Cin-a-Buns

Now here's a sad fact for you, I haven't made Cinnamon Rolls since I've lived in Britain!  Today I decided to mend my ways and bake a batch.  Fortunately, baking cinnamon rolls is like riding a bicycle.  Once you learn how you never forget!

I made one change.  I used the giant muffin tin my Mum-n-Law gave me to make individual cinnamon buns. Oh, and I made a half batch of the dough.  I have no self control when it comes to cinnamon rolls!

I made paper liners by cutting 7 inch square pieces of greaseproof paper.  You can see the complete 'how to's'  by clicking HERE   You can always bake your cinnamon rolls in a greased 9x13 inch baking pan if you don't want individual buns.  

Now to the really important part, the ingredients! 
This recipe will make 12 Cin-a-Buns.

For the dough you need:
1 cup warm milk
2 eggs - room temperature
1/3 cup butter or margarine - melted
1/2 cup sugar
2 1/2 teaspoon dried yeast (one sachet)
1 teaspoon salt
4 1/2 cups bread flour 

Place the yeast and sugar into a large bowl.  Stir in the milk, eggs, melted butter and salt.   Add the flour, one cup at a time, stirring to make a stiff dough.   Reserve the last  1/2 cup of flour for kneading. Turn the dough out onto a floured work surface and knead until smooth.  Place the kneaded dough back into the mixing bowl, cover with plastic wrap and let rise until it has doubled in size. This will probably take at least an hour or two.

For the filling you need:
1 cup soft brown sugar and 2 1/2 Tablespoons ground cinnamon mixed together
1/3 cup butter - softened


When the dough has risen, dust your work surface with a little bit of flour and roll out the dough into a rectangle  (about 16x21 inches).  Spread the softened butter over the dough. Sprinkle over the cinnamon sugar mixture and roll the dough up into a long sausage shape.  Slice the dough into 12 even pieces.  I  saved a bit of the cinnamon sugar mix and dredged the cut ends of the rolls to make them look pretty.

Place the sliced rolls into their paper liners and set them in a warm place to double in size again.  Bake the rolls for about 15 - 20 minutes at 350F/180C.  Let the Cin-a-Buns cool while you prepare the frosting.

Now here is the really yummy part, the cream cheese frosting.  

For the frosting:
3 ounces cream cheese 
1/4 cup butter - softened
1 1/2 cup icing sugar
1/2 teaspoon vanilla

Mix the cream cheese and butter together.  Beat in the icing sugar and vanilla.  

Now this is really important, spread the cream cheese frosting over the cinnamon rolls while they are still warm.  Serve immediately and enjoy!