Cinnamon Rolls

For the rolls… 

• 7g dry active yeast
• 100g granulated sugar, divided
• 250ml warm milk
• 2 eggs, room temperature
• 60g butter, melted
• 1 tsp salt
• 540g white bread flour

For the filling… 

• 200g soft dark brown sugar
• 3 tbsp ground cinnamon
• 1 tbsp white bread flour
• ¼ tsp salt
• 80g butter, very soft

Dissolve the yeast and half of the granulated sugar in the warm milk in a large bowl and let stand for about 10 minutes until foamy.

Mix in the eggs, butter, salt, and remaining granulated sugar. Add the flour (start with 480g and use any extra for kneading) and mix until well blended and the dough forms a ball. Tip out onto a work surface and knead, dusting with flour as needed, to get a soft dough (10 mins).

Put in an oiled bowl, cover and let rise in a warm place until doubled in size (about 1 hour).

In a small bowl combine the brown sugar, cinnamon, flour and salt.

After the dough has doubled in size, turn it out onto a lightly floured surface. Roll dough out into a 16×22 inch rectangle. Spread dough with the softened butter and sprinkle evenly with the sugar mixture. Starting at the short end, roll up the dough and cut into 12 rolls.

Place rolls into a greased 9×13-inch tin. Cover and let rise until nearly doubled in size, about 30 minutes. Meanwhile preheat the oven to 200°C/400°F/gas 6.

Bake rolls in preheated oven until golden brown, about 15-20 minutes. Let rolls cool completely before frosting.

Endless thanks to Izy Hossack for creating this INCREDIBLE recipe. Please be sure to check her out for more of this crazy amazingness!

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