In the recipe it said that it takes 10 minutes of prep time and 20 minutes of cooking time.
Being a non cook, it took me almost half a day to make this, but it was worth it :)
I just have to make this again and take a picture as this one doesn't give the roll justice for the taste.
- 1/8 tsp lemon extract or oil (since I don't have it I used 1 tsp of lemon zest + 1/2 tsp lemon juice)
1. Dough :
- I used standup mixer, using a dough hook, combine all dough ingredients in the mixer bowl, mix everything until forming a soft dough
- Dough should form a nice elastic ball (if you stick your finger into it it should be slightly tacky to the touch), if it's too moist add flour to the dough 1 Tbsp at a time, if it's too dry add warm water 1 Tbsp at a time.
- On a floured surface, knead the dough until elastic, approx. 10 minutes.
- Put the dough in to a lightly oiled surface bowl (make sure the top part of the dough has oil on it too), and Cover the bowl with plastic wrap or damp towel (as I did) and let rise until double in size (around 1 hour)
2. Cinnamon Filling :
- Soften butter, set a side
- Sift brown sugar and ground cinnamon together
- Add ground nuts to the sifted brown sugar and cinnamon powder mix.
3. Butter Frosting :
- In a medium bowl, combine cream cheese and butter until creamy (I mixed using hand mixer)
- Add powdered sugar, vanilla extract and lemon zest + lemon juice until well mixed and creamy
- Refrigerate frosting until ready and then bring to room temperature before spreading
4. Assembling together :
- Butter 9 x 13 x 2 inch baking pan, set aside (I used the big pyrex pan)
- When the dough has risen, punch the dough till there is no air left, cover again and set aside for around 30 minutes. After 30 minutes, shape the dough in a log shape to make it easier to make a rectangle shape, then start to roll and stretch the dough into approx. 15 x 24 inch rectangle on a floured surface
- Brush the 1/2 cup softened butter from
Cinnamon filling over the top dough with rubber spatula or pastry brush
- Sprinkle
cinnamon filling powder mix over the butter on the dough
- Starting with the long edge (24 inch side), roll up dough, pinch seam to seal.
Make sure not to roll the log tightly as it will result in cinnamon rolls where the center pop up above the rest of them as they bake
- With a knife lightly mark roll into 1 1 /2 inch section, use a sharp knife to cut it.
- Place cut side up in prepared baking pan, slightly flatten them if necessary.
- The unbaked rolls should not touch each other before rising and baking.
- Cover and let rise in a warm place for approx. 45 - 60 minutes or until double in size (after rising, rolls should be touching each other and the sides of the pan)
- Preheat oven 180 C for 20-25 minutes until rolls are light golden brown
- Remove from oven, let it cool a bit. Spread
Butter Frosting over the cinnamon rolls while still warm. Best serve warm and YUM !!!
It will come up to 15 rolls.
Addition 22.02.2014 :
I made a little experiment this time, I used around 1/3 of the roll plus the edges for 1 little pan of oeey gooey cinnamon rolls.
For this I use :
- 60 gr Butter
- 1/4 cup Brown Sugar
- 75 gr chopped nut (ovened)
- Melt butter, add brown sugar, whisk until smooth, pour into greased baking pan for cinnamon buns, then sprinkle chopped nut around 50 gr, set aside.
- After the buns are ready, arrange in the baking pan prepared before, then sprinkle the rest of the chopped nut on the buns.
- Cover and let rise in a warm place for approx. 45 - 60 minutes or until double in size (after rising, rolls should be touching each other and the sides of the pan)
- Preheat oven 180 C for 20-25 minutes until rolls are light golden brown
- Remove from oven, let it cool a bit, then turn it upside down on a cookie baking tray so that the gooey will be on top
As you can see my oeey gooey cinnamon rolls came out dry because I forgot to greased the baking pan beforehand :( but it still tasted yummy !!!! :)
And this time it took me around 6 hours from preparation till I can start eating it
