Cinnamon Rolls


Preparation info

  • Difficulty


  • Makes



Appears in

New York Cult Recipes

New York Cult Recipes

By Marc Grossman

Published 2013

  • About

To fully appreciate these cinnamon rolls, you should eat them just out of the oven, still dripping with cream cheese frosting.

Preparation time: 30 minutes
Resting time: 2½ hours
Cooking time: about 12 or 25 minutes (depending on the tin)



  • 400 g (14 oz/2⅔ cups) plain (all-purpose) flour
  • 1 teaspoon dried yeast
  • 55 ml ( fl oz) lukewarm water
  • 100 ml ( fl oz) lukewarm milk
  • 50 g ( oz) unsalted butter, melted
  • 1 egg
  • 2 pinches salt
  • 30 g (1 oz) caster (superfine) sugar
  • ½ teaspoon natural vanilla extract


  • 100 g ( oz) unsalted butter, softened
  • 60 g ( oz) caster (superfine) sugar
  • teaspoons ground cinnamon
  • 1 tablespoon milk


  • 100 g ( oz) icing (confectioners’) sugar
  • 100 g ( oz) plain cream cheese, softened
  • 30 ml (1 fl oz) hot water


The Dough

Combine the ingredients for the dough in a mixing bowl, then knead vigorously for 10–15 minutes. Place the dough in an oiled bowl, cover with plastic wrap and let it rest at room temperature for about 1½ hours until the dough has doubled in size.

Shaping the Dough

On a floured work surface, roll out the dough into a rectangle. Spread over the softened butter and sprinkle with the combined sugar and cinnamon. Roll the dough up along its length if you want to bake the rolls in a large tin, or widthways if you want to bake in individual tins. Cut 10 rolls and place them on a baking tray lined with baking paper or in individual well-buttered tins. Brush with the milk. Cover them loosely with plastic wrap or a clean tea towel (dish towel) and let them rise for 1 hour at room temperature until the dough is well risen.


Preheat the oven to 200°C (400°F/Gas 6) and bake the rolls until they’re golden brown (allow about 12 minutes for individual rolls and about 25 minutes for a large pan). When they come out of the oven, mix the frosting ingredients together and spread over the rolls while still hot with a spatula or brush. Serve hot if possible.