Cinnamon Rolls

 
5 MINS 

60 MINS

Makes 12

METHOD

1. In a small bowl, combine warm milk and a pinch of sugar. Sprinkle the yeast over the milk and let it sit for 5-10 minutes until it becomes frothy.

2. In a large mixing bowl, combine the activated yeast mixture, melted butter, sugar, egg, and salt. Gradually add the flour and mix until a soft dough forms.

3. Turn the dough onto a floured surface and knead for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for 1-1.5 hours, or until doubled in size.

4. Preheat your oven to 180°C (160°C for fan ovens). Roll out the dough on a floured surface into a rectangle, approximately 40cm x 30cm.

5. Spread the softened butter over the rolled-out dough. Mix brown sugar and ground cinnamon, then sprinkle it evenly over the butter.

6. Starting from the long side, tightly roll the dough into a log. Cut the log into 12 equal slices.

7. Place the slices in a greased baking dish, leaving a bit of space between each roll. Cover the dish and let the rolls rise for an additional 30-45 minutes.

8. Bake in the preheated oven for 20-25 minutes or until the rolls are golden brown.

9. While the rolls are baking, prepare the cream cheese glaze. In a bowl, beat together softened cream cheese, powdered sugar, milk, and vanilla extract until smooth.

10. Once the rolls are out of the oven, let them cool for a few minutes before generously drizzling the cream cheese glaze over the top. Serve warm.

HANDY TIP

If you want to prepare these cinnamon rolls the night before, complete steps 1-7, cover the rolls, and refrigerate them overnight. In the morning, let them come to room temperature and rise for about 30 minutes before baking.

Add chopped nuts or raisins to the filling for extra flavor and texture. Serve the cinnamon rolls with a side of fresh fruit or a hot cup of coffee.