Matt's Recipe Book

Cinnamon rolls

Prep time2 hours
Cooking time20 minutes

A basic cinnamon roll recipe with cream cheese icing – meant to be kind of like Cinnabon.


  • Square cake tin, around 25 ⨉ 25cm


For the dough

  • 180ml whole milk
  • 7g active dry yeast
  • 50g golden caster sugar
  • 1 egg
  • 1 egg yolk
  • 60g butter
  • 450g bread flour
  • 1 tsp salt

For the filling

  • 60g butter
  • 130g soft brown sugar
  • 1.5 tbsp powdered cinnamon

For the icing

  • 100g cream cheese
  • 100g icing sugar
  • 50g butter
  • 0.5 tsp vanilla paste


  1. Start by making the dough. Warm the milk to around 40℃ and mix in the sugar. Sprinkle the yeast on top then stir and set aside for a couple of minutes.
  2. Melt the butter. In a large bowl combine the egg and extra yolk, then add the yeast/milk mixture and the melted butter. Sir stir to combine, then add the flour and salt and bring together into a rough dough.
  3. Knead the dough for about 8–10 minutes, either by hand or using an electric miser. It should form a nice soft smooth ball, which will be a bit sticky.
  4. Transfer to a lightly oiled bowl, then cover with a towel. Leave in a warm place for 1 hour – 90 minutes, until doubled in size.
  5. Soften the butter for the filling and combine with the cinnamon and sugar to make a spreadable paste.
  6. Transfer to dough a floured surface and roll out into a large rectangle about 35 ⨉ 25cm. Spread the filling all over, leaving around 1cm around one short end of the dough rectangle.
  7. Roll the dough up into a right log, along the shorter axis. Place seam-side down, then trim off then ends to form a nice regular cylinder.
  8. Cut into 9 sections using a wire or serrated blade – you're aiming for clean cuts.
  9. Line the cake pan with parchment paper and grease it with a bit of butter. Cover with cling film and allow to rise again for about half an hour.
  10. Hear the oven to 180℃. Remove the cling film and bake for 20–25 minutes, until slightly golden brown around the edges. You're aiming to underbake them just a little bit, so that they stay soft in the middle.
  11. Remove from the oven and set aside to cool for about 5–10 minutes. in the meantime, prepare the icing – cream together the ingredients until smooth anf fluffy, them spread over the rolls in the pan. Serve immediately – they'll keep for a couple of days ur up to a week in the fridge.