These Cinnamon Rolls are soft, fluffy, sweet, and decadent. Filled with gooey brown sugar and cinnamon, and topped with a cream cheese glaze. These Cinnamon Rolls make the perfect Sunday brunch and one of the great things about this recipe is you can make the buns in advance the day before. Put them in the fridge overnight, bring them up to room temperature the next morning while you preheat the oven, and bake them until they are golden brown.
Prep time: 2 hours 30 mins
Cook time: 25 mins
Total time: 2 hours 55 mins
EQUIPMENT FOR THIS RECIPE
- Stand Mixer
- Mixing Bowl
- Rolling Pin
- Baking Dish
CINNAMON ROLLS RECIPE
- 2 tsp / 1 packet / 7g Yeast
- 1 Stick / ½ Cup / 110g Butter
- 2 Tbsp Cinnamon
- ½ Stick / ¼ Cup / 55g Butter
- 1½ Cups / 190g Powdered Sugar (Icing Sugar)
- ⅔ Cup / 170ml Warm Milk
- 3 Cups / 375g Bread Flour (High Grade / Strong)
- ¼ Cup / 50g White Granulated Sugar
- ½ Stick / ¼ Cup / 55g Butter
- 1 Egg
- 1 Cup / 200g Brown Sugar
- 5oz / 150g Cream Cheese
- 1 tsp Vanilla Extract
- 1-2 Tbsp Milk
1. First start with making the dough for the buns with your stand mixer or by hand. In a small bowl add the active dry yeast warm milk, mix these together with a spoon and leave for about 10 minutes to rise. You can also add a half teaspoon of sugar here which will speed up the process. We’ll need three cups or 375g of high-grade, strong, or bread flour.
2. To the flour, measure out a 1/4 cup or 30g of granulated white sugar. Measure out 1/2 a stick, 1/4 of a cup, or about 55g of butter, salted or unsalted, and place it into the bowl. Pour it into the bowl with the other ingredients. Lastly, you’ll need an egg. Crack it into the bowl that was used for the yeast and whisk it up using a fork. Pour it into the mixing bowl and we’re ready to combine the dough.
3. In a small bowl add your butter, you’ll need a stick, 110g, or half a cup. To the butter measure out 2 tablespoons of cinnamon and a cup of brown sugar. Use a spoon to mix the paste together, making sure all of the ingredients are really well combined, and leave it uncovered at room temp until it’s ready to be spread onto the dough. When your dough has doubled in volume, flour a work surface and turn the dough out. Knead it a few times, just to knock most of the air out.
4. Roll out the dough with the help of a rolling pin which should be quite large or maybe 40 by 20 cm or 15 by 10 inches. Once you’re pretty happy with the shape, take your cinnamon and brown sugar paste and add it on top of the dough. Use a spatula and spread it over in an even layer. Spread it out evenly, getting to all of the corners. Start with the longest side of your dough and begin to roll it as tightly as you can. Start at one side, do a small section before moving along to try and get it as even as possible.
5. Place each of your rolls into a greased baking dish. Cover the rolls and either places them somewhere warm for an hour or so or in the fridge overnight if you are making these ahead of time. After the cinnamon rolls have risen, they are ready to be baked. Bake the cinnamon rolls at 180C/350F for 25 minutes. While the rolls are baking, quickly whip up the cream cheese glaze.
How to make cream cheese glaze
In a medium-sized bowl add the room temperature cream cheese and butter. Using a hand mixer or a whisk, beat the butter and cream cheese together until soft. Add in the icing sugar or powdered sugar, these are the same thing just different names depending on where you live in the world. Use the mixer again to mix the sugar in, just enough until it’s incorporated. Lastly, you’ll need some vanilla extract and about a tablespoon or two of milk to thin out the glaze depending on what consistency you would like. You can have it quite thick or thin so it can be poured over.
6. Remove the cinnamon rolls from the oven and leave them for about 5-10 minutes to cool so they aren’t burning hot. Spread the glaze over the top, watching it melt down the sides. Alternatively, you can serve the cinnamon rolls and let everyone spread over their own glaze. These are best served warm, a few minutes out of the oven but they can be reheated if you do have leftovers.
These cinnamon rolls can be made ahead of time, just place the rolls into the fridge overnight to rise and bring them up to room temp the next morning before baking in the oven. Add only enough milk until you have the consistency of glaze you would like. Make sure the buns have cooled slightly and are not too hot before adding the glaze over the top. These buns are delicious as leftovers, just make sure to reheat them!
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Common Questions about cinnamon rolls icing
Does cinnamon roll icing need to be refrigerated?
No, Cinnabons do not want to be refrigerated. In truth, the Cinnabon enterprise states do no longer refrigerate. Simply permit the Cinnabons to keep at room temperature for up to two days or freeze for a shelf-existence of 30 days.
What can I use instead of powdered sugar in frosting?
Substitutes for Powdered Sugar
1 tablespoon of cornstarch or arrowroot powder.
1 cup of granulated sugar or sweetener of choice.
Can cinnamon rolls be left out overnight?
After you have baked your cinnamon rolls, you could hold them at room temperature for some days. Place the finished cinnamon rolls on a plate and cover with tin foil. Set apart until you’re prepared to chow down. … Finished cinnamon rolls need to keep protected at room temperature for 2-3 days.