Cinnamon Rolls

30th September 2024

If you prefer a more balanced sweetness and a subtler cinnamon flavour, this cinnamon roll recipe is perfect for you. These pillowy rolls are light, soft, and not overwhelmingly rich, making them an ideal treat for those who enjoy a more delicate dessert.

Timings

Prep Time - 15mins

Resting Time - 50mins - 1hr

Baking Time - Approx. 20mins

Total Time - Approx. 1hr 30mins

Serving - 12 Large Rolls

* Timings are approximate

Equipment

  • 9x13–inch Rectangular Baking Tin

  • Stand Mixer with Dough Hook (optional)

  • Rolling Pin

Ingredients

Cinnamon Rolls

To make this recipe vegan, simply replace the dairy ingredients with plant based alternatives.

Dough

  • 390g Plain Flour (plus more for rolling)

  • 7g Easy Bake / Instant Yeast

  • 60g White Sugar

  • 60g Butter, melted

  • 180ml/g Whole Milk, warmed

  • 1 Large Egg

  • 1/2 Tsp Salt

Cinnamon Filling

  • 140g Light Brown Sugar

  • 90g Butter, Melted

  • 12g Cinnamon Powder

Cream Cheese Frosting

  • 120g Light Cream Cheese / Soft Cheese

  • 60g Butter, softened

  • 110g Icing Sugar

  • 1 Tsp Vanilla Extract

Other

  • 1 Tbsp EV Olive Oil, for greasing (or any neutral oil will work)

  • 250ml/g Double Cream, warmed

Instructions

  1. Grease a 9x13-inch rectangular baking tin with softened butter.

  1. In a stand mixer, combine all the ingredients for the dough and knead on medium-low speed for a few minutes until the dough forms. If kneading by hand, mix all the ingredients with a whisk first, then knead on a floured surface.

  2. Drizzle 1 Tbsp of extra virgin olive oil around the edge of the bowl and leave the dough to rest for 20-30 minutes, covering it with a slightly damp towel. Whilst the dough is resting, make the cinnamon filling and cream cheese frosting.

  1. For the cinnamon filling, combine all the ingredients and whisk until well combined. Set aside.

  1. For the cream cheese frosting, whisk together all the ingredients until smooth, then store it in the fridge.

  2. After the dough has rested (it should have risen slightly), roll it out into a 10x16-inch rectangle on a floured surface.

  3. Evenly spread the cinnamon filling over the dough using a rubber spatula or the back of a spoon.

  4. Tightly roll the dough, starting with the longer (16-inch) side, into a log.

  5. Using a sharp knife, cut the log into 12 even rolls, starting by cutting the log in half. Place the 12 rolls in the greased baking tin.

  6. Cover the tin with a damp towel and place it in the oven. Turn the oven to 50°C (low) and leave the rolls to rise for 10 minutes. After 10 minutes, remove them from the oven and let them rise for another 20 minutes.

  7. Preheat the oven to 175°C (Gas Mark 3) while the rolls continue rising.

  8. After the rolls have finished rising, evenly pour 250ml of warmed double cream over the top.

  9. Bake in the preheated oven for 20-22 minutes, until the tops are golden. (Baking time may vary depending on the oven.)

Store in an airtight container in the fridge for up to 5 days.