Selati Cinnamon Roll Cupcakes
Sprinkle joy with Selati this festive season!
Time: 1 hour 30 minutes
Recipe by: Thando Manyoni
1 ¼ tsp dry yeast
¼ cup Selati White Sugar
½ cup warm milk
1 large egg
¼ cup butter, melted
Pinch of salt
2 cups bread flour
½ cup Selati brown sugar
1 ½ tbsp ground cinnamon
1/3 butter, softened
For cream cheese icing:
250g cream cheese
½ cup butter, room temperature
1 cup Selati icing sugar
1 tsp vanilla essence
In a large bowl combine the yeast, half the sugar and warm milk. Set aside for 10 minutes or until foamy.
Once foamy, add the remaining sugar, eggs, butter, salt and combine.
Gradually add in the flour and mix until thoroughly combined. Mix until a dough ball forms.
Turn the dough onto a floured surface and knead for 2 minutes. Place the dough in an oiled bowl, cover with a cloth and allow to proof until doubled in size.
In the meantime, make the filling by combining the brown sugar and cinnamon in a small bowl.
Line a cupcake pan with cupcake liners.
Turn the dough onto a lightly floured surface and roll into a rectangle. Spread the butter and sprinkle evenly with the cinnamon sugar.
Starting from the longer length side, roll the dough into a log. Cut the dough into 2-3cm disks and place the rolls into the prepared cupcake tins. Cover with a cloth and allow to proof until doubled in size.
In the meantime, preheat the over to 190C. Once the dough has risen, place tray into the oven and bake until golden brown, 12-15 minutes. Remove from oven and cool completely
In a medium sized bowl combined the cream cheese and butter and beat until fluffy, gradually add in the icing sugar until a desired consistency is reached.
Frost the cinnamon rolls and serve.
Chefs Tip: Make sure that the cupcakes are completely cooled before frosting otherwise your frosting will melt if added on while the cupcakes are warm.