Cinnamon Rolls — Take 1 by Naughtysquirrel

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Cinnamon Rolls - Take 1
Submitted by Naughtysquirrel on August 15, 2010 at 8:28 am

DESCRIPTION
OMG AWESOME MrsM - OLD BC

SUMMARY
Yield 0 Source Holland America Line Cinnamon Rolls File under Cinnamon Rolls, Holland America Lines, MrsM

INGREDIENTS
12/21/2008
MrsM

recipes OMG AWESOME Cinnamon Buns

OK, hold onto your stand mixers and bread machines!!!!!

While on my cruise, would you believe the ship’s baker did a baking demo. What did he demonstrate? CINNAMON BUNS! Well, you can bet my butt was there early and in the front row, LOL.

His buns were awesome! Absolutely awesome. A million times better than Cinnabon. Soft, tender, full of cinnamon flavor and wonderful cream cheese icing. There is a secret ingredient, though, that I have to find a way to get my hands on, even if I have to pay a fortune and have it imported from England – custard powder! If anyone knows anything about custard powder, please respond and let me know. I googled and found Bird’s Custard Powder, now I just have to find out where to buy it locally if possible.

Here is the recipe, just as he did it. I was skeptical because of only one egg, but these rolls were the best I’ve ever had. It HAS to be the custard pudding.

Now, I really think the filling amount is way too much, but I am going to try this before I pass judgment. All I need to get started is that custard powder!!!!

Holland America Line Cinnamon Rolls
Serves 10

Dough
3 ounces warm water (3/8 cup)
2 tablespoons yeast (type unspecified)
2 tablespoons sugar
5 ounces custard pudding
10 ounces whole milk (1 1/4 cup)
1 egg
1/2 cup melted butter
1/2 teaspoon salt
4 1/4 cups AP flour

Filling
2/3 cup butter, melted, for brushing
2 1/2 cups sugar
1/2 cup cinnamon

Custard Pudding
7 ounces custard powder
2/3 cup milk

Custard Pudding: Mix all ingredients together with an electric mixer for 1 minute. Let rest for 3 minutes. Mix on medium speed for 4 minutes. (My note: it looked like very thick vanilla pudding or pastry cream, VERY thick)

Dough: Make dough as you normally would, by hand, or in machine. Add the prepared custard with the butter and egg if making by hand. Cover and let rise 1 hour or until double. Punch down and let rise again for 45 minutes. Roll out into a rectangle, 1/4 inch thick. Spread melted butter over surface of dough, leaving a 1 inch margin along one of the short ends. Spread just enough butter to cover the dough, you may not use all the butter. Evenly spread the cinnamon sugar mixture over the dough. Can add raisins, chopped ginger, nuts, etc, to your liking. Roll up tightly (yes, tightly). Slice into 10 pieces and place in a greased baking pan or on a greased baking sheet, about 2 inches apart. Cover and let rise until double. Bake at 350 degrees for 15-20 minutes, remove as soon as they turn golden brown.

Cream Cheese Frosting: Combine all ingredients until smooth. Spread on warm buns.
1 1/4 cups softened cream cheese
1/2 cup melted butter
1 teaspoon vanilla
1/1 2 cups powdered sugar
1/2 ounce milk

INSTRUCTIONS
comments
Submitted by The Baking Engineer on Wed, 2010-12-22 16:04.
Hi 🙂
I'm from Australia and used to buying custard powder in any supermarket... then I moved to Houston and found it a bit more difficult! Not sure where you are but in Houston we have a store called The British Isles Store who are bound to have it.
If you aren't in Houston, never fear! They have a website where you can buy it online. See below:
http://britishislesonline.com/search.aspx?find=custard+powder
Hope this helps!
I might just have to try this recipe out myself, love a good cinnamon bun!

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