For the dough
- 180ml milk
- 2¼ tsp instant yeast
- 50g granulated sugar
- 1 egg
- 1 egg yolk
- 60g unsalted butter
- 400g strong white flour
- ¾ tsp salt
For the filling
- 135g dark brown sugar
- 1½ tbsp ground cinnamon
- 60g unsalted butter
For the frosting
- 120g cream cheese
- 45g unsalted butter
- 75g icing sugar
- ½ tsp vanilla extract
- Melt 60g unsalted butter and warm 180ml milk
- Beat together the warm milk, 2¼ tsp instant yeast, 50g granulated sugar, 1 egg, 1 egg yolk and the melted butter until well combined
- Stir in 400g strong white flour and ¾ tsp salt to form a dough
- Knead the dough for 8 minutes until it forms a nice ball
8 minutes
- Transfer the dough to a well oiled bowl, cover with a warm wet tea towel and leave for 1 hour or until it has doubled in size
1 hour
- Transfer the dough to a well-floured surface and roll out into a 14x9 inch rectangle with a short side closest to you
- Soften 60g unsalted butter and spread it over the dough, leaving a ¼ inch margin at the far side of the dough
- Mix together 135g dark brown sugar and 1½ tbsp ground cinnamon in a small bowl
- Sprinkle the brown sugar mixture over the buttered dough and rub it into the butter
- Tightly roll up the dough, starting from the 9 inch side closest to you and place seam side down making sure to seal the edges of the dough
- Cut a little off the ends of the dough and then cut the rest into 1 inch sections (you should get 9)
- Place the cinnamon rolls in a 9x9 inch baking tin lined with greaseproof paper
- Cover with a damp tea towel and leave to rise for 30 minutes
30 minutes
- Preheat the oven to 180°C
- Remove the tea towel and bake for 20 minutes, or until slightly golden brown on the edges
20 minutes
- Leave to cool for 5 minutes
5 minutes
- Beat together 120g cream cheese, 45g unsalted butter, 75g icing sugar and ½ tsp vanilla extract in a bowl until smooth and fluffy
- Spread the frosting over the cinnamon rolls
Photo credit to Oliver Meacock