These decadent, golden brown cinnamon rolls are easy to make and are so unbelievably good! Just crisp at the edges, but soft on the inside, and delightfully gooey from melted lemon cream cheese topping, each bite round or across the layers bursts with the warm, deep flavours of cinnamon and brown sugars. Have these plain or frosted, with a cup of flavoured Irish or hazelnut coffee – marvellous!
Thanks to a contributor on the allrecipes.com website, I found this to be a quick and easy recipe. I did change the types of sugar, preferring to use all brown sugars and reduced the proportions since I like my desserts a little less sweet. I also used my leftover lemon cream cheese frosting which I had kept in the freezer until required.
CINNAMON ROLLS WITH LEMON CREAM CHEESE FROSTING RECIPE
- 1/2 cup Milk
- 1/4 cup or 56 gm unsalted Butter
- 1/2 cup Water
- 1 1/2 tsp or 7 gm Active Dry Yeast
- 1/2 cup White Sugar (I used Demerara Sugar)
- 1/2 tsp Salt
- 1 Egg
- 3 cups Plain Flour
- 1 tsp Ground Cinnamon
- 1 cup Dark Brown Sugar (I used 2/3 cup Extra Fine Brown Sugar)
- 1/4 cup unsalted Butter, softened
- 1/4 cup unsalted Butter
- 4 oz. Cream Cheese
- 1/8 tsp Salt
- 1 tsp Vanilla Flavour
- 1/2 tbsp Lemon Juice, freshly squeezed
- 1 cup Confectioner’s Sugar (I use less, adjust to your preference)
1. In a small saucepan over medium heat, heat up milk until it just starts to bubble. Add butter, stir till melted. Add water, stir and let mixture cool till lukewarm or till temperature drops to 45 deg C. Meanwhile, mix cinnamon and dark brown sugar till well combined.
2. In an electric mixer bowl, combine lukewarm milk mixture, yeast, sugar, salt, egg and 1 cup flour. Beat on low speed until well combined. Add the remaining flour, 1/4 cup at a time, beating well after each addition. When all the flour has been added and the mixture pulls together into a soft sticky dough, switch to dough attachment on your mixer. Knead at medium speed until the dough pulls away cleanly from the sides of the bowl, and is smooth and elastic.
3. Turn out onto a lightly floured surface. Roll out into a rectangle, 12 x 9 inches. Spread butter evenly over the entire surface area, then sprinkle cinnamon and sugar mixture evenly. Start rolling length-wise, into a log. Seal the seam with a little water.
4. Using a sharp dough cutter, cut a little off each end (or you can leave it as is). Then cut into 12 equal rolls. Place on a lightly greased 13 x 9 inch baking pan, spacing each roll roughly 1 1/2 inch apart all around.
Bake on lower rack for about 20 to 25 minutes, or till golden brown.
5. To make the frosting: Place butter and cream cheese into a mixer bowl. Using an electric mixer, beat until smooth. Add the salt, vanilla extract, and lemon juice. Beat in the sugar, tasting as you go along until you reach the desired level of sweetness. Continue to beat until light and fluffy. Add a teaspoon of milk or cream if the consistency is a little too stiff to spread. Add sugar if the consistency is too thin. Spread over warm (but not hot) cinnamon rolls. Serve immediately. If there are leftovers rolls for keeping, keep chilled for up to 5 days. Microwave or re-heat in a toaster oven when ready to eat.