Best cinnamon roll recipe. Hands up if you love cinnamon rolls! Most people love a good cinnamon roll, and who wouldn’t, soft enriched dough flavoured with a cinnamon butter. Lovingly drizzled with glaze. Makes me want to go grab one with a cup of coffee. As good as cinnamon rolls are, I rarely see people make their own. They’re always purchased from the supermarket or a café, and they’re never as good. They’re always at least a day old and a little stale for my liking.
I made these cinnamon rolls to take up to my mum and auntie when I went up to Liverpool to visit them. I thought it would be nice to show up with a treat for us all. I’m nice like that. Everyone loved them, they were great, apart from my poor mum. I totally forgot she hates cinnamon and she’s left holding the baby whilst everyone else tucks into cinnamon rolls. Sorry mum!
I have listed the baking time for these as around 10 minutes. This depends on how thick or thin you roll your dough and how thick you slice them. They should just be starting to brown on top but check with a skewer to make sure they are cooked all the way through. A great trick for cutting the dough is to use unflavoured dental floss, just pull the floss tight in between your hands and use it
Best Cinnamon Roll Recipe
Best cinnamon roll recipe, super easy to make at home, soft cinnamon rolls covered in a cream cheese glaze.
Keyword: cinnamon, cinnamon roll, enrighed dough
For the dough
- 170 ml warm milk
- 7 g instant dry yeast
- 1 tbsp sugar
- pinch of salt
- 30 g butter softened
- 1 medium egg
- 260 g plain flour
- Knob of butter melted
For the filling
- 80 g melted butter
- 140 g brown sugar
- ½ tsp ground cinnamon
For the glaze
- 80 g cream cheese
- 80 g butter room temperature
- 90 icing sugar
- 1 tsp vanilla extract
- 15 ml milk
- In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Using a dough hook attachment, knead for 15 seconds to combine the ingredients.
- Add in flour and continue to mix on a low speed.
- Once the flour starts to incorporate into the dough, increase the speed to medium.
- Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands and it should be soft.
- Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
- Lightly grease a baking pan. Punch down the dough and roll into a roughtly 20cm by 30cm rectangle.
- Brush the dough with the melted butter.
- In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter.
- Roll up the dough tightly lengthwise. Use a sharp knife to cut the dough into 12 slices.
- Place the slices onto your baking pan. Cover and let rise 30 to 45 minutes.
- Preheat oven to 160C. Bake the rolls for about 10 minutes, until just starting to brown on top.
- To make the cream cheese glaze whip together cream cheese and butter in a bowl until light and fluffy.
- Whip in the powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
- Frost the rolls while still warm and serve immediately.