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 content 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 would works, but brown add a nice look and taste
- 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 all 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 stand mixer, or you can do all this recipe in a large bowl, by hand.
- Place the warm milk in the bowl of the stand mixer and sprinkle the yeast on top. Add in the sugar, beaten eggs and melted butter. Mix it all together until it is well combined. Add the flour and salt to the in stages to the mixer, I tend to do it in 3 stages, until a dough is formed.
- 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 are doing this by hand, turn out on to a floured surface and knead for about 10 minutes.
- Transfer the dough to an oiled bowl, and cover with plastic wrap. Allow the dough to rise for 1 – 1 ½ hours, or until it has doubled in size.
- After the dough has doubled in size, place the dough on a well-floured surface and roll out into a 14" x 9" (35 cm x 22 cm) rectangle.
- Spread the softened butter over dough, leaving a ¼ " (1 cm)margin at the far side of the dough.
- In a bowl, mix together the sugar and cinnamon. Use your hands to sprinkle the mixture over the buttered dough, then rub the brown sugar mixture into the butter.
- Tightly roll the dough up, starting from the 9" side and place sthe eam side down, making sure to seal the edges of the dough as best you can.
- Cut into 1" (2.5 cm) sections with a serrated knife. You should get 9 large pieces.
- Place the 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. Cover with cling film – then decide when you want them. they can also be frozen at this point.
Chilling over night
- Place the uncooked buns in the refrigerator and leave them overnight, when you need them in the morning, take them out of the fridge.Preheat the oven to 350°FLet the rolls warm up for 30 minutes, then bake as below.
Cooking right away
- Preheat oven to 350° F
- Leave them to rise for another 30 minutes.
- 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, or you can make smaller ones
- 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: 522kcal | Carbohydrates: 80g | Protein: 7g | Fat: 20g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 256mg | Potassium: 105mg | Fiber: 2g | Sugar: 48g | Vitamin A: 658IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 1mg