Ingredients
Equipment
Method
Dough
- In a stand mixer bowl fitted with the dough hook, combine the flour, sugar, salt, and instant yeast. Start the mixer on low speed and slowly stream in the warm milk and egg, mixing until a shaggy dough begins to form.
- With the mixer still on low, gradually feed the butter into the dough, piece by piece. Once the butter is incorporated, increase the speed to medium and knead for 4 minutes until the butter has completely dissolved into the gluten structure.
- Turn the mixer to high and continue kneading for approximately 5 minutes, or until the dough is elastic and "cleans" the sides of the bowl completely.
- Turn the dough out onto a clean work surface. Perform a few "slap and folds" to build final surface tension, then let the dough rest for 5 minutes. Shape into a smooth ball and place into a greased bowl. Cover with a shower cap or cling film and transfer to the fridge for a cold proof of 12 to 24 hours (18 hours is ideal) to develop flavour and make the dough easier to handle.
Preparing The Rolls
- Prepare the filling by combining the cinnamon and softened butter. On a lightly floured surface, roll the chilled dough into a 50x30cm rectangle, aiming for a precise 5-7mm thickness (use rolling guides for total accuracy).
- Dollop the cinnamon butter over the dough and spread evenly with a palette knife, leaving a 1cm bare border along one long edge to seal. Evenly sprinkle the light brown sugar over the butter.
- Tightly roll the dough into a log. Trim the uneven ends, then mark the log at 3cm intervals. Use a sharp serrated knife to cut the rolls and arrange them on a lined baking tray.
- Cover with cling film and prove at room temperature for 2 hours until doubled in size and pillowy.
Baking & Frosting
- Preheat your oven to 160°C (320℉). Just before loading into the oven, pour the room-temperature cream over the proved rolls, this creates the signature "bakery-style" gooey texture. Bake for 25–30 minutes until lightly golden.
- While the rolls bake, cream together the cream cheese and butter until fluffy. Gradually add the icing sugar and vanilla paste until smooth.
- Remove the rolls from the oven and cool for 5 minutes. Spoon over ⅓ of the frosting while the rolls are hot so it seeps into the spirals. After a further 15 minutes, apply the remaining frosting for a thick, velvety finish. Allow to cool slightly before serving.
Notes
- The Windowpane Test: To ensure you’ve developed enough gluten during step 3, perform a "windowpane test." Take a small piece of dough and gently stretch it; it should become thin enough to see light through it without tearing. if it snaps, knead for a further 2 minutes.
- Why the Cold Proof? The 12–24 hour rest in the fridge isn't just for flavour development. Cold dough is significantly easier to roll into a tight, neat spiral. Attempting to roll this high-enrichment dough at room temperature will result in a messy, loose coil.
- The Secret of the Cream Soak: Pouring cream over the rolls before baking is the "bakery secret" for ultra-soft edges. The dough absorbs the liquid as it expands in the oven, preventing the outer layers from becoming crusty or dry.
- Preventing "Leaking" Butter: Ensure your butter and cinnamon mixture is very soft but not melted before spreading. If the butter is liquid, it will leak out of the bottom of the rolls during the proofing stage rather than staying nestled within the layers.
- The Two-Stage Frosting: We apply the frosting in two stages for texture. The first 1/3 melts into the warm crumb to keep it moist; the final 2/3 sits on top to provide that thick, velvety aesthetic.