Sweet cinnamon rolls with vanilla cream cheese icing


Lately I’ve had this huge thing for cinnamon rolls. Right now there’s nothing I’d rather eat for weekend breakfast. Sweet vanilla scented fluffy dough, with spirals of honey, cinnamon and brown sugar, topped with a vanilla cream cheese icing. Sigh.

Resistance is futile. Join me.


Cinnamon Rolls

350g strong white flour
7g sachet fast action yeast
1 1/2 tsp salt
50g sugar
One large egg
1 tsp vanilla extract/vanilla bean paste
125ml milk
50g butter

For the filling:

75g very soft butter
50g soft light brown sugar
50g granulated sugar
1 1/2 tbsp cinnamon
3 tbsp honey or maple syrup

Mix the sugars and cinnamon together, then stir in the honey or syrup.

Place the flour, yeast and salt in a large mixing bowl. Don’t place the yeast directly on or beside the salt – this could kill the yeast.

Place the milk and butter in a small pan and place on the hob over a gentle heat, stirring until the butter has almost melted. Take off the heat and leave for a minute, then stir in the egg and vanilla. Check the temperature of the milk by dipping a finger in – it needs to be only just warm before
adding it to the flour. When the milk is ready, pour over the flour and knead for at least 5 minutes in a mixer with the dough hook attachment or 10 minutes by hand. When the dough feels smooth, silky and shiny place in a lightly greased bowl, cover with cling film and leave for 1-2 hours or until doubled in size.

On a floured surface, roll the dough out to a neat rectangle.

Spread the butter over the dough and top with the cinnamon sugar. Lightly press the sugar into the dough. Roll up from one of the long ends as tightly as you can. Seal the end of the dough with a little melted butter. Cut into 10 equal pieces and arrange in a greased 23cm round tin. Cover with cling and leave to prove until doubled in size, about 45 minutes -1 hour.


Preheat the oven to 200C. When the
buns have doubled in size, pop in the oven and bake for 25-30 minutes.


For the icing, beat 50g soft butter, 150g icing sugar and 1/2 vanilla extract and beat together until light and fluffy. Add 75g cream cheese and lightly beat until the icing is combined and smooth.

Spread the icing over the buns while they are still a little warm. Take and deep breath….and dive in!



11 thoughts on “Sweet cinnamon rolls with vanilla cream cheese icing

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s