- 40 min
- 20 min
- 1/3 cup (80ml) water, warm, not hot
- 2 ¼ tsp instant dried yeast (see note)
- 1 tsp sugar
- 2 large eggs, room temperature
- 1 cup (250ml) milk, lukewarm
- ½ cup (110g) caster sugar
- 80g butter unsalted, melted, cooled slightly
- 1 tsp Queen Vanilla Bean Paste
- 4 cups (600g) plain flour, sifted
- 1 tsp salt
- Handy tool: Unflavoured dental floss
- 120g unsalted butter, softened
- 2 tbsp ground cinnamon
- 1 cup (220g) brown sugar, packed
Method - Dough
In a medium size bowl, mix together water, instant yeast and sugar. Allow to rest for 5 minutes.
Add eggs, milk, sugar, melted butter and Vanilla Bean Paste to yeast mixture, whisking until well combined.
In a large bowl combine flour and salt. Add yeast mixture and stir with a wooden spoon until dough is thick and sticky. Cover with plastic wrap and rest for 10 minutes (see note*).
Roll dough out on a generously floured surface, dusting with a little more flour on top if dough
is too sticky. Roll out into a rectangle, approximately 40cm x 30cm
Method - Cinnamon Filling
Generously grease a 23cm x 33cm baking tin with butter. Set aside.
Mix together spread softened butter over entire surface of dough. Combine brown sugar and cinnamon, then sprinkle over the dough.
Starting from long edge furthest away, roll dough towards you into a log. Cut dough into 12 slices with a serrated knife or with dental floss: gently slide dental floss under the rolled dough, cross over the ends then pull outward, slicing the dough. Place rolls into prepared tray 2cm apart and allow to rest for another 10 minutes (see note*).
Preheat oven to 170°C (fan forced). Bake for 20 minutes until golden.
Method - Cream Cheese Icing
While rolls are baking, prepare icing. Beat cream cheese butter and Vanilla Bean Paste in a mixing bowl and mix until smooth. Add remaining ingredients and mix until smooth. Cover with cream cheese icin with rolls are still warm, then sprinkle with Unicorn Confetti.
There are two types of yeast available at the supermarket, instant dried yeast or dry yeast. This recipe uses Instant Dried Yeast. Dry yeast can also be used in this recipe, but you may need more time to let the yeast activate and for the dough to rise.
*If baking on a chilly day or to speed up the dough rising process, heat your oven to 90C. Turn off oven and place dough in the oven to rest with the door closed, as per step 3.
Using the floss to cut dough puts less pressure on the roll, the helps the dough rise more evenly and less filling to be squished out.