Cinnamon Buns

There’s nothing quite like the seducing smell of cinnamon buns baking on a cold winter’s day.

There’s nothing quite like the seducing smell of cinnamon buns baking on a cold winter’s day. Moorish and such a yummy treat, these cinnamon buns are delicious. Don’t attempt to lighten these by skipping the icing, it’s the best part and really compliments the bun nicely. Happy holidays and all the best for 2018.

Soft & Delicious Cinnamon Rolls
Makes 12 large or 24 small

Dough

  • 7g active dry yeast
  • 245ml milk, warm (not hot)
  • 100g granulated sugar
  • 75g unsalted butter, softened
  • 1 tsp salt
  • 2 eggs
  • 500g all-purpose flour, plus a little for rolling out the dough

Filling:

  • 220g soft brown sugar
  • 3 tbsp cinnamon
  • 100g butter, softened

Cream cheese icing:


  • 2 tbsp unsalted butter, melted
  • 125g powdered sugar
  • 113g cream cheese, softened to room temperature
  • 1 tbsp vanilla extract
  • 1 tbsp milk

For the rolls, dissolve the yeast in the warm milk in a large bowl. Let it sit for about 5 minutes. If the yeast is good, it will start to froth and form little bubbles. Add sugar, butter, salt, eggs, and flour to the bowl of a mixer and gently mix until well combined. Pour the milk/yeast mixture into the bowl and, using the dough hook, mix until well incorporated. Place the dough into an oiled bowl, cover and let it rise in a warm place for about 1 hour or until the dough has doubled in size.

Roll the dough out on a lightly floured surface, until it is approx. 40cm long by 30cm wide. It should be approx. 2cm thick. Preheat the oven to 190C degrees. Grease a large baking pan. To make the filling, combine the butter, brown sugar and cinnamon in a bowl.

Spread the mixture evenly over the surface of the dough. Alternatively, you can either melt the mixture and pour it evenly or you can spread the butter first on the dough and then the brown sugar and cinnamon mixture. Gently, from the long edge, roll the dough down to the bottom edge. The roll should be about 45cm in length. Cut the roll into 3cm slices. Be sure to use a very sharp knife. Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size. Bake for 20-25 minutes or until light golden brown. Cooking time can vary greatly depending on your altitude! But don’t over bake… otherwise they will be dry. While the rolls are baking, make the icing by mixing all ingredients and beat well with a whisk or an electric mixer until fluffy. When the rolls are done, and have cooled slightly, spread them generously with icing.
Enjoy warm and eat them quick, they won’t last!