Cinnamon Rolls


And the new academic year has officially started! Cinnamon rolls have become a bit of a tradition here in the University of Warwick residences. My night boredom had always resulted in baking. But when you get the urge to start baking at around 9 in the evening it is normal to have the finished good around midnight. And as there is no point in baking without sharing it with others late night taster sessions at my flat had become a tradition! Cinnamon rolls seemed to have been the hit! After requests I am finally signalling the official start of the 2012-2013 Academic Year 🙂

I tried a new recipe. Not my favourite I would say. I think next time I will have to try another one with a more flavoured dough. But here it is:


Makes: 16 cinnamon rolls
  • 4 tablespoons warm water
  • 50g butter, melted
  • 50g instant vanilla dessert, such as Angel Delight
  • 250ml warm milk
  • 1 egg, room temperature
  • 1 tablespoon caster sugar
  • 1/2 teaspoon salt
  • 550g bread flour
  • 1 (7g) sachet dried active baking yeast
  • 50g butter, softened
  • 150g dark brown soft sugar
  • 4 teaspoons ground cinnamon
  • 75g chopped pecans
  • 115g cream cheese, softened
  • 50g butter, softened
  • 120g icing sugar sugar
  • 1/2 teaspoon vanilla extract
  • 1 1/2 teaspoons milk

Preparation method

Prep: 2 hours | Cook: 20 mins

In the pan of your bread machine, combine water, melted butter, vanilla dessert mix, warm milk, egg, 1 tablespoon sugar, salt, bread flour and yeast. Set machine to Dough cycle; press Start.
When Dough cycle has finished, turn dough out onto a lightly floured surface and roll into a 40x25cm rectangle. Spread with softened butter. In a small bowl, stir together dark brown soft sugar, cinnamon and pecans. Sprinkle dark brown soft sugar mixture over dough.
Roll up dough, beginning with long side. Slice into 16 slices and place in 20x30cm buttered tin. Let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 180 C / Gas 4.
Bake in preheated oven for 15 to 20 minutes. While rolls bake, stir together cream cheese, softened butter, icing sugar, vanilla and milk. Remove rolls from oven and top with frosting.

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