Make a fresh batch of fluffy, pull-apart cinnamon rolls for the whole family to enjoy – if you feel like sharing, that is!
3 cups high grade flour (450g)
1/4 cup caster sugar (55g)
2 1/2 tsp instant yeast
3/4 tsp salt
2 eggs, whisked with a fork
3/4 cup Meadow Fresh Original Milk, warmed (not hot) (190ml)
65g butter, melted
1/2 cup brown sugar (100g)
1 1/2 Tbsp ground cinnamon
60g butter, softened
1 cup icing sugar (150g)
70g Meadow Fresh Traditional Cream Cheese
35g butter, softened
2-3 tsp Meadow Fresh Original Milk
1/2 tsp vanilla extract
Place flour, sugar, yeast and salt in the large bowl of a stand mixer. Stir to combine.
Make a well in the centre and add eggs, milk and butter.
Use the dough hook attachment to knead for 7-8 minutes. Dough should be a little sticky but able to be formed into a rough ball. Transfer to a well-oiled bowl, cover with a clean tea towel and leave to rise for 1 1/2 - 2 hours, or until doubled in size.
Grease a large, high-sided rectangular roasting tin or baking dish (approximately 38cm x 28cm) and line with baking paper.
In a small bowl, mix sugar and cinnamon together for the filling. Roll dough out on a large lightly floured surface (or between two large pieces of baking paper) into a rectangle approximately 28cm x 40cm. Spread softened butter (for filling) all over the top, leaving a
1cm border at each of the shorter ends. Sprinkle with cinnamon sugar mixture and rub into the butter.
Starting from one of the shorter ends, roll dough up into a log and place seam-side down. Using a sharp serrated knife, cut the log into 12 even rounds. Place in prepared dish.
Cover with a clean tea towel and leave to rise for 30-40 minutes, until doubled in size.
Meanwhile, preheat oven to 170ºC fan bake. Bake rolls for 20 minutes, until pale golden brown. Place dish on a wire cooling rack and allow rolls to cool for 15-20 minutes before
spreading with icing. Serve warm.
Place all ingredients in a large bowl and beat with an electric mixer until smooth and pale.
Start with 2 teaspoons milk, adding more as required to form a spreadable consistency.