Soft cinnamon rolls

    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.

    2 people made this

    Makes: 24 cinnamon rolls

    • For the cinnamon rolls
    • 230ml milk
    • 110g butter
    • 230ml water
    • 1 tablespoon active dried yeast
    • 200g caster sugar
    • 1 teaspoon salt
    • 2 eggs
    • 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

    Prep:30min  ›  Cook:25min  ›  Ready in:55min 

      For the cinnamon rolls:

    1. 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.
    2. 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.
    3. 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.
    4. 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.
    5. Preheat oven to 190 C / Gas 5.
    6. Bake in preheated oven for 20 to 25 minutes until golden brown. Remove from the oven.
    7. For the icing:

    8. 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.

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