Cinnamon Rolls

cinnamon rolls

I had a hankering for making bread last weekend.  I’ll be honest, I’ve never been impressed when I’ve made my own bread dough, but having made many hundreds (or thousands) of doughnuts over the summer with Sprinkles, I’ve learned a bit about enriched doughs, made with eggs and butter, and I’ve enjoyed being able to play around with recipes and feeling confident enough to come up with my own.

These cinnamon rolls are great for a weekend brunch.  I made my dough the night before, right up until filling, rolling and cutting.  I arranged in the baking dish and then put them straight into the fridge.  The next morning, I pulled them out, put them into a slightly warmed (turned off) oven, and let them rise.  All the benefits of fresh cinnamon rolls for breakfast with next to no effort on the day.

You can also freeze them before rising, so you’ll always have some ready to defrost and bake, and of course you can freze them after baking and glazing if there are too many.   Ok, here we go!

  • Dough:
  • 1 cup milk
  • 100g  butter
  • 3 cups (or more) flour
  • 1/2 cup sugar
  • 1 large egg and 1 egg yolk
  • 1 pack instant yeast
  • 1 teaspoon salt
  • Filling:
  • Generous 1 cup (packed) brown sugar
  • 3 tablespoons ground cinnamon
  • 85g butter
  • Glaze:
  • 100g cream cheese, room temperature
  • 1 cup icing sugar
  • 50g butter
  • 1/2 teaspoon vanilla extract


  • For dough:
  1. Combine milk and butter in a microwave safe bowl. Heat  until butter melts and mixture is just warmed. Pour into bowl of stand mixer fitted with paddle attachment.
  1. Add 1 cup of the flour, sugar, egg, egg yolk, yeast, and salt. Beat on low speed 3 minutes, scraping down the sides of the bowl if needed.
  2. Add remaining 2 cups flour. Swap paddle for dough hook and start to knead. If dough is very sticky, add more flour by tablespoonfuls. This is an enriched dough so is quite soft, it won’t be a solid mass. Knead until smooth and elastic, about 8 minutes. If you don’t have a mixer with dough, you can do this part by hand.
  1. Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat. Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm area until doubled in volume, about 2 hours.
  • For filling:
  1. Mix brown sugar and cinnamon in medium bowl.
  2. Punch down dough. Transfer to floured work surface. Roll out to an approx 40 x30cm rectangle. Spread soft butter over dough, leaving a 2cm border. Sprinkle cinnamon sugar evenly over butter. Starting at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side down, cut dough crosswise with thin sharp knife into 14 equal slices, approx 2.5cm each
  3. Grease a 13 x 9 inch dish – or two 8” square or round pans would be fine. Arrange rolls cut side up (there will be little space between rolls). Cover with plastic wrap, then kitchen towel. Let dough rise in warm area until almost doubled in size, 40 to 45 minutes.
  4. Preheat oven to 190°C. Bake until tops are golden, about 20 minutes.
  • For glaze:
  1. Combine cream cheese, icing sugar, butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze on still warm rolls. Serve warm or at room temperature.

cinnamon rolls

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