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Pull-apart cinnamon rolls

Although we are serving these up tear-and-share style, we would be quite happy polishing off a tray of these babies on our own. They are super easy to make so that anyone can get the deliciousness that are cinnamon rolls in their own home.


For the bread dough
250g flour
1 tsp salt
½ tsp sugar
25g butter
5g instant yeast
150 ml lukewarm water
For the cinnamon buns
100g butter, at room temperature
50g castor sugar
1½ tbsp ground cinnamon
200g cream cheese
100g icing sugar, sifted
2 tsp vanilla essence

For the bread dough
1. Combine the flour, salt and sugar.
2. Use your fingers to rub in the butter.
3. Mix in the yeast.
4. Add enough water to form a soft, but not sticky, dough.
5. Knead for 5 minutes, until smooth and elastic.
For the cinnamon buns
1. Preheat oven to 190°C and grease a 20 cm ovenproof dish with half the butter.
2. On a lightly floured surface, roll out the bread dough into a rectangle about ½ cm thick.
3. Spread the remaining butter over the dough, then sprinkle with the castor sugar and cinnamon. Roll up the dough into a Swiss-roll shape. Cut the roll into 4 cm slices and pack tightly into the dish, cut-sides up. Bake for 25–30 minutes, until golden.
4. Beat together the cream cheese, icing sugar and vanilla essence until smooth. Spread cream-cheese icing over the cinnamon pull-apart buns and serve warm.

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