Recipes, re-invented from cooking shows
Cinnamon Tear-and-Share Rolls with Cream Cheese Frosting
Prep. Time:
Baking Time:
Total Time:
3 hours
25-30 minutes
3.5 hours
Serves:
12 large cinnamon rolls
Our recipe based on Helena's classic American-style creation from Great British Bake Off Season 10. We've enhanced the original with proper yeast activation for reliable fermentation, refined enriched dough ratios for optimal texture, and improved filling distribution techniques. This beloved comfort food showcases Helena's understanding of yeasted sweet doughs, combining tender brioche-like rolls with aromatic cinnamon filling and rich cream cheese frosting for the perfect balance of flavors and textures that defines exceptional cinnamon rolls.
Ingredients
FOR THE ENRICHED SWEET DOUGH:
525g strong white bread flour
75g granulated sugar
8g fine sea salt
7g SAF red instant yeast
5g caster sugar (for yeast activation)
250ml whole milk, warmed to 37°C
2 large eggs, at room temperature
75g unsalted butter, softened
FOR THE CINNAMON FILLING:
75g unsalted butter, softened
150g light brown sugar, packed
15g ground cinnamon
2g fine sea salt
5ml vanilla extract
FOR THE CREAM CHEESE FROSTING:
225g cream cheese, at room temperature
115g unsalted butter, softened
200g powdered sugar, sifted
5ml pure vanilla extract
2g fine sea salt
15-30ml milk (for consistency)
Instructions
PREPARE THE ENRICHED SWEET DOUGH:
In small bowl, dissolve yeast and caster sugar in warm milk. Let stand 5-10 minutes until foamy and active. In large bowl, whisk together flour, granulated sugar, and salt. Make well in center, add yeast mixture, beaten eggs, and softened butter. Mix until shaggy dough forms, then knead on lightly floured surface for 8-10 minutes until smooth, elastic, and slightly tacky. Alternatively, use stand mixer with dough hook for 6-7 minutes on medium speed.
EXECUTE FIRST RISE:
Place dough in lightly oiled large bowl, turning to coat all surfaces. Cover with damp tea towel and rise in warm place (24-27°C) for 1.5-2 hours until doubled in size. Test by gently poking with finger - indentation should remain.
PREPARE THE CINNAMON FILLING:
While dough rises, cream softened butter with brown sugar until light and fluffy (3-4 minutes). Mix in cinnamon, salt, and vanilla until well combined. Set aside at room temperature.
ROLL AND FILL THE DOUGH:
Turn risen dough onto lightly floured surface and gently deflate. Roll into rectangle measuring 40x30cm (approximately 6mm thick). Spread cinnamon filling evenly over surface, leaving 2cm border along one long edge. Starting from filled long edge, roll tightly into log, pinching seam to seal. Position seam-side down.
CUT AND ARRANGE:
Using sharp serrated knife or unflavored dental floss, cut log into 12 equal pieces (approximately 3cm thick). Use gentle sawing motion to prevent squashing. Arrange cut-side up in buttered 33x23cm baking dish, spacing slightly apart to allow for expansion.
SECOND RISE:
Cover loosely with oiled plastic wrap and rise in warm place for 45-60 minutes until puffy and touching each other. Preheat oven to 175°C (350°F) during final 15 minutes of rise.
BAKE TO PERFECTION:
Bake for 25-30 minutes until deep golden brown on top and internal temperature reaches 88°C (190°F). If tops brown too quickly, tent with foil during final 10 minutes. Cool in pan for 10 minutes before frosting.
MAKE THE CREAM CHEESE FROSTING:
Ensure cream cheese and butter are at room temperature for smooth mixing. Beat cream cheese until light and fluffy (2-3 minutes). Add softened butter and beat until combined. Gradually add sifted powdered sugar, beating until smooth. Mix in vanilla and salt, then add milk gradually until desired spreading consistency is reached.
FROST AND SERVE:
Spread warm rolls generously with cream cheese frosting while still slightly warm - the heat will help frosting melt slightly into crevices. Serve immediately for best texture contrast between warm rolls and cool frosting.
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