This was my first time making cinnamon rolls and I was pleasantly surprised with the outcome! They were very nearly burnt because one side of my oven is clearly hotter than the other! But next time I will turn them half way and hopefully they will be evenly cooked perfectly 🙂
- 1/2 Cup Melted Unsalted Butter
- 1/2 Cup Granulated Sugar
- 2 Cups Whole Milk (warm to the touch)
- 1 Packet Active Dry Yeast
- 5 Cups Plain Flour
- 1 Tsp Salt
- 3/4 Cup Softened Unsalted Butter
- 1 Tsp Baking Powder
- 2 Tbsp Cinnamon Ground
- 3/4 Cup Light Brown Sugar
For the Icing:
- 1/2 Cup Cream Cheese
- 2 Tbsp Whole Milk
- 2 Tbsp Melted Butter
- 1 Tsp Vanilla Essence
- 1 1/2 Cup Icing Sugar
- Mix the warm milk, granulated sugar and melted butter in a large bowl. Then sprinkle the yeast evenly across the top of the mixture, don’t mix it in at all, and leave the mixture to set for 60 seconds.
- Now add 4 cups of the plain flour and mix it all together just until it is all combined. Now cover the bowl over, either with a tea towel or cling film and leave it for about 1 hour to rise.
- Meanwhile cover two baking trays with grease-proof paper/baking paper.
- Once the dough has risen, remove the cover and add the remaining plain flour (1 Cup), the salt and the baking powder to the mixture. Stir it all together and once it’s combined, tip the dough out on to a surface with a good cover of flour.
- Very lightly knead the dough and if it’s sticky, add flour until it no longer sticks to the surface or your hands. Then roll the dough out into a large rectangle shape and straighten the edges with a knife. The dough should be about 3cm thick.
- Now get the 3/4 cup softened butter and spread it evenly on the dough. Mix the cinnamon and brown sugar in a small bowl and pour it over the butter spread, lightly pressing down so it sticks to the butter.
- Now I think this is the best part! Roll up the dough tightly into a log shape and gently pinch the ends to stay closed. Then cut the log in to about 14 evenly sized pieces and spread them across the two baking trays. It can sometimes help to cut the log in half first and split each half in to 7 pieces.
- If you are not wanting to bake them straight away, then you can cover the trays with cling film and leave them in the fridge until you want to bake them. I left them about 16 hours in the fridge and then put them straight from the fridge into a preheated oven.
- However if you do want to bake them straight away, cover the trays with cling film and put them in a warm place for about 30 minutes for them to rise one final time and preheat the oven to 180°C/350°F.
- Once ready, remove the cling film from the trays and bake the cinnamon rolls for about 25 minutes. I would definitely check on them after 20 as they can easily and very quickly begin to burn!
- Before the cinnamon rolls are finished in the oven, it’s time to make the icing! It’s really quick and easy, you simply whisk together all the icing ingredients (cream cheese, milk, melted butter, vanilla, icing sugar) until smooth and creamy.
- Once the cinnamon rolls are done, take them out of the oven and generously pour the icing over them whilst they’re still warm.
- Final step – eat them whilst still warm! They’re so much better fresh out of the oven!
These should last at least a day if put in an air tight container. Some of mine were eaten about 18 hours after baking and you could just about tell that they weren’t quite fresh – but they were still enjoyed by everyone 🙂