No.172 Slow Fermented Cinnamon Rolls with Lime Cream Cheese Frosting

These are lazy cinnamon rolls relying on slow fermenation in the fridge over 36-48 hours ultimately giving a texture in between that of a soft cinnamon roll and a bready one. The technique looks unusual but in some ways is similar to a sourdough recipe with the only difference is that you are using standard fast action yeast instead. Definitely worth a try, avoiding kneading and also having a dough that is a lot easier to roll.

The flavours here are essential to reduce the ridiculous amount of sugar in typical cinnamon rolls. Vanilla in the dough helps reduce the need for sugar. Nutmeg with the cinnamon distracts from the sweetness that can be overwhelming with cinnamon rolls. Lastly, the lime in the frosting compliments all the other flavours.

Time: 3 Days

Makes: 8

Difficulty: Take Your Time

Cinnamon Rolls

500g of Plain Flour

300ml of Full Fat Milk

1 Egg Yolk

50g of White Sugar

30ml of Vegetable Oil

7g of Yeast

4g of Salt

1/2 teaspoon of Vanilla Extract

Filling

100g of Soft Light Brown Sugar

100g of Muscovado Sugar

20g of Ground Cinnamon

5g of Ground Nutmeg

100g of Butter

Frosting

120g of Cream Cheese

60g of Icing Sugar

1 Lime

Day 1

  1. In a large container add the yeast and sugar. Heat the milk to 35 degrees Celsius and add to the yeast mixture. Leave for 10 minutes.
  2. After 10 minutes if the yeast has bloomed add the egg yolk, vanilla, salt and oil and whisk togther. After this fold in the flour until no dry flour remains.
  3. Place the lid on the container and allow to slowly ferment in the fridge over night.

Day 2

  1. Cream together all the ingredients for the filling. Your butter will need to be very soft to do this.
  2. Roll the dough into the size of two A4 sheets dusting with flour as needed.
  3. Spread the butter mixture evenly over the dough.
  4. Roll the dough gently from the short side to form a log. Cut off the excess dough at the ends of the log.
  5. Grease a large baking tin and cut the log of dough into 8 even pieces
  6. Place in a baking tin and cover. Place in the fridge for 12-24 hours.

Day 3

  1. Remove the dough from the fridge and let it come to room temperature for 20 minutes. Meanwhile, preheat the oven to 160 degrees Celsius. Place a tray of warm, but not boiling, water into the oven.
  2. Bake in the oven for 25 minutes until browned on the edges.
  3. Meanwhile make the frosting by grating half a lime into the icing sugar. Add enough lime juice to dissolve the icing sugar. Add the cream cheese and mix until smooth.
  4. Once the cinnamon rolls have cooled for 5 minutes. Remove and dip in the cream cheese mixture and enjoy.

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