For the dough:
240ml milk, warm
140g caster sugar
14g dried yeast
115g butter, softened
300g strong bread flour
250g plain flour
1 tsp salt
For the filling:
225g soft dark brown sugar
2 tbsp cinnamon
75g butter, softened
For the icing:
200g icing sugar
100g cream cheese
- In a jug, stir together the warm milk (31˚C), sugar and yeast. Stir together to dissolve the sugar and allow to sit covered for five minutes.
- In a large bowl, beat the softened butter until smooth. Add the eggs one at a time, beating after each addition.
- Add the remaining ingredients. Using a dough hook attachment, start on a slow speed and mix for 4-5 minutes. Mix on a higher speed for five more minutes.
- Add the dough to a lightly greased bowl, cover with cling film and allow to prove in a warm place for at least one hour or until doubled in size.
- In a small bowl, stir together all the ingredients for the filling. Line a 30 x 20cm tin with parchment paper.
- Once the dough has doubled in size, transfer to a floured surface and knock back slightly.
- Roll the dough into a 40 x 50cm rectangle. Spread the filling over the rolled dough.
- Roll the dough up, starting on the longest side. Cut the dough into 12 even slices. Add the rolls into the prepared tin with the swirls facing upwards. Cover and allow to prove for 30 minutes, until doubled in size.
- Preheat the oven to 180˚C/160˚C fan/ gas mark 4.
- Bake for 15-20 minutes or until golden brown and no longer doughy.
- To make the icing, beat together the ingredients until smooth. Spread the icing onto the cinnamon rolls while still warm.
Per Serving: 510kcals, 17.5g fat (10.5g saturated), 83.7g carbs (47.3g sugars), 7.8g protein, 2.2g fibre, 0.336g sodium
TOP TIP: You can add some dried fruit or chopped nuts to add more bite to your cinnamon rolls.