Cinnamon buns’n’rolls




  • For the dough
  • 250ml (8 fl oz) warm milk (45 C)
  • 2 eggs, room temperature
  • 75g (3 oz) butter, melted
  • 600g (1 1/3 lb) bread flour
  • 1 teaspoon salt
  • 100g (4 oz) caster sugar
  • 2 1/2 teaspoons quick yeast
  • For the filling
  • 225g (8 oz) dark brown soft sugar
  • 2 1/2 tablespoons ground cinnamon 
  • 75g (3 oz) butter, softened


  • For the icing
  • 100g (4 oz) cream cheese, softened
  • 50g (2 oz) butter, softened
  • 200g (7 oz) icing sugar
  • 1/2 teaspoon vanilla essence
  • 1/8 teaspoon salt


  •  Dissolve the yeast in the warm milk in a large bowl.
  •  Mix in the sugar, butter, salt and eggs.
  •  Add flour and mix well.
  •  Knead the dough into a large ball, using your hands dusted lightly with flour.
  •  Put in a bowl, cover and let rise in a warm place about 1 hour, or until doubled in size.
  • Roll dough into a 40x50cm (18×20 in) rectangle.
  • Spread dough with 75g butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 slices.
  • Place buns in a lightly greased 23x33cm (9×13 in) baking tin.
  • Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 200 C / Gas mark 6
  • Bake buns in preheated oven until golden brown, about 15 minutes. While buns are baking, beat together cream cheese, 50g butter, icing sugar, vanilla and salt. Spread icing on warm rolls before serving.



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