CINNAMON ROLLS

INGREDIENTS:

For dough:

• The Select Aisle T55 All purpose flour-  4 ½ cups  (580g)
• Granulated sugar - ½ cup  (107g)
• Sea salt - 1 tsp (6g)
• Unsalted butter(softened)-  ⅓ cup (84g)
• Milk-  ⅔ cup (235g)
• The Select Aisle Instant dry yeast- 1 ½ tsp (7g)
• Eggs-  3 nos.

For filling:

• Unsalted Butter(softened)-  ⅓ cup (84g)
• Brown sugar- 1 cup (225g) 
• The Select Aisle Coconut sugar* - 1 tbsp (14g)
• Cinnamon powder - 2.5 tbsp (17g) 

* can be replaced with brown sugar

For frosting:

• Cream cheese                       ⅔ cup (115g)
• Powdered sugar                    ¾ cup (90g)
• Milk                                        ⅔ cup (45ml)

METHOD:

• Combine flour, granulated sugar and sea salt in a mixing bowl
• Add in cubes of softened butter and slightly press them into the dry ingredients with a fork or your hands
• In a separate container combine lukewarm milk ( 38 deg C) and instant yeast and set aside for 10 mins. Add eggs to this mix.
• Add this wet mix into your dry mix and combine till you form a cohesive dough
• Roll the dough into a tight ball and place it in a bowl.
• Cover the bowl with a wet cloth or cling film for 1.5hrs or until the dough has doubled in size.
• In the meantime, set aside the softened butter and combine your cinnamon & sugar (for the filling)
• Roll the dough out into a rectangle (slightly over ¼” thickness & length 27” approx)
• Spread the softened butter and sprinkle the cinnamon sugar evenly across the dough
• Roll the dough tightly and cut the dough into even sized pieces (2” thick)   
• Butter your baking dish and place the rolls in them 
• Let the rolls proof for 30 to 45 mins
• Bake at 190c for 15 to 20 mins
• For frosting, beat cream cheese until smooth, add powdered sugar and beat until combined and lastly, add milk to loosen the frosting. The frosting should have a pouring consistency.