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Cinnamon rolls - with cream cheese frosting

These super soft rolls are filled with butter and cinnamon sugar and then topped with delicious cream cheese frosting.
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Prep Time 30 minutes
Cook Time 30 minutes
Resting Time 2 hours
Total Time 3 hours
Servings: 12 rolls
Course: Baking
Ingredients Method Notes

Ingredients
  

Dough
  • 50 g butter
  • 2 tablespoons sugar
  • 1/2 cup milk
  • 1/4 cup water
  • 1 tablespoon yeast
  • 1 egg
  • 2 cups flour
  • 1/2 cup cornflour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
Filing
  • 60 g butter
  • 2/3 cup brown sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon nutmeg
  • 1/3 cup cream for brushing
Frosting
  • 125 g cream cheese
  • 1/4 cup icing sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup cream

Method
 

Dough
  1. In a small saucepan melt the butter
  2. Add in the milk, water and sugar and heat it until it is warm but not hot (approx 40 degrees). remove the mixture from the heat
  3. Add in the yeast and mix it through. Set aside for 5 minutes. The yeast should be bubbly by this point
  4. Transfer the yeast mixture to a large bowl and add in the egg, 1 cup of flour, cornflour and baking powder
  5. Mix your ingredients in your bowl thoroughly. The mixture should be thin and gloopy and fall from the spoon in sort of stringy clumps
  6. Mix in your remaining flour 1/2 cup at a time until well combined
  7. Turn your dough out onto a clean bench top. Knead a little to form a smooth ball of dough
  8. Lightly oil your bowl and the surface of the dough before returning the dough to the bowl. Use your fingertips to make deep dimples all over the surface of the dough and leave it to rise for at least an hour, or until doubled in size
  9. Once the dough is risen, place the dough onto a lightly floured bench top and roll it out it to form a large rectangle approx 30cm x45cm
Filling
  1. In a small bowl, combine together the sugar, cinnamon and nutmeg
  2. Melt the butter and spread evenly over the entire surface of your rolled dough
  3. Sprinkle over the cinnamon sugar mixture and spread it out evenly
  4. Loosely roll the dough into a large log along the dough's longest edge.
  5. Once the dough is rolled cut it into slices using a serrated knife. The slices should be about 2-3 cm thick
  6. Arrange the dough slices, with the cinnamon swirl facing upwards, in a large, lined baking pan. Make sure to leave a little bit of space between each roll as they will grow slightly
  7. Place in a warm spot to rise for at about an hour or until the scrolls have visibly grown
  8. Generously brush the tops of the rolls with cream. Drizzle any excess cream evenly over the top of the rolls.
  9. Place the rolls into a cold oven
  10. Preheat your oven to 150 ℃ fan. Bake for 30 minutes or until the cinnamon rolls are golden on top and the bread is cooked through
Frosting
  1. Use an electric beater to whip together all of the frosting ingredients until smooth
  2. Spread the frosting evenly on top of the hot cinnamon rolls

Notes

Store, covered in the fridge for up to 3 day.
Overnight cinnamon rolls - Prepare your cinnamon rolls up to the point that they are sliced and placed into the baking tray. Cover the tray with cling film and place them in the fridge till morning. Place them in a cold oven set to 150 degrees. Bake for 40 minutes (or until they are golden and baked through). Add your frosting and serve.