About this recipe:Best made the night before a special occasion breakfast or brunch such as Christmas or New Year! Enjoy how soft and gooey they are, simply impossible to just have one.
Makes: 24 cinnamon rolls
For the cinnamon rolls
1 tablespoon active dried yeast
200g caster sugar
1 teaspoon salt
750g plain flour
2 teaspoons ground cinnamon
290g brown sugar
110g butter, softened
For the icing
250g icing sugar
85g cream cheese, softened
1 tablespoon butter, softened
1/2 teaspoon vanilla extract
3 tablespoons milk
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Method Prep:30min › Cook:25min › Ready in:55min
For the cinnamon rolls:
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter; stir until melted. Add water and let cool until lukewarm.
In a large bowl, combine the milk mixture, yeast, sugar, salt, eggs and 250g of the flour; stir well to combine. Stir in the remaining flour, 100g at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Divide dough into two pieces. Roll each piece into a 30x22cm (12x9 in) rectangle. In a bowl, stir together the cinnamon and brown sugar. Spread each piece with half of the butter, half of the brown sugar and cinnamon mixture. Roll up dough, using a little water to seal the seam.
Cut each roll into 12 slices using a very sharp knife or dental floss. Place rolls onto two deep 22x33cm (9x13 in) greased baking dishes. Cover and let rise until almost doubled, about 1 hour.
Preheat oven to 190 C / Gas 5.
Bake in preheated oven for 20 to 25 minutes until golden brown. Remove from the oven.
For the icing:
To make the icing, combine icing sugar, cream cheese, butter and vanilla. Add milk gradually until icing reaches a spreading consistency. Spread over warm (but not hot) cinnamon rolls.