Cinnamon Rolls

These cinnamon rolls will give cinnabon a run for their money #droolworthy

Course Breakfast, Dessert, Snack

Cuisine American

Keyword Cinnabon, Cinnamon Rolls, Delish Cinnamon Rolls, Homemade Cinnamon Rolls, madagascar vanilla beans

Prep Time 30

Cook Time 30

Proofing Time 1 30

Total Time 1

Servings people

Calories 6756kcal

Generously butter 2 disposable foil trays - round ones are best.
Whisk together warm milk, melted butter and granulated sugar. Mixture should be just warm. (37-43c). Sprinkle yeast over warm milk and leave for 1 minute.
Add 500g flour to the milk mixture and stir with spoon until combined, cover with clingfilm and leave rest in a warm place for 1 hour.
Remove clingfilm and add 100g of flour, baking powder and salt. Stir well and turn onto well floured surface. Knead the dough lightly adding more flour as necessary. The dough is ready when it's smooth and doesn't stick to the surface.
Using a floured rolling pin, roll the dough out into a large rectangle approx 1cm in thickness. Trim the edges so that it looks even. DON'T throw out the trimmings. These fellas can be the kids' mini cinnamon rolls!
Spread the softened butter over the dough using the back of a spoon. Sprinkle the brown sugar & cinnamon onto the buttered dough, pressing them gently onto the dough.
Roll up the dough to form a log (like an old school swiss roll) and pinch the seam closed. Cut the dough in half and then cut each half into equal sized pieces. Approx 7 per half.
Place cinnamon rolls in buttered foil containers. Starting with one in the center and working the other around it.
Cover with clingfilm and leave rest for 30mins. Meanwhile preheat the oven to 180c. Remove clingwrap and place in oven and bake for 25-30 mins until golden brown.

While the cinnamon rolls are baking, mix the cream cheese, butter, whole milk, vanilla and powdered sugar together until the mixture is smooth and lump free. Best use a stand mixer!
Remove cinnamon rolls from oven, allow to cool slightly and then drizzle with frosting OR if you are like me lather them with frosting.

the dough can be made in advance so it a great one to make the night before and then all you need to do is pop them in the oven for a brekkie treat
these will keep at room temp for 2 days and in the fridge for 3-4 days BUT I doubt they will last that long
try adding nuts - pistachios or pecans to the top for a true cinnabon feeling. You can also add a little cocoa powder to the butter mix if you wanna be extra fatty
don't be afraid of the butter. Pack them tight together and use plenty of butter to stop them sticking to the tray
when pinching the seam together it may not look like it's holding well, don't stress. Just place the seams to the inside when putting them into the foil tray. That way if they come open a touch it's neighbour will grab hold if it