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 overnight
Prep Time20 minutesmins
Cook Time22 minutesmins
resting time1 hourhr30 minutesmins
Total Time2 hourshrs12 minutesmins
Course: Breakfast, Celebrations, Dessert, Snack
Cuisine: American
Servings: 9large buns
Calories: 522kcal
Equipment
baking tin
Ingredients
The Dough
¾cupmilkhand hot, the higher the fat content the better
1tbsp yeastactive
¼cupgranulated sugar
2eggs beaten
¼cupunsalted buttermelted
3cupsbread flourplus more for dusting
3/4tspsalt
The filling
2/3cupdark brown sugarany sugar would works, but brown add a nice look and taste
1 ½tbspground cinnamon
¼cupunsalted buttersoftened
Cream cheese icing
4ozcream cheesesoftened
3tbspunsalted buttersoftened
¾cuppowdered sugar
½tspvanilla extract
Glace icing
200gpowdered sugar
25mlwater
Instructions
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.
Notes
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.