Perfect Cinnamon Rolls

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This has somehow become my favourite bun to make and at the same time it has become a hit amongst my friends and family. I have tried a few recipes so far but once I tried this one it was so good I decided that I had no choice but to stick with it. Everyone that has tried them loved them so I definitely recommend it. It’s not a difficult recipe but it takes some time as you need to let the dough rise twice. Once after making it and once after forming the cinnamon rolls.

Cinnamon is one of my favourite spices and I love adding it to not only baking but also to most of my red meat dishes. It’s one of my secret ingredients that has to be used wisely in terms of quantity as too much of it can make the food bitter. In the film A Touch of Spice one of the main characters describes cinnamon as the queen of all spices. More specifically he states that ‘cinnamon brings humans closer to each other, it makes them stare each other in the eyes‘. Makes you wonder if the recipe is just good or cinnamon does its own magic to make this baked good a loved hit.


For the dough
1 cup warm milk
1 tbsp instant dry yeast
2 tbsps white granulated sugar
1 tsp salt
3 tbsps salted butter, softened
1 large egg
3 cups all-purpose flour

For the filling
1/2 cup salted butter, melted
1 cup brown sugar
2 tbsps ground cinnamon

For the Glaze
115 gr cream cheese, softened
1/4 cup salted butter, softened
1 to 1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1 to 2 tbsps milk

In a mug or a glass we dilute the yeast and the sugar in the warm milk and we let it rest for about 10 minutes. In the meantime in a bowl we mis the salt, butter, egg and flour. Lastly we add the milk mixture and work the dough until it’s soft and doesn’t stick to our fingers. Because all flours do not have the same consistency if it’s needed we add a bit of flour. When the dough is ready we let it rise in a warm place of the house, I usually let it rest by the radiator, and wait for about an hour until it doubles in size.
Work the dough for about a minute until it deflates and with a rolling pin roll a relatively thin rectangular. Mix the filling ingredients and spread along the dough. Roll the dough as tight as possible into a long roll. Cut the roll in pieces of approximately two fingers thick and place them on a baking tray. Leave the rolls to rise for about 45 minutes and bake in a 160 C preheated oven bake for 15 minutes (until they are golden to light brown).
While they are baking mix the ingredients for the glazing and let it aside. Once the rolls are out of the oven and still warm pour the glazing on top and let them cool down.

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