Christmas Cinnamon Rolls (Breadmaker recipe)
Christmas Cinnamon Rolls flavoured with clementine zest and finished with a tangy cream cheese icing. Make the dough in your breadmaker for a super simple Christmas morning breakfast.
To simplify things, you can prepare the dough for these cinnamon and clementine rolls using a breadmaker, though I've also provided instructions for making it manually.
The assembly process is straightforward, leading to some of the most incredibly indulgent sticky buns you can imagine. You also have the option to prepare the dough the night before and keep it refrigerated (in a sizeable bowl, securely wrapped in cling film), ready for use the next day. A little kneading might be required before rolling it out.
Typically, I'd use a basic icing sugar glaze. However, this time I experimented with a cream cheese icing, and it's an absolute game-changer. Remember to use salted butter for the cream cheese icing, as it truly enhances the flavour.
Ingredients
For the dough:
600g Strong White Bread Flour
2 ½ teaspoon Dried Yeast
100g Caster Sugar
1 teaspoon Salt
250ml Full Fat Milk, warm
2 Eggs
75g Unsalted Butter, melted
For the filling:
200g Dark Brown Sugar
2 tablespoon Ground Cinnamon
75g Unsalted Butter, melted
For the icing:
100g Full Fat Cream Cheese, softened
50g Salted Butter, melted
200g Icing Sugar
Zest of 1 Clementine
Instructions
Step One: Place the dough ingredients in your breadmaker (in the order listed) and put it on a basic dough function programme (it's programme 16 on my Panasonic).
Step Two: Once the programme has finished turn the dough out onto a lightly floured surface and roll out to 40 x 50cm rectangle.
Step Three: Spread the melted better (for the filling) onto the rolled out dough then sprinkle with the sugar and cinnamon. Roll up like a swiss roll and cut into 12 slices.
Step Four: Grease a 20 x 30cm tin and place the slices cut side up in the tin. Leave to prove for 30 minutes.
Step Five: Preheat the oven to 200°C (180° C Fan/ Gas 6) and bake the cinnamon and clementine rolls for 15 minutes until golden brown.
Step Six: Mix the icing ingredients in a bowl and spoon over the warm rolls. Cool then grate over some more clementine zest and enjoy!
Top tips
The easiest way to make the dough, is in your breadmaker, but if you would like to make it by hand that's no problem. Just dissolve the yeast in the warm milk (in a large bowl) and mix in the sugar, butter, salt and eggs. Add the flour and mix really well. Knead the dough on a lightly floured surface and form into a large ball. Place the dough into a clean bowl and cover with a tea towel. Prove for around 1 hour 30 minutes until doubled in size then continue the recipe from Step 2 in the recipe card.
If you fancied a fruity filling, sprinkle a handful of raisins or dried cranberries on top of the cinnamon sugar mix, before rolling up the dough and slicing (refer to Step 3 in the recipe card).
If you don't have cream cheese in your fridge, you can replace the cream cheese icing with a simple icing glaze. Mix 200g Icing Sugar with as much Clementine Juice (or plain water) as it takes to make a thick and glossy icing and spoon onto the cinnamon rolls as directed.
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I love cinnamon buns and will have to try your by hand method as I don't have a bread maker. It will be just the project to attempt during the xmas hols.
ReplyDeleteThese look delicious! Thank you for sharing the recipe :D
ReplyDeleteVioletDaffodils
xx