Last year we sadly lost the one and only Princess Leia in the form of Carrie Fisher. In honour of her, here is a recipe to recreate her famous hair buns in cinnamon rolls.
For the dough:
180 ml warm milk (110°F)
2 1/4 teaspoons active yeast (1/4-ounce package yeast)
50 gr granulated sugar
1 egg plus 1 egg yolk, at room temperature
58 gr unsalted butter, melted
420 gr bread flour
3/4 teaspoon salt
For the filling:
145 gr dark brown sugar
1 1/2 tablespoons ground cinnamon
58 gr butter, softened
For the cream cheese frosting:
115 gr cream cheese, softened
40 gr butter, softened
120 gr powdered sugar
1/2 teaspoon vanilla extract
How to bake
- Add the warm milk to the bowl of an electric mixer and sprinkle the yeast on top.
- Let it stand for a few minutes until the yeast is activated, the yeast will then begin to foam. If it hasn’t, then start over; your milk was either too hot or too cold.
- After the yeast is foamed, add the sugar, egg, egg yolk and the butter.
- Mix until well combined.
- The next step is to stir in the flour and salt with a wooden spoon until a dough begins to form.
- Place the dough hook on the mixer and start to knead the dough on medium speed for about 8 minutes.
- The dough should form itself into a nice ball and be slightly sticky. (If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.)
- Transfer the dough ball into a well-oiled bowl, cover it with plastic wrap and a warm towel. Allow the dough to rise for one hour to 1 ½ hours, or until it has doubled in size.
- After the dough has doubled in size, transfer the dough to a well-floured surface and roll out into a 14×9/35x23cm inch rectangle.
- Spread the softened butter over the dough, leave a ¼ inch margin at the far side of the dough.
- In a new small bowl, mix together the brown sugar and cinnamon.
- Use your hands to sprinkle the mixture over the buttered dough, then gently rub it in into the butter a little.
- Then roll up the dough tightly. Start from the 9-inch/23cm side.
- Place the seam side down. Make sure to seal the edges of the dough as best you can.
- Cut into 1-inch sections with a serrated knife. You should end up with 9 large pieces.
- Place the cinnamon rolls in a greased and lined with baking paper 9×9 inch/23x23cm baking pan or round 9-inch/23cm cake pan.
- Cover with plastic wrap and a warm towel and let rise again for 30 minutes.
- Preheat the oven to 350°F/177°C.
- Remove the plastic wrap and towel and bake the cinnamon rolls for 20-25 minutes or until they are just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown.
- Allow them to cool for a 5 minutes before frosting.
To make the frosting
- In the bowl of an electric mixer, combine the cream cheese, butter, powdered sugar and vanilla extract.
- Beat until it is smooth and fluffy. Spread it over the cinnamon rolls and serve immediately.