The BEST Cinnamon Rolls
About this recipe
Savor the comforting aroma of warm cinnamon rolls with this beginner-friendly recipe that guides you through making a small batch of delectable, gooey, soft, and delicious treats without the need for any bread flour. Whether you're a seasoned baker or a complete beginner, this easy baking adventure promises the essence of autumn in every bite. These are the best cinnamon rolls in the WORLD. Big, fluffy, soft and gooey. Join us in savoring the flavors of fall with a recipe that's simple, delightful, and perfectly sized for your cravings.
Ingredients
Dough:
- 175ml warm milk
- 14g quick rise yeast (2 sachets)
- 35g caster sugar
- 1 egg + 1 egg yolk
- 35g melted butter
- 375g self-raising flour
- 3/4 tsp salt
- 50ml double cream
Cinnamon Roll Filling:
- 175g butter
- 100g light or dark brown sugar
- 2 tablespoons cinnamon
Cream Cheese Frosting:
- 100g cream cheese
- 50g butter
- 300g icing sugar
Ingredients
Instructions
- Warm your milk in a microwave-safe bowl for 40-45 seconds. It should be like very warm bath water.
- Transfer warm milk to the bowl of an electric mixer and sprinkle yeast on top an let this sit for 10 minutes.
- Add in sugar, egg, egg yolk and melted butter. Mix until well combined. Next stir in flour and salt with a wooden spoon until a dough begins to form.
- Place dough hook on stand mixer and knead dough on medium speed for 8 minutes. Dough should form into a nice ball and be slightly sticky. If you don’t want to use an electric mixer, you can use your hands to knead the dough for 8-10 minutes on a well-floured surface.
- Transfer the dough ball to a well-oiled bowl, cover with plastic wrap and a warm towel. Allow dough to rise for 1 hour to 1 ½ hours, or until doubled in size.
- After the dough has doubled in size, transfer dough to a well-floured surface and roll out into a large rectangle.
- In a small bowl, mix together brown sugar,cinnamon and butter and spread onto your rolled out dough.
- Tightly roll dough up, starting from the long side. You will probably need to cut off about an inch off the ends of the dough as the ends won’t be as full of cinnamon goodness.
- Cut into 1-inch sections with a serrated knife or floss, I recommend floss at it cuts it much better! You should get 9 large pieces.
- Place cinnamon rolls in a greased 9x9 inch baking pan or round 9 inch cake pan then cover with plastic wrap and a warm towel and let rise again for 30-45 minutes.
- Preheat oven to 180 degrees Celsius. Remove plastic wrap and towel then pour heated double cream on cinnamon rolls
- Bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You want to underbake them a little so they stay soft in the middle, that’s why we want them just slightly golden brown. Allow them to cool for 5-10 minutes before frosting.
- To make the frosting: In the bowl of an electric mixer, combine cream cheese, butter, icing sugar and Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Enjoy!
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