Description

These soft, fluffy Cinnamon Rolls are loaded with a rich cinnamon-sugar filling and finished with a pour of double cream for the ultimate gooey, bakery-style treat. Perfect for breakfast, brunch, or dessert!

Ingredients

Dough:

4 cups all-purpose flour
1/4 cup granulated sugar
1 1/2 teaspoons salt
2 1/2 teaspoons dried yeast
4 tablespoons melted unsalted butter
1 cup whole milk, warmed
1 large egg

Filling:

1 cup brown sugar
3 tablespoons ground cinnamon
4 tablespoons melted butter (for brushing dough)

Topping:

Double cream (for pouring after baking)

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Instructions

In a large bowl, mix flour, sugar, salt, and dried yeast.
Add melted butter and stir to incorporate.
Pour in warm milk and mix well.
Add egg and stir until a soft dough forms.
Knead briefly, brush dough with oil, cover, and let rise in a warm place for about 2 hours or until doubled in size.
After rising, knead dough for a few minutes on a floured surface.
Roll into a large rectangle about 1/4-inch thick.
Mix brown sugar and cinnamon in a bowl for the filling.
Brush dough with melted butter, then sprinkle cinnamon-sugar mixture evenly.
Roll the dough tightly from the long edge to form a log. Slice into individual rolls.
Place rolls in a baking dish or on a sheet, spaced slightly apart.
Bake at 200°C (400°F) for 20 minutes or until golden and cooked through.
Remove from oven and pour a little double cream over each roll for a moist, rich finish.

Notes

Letting the dough rise fully ensures soft, pillowy rolls.
Double cream adds a luxurious touch and keeps the rolls extra moist.

Optional: Add a drizzle of icing or cream cheese glaze after baking