Breakfast & Brunch, Christmas Corner, Desserts, Recipes
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Cinnamon Rolls

Oh but the smell you get while these are baking!!!! You will instantly feel happy
and start dancing…at least that what happens with me. My all time favorite and
I must say my friends go crazy over these rolls. Not too sweet, just right.


For the dough:

    • 1 cup milk, warm not boiling
    • ¼ cup melted butter
    • 5 tablespoons of white sugar
    • 2 ½ teaspoons quick rise yeast
    • 1 large egg, lightly whisked
    • 3 ½ cups (about) all purpose flour
    • A big pinch of salt

For the filling

  • ½ cup packed brown sugar
  • 2 tablespoons ground cinnamon
  • 50 gr or more butter at room temperature

For the icing

  • 110 grs Philadelphia cheese, at room temperature
  • 2 tablespoons milk
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar


  • Combine milk, sugar, melted butter and yeast in a bowl. Give it a quick stir and let stand for 5 mins until yeast is activated.
  • In the meantime in a bowl sift the flour and salt. Make a small well and add the egg.
  • Add the activated Yeast Mixture to the flour and egg and mix with your hands. Once a sticky dough is formed sprinkle flour on a clean surface, tip the dough, sprinkle some more flour and start kneading until you end up with a soft and silky dough.
  • Place dough in a bowl sprayed with cooking spray, cover loosely with cling film and a kitchen towel and leave to rest and rise in a warm place for 2 hours or until double in size.
  • When dough is ready, roll It into a rectangle. Brush the butter with a spatula on the dough and the sprinkle with the sugar and cinnamon (that you will have mixed together in a small bowl. Check ingredients For the filling section).
  • Roll the dough tightly and then cut into even slices, 12 to 15.
  • Arrange the rolls in a baking dish. Cover and let rise for another 30 minutes.
  • Preheat oven to 175°C/350°F. Bake till golden brown.
  • While the rolls are baking place all the icing ingredient in a bowl of an electric mixer on medium speed until well combined. Store in your fridge till ready to use.
  • Let the rolls rest for 5 minutes before covering with the icing.
  • Serve warm.

TIP: for extra moist rolls I add a bit of heavy cream on top of each just before they go in the oven. Yum!

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  1. Pingback: Our First Christmas Online – the pesto godmother

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