Emma Sparro

Directions

• Dough
• Mix together the warm water and tablespoon on sugar. Add in the yeast and milk, mixing to combine and sit for 5-10 minutes until the mixture bubbles.
• This step can be done in a stand mixer or by hand. Whisk together the yeast mixture, egg, egg yolk, and 1/4 cup of sugar. Mix the salt into the flour. Add half of the flour and salt mixture to the yeast mixture and mix together well with no lumps remaining. Add the remaining flour until a dough forms. Knead in the bowl or stand mixture until the dough begins to come away from the side of the bowl, add the sprinkles and knead until even distributed.
• Pick the dough up, lightly grease the bowl underneath and sit the dough back into the greased bowl. Cover with plastic wrap and leave to rest in a warm spot for an hour or until the dough doubles in size. Depending how warm your environment is, this can take less than an hour or more.
• Punch down risen dough. Transfer to a lightly floured working surface. Roll dough into a 20 x 14-inch rectangle.
• Cinnamon Filling
• In a bowl mix together all the cinnamon filling ingredients. Make sure the butter is melted but not boiling hot. It will be slightly runny as the butter is melted although it helps it spread easier.
• Spread the Cinnamon Filling over the Dough and roll into a log.
• Cut the Dough log into 12 slices. Place into a lined baking dish. Cover with plastic wrap and allow to rise again for another 30 – 45 minutes.
• Preheat over to 180C whilst dough rises. Once risen and oven is preheated, bake for 30-35 minutes until tops of the cinnamon rolls are browned then remove from over to cool slightly prior to frosting.
• Frosting
• Ensure butter is room temperature. Add butter and cream cheese to a bowl and whip until no butter lumps are left. Gradually add icing sugar until well incorporated.
• Once Cinnamon rolls have cooled for at least 15minutes, spread frosting over the top and sprinkle with extra sprinkles over the top.