Classic Cinnamon Rolls

Prep time 1hr 45mins
cook time 20mins

Nothing says Saturday morning better than a gooey classic cinnamon roll. Delight the whole family with this finger-licking homemade treat. Made in our cast iron Roasting Dish, you'll have enough for seconds.



  • 1 cup lukewarm milk
  • 2 large eggs, room temperature
  • ⅓ cup unsalted butter, softened
  • 4½ cups plain flour
  • 1¾ teaspoons salt
  • ¼ cup sugar
  • 2½ teaspoons instant yeast or active dry yeast
  • 1 cup brown sugar, packed
  • 3 tablespoons cinnamon
  • ¼ teaspoon salt
  • ¼ cup butter, melted


  • 1 cup icing sugar
  • ¼ teaspoon vanilla extract
  • 2 tablespoons butter, room temperature
  • 60grams cream cheese, room temperature
  • 4 tablespoons milk, room temperature




  1. Dissolve yeast in milk, about 5 minutes. In a separate bowl, sift together flour, salt, and sugar. 
  2. In a stand mixer with a paddle attachment, mix wet ingredients at medium speed. Slowly add dry ingredients. Switch to a dough hook attachment and knead all ingredients until dough pulls away from the sides of the mixing bowl, 5-7 minutes.  
  3. Place dough in a lightly oiled bowl and turn dough to coat sides with oil. Cover with plastic wrap and allow the dough to rise until it has doubled in size, 1-2 hours.  
  4. Deflate the dough and transfer to a lightly floured surface. Roll into a 40 x 60cm rectangle and brush with 1/4 cup melted butter. Mix remaining filling ingredients together and spread evenly over the dough.  
  5. Starting with the long end, roll the dough into a log, seam-side down, and slice into 12 rolls. Place rolls in a lightly roasting dish and cover with a slightly damp dishtowel for about 30 minutes. While the rolls are rising, preheat the oven to 200°C .  
  6. Bake the rolls until they are golden.
  1. Beat butter, cream cheese, and vanilla until light and fluffy. Add the sugar gradually, beating well. Add milk, a little at a time, until the frosting reaches preferred consistency. 
  2. Remove rolls from the oven and allow them to cool 10 minutes before icing.