Cinnamon Rolls (Yeast, small batch)

 I have a confession to make. I have never really made cinnamon rolls from scratch. At least not the yeasted ones.  I have made my easy cinnamon rolls countless times through the years. They are made using biscuit dough and are the ones I grew up with and the ones I used to make for my children.  They were always very easy to make and to be honest I have always loved them more.  That's because I have/had never tasted a fresh out of the oven warm cinnamon roll.  Believe it or not.  The only yeasted cinnamon roll I have ever had were ones from the shops and to be honest I was never impressed. Of course who knows how long those are in the shops before you get to eat them and most yeast breads don't taste as good the day afterwards.  I just always thought, why go to all that trouble for something which doesn't even taste that good. I was always just happier with my version, until today that is!!  I was looking for something small batch to bake. I usually only do baked goods like this on the weekend because I know that is when people have more time to bake.  I spied this recipe for cinnamon rolls in a book I have called "Small Batch Baking", by Saura Kline.  The recipe made only six rolls, just the right size for me to enjoy myself and then gift a few on, so I thought why not! I have to say the dough was very easy to put together.  Of course I have that lovely kitchen aid stand mixer now (Thanks to Jen) and so yeast baking is not as much of a challenge for me these days as it used to be.  It went together in a snap and was rising before I could say lickety split.  I was happy about that as I am on a tight deadline for today (Saturday as I write this) with a project which needed finishing by the 15th.  (I can't wait to share it with you!) So I wanted something easy to bake and who knew it would be these cinnamon rolls.   Leaving the dough to rise left me to get on with what I needed to be getting on with.  It is a very easy dough. It was also very easy to pat/roll out and then sprinkle with the cinnamon sugar filling. It is made simply of brown sugar and ground cinnamon. There is no faffing about. Just pat or roll out the dough, sprinkle on the cinnamon and then roll it up like a jelly roll, pinching the edges shut. It was also easy to cut. You can use a piece of (NON-minty) dental floss for this, or a piece of invisible thread, like I did. Easy peasy.  Once its cut, just set the cut rolls in a buttered baking tin and leave them to rise again. Go off and do whatever while you wait.  Once again, very handy for me as I had things to do! Then you just bake them.  22 minutes later you are rewarded with beautiful, tasty, soft, brown crusted cinnamon rolls.  Ready to slather with a delicious cream cheese frosting.  The frosting was also really easy to make. I just banged everything into a small bowl, whisked the butter and cream cheese together and then banged in everything else until it was smooth.  It was recommended that you slather the icing on while the buns were fresh and hot out of the oven.  Apparently they absorb some of that rich icing adding even more to their scrumptiousness!  And let me tell you, these ARE incredibly scrumptious!   I was only going to have a little taste and before I knew it I had inhaled the whole bun!  Oh my but it was some good. The dough was nice and soft and yeasty, with a lovely crisp crust.   That icing was lovely and rich.  Not too sweet, but just sweet enough. And it was beautiful, soaking down into all of the nooks and crannies of the bun. All of those little crevices, soaking up that rich deliciousness.  The two together were pure and utter bliss.  And there was just enough sweet brown sugar cinnamon filling.  It was the perfect amount. Any more and it would be cinnamon bun overload.  I wouldn't add anything else. Not raisins. Not nuts, nothing.  These were perfect just as is. I sent three over for Cindy, Dan and Dad. I knew they would enjoy them. I am only sorry I didn't make them while my brother as still here.  He and Chris went back to Ottawa today. David would have enjoyed these so much. Oh well, there is always the next time they come down and I truly hope that there will be a next time.  Oh, and my brother told me about a friend of his from Bangalore, Nazia, who sometimes reads the blog.  I  wanted to say a special hello to her! Hi Nazia! What a small world we live in today.  We can have friends and acquaintances all over the world. The world truly is a much smaller place now than the world we grew up in.  You need to bake these delicious cinnamon rolls.  I know I plan on baking them again soon.  I just know Tim and Eileen will really enjoy them!  I think you will too!  They are incredibly easy to make, delicious and really easy to eat!  Maybe too easy!  ð��� PrintWith ImageWithout ImageCinnamon Rolls (Yeast, small batch) Yield: 6 rollsAuthor: Marie RaynerPrep time: 15 MinCook time: 22 Mininactive time: 1 H & 30 MTotal time: 2 H & 7 MThere is only one word to describe these, GORGEOUS! I kid you not. Easy to make and oh so scrumptious!IngredientsFor the rolls:1/2 cup (120ml) whole milk2 1/4 tsp active dry yeast2 cups plus 2 TBS (270g) plain all purpose flour1/4 tsp salt1/4 cup (50g) granulated sugar1 large free range egg1/4 cup (60g) butter at room temperature1/4 cup (50g) soft light brown sugar, packed2 tsp cinnamonFor the icing:2 TBS butter, room temperature2 TBS cream cheese, room temperature1/2 tsp vanilla1/2 cup (65g) icing sugar, sifted1 TBS milkInstructionsWarm the milk slightly.  Sprinkle the yeast over top and leave to sit for 5 minutes.Measure the flour, salt and granulated sugar into the bowl of a stand mixer if you have one, fitted with a dough hook. (Alternately you can use an electric hand mixer.) Whisk together.Pour in the yeast mixture and mix on medium speed.  Add the egg and butter and continue to mix until well combined and the dough pulls away from the side of the bowl. It will be tacky.  Butter a bowl and tip the dough into the bowl. Cover with plastic wrap and set aside in a warm place to rise. Combine the brown sugar and cinnamon in a small bowl. Set aside. Butter an 8 inch square pan.  Set aside.At the end of an hour, tip the dough out onto a lightly floured counter top.  Roll out to a 10 inch square with a lightly floured rolling pin.  Sprinkle the top with the cinnamon sugar, leaving a 1/2 inch border all the way around. Roll the dough up tightly, like a jelly roll, from one edge.  Pinch the edges closed.  Cut the roll in half crosswise, then cut each half into three equal pieces. (Dental floss or clean fishing line work well for this.)Place cut sides down in the prepared baking dish.  Cover with plastic wrap and leave to rise at room temperature for half an hour.Preheat the oven to 350*F/180*C/gas mark 4.  Bake the cinnamon rolls in the preheated oven for 22 minutes, until well risen and evenly browned.While the rolls are baking make the frosting. Beat the butter and cream cheese together until smooth. Add the sugar, vanilla and just enough milk to give you a smooth frosting, beating all well together.Remove the baked rolls from the oven and slather the icing evenly over top immediately. Serve warm.  Best eaten on the day.Did you make this recipe?Tag @marierayner5530 on instagram and hashtag it #TheEnglishKitchen This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com  Follow me on Bloglovin