If you follow us, know we have been quite obsessed with dough breads and cinnamon rolls made from scratch has been on top of our list! It just feels so rewarding when you make it from scratch. And dare we say, it tastes even better? 😌
The bread is soft and fluffy and the cinnamon swirls have the perfect sweetness. Topped with a drizzle of cream cheese glaze, served fresh from the oven and they are a true treat! 😋 This recipe is a must try - if you do remake this, don’t forget to tag us so we can see your beautiful creations!
🕒 2 hours 👤 8-10 people (Approx 12 rolls)
170g plain flour
170g strong white flour (bread flour)
60g caster sugar
5g / 1 tsp salt
7g instant yeast
1/2-1 extra cup of plain flour for kneading.
120 ml water - warm
60ml milk - warm
45g butter - melted
1 large egg
85g butter - softened at room temperature *MUST BE SOFT!*
2 tbsp cinnamon
35g dark brown sugar
35g light brown sugar
Cream Cheese Glaze
130g icing sugar
2 tbsp cream cheese - softened/microwaved 30 seconds.
1/4 tsp milk
1/2 tsp vanilla extract
In a large bowl, mix dry dough ingredients.
In a separate bowl, combine liquid dough ingredients, EXCEPT the egg. Make sure the liquids are warm to touch.
If using a stand mixer, combine wet and dry ingredients at a low speed.
Once the dough starts coming together, add your egg into the dough.
Turn the speed up to medium until the dough is thoroughly combined then turn off the mixer. The mixture will be quite sticky.
To knead, ensure that your worktop is clean. Dust it generously with plain flour along with your hands!
Kneed the dough for about 5-7 minutes or until it all comes together and the though is no longer sticky and is smooth.
Place dough in a lightly greased bowl and cover with tea towel or cling film.
Leave to rest for 20-30 minutes to let the gluten relax and start preparing your filling!
In a large bowl, combine your soft spreadable butter, cinnamon and sugar and mix until thoroughly combined.
When though is ready, liberally dust you table top, hands and your roller and roll it out into a rectangle around 17-20 inches long and 10-13 inches wide.
Plop the filling all over the dough and spread until the whole surface is covered.
Once the got filling is spread evenly, to all to the edges, begin rolling very tightly but gentle as not to rip the dough. Continue to roll until its fully rolled
For a more uniform look, trim both ends of the roll!
Optional, using a floss, cut into 1 inch pieces and place in a heavenly buttered baking tray.
Allow the rolls to proof again for around 1-1.5 hours or until it has doubled in size.
Bake in a preheated oven at 170 °C for 18-20 mins.
Cream Cheese Glaze
In a bowl, combine all glaze ingredients.
When the cinnamon rolls are out of the oven, (still hot) drizzle the glaze to your hearts content!
Serve while warm & enjoy! 🤤