Cinnamon Rolls 

Wed, 2 September 2026

Cinnamon Rolls 

For the dough 

180ml milk 

10g yeast 

1 egg 

50g butter melted  

400g strong four 

2 pinches salt 
 

For the filling  

85g dark brown sugar  

1 1/2 tablespoons ground cinnamon  

50g softened butter  

For the frosting  

120g cream cheese  

50g softened butter 

95g icing sugar 

Method  

Preheat the oven to 180c and line a baking tray with some parchment paper. 

In your stand mixer add all the dough ingredients to the bowl and mix everything together with a dough hook for 5-10mins.  

Once well combined, cover the bowl with cling film and allow to prove for 1hour at room temperature. 

Once proved and the dough has risen, knock back the dough by punching all the air out.  

Make the filling by combining all the ingredients together and beat with a wooden spoon until there are no lumps.  
 

Roll out the dough into a nice neat thin, rectangular shape and spread evenly over the filling with a spatula making sure to cover it all over.  
 

Roll up like a Swiss roll and then slice 12 equal portions of the cinnamon rolls. Place onto a tray with parchment paper.  

Bake for 20-25 minutes and then allow to cool slightly.  

Make the frosting by combining all the ingredients well with a wooden spoon. Top the buns with the icing when they are slightly cooled. Enjoy.