Cinnamon Rolls
Soft, enriched cinnamon-sugar rolls, baked close together and drizzled with a cream cheese glaze while warm.
- Cook
- 30 min
- Rest
- 2 hr 30 min
- Total
- 3 hr
- Makes
- 12 rolls
Ingredients
For the dough
- 60 ml water
- 3 tsp dry yeast
- 50 g granulated sugar
- 180 ml whole milk
- 1 tsp salt
- 2 tbsp powdered milk
- 1 tsp vanilla extract
- 113 g butter, melted, plus more for greasing
- 2 large eggs
- 390–420 g all-purpose flour
For the cinnamon sugar filling
- 56 g butter, melted
- 150 g brown sugar
- 2 tsp ground cinnamon
- ½ tsp nutmeg
For the cream cheese glaze
- 112 g cream cheese, softened
- 56 g butter, softened
- 180 g powdered sugar
- ½ tsp vanilla extract
- 2–4 tbsp milk, more or less as needed
- 1 pinch salt (optional)
Method
Make the dough
- In a large bowl, mix the water and yeast and leave for 3–5 minutes to dissolve.
- In a microwave-safe bowl, combine the sugar, milk, salt, milk powder, vanilla and butter. Microwave for 1–1½ minutes, then stir until the butter has completely melted.
- Pour this into the yeast mixture, add the eggs and mix thoroughly.
- Add the flour a cup at a time, mixing by hand or in a stand mixer. The dough will be sticky. Add the last of the flour only if it's too sticky, a little at a time, because less flour is better. Knead for 1–2 minutes.
- Cover loosely with a clean cloth and leave to rise somewhere warm and draught-free for 1½–2 hours, until doubled.
Fill and shape
- Mix the brown sugar, cinnamon and nutmeg.
- Punch the dough down. On a lightly floured surface, roll it out into a rectangle about 2.5 cm (1 inch) thick.
- Brush generously with the melted butter. Sprinkle over the cinnamon sugar, leaving a 2.5 cm (1 inch) border, and pat it gently into the surface.
- Starting from the edge nearest you, roll the dough up snugly around the filling, finishing seam-side down. Pinch the seam closed so the rolls don't come apart.
- Cut the roll into 4 equal pieces, then cut each piece into 3, to make 12 rolls.
- Grease a baking tin with butter or cooking spray. Arrange the rolls close together in it and leave to rise for about 45 minutes, until doubled. Meanwhile, heat the oven to 180°C.
Bake and glaze
- Bake for 25–30 minutes, until golden brown, then leave to cool for about 5 minutes.
- Whip the cream cheese, butter, icing sugar, vanilla, salt and 2–3 tbsp of the milk until very creamy, then add more milk until it's thin enough to drizzle. Pour over the rolls and serve warm.