long edge nearest to you and roll up to the edge without any sugar. Press together along the edge without sugar to seal.
10. Line a baking sheet with parchment paper. Slice the roll of dough at approximately 1 1/4 inch intervals and place the slices flat down on the paper positioning them roughly 1 inch apart.
11. Repeat steps 7 to 10 for the other half of the dough.
12. Cover all of the cinnamon rolls with a cloth and leave to rest until they have doubled in size, around 20 to 30 minutes.
13. Preheat oven to 350℉/180C/gas 4. Place the cinnamon rolls in the oven and bake for 15-20 minutes. Keep an eye on them and remove as soon as they turn a slightly golden color. You don�t want them to go too brown.
14. Make the icing by mixing all the ingredients until smooth and creamy. Pour over the cinnamon rolls and leave to cool and set a little. They are best eaten warm.
15. Note: You can freeze them for up to two months. Be sure to put them in a covered plastic container where the icing won�t touch the lid since the icing stays soft even after freezing.
16. To reheat, microwave one roll for 20 seconds, 30-40 seconds for four.
17. Note: This is A LOT of filling. If you decide not to use it all in the cinnamon buns you can put into a container and use to make cinnamon toast. This recipe only used 1/2 the amount and they were excellent.