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Iced cinnamon rolls

By: Tom Shingler
Head of food, delicious.

Published: 2 Mar 23
Updated: 18 Mar 24

Soft and pillowy, lightly spiced and immensely comforting cinnamon rolls are one of the baking world’s greatest joys. Spread them thickly with a cream cheese icing, which gently melts as they cool, to make them infinitely tastier.

For more impressive bakes to try out when you have a few hours on your hands, check out our best weekend bakes.

Easy
March 2023

Test kitchen approved

Makes 12
Hands-on time 40 min, plus 2 hours 30 min proving and cooling, oven time 15 min

For more impressive bakes to try out when you have a few hours on your hands, check out our best weekend bakes.

Vegetarian recipes

Nutrition: per serving

Calories: 324kcals
Fat: 15.6g (9.5g saturated)
Protein: 7.1g
Carbohydrates: 38.1g (6.6g sugars)
Fibre: 1.5g
Salt: 0.5g

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Ingredients

7g sachet fast-action dried yeast
60ml tepid water
25g caster sugar
2 medium free-range eggs, beaten
120ml whole milk
180g plain flour
320g strong white bread flour
100g unsalted butter, softened
1 tsp sea salt flakes

For the filling

40g unsalted butter
90g light brown sugar
1 tbsp ground cinnamon

For the icing

120g cream cheese
30g unsalted butter, softened
40g icing sugar
½ tsp vanilla bean paste

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Method

Mix the yeast, water, sugar, eggs and milk together in a large jug and leave for 5 minutes to activate the yeast. Put both flours in the bowl of a stand mixer with a dough hook attached then, with the motor running on slow, gradually pour in the yeast mixture. Increase the speed slightly then add the salt followed by the butter a pinch at a time and knead for around 10 minutes or until a smooth, elastic dough forms. Form the dough into a ball, cover and set aside in a warm place for 2 hours until doubled in size.
Meanwhile, make the filling. For the filling, put the butter in a small saucepan and gently melt, then stir in the sugar and cinnamon. Set aside to cool.
Once doubled, turn the dough out onto a floured work surface and knock back, then roll into a rough rectangle around 50cm x 30cm. Spread the filling mixture all over the top, then roll up the dough starting at the shortest end into a spiralled log. Trim the edges then cut the log into 12 equal discs. Line a large baking tray (or 2 smaller trays) with baking paper and put the discs flat on the tray, ensuring there’s at least 3cm between each. Cover loosely and set aside in a warm place for 30 minutes.

To make the icing, beat all the ingredients together until smooth. Heat the oven to 180°C fan/gas 6.
Bake the rolls for 15 minutes, or until they’ve puffed up, turned golden and the cinnamon filling is bubbling. Leave to cool in the tin for 5 minutes, then liberally spread the icing over the top, allowing it to melt into the crevices slightly. Leave to cool to at least room temperature so the icing can set, then enjoy.