Cinnamon cream cheese rolls with bourbon glaze
Soft buttery dough is the secret to these sweet teatime treats. These cinnamon rolls have a vanilla filling with a maple syrup and whisky glaze.
Equipment and preparation: you will need a mixer fitted with a dough hook.
For the dough
- 625g/1lb 6oz strong white flour, plus extra for dusting
- 75g/2½oz caster sugar
- 1 pinch sea salt
- 20g/¾oz dried yeast
- 500g/1lb 2oz cold butter
For the filling
- 300g/11oz full fat cream cheese
- 1 vanilla pod, seeds scraped
- 1 tsp ground cinnamon
- 2 free-range egg yolks, lightly beaten for egg wash