Spending RM16 on 4 small pieces of cinnamon roll at Cinnabon is worth every bite. Unfortunately, they don't run a franchise here in the East Coast and I needed help with my intense craving for the fluffiest and moist cinnamon rolls with generous creamy topping, sprinkled with the crunchiest toasted pecans. But since Cinnabon wasn't within 100 km drive I had to head into my kitchen and start whipping up things to soothe my desperate craving. The rolls turned out to be awesomely tender and tasty! And I'm sharing this with all you bread-cravers out there!
In a mixing bowl, put 500g of bread flour, 10g salt, 15g yeast, 60f sugar, 150g milk and 2 large eggs. Use a dough hook and knead until a ball of dough is formed. Then add in 100g butter. Knead again and when all of the butter is incorporated cover the bowl with a cling wrap and let it rest for 30 minutes.
On a flour-dusted work surface, knock back the dough and roll it into a cylinder. Using a rolling pin, flatten the dough into a rectangular shape. Spread the cinnamon filling generously onto the dough and start rolling. Cut into the desired thickness and let proof for at least 45 minutes. Glaze with egg wash and bake at 190C for 15-18 minutes.
While it's still hot, glaze it with cinnamon topping- beat 100g butter, 100g cream cheese (room temperature), 300g sifted icing sugar and few drops of vanilla. Sprinkle with the nuts that you like (walnuts will do for me) and there you go...tender, warm and delicious homemade cinnamon rolls!
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