Spiced Cinnamon Rolls with Maple Cream Cheese Frosting
Oh boyyyyy, I don't even know how to start this little recipe introduction. These Spiced Cinnamon Rolls with Maple Cream Cheese Frosting make me want to run to my front door and tell the world how INSANELY DELICIOUS they are. If the capitals didn't already convey to you how enthusiastic I am about this recipe, let me describe these little morsels to you.
Melty, spiced cinnamon sugar nestles itself between these spirals of fluffy, lightly spiced dough. Then, while perfectly warm, the baked rolls are slathered in a maple spiked cream cheese frosting that melts ever so slightly and hugs each dip in the rolls. Perfectly imperfect and so moreish, these will not last more than a day in your house. Do yourself a favour and make these!
Melty, spiced cinnamon sugar nestles itself between these spirals of fluffy, lightly spiced dough. Then, while perfectly warm, the baked rolls are slathered in a maple spiked cream cheese frosting that melts ever so slightly and hugs each dip in the rolls. Perfectly imperfect and so moreish, these will not last more than a day in your house. Do yourself a favour and make these!
Ingredients (makes 9)
- 170ml milk, warmed
- 2tsp fresh dried yeast
- 1/4 cup caster sugar
- 50g melted butter + 40g softened butter
- 1 egg + 1 egg yolk, beaten
- 1tsp vanilla extract
- 3 cups high grade flour
- 1 Tbsp + 1 Tbsp ground cinnamon
- 2 tsp + 1tsp mixed spice
- 1 tsp + 1/2 tsp ground ginger
- 1 tsp salt
- 1/2 cup brown sugar
- 1/2 cup muscavado sugar*
- 1/2 cup cream cheese, softened
- 1/4 cup maple syrup
- 1 cup icing sugar
Method
- In the bowl of a stand mixer (or large mixing bowl if making by hand) sprinkle the yeast over the warmed milk. Stir gently, then add the caster sugar, melted butter, egg and vanilla. Attach the dough hook, and mix on low for 30 seconds to combine.
- To the wet ingredients, add the flour, 1 Tbsp cinnamon, 2 tsp mixed spice, 1 tsp ginger and salt. Turn on a low to medium speed until a soft dough forms. Increase to high speed, and knead for 5-10 minutes or until the dough is soft and stretchy. Transfer to a greased bowl and cover with a tea towel or plastic wrap and leave to proof in a warm space until doubled in size.
- Once doubled, turn out onto a floured surface and roll out into a rectangle 2cm in thickness. Spread the softened butter over the surface of the rectangle, leaving a 1cm border at the top of the rectangle (lengthways). Mix together the brown sugar, muscavado sugar and remaining spices, then sprinkle evenly over the buttered dough. Once the surface is covered with the sugar, roll lengthways into a tight log, with the join underneath to keep it together.
- Using a knife or dental floss, trim each end of the roll, then cut into 9 pieces. Carefully transfer to a greased dish cut side up, and arrange so there is a 2-3cm gap between each piece. Cover, and leave to proof in a warm place for a remaining 30-45 minutes or until they've increased in size and filled the empty space.
- Once proofed, place into a 200 degree celsius fan bake oven, and bake for 15-25 minutes or until they are lightly golden brown in colour; ensuring they don't get too dark, so they don't dry out. Once baked, remove from the oven and set aside.
- To make the icing, beat together the cream cheese, maple syrup and icing sugar with a pinch of salt. Generously slather the frosting over the warm cinnamon rolls, and leave for 5-10 minutes so the icing can settle into the rolls. Serve while warm, or keep in an airtight container for up to 2 days.
