Cinnamon rolls

Recipe inspiration;
Prep time; 10 mins
Cooking time; 20 mins
Waiting time; 2 hours
Total time; 2 hours 30 mins



1 cup warm milk
¼ cup melted butter
5 tablespoons sugar
2½ teaspoons yeast


1 large egg
3½ cups all purpose
¼ teaspoon salt
1 teaspoon cooking oil


½ cup brown sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted


½ cup cream cheese, room temperature
2 tablespoon melted butter
2-3 tablespoons milk
1 teaspoon pure vanilla extract
1 cup powdered sugar


In a large mixing bowl, combine the warm milk together with the melted butter, sugar and yeast. Cover bowl, allow to stand for 10 minutes in a warm place; or until frothy

Add the whisked egg and salt to the milk mixture, then add the flour. Knead until smooth and elastic. Lightly coat dough with cooking oil on both sides

Cover the bowl. Leave it to rise in a warm place for at least 1 hour, or until doubled in size

Roll out dough onto a lightly floured surface

Brush the melted butter over the dough. Sprinkle evenly with brown sugar and cinnamon

Gently rub the cinnamon mixture into the butter. Beginning at one long side

Roll up dough tightly to the end; then gently pinch the seam down to seal. Cut dough into 12 to 16 slices

Arrange the rolls in a lightly greased baking dish. Cover with the damp towel and allow to rise for a further 30 minutes or until doubled in size.

While rising, preheat oven to 175°C | 350°F. Place rolls in the oven. Bake for 20-25 minutes, or until lightly golden. Cool slightly before glazing

While the rolls are cooling, prepare glaze. Beat together the cream cheese, butter and vanilla, until smooth and creamy. Beat in the powdered sugar and milk until lump free

Pour the glaze over the rolls

Serve warm or cold



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