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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add the warm milk, sugar, and yeast to a large bowl and mix.
Add the melted butter and egg, then gradually mix in the flour and salt.
Knead the dough until smooth and elastic. It should be soft and slightly tacky, but not overly sticky.
Cover the bowl and leave the dough to rise for 2 hours, or until roughly doubled in size.
Mix the brown sugar, dark brown sugar, soft butter, cinnamon, and cocoa powder together until you have a soft, spreadable cinnamon-butter mixture.
Grease your baking tray and spread ⅓ of the cinnamon filling across the bottom of the tray.
Roll the dough out into a large rectangle and spread the remaining ⅔ of the cinnamon filling evenly over the dough.
Roll the dough up tightly from the long side, then cut into individual rolls.
Arrange them in the tray on top of the cinnamon filling.
Cover and leave them to rise again for around 45–60 minutes, until puffed up.
Bake at 175°C for around 30–35 minutes, or until golden and cooked through.
Beat the butter and icing sugar together until smooth, then mix in the cream cheese and vanilla.
Spread generously over the cinnamon rolls while they’re still slightly warm, then finish with pecans if using.
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The cinnamon mixture underneath should melt and caramelize as they bake, giving you a much more gooey, sticky bottom without needing the double cream.
Can I use unsalted butter instead of salted butter?
Yes, you can use unsalted butter, but you may want to add a pinch of salt to the dough for flavor.
How do I know when the dough is kneaded enough?
The dough should be smooth and elastic, and slightly tacky but not overly sticky.
Can I make the dough ahead of time?
Yes, you can prepare the dough and let it rise in the refrigerator overnight.
What can I use instead of pecans?
You can use walnuts or leave the nuts out entirely if you prefer.
How should I store leftover cinnamon rolls?
Store them in an airtight container at room temperature for up to 2 days, or refrigerate for up to a week.
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