I never imagined that the summer would be this hectic for me. Though I am getting up late and enjoys the freedom of not following the school schedules, I have Aishwarya behind my back all the time asking "what should I do next? what should I do next?". Keeping her busy and happy leaves me with time for little else and what this means is having to do my cooking the last minute, thus leaving little time to blog my experiments. Even though I tried a few dishes with the Around the World in 80 Days theme which I wanted to, most of it I couldn't blog since the moment I am done with my cooking, there would be a hungry monster waiting to gobble it up! This Cinnamon Roll is something that I made couple of days back. Lucky for me, when I checked the origin of Cinnamon rolls, I realized that these originated in Sweden, where these are called cinnamon buns.
I used the same bread dough used for making the Curry Filled Sweet Buns and I should say these were amongst the best Cinnamon rolls that I had.
For the Bread portion make this
1/2 cup (1 stick) butter, softened
1 cup brown sugar
4 teaspoons ground cinnamon
1/4 cup chopped walnuts, optional
1/4 cup raisins, optional
4 ounces cream cheese, softened
1/4 cup (1/2 stick) butter, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
3 tablespoons pure maple syrup
1-2 teaspoons milk
Combine the first three filling ingredients and mix well. Heat in microwave 10 seconds to make spreadable. (It's okay if it's fairly thick.) Spread over rolled dough, covering as much of the surface as possible. Sprinkle nuts and raisins over dough if using.
Starting with the widest end, roll dough into a tight log. Pinch edges to seal. With a thin sharp knife, cut log into 12 equal slices. Place rolls in a lightly greased 9x13-inch glass baking dish. Cover with a clean towel and place in a warm location to rise until nearly double in size, about 30-45 minutes.
Bake rolls in a preheated 350 degree oven for 25-30 minutes. After about 20 minutes of baking, check on rolls and cover loosely with foil if they are getting too dark. Rolls can stay in the dish after baking; set the dish on a wire rack and cover with a clean towel to let it cool.
To make the frosting, cream the butter and cream cheese. Add powdered sugar, vanilla, and maple syrup and beat. Add enough milk to make a spreadable consistency, about 1-2 teaspoons.
Frost rolls while they are still warm for a drizzly melty look!