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Makes: 12 Cinnamon Rolls


4 & ½ cups cake flour
1/3 cup white sugar
1 packet instant yeast
1 tsp salt
1 & ½ cups full cream milk
90g butter, melted
1 large egg

80g butter, room temperature
2/3 cup light brown sugar
1 tbsp NOMU Ground Cinnamon 

60g cream cheese, room temperature
50g unsalted butter, room temperature
1 & ½ cups icing sugar
2 tbsp milk
1 tsp NOMU Vanilla Extract 


In a large bowl combine the cake flour, yeast, salt, and sugar in a bowl and mix to combine.

Heat the milk and butter for 1 minute in the microwave until warm and the butter is mostly melted. Make sure that this mixture is not too hot but that the butter is mostly melted. Combine with the dry mixture and mix until combined, then add the egg. Mix for 1 minute until everything is combined.

Knead the dough for a further 10 minutes in the mixer or by hand until a soft dough forms. Transfer the dough to an oiled bowl and cover with a damp cloth. Let the dough rise in a warm place for 1 hour or until the dough has doubled in size.

To make the filling, combine the sugar, cinnamon, and salt in a small bowl and mix well. Once the dough has risen, roll it out into a long rectangle about 45cm x 30cm on a floured surface.

Spread the butter for the filling to the edges of the dough and then sprinkle the sugar mixture over the butter. From the long end, roll the dough into a tight roll. Use a sharp knife to cut the dough into 12 even rolls. Line a 20cm x 30cm pan with baking paper and place the 12 rolls in the pan. Cover with a damp cloth and allow to rise for a further 20 minutes.

Bake the cinnamon rolls at 180°C for 30 minutes or until they are golden brown then remove them from the oven and allow them to cool.

While the rolls cool, make the cream cheese frosting by combining the cream cheese, butter, powdered sugar, milk, salt, and vanilla extract. Beat on low speed, gradually increasing to high until light and fluffy. Spread the icing evenly over the 12 rolls.

Enjoy warm!

Tags: dessert

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