Cinnamon rolls with cream cheese icing
NellSoft, pillowy rolls with a buttery cinnamon swirl and a tangy icing.
These are the rolls I make on the first cold Saturday of the year, when everyone is still in pyjamas and the kitchen windows steam up.
The dough is rich but forgiving. If it feels sticky after kneading, leave it alone: it firms up as it rises, and a soft dough is what makes a soft roll.
Bake them for breakfast
Shape the rolls the evening before, cover the tin and leave it in the fridge overnight. In the morning they need an hour to wake up and then straight into the oven.
Cinnamon rolls with cream cheese icing
- Prep
- 30 min
- Cook
- 25 min
- Rest
- 2 hr 20 min
- Total
- 3 hr 15 min
- Makes
- 12 rolls
Ingredients
For the dough
For the filling
For the icing
Method
Make the dough
Whisk the warm milk, yeast and sugar in a large bowl. Add the egg, yolk and butter, then the flour and salt, and mix to a soft dough.
Knead for 8 minutes by hand, or 5 in a stand mixer, until smooth and springy. Cover and leave somewhere warm until doubled, about 1 1/2 hours.
Shape and bake
Roll the dough out on a floured surface to a 40 x 30 cm (16 x 12 inch) rectangle. Spread with the soft butter and scatter evenly with the sugar and cinnamon.
Roll up tightly from a long side, cut into 12 even pieces and arrange in a greased 23 x 33 cm (9 x 13 inch) tin. Cover and leave to rise for 45 minutes, until puffy.
Heat the oven to 180°C (350°F) and bake for 22 to 25 minutes, until golden.
Ice
Beat the cream cheese, butter, icing sugar and vanilla until smooth, and spread over the rolls while they are still warm.
Notes
For overnight rolls, cover the shaped rolls and refrigerate for up to 16 hours, then leave at room temperature for 1 hour before baking.
Home baker and recipe writer. Every recipe here has been made at least five times on a weeknight and is written in cups and in grams.
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