What’s in a name
Firstly, are they cinnamon rolls, scrolls, buns, ‘snails’ swirls, buns or what?
For the purposes of this recipe, I have gone with ‘rolls’ but I do not think there is really a correct or incorrect name. The UK has several names for bread rolls and can be confusing from region to region. There is a great infographic here and that is before we then add the myriad of names from other countries.
I had a similar issue with names when I wrote the Sheperd’s pie post last year. You are welcome to read that in a new tab here.
Recipe Notes
Storage
Like any bread, this is best stored wrapped up at room temperature and eaten within a few days. The cream cheese will need to be refrigerated.
I have never tried freezing them as they never survive long enough, my family devours them way too fast.
Variations
This is a base recipe that I have used for years, amended during covid lockdowns for sour-dough, and amended back again when my starter was not playing nice. I have even expanded the yield from 12 to over 100 rolls when I was making these to sell.
I have done many other variations over the years too, some listed at the bottom of the recipe. If you try any of the suggestions or have other ideas please let me know in the comments.
Cinnamon Rolls
Baked Cinnamon rolls with cream cheese frosting
- set of metric scales
- small bowl
- Stand mixer
- Deep baking dish
- Scraper / spatula
- Pastry brush
- wooden spoon
- Can of Spray oil
Ingredients
For the Dough
- 550 g Bread Flour
- 175 ml Milk
- 7 g Dried yeast (one sachet)
- 100 g Unsalted Butter
- 50 g Caster Sugar
- 2 each Eggs
- 2 each Egg yolks
- 5 g Salt
For the Filling
- 100 g Brown Sugar
- 20 g Ground Cinnamon
- 30 g Unsalted Butter (Melted)
Topping
- 1 each Egg
- 50 g Caster Sugar
- 75 ml Boiling Water
- 250 g Cream Cheese
- 100 g Icing Sugar / Confectioners’ Sugar
- 1 each Lemon (zest and juice (optional))
Combine the milk, sugar and yeast in the small bowl. Allow the yeast to activate for about 10 minutes.
Warm the butter to just start to melt. it should be warm but not hot, if it feels hot to touch, allow to cool before continuing or it will kill the yeast.
Combine the flour and milk mix into the mixer, then add the butter mixture. Add the eggs, egg yolks, and salt to mix and on a slow speed using the dough hook attachment bring together to form a dough. Mix for about 5 minutes until dough is uniform. It should be a little tacky still but not sticky or dry.
If you prefer to mix by hand, be aware this is a very sticky and oily dough with a high moisture content similar to ciabatta. Once you start you will not be able to pause and it will take longer than the 5 minutes on the mixer.
Place dough into a clean bowl, and cover with oiled plastic wrap to prevent evaporation and a ‘skin’ forming. Allow to prove for 2 hours at room temp.
Mix the brown sugar and cinnamon, any clumps or lumps in the sugar should be broken up.
Prepare your baking dish, by lining with baking paper and then lightly oiling using spray oil.
Once dough has doubled, place on a lightly floured surface and stretch into a rectangle 60cm (24 inches) on the long side and 30 cm (12 inches) along the short side.
Do not roll as this will remove the gas bubbles.
Brush the top of dough liberally with the melted butter, then spread the sugar and cinnamon mix out evenly on top. Leave a small gap about 2 cm on the long edge furthest away from you.
Gently roll up the dough from the long edge closest to you, being careful not to squash, or roll too tightly. Any cinnamon mix that falls out as you roll should be collected as will be used in a moment.
Using a serrated knife, and without pressing the roll, cut into 5 cm thick/long pieces to give 12 rolls. Or cut 4 cm to give slightly smaller rolls but 15 in total.
Scatter the spilled cinnamon sugar from the previous step into the lined dish, then evenly space the rolls on top, leaving a gap all around so they can expand. Cover as before and allow to prove for 2 hours at room temperature.
Baking
Set your oven to [wprm-temperature value=”180″ unit=”C” help=”Use "Fan forced" if available”]
Uncover the rolls and brush with beaten egg. You will not need all of the egg, but ensure they are well covered.
Bake for approximately 25 minutes. I like to turn the tray around after about 15 minutes as this will help with uniform rising and browning of the rolls.
A few minutes before they are due to be removed, combine the boiling water and sugar to form a syrup, and have to one side. The water must be boiling to dissolve as much of the sugar as possible. A few loose grains are not an issue.
Remove from the oven when evenly browned and immediately pour the syrup gently all over the whole tray of rolls and allow to soak in for at least 15 minutes.
Cream cheese topping
Place the cream cheese, sugar and optional lemon in a bowl, Beat well to soften and ensure well combined.
Serve the warm roll with a spoonful of the cream on top.
Variations and options
- If you like apple pie, you can grate a cooking apple and add this to the cinnamon sugar mix before spreading on the dough.
- Lovers of nuts can add chopped toasted pecans, almonds or walnuts to the cinnamon sugar mix.
- For a Christmas or Halloweeen twist try my Pumpkin spice mix instead of cinnamon.
- Maple Syrup is a great alternative to the sugar syrup poured on at the end of baking, use about 75 to 100 ml and ensure to warm it first.
- If serving as a buffet item, Rather than adding the cream to each bun, you can allow them to cool completely, turn over to present the flat side and evenly spread the cream over.
VinceHomeMade 
I’ll be right over with the coffee.
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Sure thing ! I’ll make a double batch of icing too!
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