Cakes & biscuits
Cinnamon rolls with cream cheese icing
Soft yeast rolls with cinnamon filling and pale icing.
- Total time
- 210 min
- Servings / pieces
- 12
- Topic
- Cakes & biscuits
Cinnamon rolls need an extensible dough that can be rolled thin without tearing. Milk and butter keep it soft, while the second rise helps the shaped pieces bake light rather than compact. Spread the filling with softened butter so it does not slide into a liquid puddle during rolling. Cut the log with a very sharp knife or unwaxed thread. Leave small gaps between the rolls in the tin: they will grow together during proofing and baking rather than needing to touch immediately.
Method
Step by step
- 01
Knead
Knead flour, yeast, milk, sugar, egg and salt for five minutes. Work in 70 g butter and knead five minutes more until smooth.
- 02
Rise
Cover and leave for 60–90 minutes until approximately doubled. Combine the filling sugar and cinnamon.
- 03
Fill
Roll to 35 × 45 cm. Spread with 60 g butter, scatter cinnamon sugar over it and roll from a long side.
- 04
Slice
Cut into twelve pieces and arrange in the greased dish. Leave for 35–45 minutes until visibly puffy. Heat the oven to 180°C conventional.
- 05
Bake and ice
Bake for 25–30 minutes until golden. Stir cream cheese, icing sugar and milk smooth and spread over slightly warm rolls.
Times are a guide. Your hob, oven and ingredients affect the result; use the cooking cues as well as the clock.
Watching the dough
A cool kitchen lengthens both rises. Volume matters more than an exact number of minutes. If the dough springs back during rolling, let it relax for five minutes before continuing rather than pulling it forcefully.
Timing the icing
Icing melts away on very hot rolls. Cool briefly for a visible layer. Refrigerate iced leftovers and warm them gently for serving rather than applying strong heat that separates the topping. Outer rolls usually bake firmer than central ones. Check a middle roll before removing the dish. Gently separating a join should not reveal a shiny raw strand of dough, although the cinnamon filling can still appear moist and soft.
Kitchen questions
One more question?
Can I prepare them overnight?
Refrigerate the shaped rolls covered, then allow them to finish rising before baking.
Why does filling escape?
Some caramel on the base is normal. Very warm, melted butter leaks considerably more than softened butter.
How can I slice without pressure?
Unwaxed, unflavoured thread can divide the log neatly. Slide underneath, cross the ends and pull together. Mint-flavoured dental floss is unsuitable for cutting the dough.
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