What could be better on a cold and rainy autumn day than the smell of some cinnamon rolls baking in the oven? This can only be topped by tucking into these soft and sweet rolls while they’re still a little warm!
The yeast dough used in this recipe is an enriched yeast dough, meaning it has added milk, butter and egg. This makes it very soft and improves the taste for sweet bakes. It is one of my favourite doughs to work with, just because it is so nice and smooth and soft and turns out great every time. These cinnamon rolls are put into a cold oven, so they can still rise more while the oven comes up to temperature. I’ve found this works quite well and it means you can get them in the oven quicker – so you can also eat them sooner, which is definitely a bonus.
If you don’t have any cream cheese in the fridge for the glaze but still want to make these, you can just swap it out for a couple of tablespoons of milk. The glaze will then set rather than stay wet, but is still just as delicious. They are best eaten on the same day they are made – like all yeast dough bakes they will go stale relatively quickly if you leave them out, but you can put them in an airtight container to keep them for a couple of days. If you have any leftover that is!
For 16 cinnamon rolls
You will need
For the dough
500g plain flour
10g dried yeast
75g caster sugar
1 tsp salt
200ml milk, lukewarm
80g butter, softened
For the filling
75g butter, softened
4 tbsp light brown soft sugar
1 tbsp ground cinnamon
For the glaze
1 tbsp cream cheese
Juice of ½ lemon
1 tsp vanilla extract
4 tbsp icing sugar
- Put the flour, yeast, sugar, salt, milk and egg into a bowl and roughly mix together. Add the butter and knead for 5-10 minutes in a stand mixer or 10-15 minutes by hand, until you have a smooth dough. It should be very soft and elastic, but not sticky. Put into an oiled bowl and cover with a clean tea towel, leave to rise for about 1 hour until at least doubled in size.
- While the dough is rising, mix together all the ingredients for the filling. By mixing them together you get an even spread of cinnamon and sugar throughout the cinnamon rolls.
- On a lightly floured surface roll the dough out to a large rectangle. Spread the cinnamon filling all over, leaving a 1cm gap on one of the long edges.
- Starting from the other long end with the filling, roll up tightly into a log and press down the unfilled edge to seal. Cut into 16 pieces and place on a baking tray lined with baking paper or into a large oven dish. Leave some space between them, so they can rise some more. Cover with a clean tea towel and leave for another 15 minutes.
- Put the cinnamon rolls into the cold oven and turn it on to 180°C / gas mark 4. Bake for about 30-35 minutes, until golden brown.
- While they’re baking, make the glaze by mixing all the ingredients together until smooth. Brush over the warm cinnamon rolls and leave to cool a little before serving. Will keep in an airtight container for 2 days.