Cinnamon rolls


For the Dough
1 cup milk, warmed to 43 degrees Celsius
1/4 cup butter, melted
1 package instant yeast
3 1/2 cups all-purpose flour
1/4 cup granulated sugar
1/2 teaspoon salt
1 egg

For the Cinnamon-sugar Filling
1/4 cup granulated sugar
1/4 cup brown sugar
2 tablespoons cinnamon
1/4 cup butter, softened

For the Cream Cheese Frosting
120mls cream cheese, softened to room temperature
3 tablespoons butter
1 1/2 cups confectioner’s sugar (icing sugar)
1 teaspoon vanilla extract


  1. Preheat oven to 180 degrees. Then turn the oven off. Grease a or 9-by-13-inch baking pan with butter and set aside.
  2. Combine warmed milk and melted butter in a small bowl. Use a cooking thermometer to measure temperature and ensure the mixture is warmed to about 43 degrees. Sprinkle yeast packet over the milk mixture and set the bowl aside.
  3. Make the dough: In a stand mixer fitted with the dough hook, whisk together flour, granulated sugar, salt and egg until combined.
  4. Pour in warm milk mixture and beat on medium speed until the dough begins to form a ball and pulls away from the sides of the bowl. Continue beating for 5 minutes on medium-low speed.
  5. Remove dough and form it into a ball with your hands. Place it in a greased bowl and cover with a damp towel, and let rest for 10 minutes.
  6. Mix the cinnamon-sugar mixture: Whisk granulated sugar, brown sugar and ground cinnamon together in a small mixing bowl until combined, and set aside.
  7. Once the dough has rested, turn it out onto a floured work surface. Use a floured rolling pin to roll the dough out into a large rectangle, about 9 by 14 inches in size. Use a knife to spread the 1/4 cup of softened butter evenly over the entire surface of the dough. Then sprinkle the cinnamon and sugar filling evenly over the buttered dough.
  8. Beginning at the longer edge, tightly roll up the dough and give the final seam a pinch so that it seals. Use a knife to slice off about 1/2 an inch off each end. Cut the remaining dough into 12 equal pieces.
  9. Place each of the cut cinnamon rolls into your greased baking dish. Cover with a damp towel and place it in the warmed (but turned off) oven to rise for 25 minutes.
  10. Make the cream cheese frosting: In a medium bowl using a hand-held mixer fitted with the whisk attachment, beat the cream cheese and butter together for 1 minute on medium speed until completely smooth and creamy. Carefully fold in the confectioners’ sugar and vanilla, then beat on high speed until completely combined.
  11. Once the rolls have risen, remove from oven and uncover the dish. Preheat oven to 175 degrees. Place baking dish on the centre rack of the oven and bake for 25 minutes, or until the rolls are golden and cooked through. Remove and let cool on a wire rack for at least 5 minutes.
  12. Spread warm rolls with prepared cream cheese frosting and serve warm.