Prep 2.5/3 hours | Cook 25 minutes | Makes 12 large rolls
Cinnamon rolls are my absolute weakness treat and go-to hangover bake whenever my friends and I are slugging around the house on a Sunday craving something sticky, sweet and indulgent. The beauty with these is that my basic sweet dough recipe below can be used for any combination of filling or icing that you desire. At the bottom of the page, I've also included my favourite spiced chai filling with espresso glaze, if you want to mix things up for a great winter warmer.
500g strong white bread flour
7g dried active yeast
40g caster sugar
100g unsalted butter, softened
2 large eggs, lightly beaten
For the Filling:
120g soft brown sugar
2 tsp ground cinnamon
For the Cream Cheese Frosting:
150g icing sugar
100g full fat cream cheese
1 tbsp milk
½ tsp cinnamon
Mix all the dry ingredients together in a bowl. Put the salt on one side of the mixing bowl and the yeast on the other.
Warm the milk gently and whisk in the butter then add to the dry mix along with the beaten eggs.
Mix with a wooden spoon till it comes together as a dough then knead for 10 minutes or using a dough hook on a free standing mixer until the dough becomes shiny, smooth and elasticy.
Place the ball of dough in oiled bowl covered with cling film or a tea towel and leave in a warm place to rise until doubled in size, 1-2 hours.
Melt the butter for the filling and add the sugar and spices, mixing all together to a smooth paste.
When the dough has proved, knock the air out and transfer to a lightly floured surface. Roll out into large rectangle (about the thickness of £1 coin) and spread evenly with the filling and any additional nuts or dried fruits you may be adding.
Roll up tightly starting from one of the long ends so you have a long swiss roll shape. Then slice using a sharp knife into 12 even sized rolls.
Arrange on a baking tray lined with greaseproof paper, leaving a little room between each roll to expand. Cover with a tea towel and leave to rise for another 45 minutes. Meanwhile, preheat the oven to 200C/180C fan/gas mark 4.
When the rolls have risen again, bake for 25 minutes or check until the top goldens and crisps up slightly and the inside is cooked but still soft and airy.
Mix the cream cheese and butter together, ensuring there are no lumps. Add the milk and gradually add the icing sugar, mixing until it is all incorporated and you have a smooth sauce that just drops off a spoon. Mix in the cinnamon.
Leave the rolls to cool for 10 minutes to firm up before lathering on the icing.
For the Chai Spice Filling:
120g soft brown sugar
½ tsp ground cardamom
½ tsp ground allspice
½ tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
For the Espresso Glaze:
200g icing sugar, sifted
1/2 tbsp coffee dissolved in 2 tbsp water