EASY cinnamon roll recipe

i LOVE cinnamon rolls so i decided to try out this recipe bc it seemed pretty easy and it rly was! the list may seem long but it’s so worth the effort and it’s not difficult to make ~~

ingredients ✨:

the bread 🍞

390g bread Flour

70g granulated sugar

90g cream cheese, softened

5g salt

7g (2 tsp) instant dry yeast

140g full cream milk, luke warm (approx 34C)

2 large eggs, room temp (104g approx)

the filling 🧈 - butter spread

110g unsalted butter, softened

40g cream cheese softened

the filling - cinnamon sugar

200g light brown sugar

1/2 tsp salt

2tbsp cinnamon powder (10g)

to finish 🥛

60g full cream milk

the frosting 🧁

110g cream cheese, soften

30g unsalted butter, soften

80g icing sugar (reduce to 60g for a less sweet version)

1tsp vanilla extract

1/16tsp salt

1/2-1tsp lemon juice + zest (optional )

1-2 tsp milk (optional)

steps🧑‍🍳

1️⃣add all of the ingredients minus the eggs into the bowl of a stand mixer with a dough hook and mix on low, adding the eggs one at a time until incorporated

2️⃣increase speed to medium and mix for 14-15 mins until soft and elastic (test for window pane)

3️⃣remove from the bowl and shape into a ball

place back into the bowl and proof till doubled (ard 45mins - 1hr)

✨make the filling while waiting ✨

1️⃣in a medium bowl, mix the softened butter and cream cheese together

2️⃣in a separate bowl mix all of the ingredients from the cinnamon sugar mixture together

✨adding the filling✨

1️⃣once your dough has proofed until doubled in size, knock back the air and remove from the bowl

2️⃣lightly dust your dough with flour, roll to a 33cm by 47cm-50cm rectangle with the width facing you

3️⃣spread the butter mixture evenly on the dough, (don’t forget to spread it to the edges!)

4️⃣add all of the cinnamon sugar on top of the butter mixture and spread it out

✨rolling and proofing✨

1️⃣to form a log, starting from the top, roll the dough downwards towards you (pull the dough slightly as you roll it to stretch it as it allows you to create tight and thinner layers resulting in a roll with more coils)

2️⃣once rolled, slice your log into 12 even pieces and place into a baking tray with the cut surface facing up

3️⃣cover and let proof overnight in the fridge until doubled or proof at room temp for 45mins-1hr until doubled (do not fret if you see liquid at the base of your pan after the overnight proof)

4️⃣once proofed bake at 170C for 25-30 mins

5️⃣when ready and out on the oven, immediately brush on all of the milk evenly across the surface of all of the rolls

✨while the buns are cooling, let’s make the frosting!✨

1️⃣mix all the frosting ingredients together until smooth adding milk to thin the frosting out to the consistency of your liking (i don’t add any to my frosting as i prefer it thicker)

2️⃣while the buns are still slightly warm, spread on the cream cheese frosting

enjoy buns whilst warm for the best experience! 😋😋

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