Cinnamon Rolls are popular on both sides of the Atlantic and it’s no surprise why. Soft enriched bread filled with cinnamon sugar and drenched in a cream cheese frosting… I’m drooling just thinking about them! My Cinnamon Rolls are so easy to make and come out of the oven soft, fluffy and golden. Then I’ve drizzled a cream cheese frosting all over them for extra sweet and sticky yummyness! Sometimes people call them cinnamon buns, so I’m not sure which is the correct term, but Cinnamon Rolls seemed to be more popular when I Googled it so that’s what I’ve gone with!
I started by putting the plain flour, fast action yeast, salt and sugar in a large bowl, then stirred them together.
In a pan I warmed up the milk and butter until the butter melted, then I added the vanilla extract. I let the mixture cool for 5 minutes, then whisked the egg into it.
I poured the milk mixture into the flour mixture and brought everything together into a sticky dough.
To knead the dough, I popped it in my mixer with the dough hook attachment for 10 minutes. Then I placed it in a covered oiled bowl to rise for 1 hour.
When it had risen, I rolled it out to a size of about 40 x 30cm (16 x 12″). I brushed melted butter over it, then sprinkled the cinnamon sugar all over.
I rolled the dough into a sausage shape and used a sharp knife to cut it into equal pieces, marking out the pieces before I cut with a ruler. After removing the end pieces, I got 12 rolls out of my dough. I covered them again and left them to rise for an hour.
They baked on 180C Fan/200C/350F/Gas Mark 4 for 20-25 minutes, until golden brown. I’m slightly annoyed I didn’t arrange all the rolls the same way round!
After they had cooled I mixed together the cream cheese, icing sugar and milk, and drizzled it over the buns.
The Cinnamon Rolls were so light and fluffy! They tasted brilliant too and were so sweet and sticky, just how I remember them being when I visited Sweden. My boyfriend is a huge Cinnamon Roll fan so these went down an absolute treat!
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For the dough
- 550 g Plain flour
- 1 Sachet Fast Action yeast (7g)
- 285 ml Semi skimmed milk
- 4 tbsp Caster sugar
- 1 Egg large
- 75 g Butter or baking spread
- 1/4 tsp Salt
- 1 tsp Vanilla extract
For the cinnamon sugar filling
- 30 g Butter or baking spread melted
- 150 g Light brown sugar
- 2 tsp Cinnamon
For the cream cheese frosting
- 75 g Full fat cream cheese
- 150 g Icing sugar
- 2 tbsp Semi skimmed milk
Put the plain flour, fast action yeast, salt and sugar in a large bowl. Make sure that the salt and the yeast do not directly touch each other. Stir together
In a pan on a low heat, warm up the milk and butter until the butter melts, then add the vanilla extract. Let the mixture cool for 5 minutes or until lukewarm, then whisk the egg into it
Pour the milk mixture into the flour mixture and bring everything together into a sticky dough
Knead the dough for 10 minutes either by hand on a floured surface or in a mixer with the dough hook attachment
Place the kneaded dough in a oiled bowl covered with cling film and leave in a warm place to rise for 1 hour or until doubled in size
Make the cinnamon sugar filling by mixing the light brown sugar with the cinnamon
Roll out the risen dough into a rectangle measuring roughly 40 x 30cm (16 x 12").
Brush the melted butter all over it, then sprinkle the cinnamon sugar all over
Roll the dough into a sausage shape from the longest side, use a sharp knife to trim the ends then cut it into equal pieces. You can mark out the pieces before you cut with a ruler, you want them about 1 inch thick
Place the cut rolls into a lined traybake tin (I used a 12" x 9" one), cover them loosely with cling film and a tea towel and leave them to rise for 1 hour
Pre-heat your oven to 180C Fan/200C/350F/Gas Mark 4
Bake the rolls for 20-25 minutes, until golden brown
After they have cool, mix together the cream cheese, icing sugar and milk, and drizzle it over the buns
Serve immediately, store leftovers in an airtight container for up to 2 days. The buns can be frozen without the cream cheese frosting
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