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Cinnamon Rolls

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7 g g Fresh Yeast Fresh Yeast
120 ml ml Water Water
120 ml ml Milk Milk
50 g g Caster Sugar Caster Sugar
80 g g Butter Butter
1 tsp tsp Salt Salt
1 Eggs Egg
450 g g Flour Flour

For the filling

120 g g Butter Butter
150 g g Caster Sugar Caster Sugar
2 tbsp tbsp Cinnamon Cinnamon
80 g g Walnuts Walnut
(or pecan nuts, chopped)

For the glaze

180 g g Cream Cheese (Filadelfia style) Cream Cheese (Filadelfia style)
(room temperature)
200 g g Icing Sugar Icing Sugar
1 tsp tsp Vanilla Extract Vanilla Extract

Cinnamon Rolls

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30 min


Preheat the oven to 180˚C/160˚C fan/gas mark 4. Grease a baking tin then combine the yeast & warm water in a bowl, set aside for a few mins to froth.

Whisk the milk, sugar, melted butter, salt & egg together in a large bowl. Stir in half of the flour, then stir in the yeast mixture. Add the remaining flour until well combined. Turn the dough onto a floured surface & knead for 5-10 mins. Place in a greased bowl covered with a clean tea towel & leave in a warm spot for 1-1½ hours until it has doubled in size. Roll out on a floured surface again to about 38cm x 23cm. Spread the melted butter for the filling all over the dough.

Mix the sugar & cinnamon, then sprinkle with the butter & pecans. Roll the dough into a log. Trim off the ends, then slice into 12-15 pieces.

Place the slices close together in the prepared tin & leave to rise in a warm spot for 45 minutes until doubled in size. Bake for about 30 mins until golden brown.

Mix the cream cheese, icing sugar & vanilla in a bowl. Spread over the baked rolls & serve warm.