Ingredients
Method
- Make the flour paste: In a small bowl, whisk together the water and flour until smooth and lump-free. Set aside.
- Activate the yeast: In another bowl, stir the sugar into the warm water until dissolved. Sprinkle over the active dry yeast, stir gently, then leave until the mixture is foamy and frothy.
- Start the dough: In a large mixing bowl, add the flour and a pinch of salt. Pour in the foamy yeast mixture and the buttermilk.
- Add sugar, butter, and eggs: Add the sugar, melted butter, and eggs. Using a mixer fitted with dough hooks or large dough beaters, mix until the ingredients begin to come together into a soft dough.
- Beat in the flour paste: Add the prepared flour paste to the bowl and beat again until everything is well combined and you have a smooth, elastic, slightly sticky dough.
- Knead: Lightly flour the work surface. Turn the dough out, shape it into a ball, and knead gently, just until smooth and springy.
- First rise: Place the dough into a clean bowl (lightly oiled if you wish). Cover tightly with cling film and leave to ferment/prove for about 1 hour, or until roughly doubled in size.
- Make the filling: In a separate bowl, mix together the cinnamon, raw cocoa, brown sugar, and cornflour until evenly combined.
- Roll out the dough: Lightly flour the work surface again. Turn out the risen dough, gently deflate it, and roll it into a large rectangle about 3–4 mm thick.
- Brush with butter: Using a pastry brush, spread a thin, even layer of soft butter over the surface of the dough, right out towards the edges.
- Add the filling: Sprinkle the cinnamon–cocoa–sugar mixture evenly over the buttered dough, covering it all the way to the edges.
- Press in the filling: Gently roll a rolling pin over the top to help the filling stick to the dough.
- Roll into a log: Starting from one long edge, roll the dough up tightly into an even log.
- Cut into rolls: Slide fine string or unflavoured dental floss under the log, cross the ends over the top, and pull to slice. Use a ruler to measure even widths so you get around 12 neat rolls.
- Second rise: Lightly grease a rectangular baking dish. Arrange the rolls snugly in the dish, spirals facing upwards. Cover with cling film and leave to rise for about 1 hour, until puffy and well risen.
- Bake: Preheat the oven to 180°C. Remove the cling film and bake the rolls for about 30 minutes, or until golden on top and cooked through in the centre.
- Cool slightly: Remove the dish from the oven and allow the cinnamon rolls to cool in the tray for 10–15 minutes while you make the icing. They should be warm, not piping hot, when you ice them.
- Make the cream cheese icing: In a bowl, beat together the cream cheese and butter until smooth and creamy. Add the icing sugar and vanilla and mix until thick and smooth. If the icing is too stiff, add a little milk, a teaspoon at a time, until you have a soft, spreadable consistency.
- Ice the rolls: Spread the cream cheese icing over the warm rolls in the tray, letting it melt slightly into the spirals.
- Add salted caramel (optional): For a bakery-style finish, drizzle a small amount of salted caramel sauce over the iced rolls just before serving.
Video
Notes
These cinnamon rolls are best eaten on the day they’re baked, but leftovers will keep for 1–2 days in an airtight container at room temperature. Warm gently in the oven or microwave before serving.
You can prepare the rolls the night before by chilling them in the fridge after shaping. Bring them back to room temperature, let them finish rising, then bake as directed.
If you’re using salted caramel, keep the drizzle light so it enhances the cinnamon and cream cheese rather than overwhelming them.