FLUFFY CINNAMON ROLL REIPCE

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Step 1: CINNAMON ROLL DOUGH

531g / 4 & 1/4 Cups Plain Flour

1tsp Salt

1/4tsp Nutmeg

7g Dried Active Yeast

56g / 1/4 Cup Caster Sugar

79ml / 1/3 Cup Warm Water

180ml / 3/4 Cup Warm Milk

60g / 1/4 Cup Unsalted Butter (Melted)

2 Eggs 1

tsp Vanilla Extract

1tbsp Maple Syrup

Begin by adding 1 tbsp of the sugar to the warm water along with the dried yeast to activate (this should take around 5 minute). In a stand mixer (or by hand) mix all the dry ingredients together. In a separate bowl, mix all the wet ingredients together. Once the yeast mixture has activated, add to the wet ingredients and gently mix together. Pour the wet mixture into the dry ingredients and knead the dough for 4-5 minutes. Turn the dough out onto a floured surface and bring together before placing in an oiled bow to proof for 2 hours.

Step 2: CINNAMON BUTTER

113g / 1/2 Cup Unsalted Butter

200g / 1 Cup Light Brown Sugar

2tbsp Cinnamon

1tbsp Maple Syrup

Mix all the ingredients together in a bowl (It's important that the mixture is soft so if the mixture is not spreadable, heat up in the microwave for 10-20 seconds).

Step 3: ROLL TOGETHER

Once the dough has risen, roll out into a rectangle and spread the cinnamon butter on evenly. Roll the dough up into a cylinder shape and cut evenly (around 2 inches thick). Place in an oiled backing dish and cover with plastic wrap to proof for another hour.

Step 4: Cream Cheese Frosting

115g / 1/2 Cup Cream Cheese

60g / 1/4 Cup Unsalted Butter

120g / 1 Cup Icing Sugar

1tbsp Maple Syrup

Beat the butter and cream cheese together. Add the icing sugar and finish by mixing in the maple syrup.

Step 5: BAKE & SPREAD

Once proofed brush the cinnamon rolls with butter and bake at 175 degrees C / 347 degrees F for 20-30 minutes. While hot, spread the frosting over the cinnamon rolls.