When I saw Wendy post this up, I knew I must try it, and I am really glad that I did it.
These wonderful rolls are indeed sooo delicious, the soft rolls with the nice aroma of the cinnamon plus the topping/frosting , they were such a perfect combinations......
Here's the recipe from Wendy , I reduced a bit the sugar, still very yummy......
250 gm bread flour
125 gm fresh milk
50 gm sugar
5 gm instant yeast
1/2 tsp salt
38 gm butter
100 gm light brown sugar ( I used 70 gm)
3 tsp ground cinnamon ( I used 1.5 tsp)
38 gm butter, softened
1 tbsp flour ( it's recommended by some reviewers so that the cinnamon sugar stays put)
45 gm cream cheese
30 gm butter
70 gm icing sugar( I used 60 gm)
1/4 tsp vanilla extract
Pinch of salt
Mix all the ingredients for dough in a mixing bowl.
Knead on speed 4 for 15 minutes( using KA) or until window pane stage.
Cover and let the dough proof until double, for about 11/2 hour.
While dough is proofing, grease a 9 inch tin, ( I use round spring form pan, so I didn't grease.)
Mean while prepare the filling :
Melt butter and mix everything else together ( it'll become a paste). Set aside.
When the dough is ready, roll it into a rectangle about 8mm thick( mine about 3-4mm thick)
Spread filling over the dough and roll up.
Pinch seams and cut roll into 9 pieces.
Arrange then in prepared baking pans.
Cover and let them proof for another 30 minutes, until they looks puffy.
Bake in preheated oven 150( fan) / 170C for 20-25 minutes.( Mine at 180C for 20 minutes)
While rolls are baking,prepare frosting.
Place all frosting ingredients into a microwaveable bowl and zap on high for 30 seconds.
Stir to combine.
(Or, you can just let everything come to room temp and beat together, not necessary to zap, but it's so much easier to zap)
If too runny, chill in fridge awhile waiting for the rolls to bake and turn warm.
Frost the warm rolls and serve.
Arranged them into prepared pan...let it proof for 30 minutes.
After 30 minutes proofing....