Big, fluffy, soft and delicious. A great recipe for keeping handy, everyone will love these cinnamon rolls. The cinnamon roll recipe includes an option to make them overnightPrint Pin Rate
Servings: 9 large buns
- ¾ cup milk hand hot, the higher the fat contect the better
- 1 tbsp yeast active
- ¼ cup granulated sugar
- 2 eggs beaten
- ¼ cup unsalted butter melted
- 3 cups bread flour plus more for dusting
- 3/4 tsp salt
- 2/3 cup dark brown sugar any sugar works
- 1 ½ tbsp ground cinnamon
- ¼ cup unsalted butter softened
Cream cheese icing
- 4 oz cream cheese softened
- 3 tbsp unsalted butter softened
- ¾ cup powdered sugar
- ½ tsp vanilla extract
- 200 g powdered sugar
- 25 ml water
- Measure out your dough ingredients and then warm your milk ( about 30 seconds in the microwave- so your finger feels the milk is warm) and melt your butter. Beat your eggs together and now you are ready to just make the dough. Use the dough hook on the electric mixer
- Place warm milk in the bowl of an electric mixer and sprinkle the yeast on top. You can also use a large mixing bowl and do this all by hand. Add in sugar, beaten eggs and melted butter. Mix together until well combined. Add the flour and salt to the mixer, in quarters or stir in flour and salt with a spoon in your bowl, until a dough begins to form.
- Knead the dough for 6 – 8 minutes. It should spring back when pushed and form into a nice ball and be slightly sticky. You should be able to handle the dough without it sticking to you. Add a little flour if it is too wet, add 1 tbsp of melted butter if it is too dry. 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 to an oiled bowl, cover with plastic wrap. Allow dough to rise for 1 – 1 ½ hours, or until doubled in size.
- After dough has doubled in size, place the dough on a well-floured surface and roll out into a 14 x 9 inch rectangle.
- Spread softened butter over dough, leaving a ¼ inch margin at the far side of the dough.
- In a bowl, mix together the sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub the brown sugar mixture into the butter.
- Tightly roll dough up, starting from the 9-inch side and place seam side down making sure to seal the edges of the dough as best you can.
- Cut into 1 inch sections with a serrated knife. You should get 9 large pieces.
- Place cinnamon rolls in a greased 9" x 9" baking pan or round 9" cake pan. If I am gifting the buns I use a disposable aluminium pan. Place the uncooked buns in the refridgerator. Leave them overnight. When you need them, take them from the fridge, let them rise and come to room temperature for 30 minutes.
- Preheat oven to 350° F. Bake cinnamon rolls for 20-25 minutes or until just slightly golden brown on the edges. You will want to under bake them a little so they stay soft in the middle. Allow them to cool for 5-10 minutes before frosting. Makes 9 large cinnamon rolls.
- To make the frosting:Cream Cheese frosting: In the bowl combine cream cheese, butter, powdered sugar and vanilla extract. Beat until smooth and fluffy. Spread over cinnamon rolls and serve immediately. Glacé Icing: Add the water to the powdered sugar and beat gently until you have a thick consistency.
To make quick cinnamon rolls: After placing rolls into the greased pan, leave them to rise again for 30 – 45 minutes, then bake as above.
Serving: 1g | Calories: 4242kcal | Carbohydrates: 581g | Protein: 69g | Fat: 187g | Saturated Fat: 110g | Cholesterol: 838mg | Sodium: 2329mg | Potassium: 1117mg | Fiber: 16g | Sugar: 295g | Vitamin A: 6217IU | Calcium: 698mg | Iron: 7mg