Cinnamon rolls
- Preparation and cooking time
- Prep:
- Cook:
- Prove 1.5 hours
- Easy
- Makes 12 rolls
Skip to ingredients
Dough
- 110g butter, melted
- 450ml warm milk
- 100g granulated sugar
- 650g plain flour
- 1 tsp baking powder
- 2 tsp salt
- 1 packet active dry yeast
Filling
- 110g butter, melted
- 450ml warm milk
- 100g granulated sugar
- 650g plain flour
- 1 tsp baking powder
- 2 tsp salt
- 1 packet active dry yeast
- 150g butter, softened
- 160g brown sugar
- 2 tbsp cinnamon
Frosting
- 110g butter, melted
- 450ml warm milk
- 100g granulated sugar
- 650g plain flour
- 1 tsp baking powder
- 2 tsp salt
- 1 packet active dry yeast
- 150g butter, softened
- 160g brown sugar
- 2 tbsp cinnamon
- 30g butter, softened
- 120g cream cheese
- 130g icing sugar
- 1 tsp vanilla extract/essence
Method
step 1
Butter a pie dish and set aside.step 2
Whisk the melted butter, warm milk and granulated sugar until the sugar has dissolved. Sprinkle over the yeast and leave it for 1 minute to set.step 3
Add 500g of the plain flour and combine. Cover and rise for 1 hour in a warm place. While proving make the filling by mixing together all the ingredients, and do the same for the frosting. Set both aside.step 4
Once proved for an hour add the rest of the flour, salt and baking powder and combine.step 5
Knead on a very well floured surface till it comes together, then roll into an inch thick rectangle about 20cm x 30cmstep 6
Spread the filling mixture over the dough and roll into a log. Cut into 1.5 inch slices and place in the buttered pie dish with one in the centre and the others around it. Cover and rise for 30 minutes somewhere warm.step 7
Preheat oven to 180°C, and bake the rolls for 25-30 minutes. Place a tray on the rack below to make for easier clean up incase the filling leaks.step 8
Once baked, remove from the oven and pour over the frosting mix you set aside earlier. Serve and enjoy while still warm.
