The house smells incredible as these bake and there’s not much that comes close to enjoying them warm out of the oven. The buns keep for 3-4 days and if they last that long, you can microwave them for a few seconds to warm them through and it’s as if you’ve cooked a fresh batch all over again. Win!
- 7g active dry yeast
- 1 cup milk warm
- 1/3 cup granulated sugar
- 1/4 cup melted butter
- 1 tsp salt
- 1tsp baking powder
- 1 egg
- 4 cups (500g) plain flour
- 1/3 cup soft brown or demerara sugar, packed
- 3 Tbsp ground cinnamon
- 1/4 cup butter
Cream cheese icing:
- 6 tbsp margarine
- 1 1/2 cups icing sugar
- 1/4 cup cream cheese
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- For the rolls, dissolve the yeast in the warm milk in a large bowl. Let it sit for about 5 minutes. The yeast should start to froth up slightly.
- Add sugar, butter, salt, egg, baking powder and flour to a mixing bowl and mix well.
- Pour the milk/yeast mixture in the bowl and mix well until well incorporated.
- Place dough into an oiled bowl, cover and let rise in a warm place about 1 hour or until the dough has doubled in size.
- Roll the dough out on a lightly floured surface, until it is approx 16 inches long by 12 inches wide. It should be approx 1/4 inch thick.
- Preheat oven to 180C degrees. Grease a 9×13 inch baking tin with butter.
- To make filling, combine the butter or margarine, brown sugar and cinnamon in a bowl.
- Spread the mixture evenly over the surface of the dough. Alternatively you can spread the butter first on the dough and then the brown sugar and cinnamon mixture.
- Working carefully, from the long edge, roll the dough down to the bottom edge. The roll should be about 18 inches in length. Cut the roll into 1 ½ inch slices.
- Place the cut rolls in the prepared pan. Cover them with a damp towel. Let them rise again for another 30 minutes until they double in size.
- Bake for 20 minutes or until light golden brown. Cooking time can vary greatly! If the tops brown too quickly before the dough is cooked, cover loosely with foil to prevent burning.
- While the rolls are baking make the icing by mixing all ingredients and beat well until fluffy.
- When the rolls are done, spread generously with icing.
You could leave them plain at this point as the icing is very sweet and I’m not normally a fan of overly sweet thing but this icing is amazing and melts beautifully into the warm buns giving them a sweet, sticky glaze that works perfectly with the pillowy soft dough and cinnamon.