Cinnamon Rolls #BreadBakers


It's been quite a while since I've posted a recipe and had it not been for the #BreadBakers group, I am pretty sure it wouldn't have been today as well.

Since I left my job and started taking orders, the only thing I had been doing was baking - day in and day out, I had never expected to get so many orders you see. In fact, it would be days before I even stepped out of my home except to buy an egg maybe. My husband would often comment, " Our home looks like a production unit".

That's great!!! you would say. It is but then all good things have a flip side to them as well. Butter, flour, eggs became an integral & most of the times an only part of my life. This took a toll on my mental health & suddenly I got tired of my most passionate hobby: Baking. I stopped taking orders and did not bake anything for myself, completely switched off from cooking - no breakfast, lunch or dinner. Hotels nearby earned quite well thanks to my zero zeal towards anything remotely related to stove / oven. This went on for a couple of months and now I'm slowly getting back to baking.

Lesson Learnt: No matter how much you love something, don't over indulge yourself.

I am the host this month for our #BreadBakers group and I chose Rolls as the theme. I am not exactly sure why but I think I wanted a push to make these super yummy Cinnamon Rolls. This is the first time I made these, can you believe it? They are pretty simple to make, are not overly sweet and with a touch of cinnamon, are a perfect afternoon or breakfast treat. The only accompaniment you would need is a cup of coffee.

Though I prefer rolls to be crunchy and non-sticky and so I did not top them with icing, but feel free to do so.

Recipe Resource: Home Sweet Home by Hummingbird Bakery.

Makes 16 to 18 buns.

For the Dough
300 ml / 10.5 fl oz whole milk at room temperature.
25 grams / 1 ounce caster sugar.
3/4 teaspoon instant yeast.
500 grams / 1 lb 2 ounces strong white flour or bread flour.
1 teaspoon salt.
85 grams / 3 ounces unsalted butter, cubed and chilled.

For the Filling
80 grams / 3 ounces unsalted butter at room temperature.
80 grams / 3 ounces soft dark brown sugar
1+1/2 teaspoons ground cinnamon.
1 large egg, beaten and at room temperature.

For the Glaze (Optional)
50 grams / 2 ounces unsalted butter at room temperature.
300 grams / 10.5 ounces icing or confectioner's sugar.
125 grams / 4.5 ounces full fat cream cheese at room temperature.

In a jug, mix together milk and caster sugar, keep aside.

In a large bowl, sift together the flour and salt. Add the butter and rub it into the dry ingredients to form a crumb like consistency with no large lumps of butter. Mix in the yeast. Make a well in the centre of the dry ingredients and pour in the milk. Using a spoon, bring the mixture together to form a dough.

Turn out the dough onto a lightly floured surface and knead well until soft and smooth (or use a stand mixer with the dough hook). Place the dough back into a large, lightly floured mixing bowl. Cover the bowl with a cling film and leave in a warm place until the dough has doubled in size.

Once the dough has risen,knock it back and turn in out onto a lightly floured surface. Knead it gently for a min or so and then roll out into a rough rectangle, about 1.5 cms / 2/3 inch thick.

Gently spread the soft butter evenly over the dough. In a small bowl, mix the dark brown sugar and ground cinnamon together and sprinkle it evenly over the dough. Roll the dough up lengthways like a swiss roll. Using a sharp knife, cut the roll into 16-18 slices.

Line one 25 cms / 10 inches or two 20 cms / 8 inches round cake tins with parchment paper. Very gently place the slices, flattest side down, into the tin arranging them snuggly. Wrap the tin in cling film and allow the dough to rise again for approx 20 minutes.

While the dough is rising, make the glaze. Put the butter in a freestanding electric mixer with a paddle attachment or use a hand held whisk to gradually beat in the icing sugar until there are no lumps of butter. Add a little of the cream cheese to loosen the mixture and beat until smooth, then add rest of the cream cheese and mix on slow speed until incorporated. Turn the speed on high and beat until it is light and fluffy.

Preheat the oven to 180 degrees C / 350 degrees F. Gently brush the tops of the risen dough buns with beaten egg. Bake until golden brown. Allow to cool slightly and then top with the cream cheese glaze.

Storage Suggestions: Best eaten warm the day it's made.

Let's take a look at what other bakers have come up with:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.


  1. Yes, I totally agree - don't overdo something you love. It becomes a burden. Nice to see you baking again and these lovely cinnamon rolls. Thanks for hosting Bread Bakers this month too.

  2. Deepti for a while I tried selling cookies and it took over my life. I started because I love baking and couldn't eat all the baked goodies by myself and with a diabetic hubby. Stopped as it was getting out of hand. Loved your theme of rolls, thank you. Cinnamon rolls were the first rolls I ever attempted after I learnt to bake normal rolls and they were a hit in the family. I love the idea of baking them in a round container. I've always done them in a rectangle pan.

  3. I think that is why I don't ever want to sell baked goods. If I ever try to make money with my bread, it would be giving bread baking classes instead. I'd hate to get tired of what I love to do too. Thanks so much for hosting! Glad it brought you back into the kitchen!

  4. I found the same thing when I had the catering service. There is a reason they say the cobblers children have no shoes....passion burns out pretty quickly when it starts becoming all consuming. Glad you are back and hosting this month. Your cinnamon rolls sound luscious.

  5. With or without icing these look divine. I completely understand what you are saying about baking too much and losing interest. I hope these rolls got you back into the enjoyment of the kitchen!

  6. How could you resist a cinnamon roll, I know I couldn't and I definitely could not resist one of yours, they look so good. Thanks for hosting this month!

  7. Thanks Deepti for choosing the excellent theme. Lovely cinnamon rolls.......

  8. Good to hear that you are slowly getting your baking mojo back Deepti. Thank you for choosing such a lovely theme for this month's Bread Bakers. I'm in love with all the rolls everyone baked and especially your cinnamon rolls are making me drool. So yummy!!

  9. Lovely cinnamon rolls Deepti. Thank you for choosing such a lovely theme and I could bake rolls with this wonderful group


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