Cinnamon Rolls *

And… it’s been a while!

With Covid-19 lockdown restrictions easing, a friend came for a visit in the weekend which gave me the perfect excuse to bake these cinnamon rolls. They were SO good that I wanted to keep track of the recipe (particularly since I converted it to metric) – hence dusting off this old blog!

Obviously I’m not very active on this blog any more and while I don’t post much to Instagram, I’m much more active on IG stories – so follow me there! @offthespork

If you like cinnamon rolls, these are definitely worth making. The bread is very soft and fluffy, and the sugar melts as the rolls bake, giving them a delicious caramelised bottom. When topped with the cream cheese frosting — perfection.

Cinnamon Rolls *

Difficulty: Medium
Servings

9

servings
Prep time

2

hours 
Cooking time

25

minutes
Total time

1

hour 

10

minutes

Ingredients

  • For the dough
  • ¾ cup warm milk

  • 2 ¼ teaspoons quick rise or active yeast (1/4-ounce package yeast)

  • 55g caster sugar

  • 1 egg plus 1 egg yolk, at room temperature

  • 60g unsalted butter, melted

  • 375g bread flour, plus more for dusting (note: to make bread flour from plain flour, remove 4.5 teaspoons of flour from this amount and add 4.5 teaspoons gluten)

  • 3/4 teaspoon salt

  • For the filling
  • 100g dark brown sugar (light brown sugar also works)

  • 1 ½ tablespoons ground cinnamon

  • 60g unsalted butter, softened

  • For the cream cheese frosting
  • 115g cream cheese, softened

  • 45g unsalted butter, softened

  • 90g icing sugar

  • ½ teaspoon vanilla extract

Directions

  • In a microwave, warm milk to around 40 degrees C by microwaving for about 40 seconds. Transfer the warm milk to the bowl of an electric mixer and sprinkle the yeast on top. Add the sugar, egg, egg yolk, and melted butter. Mix until well combined and then stir in the flour and salt with a wooden spoon until a dough begins to form.
  • Using a dough hook on the stand mixer, knead the dough on medium speed for about 8 minutes until it’s a ball and slightly sticky. If it’s too sticky (ie sticking to the bottom of the mixer) add more flour, a tablespoon at a time.
  • Transfer the dough an oiled bowl, cover with plastic wrap and a teatowel and leave in a warm place to rise for 1 hour to 1 ½ hours, or until doubled in size.
  • After dough has doubled in size, transfer to a well-floured surface and roll out into a 35x23cm rectangle. Spread softened butter over the dough, leaving 0.5cm margin at the far side of the dough.
  • In a small bowl, mix together the brown sugar and cinnamon. Sprinkle the sugar mixture over the buttered dough, and then rub the brown sugar mixture into the butter.
  • Tightly roll dough up, starting from the longer side place seam side down making sure to seal the edges of the dough as best you can.
  • Cut into approx 4cm sections with a sharp knife. You should get 9 large pieces.
  • Line a square baking pan with baking paper and place the rolls inside. Cover with plastic wrap and a teatowel and let rise again for 30-45 minutes. You can also put them in the fridge at this point overnight and bake them the next morning. Take them out of the fridge about an hour before baking to let them come to room temperature.
  • Preheat oven to 180 degrees C. Remove plastic wrap and towel and bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. (Don’t overbake them – underbake them a little so they stay soft in the middle).
  • Allow them to cool for 5-10 minutes before frosting.
  • To make the frosting
  • In the bowl of an electric mixer, combine the cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately.

Notes