Oh my goodness, my kitchen smells amazing! Hooray for cinnamon rolls. I am SO excited to share this recipe with you. There are so many different recipes out there, but I think that this one is truly the easiest of them all! There is no yeast involved which means you don’t need to be a bread maker to make these heavenly cinnamon-y buns! These wonderful rolls are on the table in an hour – no waiting for hours on end or even overnight.
The dough is very easy to throw together and it makes a conveniently sized small batch – only 8 rolls and they are baked in a small 8-inch round pan. The recipe can easily be doubled and baked in two 8-inch pans though if you have a real craving for some cinnamon!
Ingredients for the Rolls:
- 350g/12oz self raising flour
- Pinch of salt
- 2tbsp caster sugar
- 1tsp ground cinnamon
- 100g/3.5oz butter, melted and extra for greasing
- 2 egg yolks
- 200ml/7 fl oz milk, extra for glazing
Ingredients for the Filling:
- 1 tsp ground cinnamon
- 55g/2oz brown sugar
- 2 tbsp caster sugar
- 1 tbsp butter, melted
Ingredients for the Icing:
- 125g/4.5 oz icing sugar, sifted
- 2 tbsp cream cheese, softened
- 1 tbsp butter, softened
- about 2 tbsp boiling water
- 1 tsp vanilla essence
- Grease a 20-cm/8-inch round tin and line the bottom with baking parchment.
- Mix the flour, salt, caster sugar and cinnamon together in a bowl.
- Whisk the butter, egg yolks and milk together and combine the dry ingredients to make a soft dough.
- Turn out onto a large piece of waxed paper, lightly sprinkled with flour, and roll out to a rectangle 30 x 25cm/12 x 10 inches.
- To make the filling mix the ingredients together, spread evenly over the dough and roll up, Swiss-roll style to form a log.
- Using a sharp knife, cut the dough into 8 even-sized slices and pack into the prepared tin.
- Brush gently with extra milk and bake in a preheated oven, 180C, for 30-35 minutes or until golden brown.
- Remove from the oven and cool for 5 minutes before removing from the tin.
- Sift icing sugar into a large bowl and make a well in the centre. Place the cream cheese and butter in the centre, pour over the water and stir to mix.
- Add extra boiling water, a few drops at a time, until the frosting coats the back of a spoon.
- Stir in the vanilla essence, then drizzle the icing over the rolls.
- Serve warm or cold.
I truly thought I had self control until I made these .. Trust me, your self-control will completely disappear! They are truly irresistible. Just wait until you smell them baking! I want to bottle that scent and wear it forever.
I really love cinnamon rolls. I do. All that gooey cinnamon-sugary stuff in the middle and that thick frosting shmeared all over the top. I love it all! But I really don’t love the idea of using yeast, rising times, and the looooong process that making cinnamon rolls can require. Which is why this recipe is just amazing!
The dough is buttery and sweet, which I love! If you’re looking for that perfect cinnamon roll recipe, I think you might just be in luck!
Because of the cream cheese in the frosting, you may want to store in the fridge and then will quite happily last around 4 days. Best served warm, pop in the microwave after the day of baking and warm until soft and the frosting gooey to touch (which gives you a good excuse to lick your fingers afterwards!) These are a brilliant weekend snack and are best served with a nice pot of tea!
What are your thoughts on these cinnamon-y delights? Are you a fan?