Classic Cinnamon Rolls
Nine soft, buttery yeast rolls with cinnamon-sugar spirals and a creamy vanilla cream-cheese icing. Batch yield: 9 large iced cinnamon rolls in one 23 × 23 cm tin. One serving: 1 iced roll, approximately 130 g after baking, cooling and icing. Allow approximately 5 hours 15 minutes from starting to serving. Prep time is total non-oven elapsed time: 45 minutes initial butter softening, 45 minutes active preparation including icing, 120 minutes rising and 75 minutes complete cooling. Cook time is 30 minutes for one oven batch. Oven preheating overlaps the second rise, and icing-ingredient softening overlaps the final 30 minutes of cooling, so neither is counted twice. No chilling is required before serving. Rising, baking and cooling may take longer depending on room temperature and your oven. Appliances: Oven; Microwave; Electric hand mixer; Refrigerator; Freezer (optional, for frozen storage). Equipment: Digital kitchen scales; Measuring jug and measuring spoon; Microwave-safe jug; Large mixing bowl; Small bowl; Mixing spoon; Flexible spatula or dough scraper; Reusable bowl cover; Rolling pin; Sharp knife; 23 × 23 cm square baking tin, at least 5 cm deep; Baking parchment; Wire cooling rack; Sieve; Digital probe thermometer. Allergens: Contains wheat, milk and egg. Nutrition is estimated per iced roll using the full ingredient quantities; product brands and final moisture loss will affect the values. Storage: Because the icing contains cream cheese, keep the iced rolls in an airtight container in the refrigerator at 4°C or below for up to 4 days. Limit total room-temperature holding to 2 hours, or 1 hour above 32°C. For longer storage, wrap individual cooled, iced rolls and freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator. Let a refrigerated serving stand for 15–20 minutes before eating if desired, within the room-temperature limit.
285 min
Prep
30 min
Cook
9
Serves
479
Calories
Macros · per serving
8g protein
68g carbs
20g fat
Ingredients
For 9 servings
- 430 g Plain flour (all-purpose flour)
- 220 ml Whole milk
- 7 g Instant dried yeast
- 60 g Caster sugar
- 5 g Fine salt
- 1 Large egg
- 145 g Unsalted butter
- 110 g Light brown soft sugar
- 10 g Ground cinnamon
- 120 g Full-fat cream cheese
- 90 g Icing sugar
- 5 ml Vanilla extract
Instructions
- 1
Divide the butter into 65 g for the dough, 55 g for the filling and 25 g for the icing. Cut the dough and filling portions into small cubes and leave at room temperature for about 45 minutes, until soft but not melted. Keep the icing butter and cream cheese refrigerated for now. Line a 23 × 23 cm square baking tin, at least 5 cm deep, with baking parchment extending above two opposite sides.
- 2
Warm the milk in a microwave-safe jug in short microwave bursts, stirring between bursts, until it reaches 35–38°C (95–100°F). It should feel warm, not hot. In a large bowl, stir together 420 g of the flour, the yeast, caster sugar and salt. Add the milk and egg, then mix into a rough dough.
- 3
Work the softened 65 g butter into the dough a little at a time. Knead by hand for 10–12 minutes until smooth, elastic and slightly tacky rather than wet. Scrape up sticky dough as you work; reserve the remaining 10 g flour for shaping rather than adding extra flour. Allow about 20 minutes total for warming, mixing and kneading.
- 4
Return the dough to the bowl, cover with a reusable cover and leave in a comfortably warm, draught-free place for about 75 minutes, until doubled in volume. Use the dough's expansion rather than the clock if your room is cool.
- 5
Mix the light brown sugar and cinnamon in a small bowl. Use the reserved 10 g flour to lightly dust the work surface and rolling pin. Roll the dough into a 36 × 30 cm rectangle. Spread the softened 55 g butter evenly over it, leaving a 1 cm border along one long edge. Scatter over all the cinnamon sugar and press it gently into the butter.
- 6
Starting at the opposite long edge, roll into a snug 36 cm log and pinch the seam closed. Cut into nine equal 4 cm pieces. Arrange cut-side up in three rows of three in the lined tin. Allow about 15 minutes for filling, rolling and cutting.
- 7
Cover loosely and leave to rise for about 45 minutes, until noticeably swollen and almost touching. A light fingertip indentation should return slowly. During the final 20 minutes of this rise, preheat the oven to 180°C/350°F conventional or 160°C/320°F fan.
- 8
Remove the cover and bake on the middle shelf for about 30 minutes. The tops should be golden, the centre roll should feel set rather than doughy, and a probe inserted into its bread portion should read 90–93°C (194–199°F). If necessary, bake a little longer to reach these cues.
- 9
Cool in the tin for 15 minutes, then use the parchment to lift the rolls onto a wire rack. Cool for another 60 minutes, until completely at room temperature, including underneath. After the rolls have spent 30 minutes on the rack, take the cream cheese and reserved 25 g butter from the refrigerator; let them soften during the remaining 30 minutes of cooling.
- 10
Using an electric hand mixer, beat the softened cream cheese and 25 g butter until smooth. Sift in the icing sugar, add the vanilla and beat until creamy, scraping down the bowl. Spread all the icing over the completely cooled rolls, then separate into nine portions. Allow about 10 minutes for mixing and spreading the icing. Refrigerate promptly if not eating immediately.
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