Tuesday, 29 January 2013
Cinnamon Swirl with Cream Cheese Frosting
These cinnamon swirls are to die for when warm with a good helping of cream cheese frosting. When you make them, make sure there are plenty of people to share them round. I make around 20 swirls from 1 batch. I kept eating them for breakfast for the next 2 or 3 days. They do taste good, but my waist line won't thank me for it afterwards.
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water
6 tablespoons butter
1/3 cup nonfat dry milk powder
1/4 cup sugar
3/4 teaspoon salt
4-1/2 to 5-1/2 cups all-purpose flour
2 tablespoons butter, melted
1-1/2 teaspoons ground cinnamon (usually add more cinnamon than this)
approx tablespoon of sugar (to sprinkle over dough with the cinnamon)
1 cup confectioners' sugar
1 tablespoon water
Make up your favourite cream cheese frosting to go with these and they will taste amazing.
In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, egg, salt and 3 cups flour. Beat on medium speed for 3 minutes. Stir in enough remaining flour to form a soft dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. On a lightly floured surface, roll dough into an 18-in. x 12-in. rectangle. Brush with melted butter. Sprinkle with sugar and cinnamon to within 1/2 in. of edges. Roll into a sausage, starting with a long side; pinch seam to seal.
With seam side down begin slicing the dough into 1 inch think round rolls. Place them into a greased tray, approx 1 inch apart. Cover and let rise until doubled, about 45 minutes.
The photo shows what the cinnamon swirls look like after they have been left to rise.
Bake at 190° for 20-25 minutes or until golden brown. Combine confectioners' sugar and water; drizzle over warm bread.