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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Mix warm milk, double cream, sugar, butter, yeast, and plain flour well and allow to proof for at least 1 hour.
Combine butter, brown sugar, dark brown sugar, cinnamon, and cocoa powder to make the filling.
Roll the dough out and spread the cinnamon filling evenly over the surface.
Tightly roll the dough and evenly cut the roll using string.
Place the rolls in your tray and leave to rest for 30 minutes.
Bake at 180 degrees for 25 minutes until golden and cooked through.
Top with cream cheese filling, pecans, and caramel drizzle.
Serve warm and enjoy with tea.
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Use string to cut the rolls for clean, even slices.
Ensure the dough is tightly rolled to maintain shape during baking.
Can I use a different type of sugar for the filling?
Yes, you can use any type of sugar, but brown sugar adds a rich flavor.
How do I know when the rolls are done baking?
The rolls should be golden brown and cooked through.
Can I prepare the dough in advance?
Yes, you can prepare the dough and let it proof overnight in the refrigerator.
What can I use instead of cream cheese filling?
You can use a simple glaze made of powdered sugar and milk.
How should I store leftover rolls?
Store them in an airtight container at room temperature for up to 2 days.
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