Email the ingredients

Please enter a valid email address
Terms of Use. We will send you an email containing the ingredients list and method for this recipe as well as a link to access it on Tesco Real Food. This service involves no registration or subscription.
You should receive an email shortly.
Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Cinnamon rolls with vanilla frosting recipe

4 ratings

These breakfast rolls will fill your house with wonderful aromas of cinnamon and vanilla. They may take a bit of time to prepare but they are more than worth the wait. Leave out the pecans or swap them for raisins if you prefer. See method

Makes 9 rolls
3 hrs 30 mins to prepare and 30 mins to cook plus 45 mins cooling time
534 calories / serving
Vegetarian

Ingredients

For the dough

75g (3oz) butter, diced, plus extra for greasing
150ml full-fat milk
2 eggs, beaten
500g (1lb) strong white bread flour
3 tbsp light soft brown sugar
2g (1 tsp) salt
7g sachet dried yeast
1 tsp sunflower oil, for greasing

For the filling

1 tbsp cinnamon
1 tsp vanilla bean paste or extract
75g (3oz) light soft brown sugar
125g (4oz) pecans (optional)
25g butter, melted

For the topping

75g (3oz) cream cheese
1 tsp vanilla bean paste or extract
50g (2oz) icing sugar
50ml (2fl oz) maple syrup
75g (3oz) pecans (optional)

If you haven't got any white bread, try using brown instead

Each serving contains

Energy
2240kj
534kcal 27%
Fat
27g 38%
Saturates
10g 51%
Sugars
24g 26%
Salt
0.5g 8%

of the reference intake
Carbohydrate 69.1g Protein 9.2g Fibre 4.2g

Method

To make the dough, melt the butter in a saucepan. Pour directly into a jug, adding the milk and eggs. Whisk together.
Put the flour, sugar and salt in a mixing bowl or the bowl of a food mixer fitted with a dough hook. Tip in the yeast. Pour in the jug of liquid and mix well until the dough is soft but not sticky. (You may not need all of the liquid.)
Knead by hand for 10-12 minutes or in the mixer for 8 minutes, until the dough looks smooth, soft and elastic. Tip into a lightly oiled bowl, cover with oiled clingfilm or a clean tea towel, and leave to rise in a warm place for about 1 hour or until the dough has doubled in size.
Meanwhile, make the filling. Place the cinnamon, vanilla, sugar and pecans (if using) in a food processor, and whizz until the nuts are finely ground.
When the dough is proved, knead to knock out the air, then roll out onto a sheet of nonstick baking paper until you have a rectangle about 30 x 40cm (12 x 16in). Brush all over with the melted butter and scatter the filling on top. Roll over with a rolling pin to press the filling into the dough.
Roll up from the longest side, using the paper to help you get it really tight. Seal the ends with some of the melted butter to help them stick. Cut into 9 rolls, trimming off the ends.
Take a large, deep roasting tray and grease really well. Put in the buns, cut-sides up. Cover with oiled clingfilm and leave in a warm place for about 1 hour or until they have doubled in size.
Put an empty baking tray on the bottom of the oven, and heat to gas 4, 180°C, fan 160°C. Remove the clingfilm from the tray of rolls, and put in the oven. Pour cold water from a jug into the empty tray to create steam and keep the buns soft.
Bake for 22-25 minutes, until the buns are lightly browned, risen and firm to the touch. Allow to cool a little in the tin, then remove to a wire rack.
While they cool, make the icing. Beat together the cream cheese, vanilla, icing sugar and maple syrup until smooth. Brush on the warm buns and scatter with the chopped pecans, if using.

See more Breakfast recipes