author: Gemma Stafford source:


  • 6 tablespoons (3oz/85g) butter (melted) [roll dough]

  • 1 cup (8floz/240ml) milk (warm) [roll dough]

  • 2 large eggs (room temperature) [roll dough]

  • 4 ½ cups (22 ½oz/639g) all-purpose flour [roll dough]

  • ½ cup (4oz/115g) granulated sugar [roll dough]

  • 2 teaspoons instant yeast [roll dough]

  • 1 teaspoon salt [roll dough]

  • 1 cup (6oz/170g) dark brown sugar [filling]

  • 2 ½ teaspoons ground cinnamon [filling]

  • 6 tablespoons (3oz/85g) butter (softened) [filling]

  • ½ cup (4oz/115g) cream cheese (softened) [frosting]

  • ¼ cup (2oz/57g) butter (softened) [frosting]

  • 1 ½ cups (6oz/170g) powdered sugar [frosting]

  • 1 teaspoon vanilla extract [frosting]

  • ⅛ teaspoon salt [frosting]


  • In a measuring jug warm the butter and milk together until the butter has melted. Whisk in the eggs. Set aside.

  • In a separate, large bowl mix together the flour, sugar, yeast, and salt.

  • Add the wet ingredients into the dry and mix to form your dough. Your dough should form a tight ball with nothing left in the bowl.

  • Once your dough has formed a tight ball, cover and allow to proof at room temperature for 70-90 minutes, or until doubled in size.

  • After the dough has doubled in size turn it out onto a lightly floured surface. Roll dough into a 24x12 inch rectangle.

  • In a small bowl, combine brown sugar and cinnamon. Spread dough with 6 tablespoons (3oz/85g) softened butter and sprinkle generously with sugar/cinnamon mixture all over the surface.

  • Starting with long edge roll up the dough and cut into 12 (2-inch) rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 45-60 minutes.

  • Meanwhile, preheat the oven to 400°F (200°C). Bake rolls in preheated oven until golden brown, about 18-20 minutes.

  • While rolls are baking, cream together the cream cheese, butter, powdered sugar, vanilla, and salt. Set aside.

  • While the buns are warm from the oven generously spread on the cream cheese frosting. Enjoy while warm. Cinnamon rolls are best eaten the day they are baked.