If you love cinnamon rolls, it’s time you learned to make your own. We don’t know what’s better: the smell of these beauties baking in the oven or that first bite.
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Pour the whole milk into a bowl and heat it in the microwave in 10 second bursts until steaming and warm to the touch. Add in the dried yeast and whisk to combine. Leave for 5 mins.
Step 2.
Fit a stand mixer with a dough hook and add the flour to the bowl along with the salt. Crack in the egg, then pour in the warmed milk and yeast mix. Start the mixer on a low setting for a minute then increase the speed to medium and mix for 5 mins until you have a smooth and elastic dough.
Step 3.
Turn the speed back to low and carefully add little pieces of the softened butter, only adding more once the last is incorporated into the dough.
Step 4.
Cover and leave to prove for 1 hour 30 mins until the dough has puffed.
Step 5.
Meanwhile, make the cinnamon filling by beating together all of the filling ingredients in a bowl until really soft and incorporated. Set aside at room temp.
Step 6.
Lightly flour your work surface and tip the dough from the bowl onto it. Flour the surface with flour, then use your hands to shape into a rough rectangle. Use a rolling pin to roll out to a rectangle that is roughly 40°Cm x 50°Cm.
Step 7.
Use a spatula to spread the cinnamon filling mix in an even layer all over the dough. Roll the dough into a spiral then cut into 5cm pieces.
Step 8.
Line a large, deep baking tin with baking paper, then arrange the dough pieces in this, with the flat, spiral side facing upwards, so that they have around 1cm gap between each of the pieces of dough, but are fairly snug in the tin. Cover and leave to prove for 45 mins. Alternatively, you can cover and chill overnight; just leave at room temperature for 20 mins before baking.
Step 9.
Heat the oven to 180°C fan and bake for 25-30 mins until risen, puffed and golden. Leave to cool in the tin for 20-30 mins before icing.
Step 10.
Tip the butter into a mixing bowl or stand mixer and, using electric beaters, whisk for a minute or so on its own to make sure it is super soft. Add in the icing sugar, vanilla and a pinch of salt and beat until smooth and incorporated. Add the cream cheese, one spoon at a time and whisk slowly to incorporate, repeating after each spoon. Spread over the rolls and tear into whilst still warm. Bosh.
Serves
10
185 ml
Whole Milk
2 tsp
Dried Yeast
350 g
Strong White Bread Flour
½ tsp
Fine Sea Salt
1
Egg
75 g
Softened Salted Butter
FOR THE CINNAMON FILLING:
125 g
Softened Butter
125 g
Soft Light Brown Sugar
1½ tsp
Ground Cinnamon
FOR THE CREAM CHEESE FROSTING:
60 g
Softened Butter
75 g
Icing Sugar
1 tsp
Vanilla Extract
125 g
Cream Cheese
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
Serves
10
185 ml
Whole Milk
2 tsp
Dried Yeast
350 g
Strong White Bread Flour
½ tsp
Fine Sea Salt
1
Egg
75 g
Softened Salted Butter
FOR THE CINNAMON FILLING:
125 g
Softened Butter
125 g
Soft Light Brown Sugar
1½ tsp
Ground Cinnamon
FOR THE CREAM CHEESE FROSTING:
60 g
Softened Butter
75 g
Icing Sugar
1 tsp
Vanilla Extract
125 g
Cream Cheese
Press GO to start step-by-step mode and keep your screen awake as you cook.
Step 1.
Pour the whole milk into a bowl and heat it in the microwave in 10 second bursts until steaming and warm to the touch. Add in the dried yeast and whisk to combine. Leave for 5 mins.
Step 2.
Fit a stand mixer with a dough hook and add the flour to the bowl along with the salt. Crack in the egg, then pour in the warmed milk and yeast mix. Start the mixer on a low setting for a minute then increase the speed to medium and mix for 5 mins until you have a smooth and elastic dough.
Step 3.
Turn the speed back to low and carefully add little pieces of the softened butter, only adding more once the last is incorporated into the dough.
Step 4.
Cover and leave to prove for 1 hour 30 mins until the dough has puffed.
Step 5.
Meanwhile, make the cinnamon filling by beating together all of the filling ingredients in a bowl until really soft and incorporated. Set aside at room temp.
Step 6.
Lightly flour your work surface and tip the dough from the bowl onto it. Flour the surface with flour, then use your hands to shape into a rough rectangle. Use a rolling pin to roll out to a rectangle that is roughly 40°Cm x 50°Cm.
Step 7.
Use a spatula to spread the cinnamon filling mix in an even layer all over the dough. Roll the dough into a spiral then cut into 5cm pieces.
Step 8.
Line a large, deep baking tin with baking paper, then arrange the dough pieces in this, with the flat, spiral side facing upwards, so that they have around 1cm gap between each of the pieces of dough, but are fairly snug in the tin. Cover and leave to prove for 45 mins. Alternatively, you can cover and chill overnight; just leave at room temperature for 20 mins before baking.
Step 9.
Heat the oven to 180°C fan and bake for 25-30 mins until risen, puffed and golden. Leave to cool in the tin for 20-30 mins before icing.
Step 10.
Tip the butter into a mixing bowl or stand mixer and, using electric beaters, whisk for a minute or so on its own to make sure it is super soft. Add in the icing sugar, vanilla and a pinch of salt and beat until smooth and incorporated. Add the cream cheese, one spoon at a time and whisk slowly to incorporate, repeating after each spoon. Spread over the rolls and tear into whilst still warm. Bosh.
Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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Adam Bush
Adam is a chef, baker and food writer with a love of big, bold flavours. He trained in Michelin-starred kitchens, pubs and a bakery before turning his hand to recipe writing.
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