These really are the best cinnamon rolls you will ever make/eat. As always a milk bread base for extra fluffy buns. Packed with cinnamon sugar and smothered in cream cheese frosting. Stop what you’re doing immediately and make these now!
Roll tightly as you can for more defined swirls.
Adding the frosting to the rolls warm means it will melt into the cinnamon rolls. Good times.
Makes 12 cinnamon rolls
70g whole milk
30g bread flour
520g bread flour
1 tbsp caster sugar
1 tbsp instant yeast
170g lukewarm milk
2 large eggs
85g melted butter
150g dark brown sugar
4 tsp cinnamon
Cream Cheese Frosting:
115g cream cheese
75g icing sugar
1/2 tsp vanilla
Pinch of salt
FOR THE TANGZHONG
In a small saucepan whisk together the water, milk and bread flour. Put the pan on a medium heat and continue whisking until thick and gelatinous. This will happen within a minute or so.
Remove from the heat and set aside to cool slightly.
FOR THE DOUGH
In a large mixing bowl whisk together the flour, salt, sugar and yeast.
In a jug whisk together the milk, eggs and butter.
Combine the wet and dry ingredients, along with the tangzhong, and use the end of a wooden spoon to bring together into a dough.
Knead the dough with a stand mixer for 5 minutes on a medium speed, or by hand for 10 mins. If kneading by hand, try to avoid adding to much more flour. The dough will be quite sticky.
Transfer to a buttered mixing bowl and cover with buttered clingfilm or a damp tea towel.
Leave in a warm place to rise for 60 to 90 minutes. Until doubled in size and puffy.
FOR THE FILLING
Stir the cinnamon into the brown sugar and set aside.
FOR THE CINNAMON ROLLS
Gently deflate the dough and transfer to a floured work surface.
Roll out into an 18 x 8 inch rectangle.
Sprinkle over the cinnamon sugar in an even layer. Roll away from you into a tight roll. The tighter the roll the more swirls!
Cut into 12 equal pieces with a large knife.
Lightly butter a 9 x 13 inch roasting tray / pan. Place the cinnamon rolls in the pan leaving some space apart. They will spread together as they rise and bake (this is a good thing for nice pull apart cinnamon rolls).
Cover and leave to prove in a warm place for a final 45 to 60 minutes, until they’re touching and puffy.
While on their final prove, preheat the oven to 180c standard /160c fan.
Bake the rolls for 25 minutes. If they look pale don’t worry! Cinnamon rolls are better underbaked. If overbaked they will become hard and tough.
FOR THE FROSTING
While the rolls are baking, use a wooden spoon to beat together the frosting ingredients.
Remove the rolls from the oven and leave to sit for 5 minutes. Whilst still hot, smother the rolls in the cream cheese frosting.
Serve up and enjoy!
One thought on “Best Ever Cinnamon Rolls”
Just made these..tastes awesome and not too sweet! Didn’t have to reduce the amount of milk used which is great since humid climate=less liquid needed. Hoping it keeps moist because of the tangzhong mixed in. Thanks for this recipe!