Cinnamon Roll with Cream Cheese Icing 

For dough 1
2/3 cup  warm water
1 packet of yeast
1 cup bread flour
1 tbsp sugar
1/2 tsp salt

For dough 2
2/3 cup warm milk
1 egg
60 g melted butter
1/2 cup sugar
dough 1 that we let rise for an hour
3 cups +2 tbsp bread flour

For the Cinnamon Filling
3 tbsp cinnamon
1 cup brown sugar (200 g)
1/3 cup butter (75 g)

For the Cream cheese Icing
1/2 cup butter
4 oz or 125 g of cream cheese or half a block
1 1/2 cup icing sugar
1 tsp  vanilla
1 tbsp milk


Proof the yeast by combining lukewarm water and 1 tbsp sugar give it a a mix then add 1 packet of yeast, leave it to rest for about 10 minutes or until the yeast bubbles up.
Meanwhile combine the 1 cup of bread flour and salt give it a mix.

Once the yeast is bubbly add the flour salt mixture ,mix and cover with cling wrap or plastic, place in a warm spot and let rise for an hour or until doubled in size.


Dough 2
Combine the milk, melted butter, egg, sugar and dough 1 mix then gradually add the rest of the flour (you can use a stand mixer or knead the dough by hand). Knead the dough for about 8-10 minutes or until smooth and elastic.
Form the dough into a ball and roll it into a bowl with 1 tbsp of oil on it.
Cover with cling wrap place in a warm spot to rise for an hour or until doubled in size.

While the dough is resting and rising we will prepare the cinnamon sugar filling, just combine the cinnamon powder and brown sugar give it a mix and set aside until we are ready to use it, its also wise to prepare the baking pan I use 19x13" pan that I line with parchment paper on the bottom and on the side of the pan.

Once the dough has doubled in size its ready to be rolled.
( I have provided the a video for you to watch just incase there is a confusion with the instruction).
On  lightly floured surface roll the dough into a rectangular shape about 1/4 inch in thickness and 19x 13 inches long .
Spread the room temperature butter all over the dough then evenly distribute the cinnamon brown sugar mixture. Roll the dough tightly just like a swiss roll, cut the ends of the dough (discard it) finally cut the dough into 1 1/2 inches thick using a knife, dough scrapper or floss.

Place the dough into the prepared pan and let it rise again for about 45 minutes or until it doubles in size again.

Meanwhile prepare the cream cheese icing 

Combine room temperature butter and cream cheese beat until well incorporated, add vanilla and then add the icing sugar , to adjust the consistency of the icing gradually add milk 1 tbsp at a time until you are happy with the consistency. Set aside.


Pre heat oven at 180 deg C

Once the dough has doubled in size again bake for 20 -22 minutes or until top is lightly brown.

I personally like to wait about 25-30 minutes before icing my cinnamon rolls.

First I put half of my cream cheese icing on top of the warm cinnamon rolls, the cream cheese icing will slightly melt at this point, then I will wait for another 2 minutes before adding the rest of my cream cheese icing so that the second coating will maintain its consistency.

I have attached the link  for my video just incase you get lost in my instructions :D.

Thank you so much and happy baking.

Love,

Mysweetambitions