Cinnamon Tear-and-Share Rolls with Cream Cheese Frosting
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.
- Time: 210 min
Source: Relaxed Recipes
Ingredients
- PREPARE THE ENRICHED SWEET DOUGH
- In small bowl, dissolve yeast and caster sugar in warm milk. Let stand 5-10 minu
- EXECUTE FIRST RISE
- Place dough in lightly oiled large bowl, turning to coat all surfaces. Cover wit
- PREPARE THE CINNAMON FILLING
- While dough rises, cream softened butter with brown sugar until light and fluffy
- ROLL AND FILL THE DOUGH
- Turn risen dough onto lightly floured surface and gently deflate. Roll into rect
- CUT AND ARRANGE
- Using sharp serrated knife or unflavored dental floss, cut log into 12 equal pie
- SECOND RISE
- Cover loosely with oiled plastic wrap and rise in warm place for 45-60 minutes u
- BAKE TO PERFECTION
- Bake for 25-30 minutes until deep golden brown on top and internal temperature r
- MAKE THE CREAM CHEESE FROSTING
- Ensure cream cheese and butter are at room temperature for smooth mixing. Beat c
- FROST AND SERVE
- Spread warm rolls generously with cream cheese frosting while still slightly war