Cinnamon Rolls

Indulge in these super easy irresistible homemade cinnamon rolls, perfect for beginner bakers as these only require 1 rise. There's nothing quite like the aroma of freshly baked cinnamon rolls wafting through the kitchen, evoking feelings of warmth, comfort, and pure delight. A heavenly combination of soft, buttery dough, generously spread with a luscious blend of cinnamon, sugar and butter. Baked to golden perfection, allowing the sweet scent of cinnamon to infuse every delicious bite.

Baking Tips:

• Dough not rising: Make sure your milk is warm and not hot, if it is too hot this can kill the yeast. You won’t really notice until much later in the recipe when your rolls won’t rise!

• Tough rolls: Only add enough flour to bring the dough to a kneadable consistency, adding too much can result in dry rolls. Over kneading them can also result in dense, dry rolls.

• Don’t over fill: Too much filling can result in soggy rolls which could potentially unravel.

• Cutting the rolls: I highly recommend either using a piece of string (like I have in the videos) or your sharpest knife to cut the rolls, this helps avoid squishing them.

• Overnight Cinnamon Rolls: You can make these cinnamon rolls the night before by doing all steps until you reach placing the rolls in a greased rectangle baking dish, cover the rolls with plastic wrap and place in the refrigerator overnight. In the morning, take the rolls out and place in a warm spot covered for an hour to allow them to rise and double in size.

Print

With ImageWithout Image

Cinnamon Rolls

Yield: 10-15 Rolls

Author: Chloe Sims

Prep time: 1 H & 50 MCook time: 25 MinTotal time: 2 H & 15 M

Big, fluffy, soft and absolutely delicious!

Ingredients

Dough

• 345g Plain Flour
• 50g Brown Sugar
• 180ml Milk
• 45g Unsalted Butter
• 1/2 tsp Salt
• 1 Large Egg (Room Temp)
• 2 and 1/4 tsp Instant Yeast

Cinnamon Filling

• 110g Unsalted Butter (Room Temp)
• 220g Brown Sugar
• 1 Tbsp Cinnamon

Cream Cheese Icing

• 110g Cream Cheese (Room Temp)
• 30g Unsalted Butter (Room Temp)
• 80g Powdered Sugar (Sifted)
• 1 tsp Vanilla Extract

Instructions

Dough

1. Whisk the flour, sugar and salt together until combined. Set aside.
2. Put the milk and butter in a microwaveable bowl and microwave until the butter has melted and is warm to touch. Transfer to a large mixing bowl and stir in the yeast until dissolved.
3. Pour in the dry ingredients then add the egg and stir until a dough forms.
4. Transfer the dough to a floured counter and knead for about 3 minutes.
5. Transfer the dough to a greased bowl, let rest for 10 minutes uncovered.
6. While the dough is resting, prepare the filling. In a medium bowl, combine the soft butter, sugar and cinnamon until well combined.
7. Once the dough has rested. Sprinkle a counter and a rolling pin with flour, place the dough on the floured counter and sprinkle more flour on top of your dough.
8. Roll the dough out to a medium sized rectangle (14x9 Inch). Using either a spoon or spatula, smooth the cinnamon filling over the whole rectangle. Using the long side, tightly roll the dough up and cut about 10 to 15 rolls (I used a piece of string as it doesn't flatten the roll, or you can use a very sharp knife).
9. Place the rolls in a greased rectangle baking tray, cover with plastic wrap or a tea towel and place in a warm spot. Allow the rolls to rise for an hour (They will double in size).
10. Preheat your oven to 190°C and bake for 20-25 minutes or until lightly browned then set aside to cool.

Cream Cheese Icing

1. Combine the cream cheese and butter with a handheld electrical beater until smooth.
2. Sift and beat the powdered sugar and vanilla until combined.
3. Spread icing evenly over the rolls using a spatula and enjoy!

Notes

Dough not rising: Make sure your milk is warm and not hot, if it is too hot this can kill the yeast. You won’t really notice until much later in the recipe when your rolls won’t rise!

Tough rolls: Only add enough flour to bring the dough to a kneadable consistency, adding too much can result in dry rolls. Over kneading them can also result in dense, dry rolls.

Don’t over fill: Too much filling can result in soggy rolls which could potentially unravel.

Cutting the rolls: I highly recommend either using a piece of string (like I have in the videos) or your sharpest knife to cut the rolls, this helps avoid squishing them.

Overnight Cinnamon Rolls: You can make these cinnamon rolls the night before by doing all steps until you reach placing the rolls in a greased rectangle baking dish, cover the rolls with plastic wrap and place in the refrigerator overnight. In the morning, take the rolls out and place in a warm spot covered for an hour to allow them to rise and double in size.

Did you make this recipe?

Tag @Cocosbakesnbuns on instagram and hashtag it #Cocosbakesnbuns