Iced cinnamon rolls

Iced cinnamon rolls

Soft and pillowy, lightly spiced and immensely comforting cinnamon rolls are one of the baking world’s greatest joys. Spread them thickly with a cream cheese icing, which gently melts as they cool, to make them infinitely tastier.

Iced cinnamon rolls

For more impressive bakes to try out when you have a few hours on your hands, check out our best weekend bakes.

  • Serves icon Makes 12
  • Time icon Hands-on time 40 min, plus 2 hours 30 min proving and cooling, oven time 15 min

Soft and pillowy, lightly spiced and immensely comforting cinnamon rolls are one of the baking world’s greatest joys. Spread them thickly with a cream cheese icing, which gently melts as they cool, to make them infinitely tastier.

For more impressive bakes to try out when you have a few hours on your hands, check out our best weekend bakes.

Nutrition: per serving

Calories
324kcals
Fat
15.6g (9.5g saturated)
Protein
7.1g
Carbohydrates
38.1g (6.6g sugars)
Fibre
1.5g
Salt
0.5g

Ingredients

  • 7g sachet fast-action dried yeast
  • 60ml tepid water
  • 25g caster sugar
  • 2 medium free-range eggs, beaten
  • 120ml whole milk
  • 180g plain flour
  • 320g strong white bread flour
  • 100g unsalted butter, softened
  • 1 tsp sea salt flakes

For the filling

  • 40g unsalted butter
  • 90g light brown sugar
  • 1 tbsp ground cinnamon

For the icing

  • 120g cream cheese
  • 30g unsalted butter, softened
  • 40g icing sugar
  • ½ tsp vanilla bean paste
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Method

  1. Mix the yeast, water, sugar, eggs and milk together in a large jug and leave for 5 minutes to activate the yeast. Put both flours in the bowl of a stand mixer with a dough hook attached then, with the motor running on slow, gradually pour in the yeast mixture. Increase the speed slightly then add the salt followed by the butter a pinch at a time and knead for around 10 minutes or until a smooth, elastic dough forms. Form the dough into a ball, cover and set aside in a warm place for 2 hours until doubled in size.
  2. Meanwhile, make the filling. For the filling, put the butter in a small saucepan and gently melt, then stir in the sugar and cinnamon. Set aside to cool.
  3. Once doubled, turn the dough out onto a floured work surface and knock back, then roll into a rough rectangle around 50cm x 30cm. Spread the filling mixture all over the top, then roll up the dough starting at the shortest end into a spiralled log. Trim the edges then cut the log into 12 equal discs. Line a large baking tray (or 2 smaller trays) with baking paper and put the discs flat on the tray, ensuring there’s at least 3cm between each. Cover loosely and set aside in a warm place for 30 minutes.
  4. To make the icing, beat all the ingredients together until smooth. Heat the oven to 180°C fan/gas 6.
  5. Bake the rolls for 15 minutes, or until they’ve puffed up, turned golden and the cinnamon filling is bubbling. Leave to cool in the tin for 5 minutes, then liberally spread the icing over the top, allowing it to melt into the crevices slightly. Leave to cool to at least room temperature so the icing can set, then enjoy.

Nutrition

Calories
324kcals
Fat
15.6g (9.5g saturated)
Protein
7.1g
Carbohydrates
38.1g (6.6g sugars)
Fibre
1.5g
Salt
0.5g

Buy ingredients online

Recipe By

Tom Shingler

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