About this recipe:They're soft, sticky and full of flavour. I adapted them from Todd Wilburs Recipe for cinnabon cinnamon rolls. I make mine in muffin cases in muffin tins as there is less washing up, they are less messy to eat and easier to take with you.
1 teaspoon salt (don't add salt if butter is salted)
500g plain flour
4 tablespoons cornflour
220g dark brown soft sugar
2 1/2 tablespoons cinnamon
1 tablespoon plain flour
5 tablespoons very soft butter or margarine
70g raisins, nuts, chocolate chips (optional)
110g butter or margarine
175g icing sugar
4 tablespoons cream cheese
1/8 teaspoon salt
1/4 teaspoon vanilla
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Method Prep:3hr › Cook:10min › Extra time:2min › Ready in:3hr12min
For the dough, heat the milk and cream together over a low heat till warm. Remove from heat.
In a seperate bowl, mix sugar, salt, flour, cornflour and yeast. Make a well in the center and pour in the milk and cream mixture.
Mix it together with add the eggs and softened butter. (This may be a bit of a challenge. I use a big stand mixer to mix and knead for me. You could also use a bread maker for this. If you don't have either, don't worry, it just means that you'll have to work a little harder!)
Once everything is mixed in, lightly dust your hand and the surface with flour. Knead the dough till smooth and elastic (around 10 minutes by hand).
Grease your bowl with a little bit of oil and place dough back into this bowl. Cover, and let rise in a warm place for 1-2 hours or until dough has doubled in size.
Once the dough is risen, lightly flour your surface and dough. Roll you dough out into a rectangle that is a little less than 1 cm thick. (about 54 cm x 41 cm)
Preheat the oven to 200 C / Gas 6.
To make the filling mix the sugar, flour and cinnamon in a small bowl.
Spread the butter or margarine all over the suface of the dough and sprinkle on your cinnamon and sugar mix (as well as your optional raisins, nuts, etc.).
If you want only a few, big cinnamon rolls, carefully roll up the dough along the width of the dough so you end up with a shorter fatter log of dough. If you want a lot of muffin sized cinnamon rolls, roll it up along the length of the dough.
Cut the dough along its length keeping in mind that it will roughly double in the oven. Either place the dough in a greased ovenproof dish or in muffin wrappers in a muffin tray.
Bake big rolls for 10 minutes or until a light golden brown and small muffin rolls for 7-9 minutes or until a light golden brown.
While rolls are baking, put icing ingredients in a bowl and beat well with an electric mixer until fluffy.
When the rolls have cooled for around 10 minutes, spread generously with the icing and Enjoy!
You can reheat the cinnamon buns as they are better when warm. They keep for around 6 days in and airtight container.
This is THE BEST recipe for cinnamon rolls. I mixed all ingredients in bread machine and also left to rise in machine. I made the larger rolls and cooked for 10 mins which was perfect. WINNER!! - 09 Oct 2014