Cinnamon Rolls are one of the best sweet treats EVER… in our opinion! They’re soft and sweet and these ones have a deliciously creamy icing to top them off! This recipe makes 12 large rolls and can easily be halved to make 6. You can decide whether you cook them close together to get that torn bread effect on the sides when you pull them apart or cook them with an inch or two between them to make beautifully neat individual swirls. Plus, if you don’t have cream cheese, make a simple white icing by stirring a couple of tablespoons of water into your icing sugar until thick and gloopy. Take a look at the photos below to see some examples!
Ingredients
The below recipe makes 12 large cinnamon rolls and can easily be halved to make 6.
- 800g Plain Flour, plus extra to dust
- 14g Dried Yeast
- 100g Caster Sugar
- 1 Tbsp Salt
- 450ml Warm Water
- 2 Eggs
- 5 Tbsp Vegetable Oil
- 100g Light Brown Sugar
- 1 Tbsp Ground Cinnamon
- 100g Cream Cheese
- 3 Tbsp Softened Butter
- 200g Icing Sugar
Directions
- Prepare a large baking tray or oven proof dish by lightly oiling all over.
- In a large mixing bowl, combine the flour, yeast, caster sugar and salt. In a large jug, combine the water, eggs and oil. Pour ¾ of the wet mixture into the bowl with the dry ingredients and stir using a cutlery knife. Pour the remaining liquid over the areas that look dry and stir to bring together into a soft, but not too sticky, dough (you may not need to add all of it).
- Generously flour a clean work surface and your hands and knead the dough until smooth and elastic (about 5 minutes).
- In a large bowl, stir together the light brown sugar and tablespoon of cinnamon.
- Divide the dough into twelve equal pieces. Take each piece of dough, roll into a long sausage shape on a very lightly floured worksurface and dip in your cinnamon sugar mixture, making sure it is completely coated. Then, roll the dough up into a pinwheel shape. Place the pinwheels onto your prepared baking tray or in your oven proof dish. Cover the rolls with oiled Clingfilm and let rise in a warm place (on a window sill in the sun, in the airing cupboard or in a proving draw etc) until doubled in volume (about 30-40 minutes). Preheat your oven to 170ᵒC.
- Bake in the centre of the oven for 25-30 minutes, until golden and not doughy in the middle.
- Meanwhile, mix together the cream cheese, butter and icing sugar until you have a smooth, soft icing.
- Allow the buns to cool for 10 minutes before spreading, drizzling or piping the icing over the top. Enjoy warm or cool!
Made by you…
