Cinnamon rolls

• Activating yeast first: This ensures the yeast is active and ready. If the mixture doesn’t foam, your yeast may be expired or the milk too hot or cold. Start fresh with new yeast.
• Warm milk: Make sure the milk is warm, but not too hot, when activating the yeast. Around 40°C is perfect. If the milk is too hot, it can kill the yeast.
• Gradually add flour: Add the flour gradually to the wet ingredients. This ensures a smooth dough and prevents it from becoming too dry. Use a spatula or spoon to mix until incorporated before kneading.
• Dough texture: If the dough feels too sticky while kneading, sprinkle in a little more flour, but be careful not to add too much. The dough should be soft, not overly dry.
• Proofing the dough: For a faster rise, place the dough in a warm (but not hot) spot, such as near a radiator or in an oven with the light on. You can also let the dough rise in the fridge overnight for a slower, more flavourful rise.
• Rolling thickness: When rolling out the dough, aim for an even thickness, so the rolls bake uniformly. For a tighter roll, start from the edge closest to you.
• Cutting the rolls: I find it easier to cut the dough into strips before rolling as this helps them to retain their shape. If cutting after rolled, use a sharp knife or dental floss to cut the dough into equal lengths. A serrated knife helps prevent squashing the rolls.
• Frosting texture: For an extra creamy frosting, make sure your cream cheese and butter are at room temperature before beating. This helps them combine more smoothly.

• Plain flour can be used instead of bread flour. This will result in a softer, slightly less chewy texture which is characteristic of cinnamon rolls. Some gluten can be added separately to make up for this substitution.
• Vegetable oil or coconut oil can be used instead of butter.
• Mascarpone can be used instead of cream cheese for a slightly richer and less tangy frosting.
• Generally, icing sugar can be replaced with granulated sugar if necessary.

• Room temperature: Store the cinnamon rolls in an airtight container or wrap them tightly in plastic wrap. They’ll stay fresh for about 2–3 days at room temperature.
• Refrigeration: Store for up to 1 week in an airtight container. Just ensure they are tightly wrapped to prevent them from drying out. The frosting might firm up in the fridge.
• Freezer: Freeze the rolls either before or after baking.
  • To freeze unbaked rolls, assemble them and place them in a baking dish, then wrap tightly with plastic wrap and foil.
  • If freezing after baking, let them cool completely, then wrap them tightly in plastic wrap or foil and store in a freezer-safe bag for up to 1 month.

If you froze your cinnamon rolls, allow them to thaw in the fridge overnight and then re-heat them for the best results!

• Microwave: Cover it with a damp paper towel to prevent it from drying out. Heat for 15-20 seconds or until warmed through.
• Oven: Place rolls on a baking tray and cover. Bake at 150°C for 10-15 minutes. You can bake them directly from frozen, just add a few extra minutes to the baking time.