Easy Cinnamon Rolls Recipe – Expat Living Hong Kong

In case you’re stuck in a recipe rut, here’s a tried and tested family recipe for Cinnamon Rolls sent in by EL reader, Anya Proctor. “These are delicious and come out perfect every time. The process of making the dough and rolling it is fun to do with my kids. Pro tip: double the icing recipe to make these extra sinful!”

Serves 9

Ingredients for the dough

¾ cup warm milk (whole milk preferred)
2¼ teaspoons quick rise or active yeast
¼ cup granulated sugar
1 egg plus 1 egg yolk, at room temperature
¼ cup unsalted butter, melted
3 cups bread flour
¾ teaspoon salt

Ingredients for the filling

2 /3 cup light or dark brown sugar
1½ tablespoons ground cinnamon
¼ cup unsalted butter, softened

Ingredients for the cream cheese frosting

115 grams cream cheese, softened
3 tablespoons unsalted butter, softened
¾ cup powdered sugar
½ teaspoon vanilla extract

Directions

In an electric stand mixer, mix the milk, yeast, sugar, egg, egg yolk and melted butter.
Stir in the flour and salt with a wooden spoon until a dough begins to form.
Change the mixer attachment to a dough hook and knead the dough on medium speed for eight minutes. Alternatively, use your hands to knead the dough for eight to 10 minutes on a well-floured surface. The dough should form into a nice ball and be slightly sticky.
Transfer the dough ball to a well-oiled bowl, then cover it with plastic wrap and a warm towel. Allow the dough to rise for 1 to 1½ hours, or until it’s doubled in size.
Transfer the dough to a well-floured surface and roll it out into a 30x20cm rectangle.
Spread softened butter over the dough, leaving a ¼ inch margin at the far side of the dough.
Mix together the brown sugar and cinnamon and sprinkle it over the buttered dough, rubbing it in.
Tightly roll up the dough, starting from the 20cm side and place it seam side down, making sure to seal the edges of the dough as best you can. 9. Cut into 1-inch sections with a serrated knife or floss. You should get nine large pieces.
Place the rolls in a greased 20x20cm baking pan or round 20cm cake pan lined with parchment paper.
Cover it with plastic wrap and a warm towel, and let rise again for 30 to 45 minutes. Preheat the oven to 180 degrees Celsius.
Remove the plastic wrap and towel and bake the rolls for 20 to 25 minutes or until they turn slightly golden brown on the edges. Allow them to cool for five to 10 minutes before frosting.