Ingredients
Dough:
500
g
bakery dough
, store bought or home made using below ingredients:
188
ml
warm milk
6.4
g
yeast
60
ml
sugar
2
egg(s)
, 1 egg plus one extra yolk at room temperature
60
g
unsalted butter
, melted
720
ml
bread flour
, with more for dusting
salt
, a pinch
Cinnamon rolls:
500
g
dough
150
g
LANCEWOOD® Medium Fat Plain Cream Cheese
100
g
brown sugar
30
ml
cinnamon
Sauce:
30
ml
honey
125
ml
brown sugar
125
g
butter
60
ml
milk
To finish:
50
g
pecan nuts
, chopped
Method
Dough:
Place warm milk in a bowl and sprinkle yeast on top.
Add in the sugar, egg, egg yolk and butter and mix until well combined. Stir in flour and salt with a wooden spoon and mix into a dough.
Knead for 10 minutes on a well-floured surface until soft and smooth. Dust with extra flour if necessary.
Transfer dough to a greased bowl and cover with plastic wrap or a warm towel.
Allow dough to rise for 1 hour or until doubled in size.
Cinnamon rolls:
Preheat oven at 180°C.
Place the dough on a floured surface and roll flat into a rectangle.
Spread with cream cheese and sprinkle with brown sugar and cinnamon.
Roll tightly into a log and slice into 6 – 8 equal pieces.
Place in a greased baking dish and proof for 30 minutes. Bake for 20 – 30 minutes until golden.
Sauce:
In a small saucepan, add honey, brown sugar, butter and milk.
Place over a medium heat and allow to boil for 2 minutes.
Remove from heat.
To finish:
Pour the sauce over the baked cinnamon rolls while they are still hot.
Sprinkle over the pecan nuts and enjoy!
