Cinnamon Rolls

One of my Christmas traditions is Cinnamon Rolls for breakfast on Christmas morning, we have now been doing this for last few years and one where I never have any left over!

These American treasures are amazing, warm sweet soft bread, wrapped with cinnamon and brown sugar topped with indulgent cream frosting are a treat.IMG_5390

I usually to amend and try to improve recipes every time I make it, but this recipe is so perfect you don’t need to change a single thing. These are a eggless recipe for you vegetarians out there who don’t eat eggs.IMG_5389

These quick easy fool-proof Cinnamon rolls are best served warm and freshly baked, so I would recommend making them on the day. However if you are planning pre-make them before an event or gathering, then after the 2nd rise, place in the fridge before baking. IMG_5392

450g Strong White Bread Flour
50g Caster Sugar
7g Fast Acting Feast
1/2 Tsp Salt
150ml Water
150 Milk
40g Butter soften
100g Dark Brown Sugar
2-3 Tsp Ground Cinnamon
60g Butter soften
100g Cream Cheese
200g Icing sugar
1 Tsp Vanilla
Pinch of Salt


Add flour, salt and sugar to a mixing bowlIMG_5366

Add hand warm milk and water to a bowl and mix in the yeast, allow to sit for 5 minutes to activate the yeast. Make sure the water is not too hot as the yeast will not work.IMG_5367

Pour the milk yeast mixture into the flour to form a dough then knead for about 5 minutes.IMG_5368

Cover the dough in cling film and place in a warm place for about an hour to rise/prove.


The dough will double in sizeIMG_5371

Knock out the air from the dough and knead for a minute or so on a floured surface.IMG_5372

Roll out the dough into a large rectangle, this may take awhile as the dough has a tendency to spring back due to the yeast.IMG_5373

Spread the soften butter over the rolled out doughIMG_5374

Sprinkle on the ground cinnamon IMG_5375

Sprinkle evenly the brown sugar over the cinnamon covered dough


Starting from the end closes to you, start to tightly roll the dough into a long roll.


Using a sharp knife cut the into 1inch-1.5inch slicesIMG_5331

Arrange in a deep dish baker and cover with cling film, place back in a warm place for the 2nd rise/prove for about 30 minutes.


Bake in the oven at 180-200c for about 15-20 minutes until golden brown.


While baking in the oven, beat together the cream cheese, butter, salt and vanilla and slowly add the icing sugar until smooth and combined.IMG_5384

Serve warm with the cream cheese frosting


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