From the Anchor Yeast Kitchen
Love Me Tender Cinnamon Rolls
Prep 1 hr 40 mins
Baking Time
20–25 mins
Total 2 hr 5 mins
Makes 12 - 16 Cinnamon Rolls
easy
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By
Anchor Yeast Kitchen
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Ingredients
345
g
Cake flour
( 2¾ Cups )
40
g
Milk powder
( ⅓ Cup )
5
ml
Salt
( 1 tsp )
30
ml
Sugar
( 2 Tbsp )
15
ml
Cocoa powder
( 1 Tbsp )
10
g
Anchor Instant Yeast
( 1 packet )
1
Large egg, beaten
5-10
ml
Red gel food colouring
( 1-2 tsp )
150
ml
Lukewarm water
60
g
Margarine / butter, unsalted, softened
120
ml
Warm milk
( ±½ Cup )
120
g
Brown sugar
15
ml
Cinnamon
( 1 Tbsp )
80
g
Margarin / butter, unsalted
120
g
Cream cheese
90
g
Icing sugar
30
ml
Milk
( 2 Tbsp )
30
ml
Sugar
( 2 Tbsp )
5
ml
Vanilla essence
( 1 tsp )
Candy of choice, optional
250
ml
Sugar
( 1 Cup )
125
ml
Water
( ½ Cup )
Method
In a mixing bowl, combine the flour, milk powder, salt, sugar and cocoa powder. Add the Anchor Instant Yeast and mix.
Combine the beaten egg, red gel food colouring and lukewarm water and mix well.
Add the softened margarine / butter to the warm milk. Stir until the margarine / butter is almost melted. Add both liquid mixtures to the dry ingredients to form a soft dough.
Knead the dough well for 10 minutes, until smooth and elastic. Cover the dough with greased plastic and leave to rest for 10 – 15 minutes.
In a bowl, mix the brown sugar, cinnamon and softened margarine / butter until well combined. Set aside.
In a mixing bowl, combine the cream cheese, icing sugar, milk, sugar and vanilla essence and mix until smooth. Set aside.
Knock the dough down and roll into a 30 x 40 cm rectangle. Spread the filling evenly over the dough. Roll the dough tightly to form a long log. Pinch the seams to seal and gently roll to smooth the seam. Cut the strand into equal pieces and place on a greased baking tray cut-side-up. Cover with greased plastic and allow to rise in a warm place for 30 minutes, or until double in volume.
In a saucepan, mix the sugar and water together. Bring to the boil over low heat, about 5 minutes. Remove from heat and set aside
Bake in a preheated oven at 150 °C / 300 °F for 20 - 25 minutes. Remove from the oven, brush generously with sugar syrup and allow to cool slightly. Frost and decorate as desired.
The yeast you'll need
Anchor Instant Yeast, 10 G Sachets
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