Winter weekends are the perfect time to get your bake on, and nothing fills the home with a mouth-watering aroma quite like cinnamon buns. This recipe from Danielle Cochran, creator of the Salty Cooker, promises soft, heavenly rolls every time.
The recipe is simple and requires no proofing, making it ideal for a laid-back Saturday. Start by whisking together milk, butter, egg, sugar, and vanilla, then sprinkle yeast on top and let it sit for a couple of minutes. Add flour and mix with a dough hook until a soft ball forms, about five to eight minutes.
Cover the dough with cling film and a towel, and let it rise for an hour. Butter a 9x12 pan and mix cinnamon and sugar in a separate bowl. On a lightly floured surface, spread the dough, slather with butter, and sprinkle with cinnamon sugar. Roll tightly from the long side for nine small rolls or the short side for six large ones, slice evenly, and place in the dish.
Cover and let rise for another 45 minutes to an hour, then bake at 175C for 30 minutes or until golden. While the rolls cool, whisk together butter, cream cheese, icing sugar, vanilla, and milk to create a rich cream cheese icing, then drizzle over the warm rolls.
