Sticky Cinnamon Rolls :: Speculaas Spice Company

My. Kitchen. Smells. Delightful!

I wish I had smellyvision so that I could send through the blissful cinnamon scented cloud that's wafting through my kitchen right now. 

It's. Heavenly.

And it's all thanks to a little packet of pleasure from The Speculaas Spice Company.

As soon as I tore open the envelope, the warm aroma of cinnamon filled my nostrils and I couldn't wait to set to baking a spice filled treat!

The lovely owner of The Speculaas Spice Company- Steven, kindly sent me a little bag of joy to try and I want to thank him for making my kitchen smell like CHRISTMAS! I love it! And to his Dutch grandmother who's authentic spice recipe it was. This spice mix named 'vandotsch speculaas spice mix,' ain't just your average cinnamon spice, no siree, it contains NINE organic spices including high grade cinnamon, cloves, ginger and 6 other secret spices. It's like the Beyonce of all cinnamon mixes!

I also want to give a shout out to an Instagram account I follow called emmaelviraa . She was kind enough to send me a recipe for sourdough cinnamon rolls - her's looked A-mazeballs. Unfortunately I couldn't find sourdough in my local supermarket so tried to use yeast instead but got halfway through before realising I needed a machine! SO wanted to say thank you as she translated the entire recipe (which I will use when I find sourdough!) and her Instagram is full of baked goodies! #bakinggoals. So go check her out. 

So because of my lack of machine and having never made cinnamon rolls before, I've used and adapted a recipe by Gemma at Bigger Bolder Baking which turned out deeeelicious. So let's get baking!

What you'll knead // 

(see what I did there)

500g plain flour

1 sachet/3 tsp rapid rise dried yeast 

2 tsp salt

200g milk

100 water

2 eggs

4 tbsp honey

60g melted butter

100g butter

210g light brown sugar

3 tbsp cinnamon/speculaas spice mix

110g cream cheese

120g icing sugar

55g butter

couple drops vanilla extract

What to do //

In a large mixing bowl combine the flour and yeast, then add in the salt.

In a smaller bowl mix the milk, water, honey and butter. Melt in the microwave on a low heat only until the butter is melted. Whisk in the eggs.

Combine the milk mixture with the flour mixture until no lumps remain.

Cover the bowl in cling film and a tea towel and leave snuggly to rise for 2 hours at room temperature. 

Refrigerate for at least 8 hours (I left mine overnight). It'll look a little like this...

For your cinnamon mixture, melt the butter and stir in your sugar and cinnamon/speculaas spice mix.

Heavily flour a work surface and rolling pin, turn out your dough and work into a rough ball shape for a minute. Flour the surface again and roll out the dough to about 1cm thick in a rectangular shape.

Spread your cinnamon mixture evenly without going right to the edges and carefully roll the dough starting with the longest edge.

Slice up your log with a cerated knife, approximately 5cm thick and place in a lined baking tray.

Cover with a tea towel and leave to rise for 30 minutes and preheat oven to 180 degrees C (fan)

Bake your rolls for about 35-40 minutes until golden brown.

For your cream cheese topping, whisk together your cream cheese, icing sugar, butter and vanilla.

When the rolls are still warm, smear over your topping with a brush and breathe in that cinnamony gloriousness!

Nom nom nom. 

I'm a cinnamon roll convert :)

Happy Sundays lovely people! If you want to justify all the cinnamon roll gorging then probs best you try out a Sunday Fitness Fix ;)

Betty x