Cinnamon Rolls

Ingredients

Dough

  • 60 ml (¼ cup) whole milk
  • 2¼ tsp (7 g) instant yeast
  • 2 Tbsp (25 g) granulated sugar
  • 1 egg, at room temperature
  • 2 Tbsp (30 g) unsalted butter, softened (not melted)
  • 350 g (about 2¾ cups) all-purpose flour, plus extra for dusting
  • Pinch of salt (about ¼ tsp)

Filling

  • 60–80 g (4–5 Tbsp) unsalted butter, softened (for spreading — recommended addition for better flavour and sticking)
  • 120 g (⅔ cup, packed) brown sugar
  • 1–1½ tsp ground cinnamon (increase if you like stronger flavour)

Glaze

  • 100 g powdered sugar
  • 2–3 Tbsp heavy cream (start with 2 and add more as needed)
  • Optional: 1 Tbsp port or vanilla extract

Method: 

1.Combine ½ cup water and the milk in a bowl. Warm the milk in the microwave until lukewarm, not hot. Sprinkle the yeast over the top, and let sit for 5–10 minutes or until foamy.

2. Add the sugar, egg, and softened butter to the yeast mixture and stir until roughly combined. Add the flour in two or three additions along with the salt. Mix until a shaggy dough forms. Turn out onto a lightly floured surface and knead until smooth and elastic. The dough should be soft but not sticky. Place in a bowl, cover with a damp tea towel or plastic wrap, and let rise in a warm spot for 1 hour.

3. Mix the brown sugar and cinnamon together in a small bowl. Soften the extra butter so it spreads easily.

4. Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll into a rectangle roughly 30 × 40 cm (12 × 16 inches) and about ½ cm thick. Spread the softened butter evenly over the surface, then sprinkle the cinnamon-sugar mixture evenly on top. Starting from a long side, roll the dough up tightly into a log. Pinch the seam to seal. Using a sharp knife cut into even pieces. Place the rolls cut-side up in a baking tray or dish lined with baking paper fairly close together. Cover and let rise again for 20–30 minutes until puffy.

5. Preheat the oven to 180 °C (350 °F). Bake for 18–25 minutes until the tops are golden brown and the centres feel set. The rolls will continue to rise a little in the oven. Remove from the oven and let cool in the pan for 10–15 minutes.

6. Whisk the icing sugar with 2 Tbsp cream (and optional port or vanilla) until smooth and pourable but not watery. Add a little more cream if needed. Drizzle or spread the glaze over the warm rolls. Serve while still warm.

Notes: For variations: swap the cinnamon filling for fruit preserve, diced apple mixed into the cinnamon sugar, or even a savoury pesto.