Zesty Cinnamon Rolls

It’s official. It’s autumn. The leaves are sitting on the tarmac, covering the ground with an orange and red carpet. The season has changed. And that means…CINNAMON.

Seriously. It’s like a light switch: at some point in the year I will just feel autumnal. Some years it happens in October. Sometimes it’ll not hit me until November. This year, it happened earlier than normal. But am I complaining? Am I hell. Cinnamon and spice is one of my favourite things in a dessert. Whether it be a spiced cake, a pumpkin pie or a cinnamon pastry. Like this one.


Yields: 8 rolls

440g plain flour
250ml milk
60g butter, melted
50g granulated sugar
4g dried instant yeast
½ tsp baking powder
½ tsp salt

50g butter, softened.
brown sugar
ground ginger
mixed spice
zest of 1 orange

70g cream cheese
120g icing sugar
30g butter, softened
juice of ½ orange
½ tsp vanilla extract

Preheat the oven to 180 degrees.

For the dough, warm the milk and add the melted butter and sugar. Stir in the yeast and leave the rest to 5 minutes. Add the flour and bring together until it forms a sticky dough.

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Cover and leave for 90 minutes. Turn out on to a floured surface and bring together into a smooth dough. Roll out into a large square until about 3mm thin.

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Spread on the butter and sprinkle across the sugar, spices and orange zest. From the bottom of the square, roll it up tightly to create one large sausage shape. With a sharp knife, cut the rolls so they’re about an inch thick.


Place them swirl side down into a bake dish, leaving a slight gap between each one. Leave for an hour. Once they’ve risen, bake for 40 minutes.

While they are baking, make the topping: whip together the cream cheese, icing sugar and butter until smooth. Add the vanilla extract and the orange juice and beat again. The mixture should be thick and glossy, but spreadable.

Once the rolls are baked, leaving to cool for a 5-10 minutes before spreading the frosting on top. Eat.

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