When making and baking this cinnamon spice roll at home the whole household will be infused with its autumn like aroma, warm, sweet and cinnamony. (Is that even a word, smells like cinnamon) 😁
Cinnamon is an extremely popular spice and it’s used almost in every culture globally, some use it more while others have less usage of it. Do you use cinnamon or even like it?? Every member of my family loves cinnamon, specially my brother he adores anything with cinnamon and when he was younger he use to eat loads of cinnamon buns, but then he had to cut down munching up all those buns because, obviously he started gaining some wight.
This is a my version of the famous cinnamon roll we all know, it just has couple more spices alongside the cinnamon and I serve it without the icing. Well, you can still serve it with icing if you like so, I don’t feel it really needs anything to be added to it because, its already pretty fragrant and delicious by itself. I will also put the recipe for the icing in the post.
Ingredients
- 4cups flour
- 1/4 cup sugar
- 1 cup warm milk ( just before it starts boiling)
- 2+1/2 teaspoon active dry yeast
- 1/2 cup unsalted butter (Room temperature)
- 2 large eggs
- 1 teaspoon salt
- 1 cup brown sugar
- 1/2 cup unsalted butter (Room Temperature)
- 1 tablespoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground allspice
- 1/2 cup unsalted butter (Room Temperature)
- 1/2 cup cream cheese (Room Temperature)
- 2 cups powdered sugar
- 2 teaspoon vanilla
Instructions
- Place the warm milk in a bowl, add 1 tablespoon sugar to it, mix well then add the yeast to it, cover it and let it rest for 10 minutes.
- In a large bowl place the soft butter for the dough, add rest of the sugar, using a mixer, whip it well until creamy, add the eggs and mix for 1 minute, add salt then sift the flour and add to this creamy mixture, add the yeast milk and use a spoon or a mixer with hook attachment on, mix until a soft and beautiful dough forms.
- Cover the dough with a plastic wrap and rest in a warm place for 2 hours or until it doubles in size.
- Meanwhile in a small bowl place all the ingredients for the filling, use a spoon and mix well until very smooth and creamy, cover and set aside. (Don't refrigerate)
- In another bowl we will be preparing the icing. Place butter and cream cheese in a bowl, using a mixer, mix until smooth. Add the powdered sugar and vanilla and continue mixing until creamy, cover and reserve.
- Place the dough on a clean surface use a rolling pin and roll out the the dough into a large 1/3 an inch thickness rectangle.
- Spread the filling all over the dough leaving 1 inch around without spreading any filling on it. Roll and shape the dough into a log, cut into slices, place a baking paper in a baking tray, place slices on the paper. Rest for 1 hour and let it rise and double in size again.
- Preheat oven to 350 F. Place the tray on the oven's middle rack and bake for 30 minutes or until fully baked both center and out and its golden. Take out of oven and garnish with the icing then serve.
Notes
** I shaped my cinnamon roll into an Epi (wheat shape), if you'd like to shape your cinnamon roll like mine; it will need an egg wash so it gets the beautiful golden crust. You can also egg wash the regular slice roll if you wish to do so.
Bon Appetite
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