Cinnamon Rolls with Cream Cheese Icing
Soft, gooey spirals of cinnamon and brown sugar, topped with a tangy cream cheese icing while still warm.
- Time2 hr 45
- LevelMedium
- Costabout £0.35 a head
- Oven180°C (160°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the flour, yeast, caster sugar and salt in a large bowl. Add the warm milk, melted butter and egg and stir to a soft, sticky dough.
- 2
Knead on a lightly floured surface for 10 minutes, until smooth and springy. Put it in an oiled bowl, cover and leave somewhere warm for 1 hour, until doubled.
60 min - 3
Mix the soft butter, brown sugar and cinnamon into a thick paste. Roll the dough out to a rectangle about 40 x 30 cm and spread the paste right to the edges.
- 4
Roll up tightly from the long side, like a swiss roll. Trim the ends and cut into 12 even rolls with a sharp knife or a piece of thread.
- 5
Pack the rolls cut side up into a lined 23 x 33 cm tin. Cover and leave for 40 minutes, until puffy and touching.
40 min - 6
Heat the oven to 180°C (160°C fan). Bake the rolls for 25 minutes, until golden and your kitchen smells of cinnamon.
25 min - 7
Beat the cream cheese, icing sugar, vanilla and milk until smooth. Spread it over the rolls while they are still warm so it melts into the swirls. Eat the same day.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
