Cinnamon Rolls with Cream Cheese Glaze
Serves: 20
  • For the dough
  • 650g plain flour
  • 3 sachets quick rise dried yeast
  • 1 tbsp ground cinnamon
  • 100g caster or golden caster sugar
  • large pinch salt
  • 100g soft unsalted butter
  • 400ml milk
  • 2 large eggs
For the filling
  • 300g butter
  • 300g caster or golden caster sugar
  • 2 tbsp cinnamon
  • 1 beaten egg, to glaze
  • For the cream cheese glaze
  • 120g soft cream cheese
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp vanilla bean paste
  • 250g icing sugar
  • 3 tbsp milk
For the dough
  1. In a very large bowl, sift or whisk together your flour, sugar, yeast, salt and cinnamon. Gently melt your butter in another bowl or jug, and then, once it's cooled to room temperature, whisk in the milk and the two eggs to the butter. Slowly combine and the milk and flour mixture - it will be very sticky but add a little more flour if you need to. Either by hand, or with the dough hook of a stand mixer, mix the dough until it's a soft, springy ball (this will take 5-10 minutes). DO NOT stop kneading the dough until it is soft and springy, or it won't rise properly. Pop the ball of dough into a very large greased bowl and cover it with cling film (there needs to be room for the dough to double in size). Leave the dough in a warm or not draughty place to rise overnight.
  2. The next morning, pre-heat your oven to 160C/gas mark 5/350F and prepare a large baking sheet by greasing it with some soft butter.
  3. For the filling: Combine the butter, sugar and cinnamon to make the filling - the butter needs to be very, very soft so heat it in the microwave for 10-15 seconds first.
  4. Next, liberally flour your work surface and give your risen dough a brief knead before cutting it in two and popping the spare half back into the bowl. Flatten half your dough on the work surface, and then begin to roll it on with a floured rolling pin. Keep the dough moving, turning it over from time to time, until it's about 1cm thick. Spread the filling all over the dough using a spatula, and then carefully roll it up into what can only be described as a giant sausage. Next, use a sharp knife to cut the sausage in 2 inch sections, and position them in a grid about an inch apart on the baking tray, until they're all used up. Let the buns rise near the hot oven or in another warm place (it does need to be in a warm place, so if it's a very cold day, position near a radiator or fire) for about 30 minutes or until they're all puffed up and touching each other. Brush the buns with egg wash, and sprinkle with more cinnamon and a bit of caster sugar, and pop them into the oven for 25-35 minutes or until they're browned but puffy and fluffy. Remove from the oven and let them cool almost completely before applying the glaze.
For the glaze
  1. While the rolls are baking, make the cream cheese glaze. Combine the cream cheese with the lemon juice and vanilla bean paste, then slowly begin to sift in the icing sugar until you have a thick consistency. Add a little milk until you have a consistency not unlike yoghurt and it tastes delicious. Slather it all over the still slightly warm rolls.
Nutrition Information
Calories: 8750 Fat: 397g Saturated fat: 240g Unsaturated fat: 124g Trans fat: 14g Carbohydrates: 1202g Sugar: 674g Sodium: 1040mg Fiber: 36g Protein: 121g Cholesterol: 1587mg
Recipe by Kerry Cooks at