Homemade Cinnamon Rolls

Step 01

Generously butter two disposable foil pie/cake pans.

Step 02

In a large bowl, whisk together the warm milk, melted butter and granulated sugar until just warm (37-43C). Sprinkle the yeast evenly over the mixture and let sit for 1 minute.

Step 03

Add 4 cups of the flour to the milk mixture and mix with a wooden spoon until just combined. Cover the bowl with a towel and set in a warm place to rise for 1 hour until nearly doubled in size.

Step 04

Add the remaining ¾ cup flour, the baking powder and salt. Stir well then turn out onto a well-floured surface and knead lightly, adding flour as needed, until the dough just loses its stickiness.

Step 05

Roll the dough out into a large rectangle about 1cm thick. Spread the softened butter evenly over the dough then sprinkle with the brown sugar and cinnamon, pressing the mixture into the butter.

Step 06

Roll up the dough into a log and pinch the seam closed. Trim off any unevenness on either end then cut the log in half and divide each half into 7 evenly sized pieces.

Step 07

Place 7 rolls in each pan, one in the centre and six around the sides. Cover with plastic wrap and leave in a warm place to rise for 30 minutes.

Step 08

Preheat the oven to 180C/350F. To make the frosting/icing, whisk together the cream cheese, melted butter, milk, vanilla and powdered sugar until smooth.

Step 09

Bake the rolls for 25-30 minutes until golden brown then, while still warm, drizzle evenly with the frosting/icing. Enjoy!