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Serves: 12
Prep time: 30 mins
Total time:
Recipe photograph by Toby Scott
Recipe by Emily Jonzen
Our giant cinnamon bun with cream cheese icing is irresistible fresh from the oven
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Breakfasts Christmas Autumn Winter Comfort Bread Baking
Nutritional information (per serving)
Calories
382Kcal
Fat
15gr
Saturates
9gr
Carbs
54gr
Sugars
21gr
Fibre
3gr
Salt
0.3gr
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Rate this recipe
Ingredients
For the bread
- 1 x 500g pack white bread mix (we used Wright’s)
- 50g caster sugar
- ½ tsp fine sea salt
- 50g unsalted butter
- 200ml whole milk
- 1 medium egg, beaten
- flour, to dust
For the filling
- 125g soft unsalted butter
- 125g caster sugar
- 2 tbsp ground cinnamon
For the icing
- 75g icing sugar
- 30g full fat soft cheese
- 15g soft unsalted butter
- ½ tsp vanilla extract
- 1 tbsp whole milk
Step by step
- Tip the bread mix into a bowl or stand mixer along with the sugar and salt. Melt the butter in a saucepan, add the milk and heat through until just lukewarm (not hot, or you will kill the yeast in the bread mix). Pour into the bread mix along with the egg and knead briskly for 5 minutes to form a ball of dough.
- Leave to rest for 5 minutes, then knead for another 2 minutes. Shape the dough into a ball and rest for a further 10 minutes.
- Meanwhile, make the filling by beating together the butter with the sugar, cinnamon and a pinch of salt. Set aside.
- Grease and line a 23cm diameter springform cake tin with butter. Fold a large piece of foil in half, then wrap this around the outside of the tin – this will stop the outside of the roll from burning while the centre cooks through. Preheat the oven to 110°C, fan 90°C, gas ¼, to create a warm environment for the cinnamon roll to prove.
- Roll the dough out on a lightly floured surface, into a large rectangle about 50cm x 30cm. Spread the cinnamon butter evenly over the dough, going right to the edges. Using a sharp knife or pizza cutter, cut the dough into four long strips. Roll up one of the strips into a scroll, then place this scroll at one end of the next strip and roll up again. Repeat with the remaining strips to make a giant cinnamon roll. Use your hands to gently pat the roll down to a 5cm depth.
- Carefully lift the roll into the prepared tin, cover with lightly oiled clingfilm or a damp tea towel and put it in the oven. Immediately turn the oven off and leave the cinnamon roll to prove for 45 minutes. Take the tin out of the oven, leave at room temperature for 30-45 minutes and preheat the oven to 180°C, fan 160°C, gas 4. The cinnamon roll should feel soft and billowy, and pretty much doubled in size.
- Bake the cinnamon roll for 50-60 minutes, covering with foil after 20 minutes to prevent it from burning. The roll is ready when it is risen, golden, and a skewer inserted into the centre of the dough comes out clean.
- Meanwhile, make the icing by sifting the icing sugar into a bowl. Add the soft cheese and butter and beat until stiff. Add the vanilla extract and milk, and beat again to make a pourable glaze.
- Allow the roll to cool in the tin for 10 minutes before transferring to a wire rack. Cool for a further 10 minutes, then drizzle over the glaze to serve. Delicious served slightly warm.
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Giant cinnamon bun
