Nothing beats a soft, sweet cinnamon roll with a sticky bottom and cream cheese frosting. I have tweaked my original cinnamon roll dough, So these are even softer and fluffier than before and with the addition of condensed milk, it makes the dough just that bit more softer.
What equipment do I need to make Condensed Milk Cinnamon Rolls
20cm x 30cm baking dish
Stand mixer
Bowls
Spoons
Scale
Microwave or saucepan to warm milk
Rolling pin
Palette knife
Oven
What ingredients do I need to make Condensed Milk Cinnamon Rolls
Full cream milk
Dried yeast
Caster sugar
Eggs
Unsalted butter
Plain flour
Salt
Condensed milk
Brown sugar
Cinnamon
Pure icing sugar (sifted)
Cream cheese
Some tips and tricks before you get started
The milk needs to be the right temperature for the yeast to activate. it should be between 40°C and 45°C. If it is too hot the yeast will likely be killed and the dough won't rise. The best way to check the milk is by dipping your finger in and it should be slightly warm.
The butter of the filling should be room temperature (soft). Some recipes call for melted butter, this will just leak out of the scrolls before baking.
Make sure the eggs are room temperature too, if they are too cold, it could mess with the yeast in the dough and it might not rise as well.
Lining the baking tray with baking paper will let the sticky goodness stay stuck to the scrolls instead of the tray. YUM!
The longer the frosting is beating on low the silkier and lighter it will get
How Condensed Milk Cinnamon Scrolls are Made
The sweet dough is made first by activating the yeast in warm milk and some sugar and leaving it to activate and become frothy for 5 minutes.
The eggs and melted butter are then added to the yeast mixture and whisked to combine.
This mixture is then added to the flour, salt and sugar in a bowl of a stand mixer fitted with the hook attachment. It is then kneaded for 10 minutes until a clear dough is formed.
The dough is then set in a warm area until it has doubled in size. Approximately 1 hour.
To make the cinnamon paste, combine the cinnamon, brown sugar and softened butter in a bowl until a paste forms.
Once the dough has doubled, knock the air out and roll the dough into a 30cm x 60cm rectangle. Spread the cinnamon paste across the whole surface leaving a 2cm gap on one 60cm long edge.
Starting from the long end roll the dough to encase the filling. If the roll stretches further than 60cm squish it back.
Cut the log into 12 pieces approximately 5cm thick.
Place the cut scrolls onto a pre lined baking dish approximately 2-3cm apart.
Cover the dish with cling wrap or a damp tea towel and allow to rise for 30-45minutes in a warm area. Pre heat oven to 200°C
Drizzle the condensed milk over the scrolls making sure they are fully coated
Place the baking dish in the pre heated oven for 10 minutes and then drop the temperature down to 180°C for a further 15 minutes.
Set aside to cool
While the scrolls are baking make the cream cheese icing.
Beat the cream cheese and butter in a stand mixer fitted with a paddle attachment on high for 3 minutes until all lumps are gone.
Add in the icing sugar slowly, then beat on high for 2 minutes and then 5 minutes on low.
Once the rolls have cooled but still have a slight warmth spread the cream cheese frosting over them.
Cut out a scroll and enjoy warm.
Storage.
Scrolls are best consumed the same day, however will last 3 days in the fridge or 3 months frozen. If eating from the fridge, wait until the scroll comes to room temperature before eating or zap it in the microwave for 10 seconds.... trust me on this one!!!!
Condensed Milk Cinnamon Rolls
Makes 12
Time: 2.5-3hrs
Ingredients
For the Scrolls
240ml warm, full cream milk
10g dried yeast
65g caster sugar
2 large eggs
75g unsalted butter melted
500g plain flour
1/2 tsp salt
200g condensed milk
Cinnamon filling
170g brown sugar
3 tbsp ground cinnamon
70g softened unsalted butter
Cream cheese frosting
100g pure icing sugar (sifted)
70g cream cheese
40g softened unsalted butter
Instructions
Place the milk, yeast and 1tsp of sugar in a small jug. Stir until combined. Set aside for 5 mins until the mixture becomes frothy
Add the eggs butter and to the milk mixture. Whisk to combine.
Combine the flour, salt and remaining sugar in a bowl, add in the milk mixture. Using the dough hook on your stand mixer, knead the dough on medium/high for approx 10 minutes until the dough is soft and springs back slowly when pressed. The dough will look and feel sticky but will hold its shape.
Cover the dough in a lightly oiled bowl with cling wrap or a damp tea towel, place in a warm area until doubled in size, approximately 1 hr.
Meanwhile to make the cinnamon paste, combine cinnamon, brown sugar, and butter until a paste forms.
Pre heat the oven to 200°C, grease and line a 20cm x 30cm pan with baking paper.
Turn the dough onto a lightly floured surface and knead until smooth. roll out the dough to 30cm x 60cm rectangle.
Spread the cinnamon paste evenly over the dough leaving a 2cm border at one long end. Starting from the other long end roll the dough to enclose the filling. If the dough stretches further than 60cm just squish it back. Using a serrated knife to cut 12 even scrolls (approx 5cm thick)
Arrange the scrolls cut side up in the tray, spacing them 2-3cm apart to allow for the dough to expand. Cover the tray with cling wrap or a damp clean tea towel and set aside in a warm area for 30 mins to rise.
Drizzle the condensed milk over the scrolls, making sure all scrolls are coated. Place into the oven and bake for 10 minutes.
Reduce the oven temperature to 180°C for a further 15 minutes or until golden brown and the dough sounds hollow when tapped.
Set aside to cool in the pan
While the scrolls are baking, make the frosting, place the cream cheese in a mixing bowl in a stand mixer fitted with the paddle attachment. Beat the cream cheese and butter on high until smooth, free from any lumps. scrape down the bowl with a spatula
Drop the speed to low and then add the icing sugar a tablespoon at a time, until all is incorporated. Scape down the bowl.
Beat on high for 2 mins and then low for 5 mins. The slow beating helps knock out big air bubbles and will turn the frosting super creamy.
Once the scrolls have cooled slightly, but still a little warm spread the frosting all over with a spoon or palette knife.
Enjoy warm!
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