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Cinnamon Rolls

Cinnamon Rolls

Fluffly bread rolls with sweet cinnamon filling and a divine cream cheese frosting
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
Calories 381kcal
Author thebakingexplorer


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


  • 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



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