The autumn season has rolled around once more! As the nights lengthen and the evenings become cosier, you are presented with the perfect opportunity to whip up a batch of cinnamon rolls. For a soft, gooey-centered delight, cloaked in cream cheese frosting, gather your baking essentials and follow our long loved recipe.
Consider baking with our Cinnamon Rolls Candle burning alongside. The sweet frosting and buttery bread notes will undoubtedly evoke the essence of the season. Shop our best-selling scent here!
For the dough:
- 177ml of warm milk
- 2 ¼ teaspoons of quick rise or active yeast
- 30g of granulated sugar
- 1 egg plus 1 egg yolk, at room temperature
- 30g of melted butter (salted or unsalted)
- 360g of bread flour, plus more for dusting
- 3/4 teaspoon salt
For the Filling:
- 160g of dark brown sugar
- 1 ½ tablespoons of ground cinnamon
- 57g of softened butter
For the Cream Cheese Frosting:
- 113g of softened cream cheese
- 3 tablespoons of softened butter
- 178g of powdered sugar
- ½ teaspoon of vanilla extract
Step 1: Warm the milk by placing it in a microwaveable bowl and microwaving for 40-45 seconds. Pour the warmed milk into your mixing bowl and lightly sprinkle a small amount of yeast on top. Add in the sugar, egg, egg yolk and melted butter and mix until well combined. Next, stir in the flour and salt with a wooden spoon until a dough begins to form.
Step 2: Knead the dough until it forms into a nice ball whilst being slightly sticky. If you prefer not to use an electric mixer, you can knead the dough by hand for 8-10 minutes on a generously floured surface.
Step 3: Next, transfer the dough into a well-oiled bowl and cover it with plastic wrap and a warm towel. Allow the dough to rise for 1 hour to 1 ½ hours, or until it has doubled in size. This may vary depending on the humidity and temperature in your home.
Step 4: After the dough has doubled in size, transfer it to a well-floured surface and roll it into a 14×9 inch rectangle. Spread softened butter over the top, while leaving a ¼ inch margin at the far side of the dough.
Step 5: Using a small bowl, mix together the brown sugar and cinnamon. Use your hands to sprinkle the mixture over the buttered dough, then rub into the butter.
Step 6: Roll up the dough tightly, commencing from the 9-inch edge, and position it with the seam side down. Ensure the edges are sealed as effectively as possible. Trimming about an inch from both ends might be necessary, as they might not have the desired amount of cinnamon sugar.
Step 7: Slice into 1-inch segments using a serrated knife or dental floss. This should result in 9 generously sized pieces.
Step 8: Arrange the cinnamon rolls within a greased 9×9 inch baking pan or a round 9-inch cake pan. (We also recommend lining the pan with parchment paper, just in case any of the filling ends up leaking out).
Step 9: Preheat the oven to 180°C and bake the cinnamon rolls for 20-25 minutes or until slightly golden brown on the edges. Opt for a slightly underbaked state to maintain their softness at the centre. Allow a 5-10 minute cooling period before applying the frosting.
Step 10: For the frosting: Mix the cream cheese, butter, powdered sugar, and vanilla extract together. Beat until smooth and fluffy. Generously spread this frosting over the cinnamon rolls and serve them immediately. Enjoy!