Six soft and tender Cinnamon Rolls made from scratch.
- 60 ml (1/4 cup) warm water
- 1 teaspoon instant dried yeast
- 60 ml (1/4 cup) full fat or whole milk
- 30 grams (2 tablespoons) unsalted butter, room temperature
- 35 grams (2 tablespoons) caster sugar or granulated sugar
- 1/4 teaspoon salt
- 1 large egg
- 245 grams (1 and 3/4 cup) plain flour or all purpose flour, plus extra for dusting
Cinnamon sugar filling
- 30 grams (2 tablespoons) butter, softened
- 45 grams (1/4 cup) brown sugar
- 1 and 1/2 teaspoons cinnamon
Cream cheese frosting
- 15 grams (1 tablespoon) butter, softened
- 150 grams (3/4 cup) full fat cream cheese, room temperature
- 60 grams (1/2 cup) icing sugar or powdered sugar, sifted
- 1/2 teaspoon vanilla extract
- Set aside an 8-inch round cake pan. Add warm water to a small bowl and sprinkle yeast over the top and set aside to let it bloom.
- Add milk and butter to a heatproof bowl. Heat in the microwave until butter is completely melted and milk is warm, stirring every 15-20 seconds. If the milk mixture is hot to the touch, leave to cool for a minute or two. Check that your yeast has started to bubble a little on the edges, and go a little frothy.
- In a large mixing bowl, add sugar, salt and egg. Then add milk mixture and stir with a spatula or wooden spoon just to combine.
- Add flour and yeast mixture (water and all) and mix until it comes together to form a soft dough. It’ll be sticky – this is ok.
- Lightly flour your bench and your hands. Turn the dough out onto your bench and start to knead. Sprinkle with flour, where needed, to prevent it from sticking. Continue to knead for 1 minute or until you have a soft, smooth dough. Shape into a ball.
- Lightly spray a medium-sized mixing bowl with oil. Gently place your dough in the bowl and cover with plastic wrap. Leave it at room temperature to rise for about 1 hour or until it has doubled in size.
- Take the dough out of the bowl and knead gently just to release the air. Roll the dough out into a long rectangle, approximately 6.5 inches x 15 inches. Trim the edges if you like.
- Gently smear softened butter all over dough using a butter knife (or your fingers) going right to the edges. Combine sugar and cinnamon and generously sprinkle all over the butter.
- Tightly roll up your dough, from the short end, then cut into 6 rolls using a serrated knife. Place rolls in prepared cake pan leaving space between each roll to rise. Cover with plastic wrap and leave to rest for at least 30 minutes.
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Bake for approximately 25 minutes or until golden brown on top. Meanwhile, make the cream cheese frosting.
- Add butter and cream cheese to a large mixing bowl and beat with an electric mixer on medium speed until smooth and creamy. Add sugar and vanilla and mix until smooth. If your cream cheese is soft enough, you can mix the frosting by hand using a spatula or wooden spoon
- Smear two-thirds of the cream cheese frosting over the buns while they’re still warm. Then, dollop a little extra frosting on each bun when you are ready to serve.
Cream cheese: You can use spreadable cream cheese or the brick style for this recipe. I do recommend using full fat version.
Cinnamon rolls are best enjoyed on the day they are made.