Soft Cinnamon Rolls with Cream Cheese Glaze

Method

1. 1

   Mix the dough

   At room temperature, combine the flour, yeast, caster sugar and salt in a large bowl. Add the lukewarm milk, cooled melted butter and egg, then stir for 2 minutes until a soft, slightly tacky dough forms.

2. 2

   Knead

   Knead on a lightly floured surface for 8 to 10 minutes, or with a dough hook on low speed for 6 to 8 minutes, until smooth, elastic and still slightly tacky.

3. 3

   First prove

   Put the dough in a lightly oiled bowl, cover and prove at 24 to 27°C for 1 to 2 hours, until doubled in size.

4. 4

   Prepare the filling

   At room temperature, mix the brown sugar and cinnamon in a small bowl for 1 minute, until evenly combined.

5. 5

   Roll and fill

   On a lightly floured surface, roll the dough into a rectangle about 30 by 40 cm; spread the soft butter evenly over it, then scatter on the cinnamon sugar, leaving a 1 cm bare border along one 30 cm edge.

6. 6

   Shape the rolls

   Starting at the opposite 30 cm edge, roll the dough towards the bare border to make a 40 cm log, pinch the seam closed and cut into 9 equal rolls.

7. 7

   Arrange and second prove

   Arrange the rolls cut side up in a lined 23 by 33 cm baking tin, cover and prove at 24 to 27°C for 45 to 75 minutes, until puffy and nearly touching.

8. 8

   Heat the oven

   During the last 20 minutes of proving, heat the oven to 180°C conventional or 160°C fan.

9. 9

   Bake

   Bake at 180°C conventional or 160°C fan for 22 to 27 minutes, until golden and the centres are set; loosely cover with foil if they brown too quickly.

10. 10

    Make the glaze

    While the rolls bake, beat the softened cream cheese, icing sugar, vanilla and milk at room temperature for 2 minutes, until smooth and spreadable; add extra milk a little at a time if needed.

11. 11

    Glaze and serve

    Cool the rolls in the tin for 10 minutes, then spread the glaze over the warm rolls and serve.

Tips

• Milk should feel lukewarm, not hot, before it meets the yeast.
• The kneaded dough should feel soft and slightly tacky; dust with flour sparingly if it is difficult to handle.
• Mark the log into nine portions before cutting; unflavoured thread helps cut cleanly without squashing the dough.
• If the rolls brown before their centres look set, loosely cover the tin with foil for the remaining bake time.

Swaps

• Use plant-based milk and butter alternatives in the dough and filling; the texture may differ.
• Add a little extra vanilla to the glaze for a stronger vanilla flavour.

Storing

For best texture, store unglazed rolls covered at room temperature for up to 2 days and glaze before serving. Refrigerate glazed leftovers in an airtight container for up to 4 days, then bring to room temperature before serving.