Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Emily Jonzen
Emily Jonzen is a London-based food stylist and recipe writer with almost ten years of experience working on books, magazines, packaging, advertising and television projects.
See more of Emily Jonzen’s recipes
Subscribe to Sainsbury’s magazine
Rate this recipe
Print
Ingredients
For the bread
1 x 500g pack white bread mix (we used Wright’s)
50g caster sugar
½ tsp fine sea salt
50g unsalted butter
200ml whole milk
1 medium egg, beaten
flour, to dust
For the filling
125g soft unsalted butter
125g caster sugar
2 tbsp ground cinnamon
For the icing
75g icing sugar
30g full fat soft cheese
15g soft unsalted butter
½ tsp vanilla extract
1 tbsp whole milk
Share:
Step by step
Tip the bread mix into a bowl or stand mixer along with the sugar and salt. Melt the butter in a saucepan, add the milk and heat through until just lukewarm (not hot, or you will kill the yeast in the bread mix). Pour into the bread mix along with the egg and knead briskly for 5 minutes to form a ball of dough.
Leave to rest for 5 minutes, then knead for another 2 minutes. Shape the dough into a ball and rest for a further 10 minutes.
Meanwhile, make the filling by beating together the butter with the sugar, cinnamon and a pinch of salt. Set aside.
Grease and line a 23cm diameter springform cake tin with butter. Fold a large piece of foil in half, then wrap this around the outside of the tin – this will stop the outside of the roll from burning while the centre cooks through. Preheat the oven to 110°C, fan 90°C, gas ¼, to create a warm environment for the cinnamon roll to prove.
Roll the dough out on a lightly floured surface, into a large rectangle about 50cm x 30cm. Spread the cinnamon butter evenly over the dough, going right to the edges. Using a sharp knife or pizza cutter, cut the dough into four long strips. Roll up one of the strips into a scroll, then place this scroll at one end of the next strip and roll up again. Repeat with the remaining strips to make a giant cinnamon roll. Use your hands to gently pat the roll down to a 5cm depth.
Carefully lift the roll into the prepared tin, cover with lightly oiled clingfilm or a damp tea towel and put it in the oven. Immediately turn the oven off and leave the cinnamon roll to prove for 45 minutes. Take the tin out of the oven, leave at room temperature for 30-45 minutes and preheat the oven to 180°C, fan 160°C, gas 4. The cinnamon roll should feel soft and billowy, and pretty much doubled in size.
Bake the cinnamon roll for 50-60 minutes, covering with foil after 20 minutes to prevent it from burning. The roll is ready when it is risen, golden, and a skewer inserted into the centre of the dough comes out clean.
Meanwhile, make the icing by sifting the icing sugar into a bowl. Add the soft cheese and butter and beat until stiff. Add the vanilla extract and milk, and beat again to make a pourable glaze.
Allow the roll to cool in the tin for 10 minutes before transferring to a wire rack. Cool for a further 10 minutes, then drizzle over the glaze to serve. Delicious served slightly warm.
A cinnamon roll consists of a rolled sheet of yeast-leavened dough onto which a cinnamon and sugar mixture (and raisins or other ingredients in some cases) is sprinkled over a thin coat of butter. The dough is then rolled, cut into individual portions and baked.
Structurally, cinnamon buns share the same spiral shape. They are sometimes thinner and more delicate. The most significant difference between cinnamon rolls and cinnamon buns is the inclusion of nuts. Cinnamon buns often have pecans, walnuts, or even raisins in the filling.
synonym ▲ Synonym: cinnamon bun. (slang, neologism) A person perceived as good, gentle and kind. Often a fictional character who undergoes emotional suffering.
It might not shock you to find out that the cinnamon used in the Cinnabon offerings is the key ingredient. But this isn't just any cinnamon. This special Indonesian cinnamon, called Makara, is trademarked by Cinnabon. And because of that trademark, you won't find this product in your local grocery store spice aisle.
Our world-famous cinnamon roll is made with a combination of warm dough, legendary Makara cinnamon, and signature cream cheese for a freshly baked, irresistible sweet treat. Product availability and varieties vary by market.
Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.
Can cinnamon rolls rise for too long? Yes definitely! If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.
The 35-year-old self-confessed gym addict started bulking up her posterior when she was 24 and it now measures 126cm. The world record for biggest bottom belongs to American Mikel Ruffinelli, whose derriere is an astounding 2,4m in circumference.
A giant steamed stuffed bun set Guinness World Records for both its weight and size after it was cooked at a food festival in Qinhuangdao, north China's Hebei province on July 24, 2015. The bun is 2.57 meters in diameter and 1,367 kilograms in weight.
Wolferman's gourmet bakery broke a Guinness World Record for creating the largest cinnamon bun, weighing in at an astounding 1,149 pounds, which exceeds the average weight of an adult moose. The previously held record amounted to only 609.
Address: 787 Elvis Divide, Port Brice, OH 24507-6802
Phone: +9779049645255
Job: Senior Healthcare Specialist
Hobby: Cycling, Model building, Kitesurfing, Origami, Lapidary, Dance, Basketball
Introduction: My name is Sen. Emmett Berge, I am a funny, vast, charming, courageous, enthusiastic, jolly, famous person who loves writing and wants to share my knowledge and understanding with you.
We notice you're using an ad blocker
Without advertising income, we can't keep making this site awesome for you.
Prep time: 30 mins
