Gooey, oozy Cinnamon Scrolls. I was introduced to these sweet spirals of cinnamon goodness while on holiday to New York. They love all things Cinnamon over there and who can blame them? This fragrant spice marries so well with one of their other culinary obsessions…. Cream Cheese. They are known are ‘Cinnabons’ in the USA and are available from franchises all over the place.
Unfortunately, they are a little harder to find in Australia so baking them was the only way to enjoy these scrolls down under. I have re-created many dishes first experienced on in New York since coming home from Mexican style corn, Philly Cheesesteak and Cuban Sandwiches to pretzels and empanadas – all of which have been throughly enjoyed. Travelling is a great way to broaden all aspects of life and trying new foods is a major highlight for me.
Recipe adapted from allrecipes.com
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs at room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup white sugar
- 2 1/2 teaspoons dry active yeast
- 1 cup packed brown sugar
- 2 1/2 tablespoons ground cinnamon
- 1/3 cup butter, softened
Cream Cheese Icing:
- 250g cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups icing sugar sifted
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- Place ingredients for the dough in the pan of a bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough cycle has completed and the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
- Preheat oven to 200C (400F) degrees and line a large rectangular baking pan with baking paper.
- In a small bowl, combine butter, brown sugar and cinnamon.
- Roll dough into a 50x40cm (16×21 inch) rectangle and evenly spread over the Cinnamon filling.
- Roll up dough and cut into 12 rolls.
- Place rolls on the baking pan and cover and let rise until nearly doubled, about 30 minutes.
- Bake rolls in preheated oven until golden brown, about 15 minutes.
- While rolls are baking, place all the ingredients for the cream cheese icing in a medium sized bowl and beat with a hand mixture until combined.
- Remove the rolls from the oven once cooked and place on a cooling rack with baking paper placed under the rack. Spread the icing on the warm rolls and let drizzle over the sides.
Best eaten the day of baking.