Baking
Cinnamon Rolls with Cream Cheese Frosting
Ingredients
For the Dough
- 500g wheat flour
- 70g sugar
- 1 egg
- 100g Kerrygold Original Irish Butter, room temperature
- 225ml whole milk, room temperature
- 25g fresh yeast
- 1 pinch of salt
For the Filling
- 100g Kerrygold Original Irish Butter, room temperature
- 100g sugar
- 1-2 tsp cinnamon
For the Frosting
- 150g cream cheese
- 150g powdered sugar
- 1 tsp vanilla extract
Directions
1. Put the flour in a bowl together with the sugar, egg, butter and a pinch of salt.
2. Dissolve the yeast in the milk and add to the bowl as well. Now knead into a smooth dough in 8-10 minutes by hand or with the help of a food processor. Cover and let the dough rise in a warm place for about 1 hour. The volume should have doubled.
3. Roll out the dough on a lightly floured work surface into a rectangle about 4mm thick. Spread with soft butter.
4. Place the sugar in a bowl along with the cinnamon and mix. Then spread evenly on the soft butter and press down a little.
5. Tightly roll up the dough from the long side. Now use a bread knife to cut off pieces about 5cm wide and place them, cut side down, in a 28cm diameter springform pan lined with baking paper. Leave enough space between each roll as they will rise when they bake.
6. Cover and let the rolls rise for another 30 minutes. In the meantime, preheat the oven to 180°C top/bottom heat.
7. Then bake the rolls on the middle shelf for about 20-25 minutes. They should be golden and the sugar should have melted. Take a out of the oven and let cool down a bit.
8. Meanwhile, for the glaze, mix the icing sugar with the cream cheese and vanilla extract until smooth.
9. Pour the glaze over the rolls and enjoy.
2. Dissolve the yeast in the milk and add to the bowl as well. Now knead into a smooth dough in 8-10 minutes by hand or with the help of a food processor. Cover and let the dough rise in a warm place for about 1 hour. The volume should have doubled.
3. Roll out the dough on a lightly floured work surface into a rectangle about 4mm thick. Spread with soft butter.
4. Place the sugar in a bowl along with the cinnamon and mix. Then spread evenly on the soft butter and press down a little.
5. Tightly roll up the dough from the long side. Now use a bread knife to cut off pieces about 5cm wide and place them, cut side down, in a 28cm diameter springform pan lined with baking paper. Leave enough space between each roll as they will rise when they bake.
6. Cover and let the rolls rise for another 30 minutes. In the meantime, preheat the oven to 180°C top/bottom heat.
7. Then bake the rolls on the middle shelf for about 20-25 minutes. They should be golden and the sugar should have melted. Take a out of the oven and let cool down a bit.
8. Meanwhile, for the glaze, mix the icing sugar with the cream cheese and vanilla extract until smooth.
9. Pour the glaze over the rolls and enjoy.
