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    Cinnamon Rolls

    01/10/2012 by thebakingexplorer 11 Comments

    Cinnamon Rolls
    Jump to Recipe Jump to Video Print Recipe

    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!

    How to make Cinnamon Rolls...

    I started by putting the 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.

    Cinnamon Rolls

    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!

    Cinnamon Rolls

    After they had cooled I mixed together the cream cheese, icing sugar and milk, and drizzled it over the buns.

    Cinnamon Rolls

    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!

    Recommended equipment & ingredients*

    Stand mixer with dough hookFast action yeastRolling pin
    Silicone matTraybake tinKitchen scales
    Mixing bowlsMetal dough scraper 

    *I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!

    More Breakfast recipes...

    English MuffinsStaffordshire OatcakesHomemade Sweet Waffles
    English MuffinsStaffordshire OatcakesHomemade Sweet Waffles
    Cinnamon Rolls

    Cinnamon Rolls

    Fluffly bread rolls with sweet cinnamon filling and a divine cream cheese frosting
    5 from 3 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: American
    Keyword: Bread
    Prep Time: 45 minutes
    Cook Time: 25 minutes
    Rising time: 2 hours
    Total Time: 3 hours 10 minutes
    Servings: 12
    Author: thebakingexplorer

    Ingredients

    For the dough

    • 550 g Strong white bread flour or you can use plain flour
    • 1 Sachet Fast Action yeast (7g)
    • 285 ml Semi skimmed milk
    • 4 tbsp Caster sugar
    • 1 Egg large
    • 75 g Butter
    • ¼ tsp Salt
    • 1 tsp Vanilla extract

    For the cinnamon sugar filling

    • 30 g Butter 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
    Metric - US Customary

    Instructions

    • Put the 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
    Made this recipe?Share on Instagram with me @TheBakingExplorer or tag #thebakingexplorer!

    Video

    Nutrition

    Calories: 381kcal | Carbohydrates: 64g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 41mg | Sodium: 153mg | Potassium: 113mg | Fiber: 1g | Sugar: 30g | Vitamin A: 347IU | Calcium: 62mg | Iron: 1mg

    If you like this, check out more of my Bread recipes!

    Cinnamon Rolls

    Pin for later!

    Previous Post: « Chocolate Fondants
    Next Post: Sesame & Chia Seed Crackers »

    Reader Interactions

    Comments

    1. Miss C Flash

      November 14, 2012 at 6:57 pm

      I love sweet dough, i hope making this has made you more inspired by sweet dough. Your should also try iced fingers - nothing quite beats it! x

      Reply
    2. Laura

      October 06, 2020 at 7:52 pm

      5 stars
      Had never made anything involving yeast before so I was worried but the recipe was so easy to follow and the rolls worked a treat!
      Everyone who tasted them loved them. Will definitely be making them again soon.

      Reply
    3. Laura Jones

      November 22, 2020 at 4:22 pm

      5 stars
      Had seen a few different recipes for cinnamon buns but this was by far the easiest to follow and I’ve made a few things from this blog that have been great so was an easy choice! Fab recipe and turned out perfectly 😊

      Reply
    4. Sabrina

      November 25, 2020 at 8:11 pm

      In the instructions, it says to make sure that the salt and yeast don't touch each other but then right after it says mix together? what am I missing?

      Reply
      • thebakingexplorer

        November 25, 2020 at 9:40 pm

        You don't want them to be poured on top of each other directly as it can cause the yeast not to rise as much. Once they are all mixed into the flour they are well dispersed enough not to cause that issue. I hope that helps!

        Reply
    5. sabrina

      December 04, 2020 at 10:34 pm

      Yes, thank you! The rolls came out really good. Will be making them again!

      Reply
    6. Bakes

      March 04, 2021 at 7:56 pm

      Hi!

      This is a lovely recipe! Can I make the pastry and bake it the next day?
      If I can, how can I store the pastry overnight?

      Reply
      • thebakingexplorer

        March 04, 2021 at 8:54 pm

        Hi, there is no pastry in this recipe, do you mean the bread dough? You can prove bread dough overnight in the fridge, but I haven't tried it myself with this recipe.

        Reply
        • Bakes

          March 04, 2021 at 9:49 pm

          Sorry yes I mean the bread dough! Do you recommend to prove it with the cinnamon mix in? Or before ?

          Reply
    7. Paige

      March 20, 2021 at 7:56 pm

      5 stars
      A no fail recipe every time! As are the lemon rolls!!

      Reply
      • thebakingexplorer

        March 21, 2021 at 9:08 pm

        Thank you so much Paige!

        Reply

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