Cinnamon Rolls

Cinnamon rolls are soft pastries filled with cinnamon sugar and butter, made from sweet yeast dough and baked to golden perfection.

Their aroma is irresistible, and is a familia flavour for Autumn. Ideal for breakfast or a comforting snack, cinnamon rolls evoke warmth and home.

If you’ve struggled with getting soft, fluffy dough before, or if this is your first try. This is the recipe for you. No-one will believe you didn’t buy these fresh from your local bakery!

Ingredients

For the dough:

• 320g plain flour
• 116g whole milk
• 58g unsalted butter
• 40g granulated sugar
• 1 large egg
• 7g instant yeast
• Pinch of salt

For the cinnamon filling:

• 150g unsalted butter
• 150g brown sugar
• 5 tsp cinnamon

For the icing:

• 100g cream cheese
• 30g icing sugar
• 1 tsp vanilla extract

Recipe Details

Makes: 9 Rolls

Prep Time: 20 hr 30 mins

Bake Time: 25 mins

Method

Make the dough:

Step 1

Heat the milk in the microwave for 20 seconds, the milk needs to be lukewarm, not hot.

Step 2

Add the yeast into the milk, and stir until mostly dissolved.

Step 3

Heat the butter in the microwave for 30 seconds, so that if you push into the butter you leave a dent.

Step 4

Add the butter, and the egg to the yeast and milk mixture

Step 5

Stir until all are combined, then add the sugar and stir once more. 

Step 6

Add the flour and salt to a stand mixture, pour in the wet mixture. 

Step 7

Mix on a medium speed, i use speed 4 on my Kitchenaid, mix using the dough attachment for 9 minutes.

Step 8

The dough should be slightly moist still, but not be sticking to the bottom of the mixing bowl. 

Step 9

Grease the bottom of a bowl, transfer your dough to the bowl, cover over with a tea-towel and leave in a warm room for 1 hour to rise.

Make the cinnamon filling:

Step 10

10 minutes before your hour is up, make the cinnamon filling, by slightly melting the butter. Add the butter, sugar and cinnamon into a bowl and mix together using a wooden spoon. 

Step 11

Once your dough has rested for an hour, lightly dust your work surface with flour, and transfer your dough ready to roll. 

Step 12

Roll the dough so that it is roughly a 30cm x 40cm rectangle.

Step 13

Spread the cinnamon butter over the dough and roll lengthways so you have a long roll.

Step 14

Chop off the ends of the roll, so you have a clean edge on either end. Mark and cut your roll into 9 pieces.

Step 15

Place the rolls into a roasting tray in rows of 3. Cover with cling-film and a tea-towel, and leave to rise for 40 minutes in a warm room.

Step 16

Preheat your oven to 200C fan. Bake the rolls for 22 minutes with tin-foil covering the tray so that your buns don’t over bake on top. Once they’ve baked for 22 minutes, remove the foil and continue to bake for a further 4 minutes. 

Step 17

Once the rolls have baked, leave them to cool while you make the icing.

Make the Creamcheese icing:

Step 18

In a stand mixture, add the creamcheese and whilst on a medium speed, add the icing sugar and the vanilla extract and continue to whisk for a few minutes. 

Step 19

Once the rolls have cooled, spoon the creamcheese on to each roll and smooth over with the back of the spoon.

Enjoy! x