I didn’t stuff up the Cinnamon Rolls, so here’s the Recipe.

IMG_20160822_115016You read that right. I was successful in my bid to eat my emotions and my cinnamon rolls turned out perfectly. To be honest, this is one of my go-to recipes that i’m pretty confident I will mostly always get right which is why I thought I’d share it because if I can do it….. well, we know how that saying goes.

You need to allow about 3 hours from beginning to end.


Here’s what you’ll  need:

For the dough:

1 cup of warm milk
2 eggs
1/3 cup butter, melted
1 tsp. salt
1/2 cup of sugar
4 1/2 cups of bread flour – I use Lighthouse Bread & Pizza flour
2 1/2 teaspoons of bread machine yeast, or 1 package of rapid rise yeast – I use Tandaco dry yeast sachets

For the filling:

1 cup of brown sugar
2 ½ tablespoons of cinnamon
1/2 cup of butter, softened

For the icing:

85g of cream cheese, softened
1/4 cup of butter
1 1/2 cups of confectioners sugar
1/2 tsp. vanilla extract

Dissolve the yeast in the warm milk mixed with the sugar in a large bowl.

Let sit for 10 mins until the mixture becomes a bit foamy. Add the butter, salt, and eggs.

Add the flour and mix well. On a lightly floured surface, knead the dough for about 10 minutes. While i’m doing this I sing “all you need is love” by the Beatles which I credit to never fucking up the recipe. Alternatively make the kids do it while you pour yourself a wine.IMG_20160822_115322 Put the dough in a bowl, cover and let rise in a warm place for about 1 hour, or until doubled in size.

Turn the dough out onto a lightly floured surface, cover and let the dough rest for about 10 minutes.

Mix together the brown sugar and cinnamon and put to the side.

Roll the dough out into a rectangle measuring about 16 x 21 inches – ish.

Spread with the 1/2 cup of softened butter.

Sprinkle with the cinnamon sugar mixture then beginning at the short end Roll the dough up into a log trying to keep it fairly tight.


Mark out and cut into 12 rolls. Place in a greased glass baking dish.


Cover and allow to rise in a warm place until the dough has doubled, about 45 minutes.

Preheat oven to 200 and bake for 15-20 minutes until golden.

In a small bowl, mix together the softened cream cheese, softened butter and vanilla. Add the confectioner’s sugar. Mix well. Pour over the hot rolls when the come out of the oven. Alternatively if you’re lazy like me they’re still good just with a syrup made from hot water & icing sugar.

You can make these the night before and keep them in the fridge then let the dough sit on the counter for an hour before baking. The unbaked rolls also freeze well.

Smug as fuck.

Eat them for breakfast, brunch, second lunch, dessert or all of the above. Recipe credit to http://www.mamas-southern-cooking.com/ which also has a tonne of other recipes id like to have a crack at.

Note; will not absorb the tears your children have driven you to.





One thought on “I didn’t stuff up the Cinnamon Rolls, so here’s the Recipe.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s