Cinnamon Rolls
Our cinnamon rolls are tall and soft, with deep spirals of buttery cinnamon filling that caramelises a little at the edges. The enriched dough rises twice and bakes up light as air. We spread the cream cheese frosting while the rolls are still warm, so it melts slightly into every swirl.
- Prep
- 40 min
- Cook
- 25 min
- Rest
- 1 h 55 min
- Total
- 3 h
- Servings
- 12
- Level
- Medium
- Per serving
- 395 kcal
Ingredients
For the dough
For the filling
For the frosting
Makes: 12 rolls
Shopping list
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Method
Oven
180 °C · top and bottom heat, no fan
With a fan: 160 °C
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Step 1: Make the dough
Combine the flour, yeast, sugar and salt, add the warm milk and egg and knead for 5 minutes. Add the soft butter a piece at a time and knead for another 5–7 minutes, until the dough is smooth, elastic and just a little tacky.
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Step 2: First rise
Cover and leave in a warm spot for 60–75 minutes, until doubled.
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Step 3: Mix the filling
Mash the soft butter with the brown sugar and cinnamon into a thick, spreadable paste.
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Step 4: Roll and fill
Roll the dough on a lightly floured counter into a 30 × 45 cm rectangle. Spread the filling evenly, leaving a clean 1 cm strip along one long edge. Roll up tightly towards that strip and pinch the seam closed.
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Step 5: Cut the rolls
Cut the log into 12 slices about 3.5 cm thick, using dental floss or a sharp serrated knife so the spirals don’t squash. Arrange them cut-side up in a 23 × 33 cm baking dish lined with parchment.
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Step 6: Second rise
Cover and leave for 30–40 minutes, until puffy and touching. Heat the oven to 180 °C (350 °F).
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Step 7: Bake
Bake for 22–25 minutes, until golden brown on top and cooked through in the middle; the dough between the swirls of the centre rolls shouldn’t look raw or shiny.
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Step 8: Frost
With a mixer, beat the cream cheese and butter until smooth, add the powdered sugar and vanilla and beat until fluffy. Let the rolls cool for 10 minutes, then spread with the frosting while they’re still warm.
Tips & variations
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Tip
Don’t melt the butter for the filling. Liquid butter leaks out of the spiral in the oven and burns on the bottom of the pan.
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Tip
For breakfast rolls, shape them the night before, cover and refrigerate. In the morning let them sit somewhere warm for 60–90 minutes, then bake.
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Variation
Scatter 60 g of chopped toasted walnuts or pecans over the filling before rolling.
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Storage
Keep covered for up to 2 days, in the fridge once frosted. Warm a roll in the microwave for 15–20 seconds before eating.
Nutrition
| 1 serving | Whole dish 12 servings | |
|---|---|---|
| Energy | 395 kcal | 4,740 kcal |
| Protein | 7 g | 84 g |
| Fat | 16 g | 192 g |
| Carbohydrates | 56 g | 672 g |
Approximate values calculated from standard ingredient data.
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