Cinnabon-style Cinnamon Rolls - Mummy's First Anniversary

I have always wanted to make these rolls. I have been missing Cinnabon's rolls since moving from Dubai, UAE. Most times I miss Cinnabon's Cinnamon rolls during a rainy day :) And would you believe it actually rained today (the first rain) and quite heavily may I add!

It has been a year since I first joined Bread Bakers. I still remember how a few days after joining Bread Bakers and the first event I was to participate in, I had heard of the sudden and untimely demise of my dear Mum. Today marks the first year since Mum left for Heavenly Abode. Mummy has always been my inspiration to bake and cook. She was a fabulous cook and her presence is truly missed in my life. I am grateful to our Good Lord for letting Mum continue to advise and be my guide especially in difficult moments and even when in the kitchen. The difference between how it was earlier when Mum was just a phone call away and now is that I listen to her advice to the 'T' with no questions asked. So yes I am thankful she still guides me. I still miss her like crazy though. Today I am quite spent from the difficult night I had mulling about Mum and our good ol' times.I miss Mum's jokes, laughter and smiles the most. Love you Mum and miss you loads.

I will be trying this recipe again. My biggest critic is my part time maid Betty. Since she loved the flavour of these rolls and my hubby and I felt it lack some more of the fluffiness to make it like Cinnabon's layers, I will definitely be going at this again. These reason for the slight flatness of these rolls is when I placed the tray into the oven to bake at 200°C, our apartment building's gas supply was over and they had changed it to the new supply during the bake. So for 5 of the 15 minutes of the bake the temperature was automatically changed to much higher than it was meant to be. Of course I figured this out at the last few minutes of the bake.

Unfortunately this recipe was meant to go into today's Bread Bakers' event of theme : Rolls. I had to go to church and when I came there was the first downpour of rains this year. I still tried to make it but looks like I messed up on the time conversion this time. I just heard its owing to the Daylight savings time which is an hour forward.

To make these super simple and luscious rolls, 

You need:

For the dough:

• 1/2 cup warm milk (110 degrees F/45 degrees C) 
• 1/4 cup white sugar 
• 1 1/4 tsp dry active yeast 
• 1 egg, room temperature 
• 1/6 cup or 40 gms of melted butter
• 21/4 cup plain flour 
• 1/2 tsp salt

For the spread and sprinkle:

• 1/2 cup brown sugar, packed 
• 11/4 tbsp ground cinnamon 
• 1/6 cup or 40 gms butter, softened 

For the topping:

• 40 gms cream cheese, softened 
• 30 gms butter, softened
• 25 gms castor sugar or icing sugar 
• 1/4 tsp vanilla extract 
• Pinch of salt 

The Make:

Preparation time: 10 minutes | Resting time: 10 minutes | Baking Time: 15 minutes | Makes 9 rolls

1. In a small bowl, mix the yeast with the lukewarm milk and sugar. Allow to activate. If it does not froth, you need to try with a fresh batch of yeast.

2. In a large bowl, place all the dough ingredients and the prepared yeast and mix well.

3. Turn the dough out to a floured surface. Cover and allow to rest for at least 10 minutes. You will find the dough has doubled in size.

4. Preheat the oven to 200°C and lightly grease a baking 9X13 inch baking tray.

4. In a small bowl, combine the brown sugar and cinnamon powder.

5. Roll the dough into a 9X13 inch rectangle. Spread the dough with the 40 gms of butter. Sprinkle the dough evenly with the sugar-cinnamon mixture.

6. Carefully roll up the dough to a log. You can also use a baking mat to do this if unsure. Cut out 9 rolls and place them on the prepared baking tray.

7. Bake the rolls in the preheated oven until golden brown up to 15 minutes.

8. While the rolls are baking, beat the cream cheese, butter, icing sugar, vanilla essence or extract and salt.

9. Once baked, spread the frosting on the warm rolls just before serving.

Bon Appetit! Hope you enjoy this bake.