Cinnamon rolls recipe
 Fluffy cinnamon rolls smothered in cream cheese frosting are an American classic. The dough is slowly risen with an overnight stay in the fridge, which has two benefits: firstly, chilled dough is more manageable for rolling and shaping, and secondly the rolls will be ready in time for brunch! 400g/14oz strong white flour, plus extra for dusting100g/3½oz wholemeal flour50g/1¾oz soft light brown sugar1 tsp fine salt7g sachet fast-action dried yeast300ml/½ pint whole milk, at hand temperature1 large free-range egg50g/1¾oz very soft unsalted butter, diced, plus extra for greasingvegetable oil, for greasing 400g/14oz strong white flour, plus extra for dusting 100g/3½oz wholemeal flour 50g/1¾oz soft light brown sugar 1 tsp fine salt 7g sachet fast-action dried yeast 300ml/½ pint whole milk, at hand temperature 1 large free-range egg 50g/1¾oz very soft unsalted butter, diced, plus extra for greasing vegetable oil, for greasing 200g/7oz soft light brown sugar125g/4½oz soft unsalted butter2 tbsp ground cinnamon2 tbsp plain or strong flour 200g/7oz soft light brown sugar 125g/4½oz soft unsalted butter 2 tbsp ground cinnamon 2 tbsp plain or strong flour 100g/3½oz full fat cream cheese25g/1oz very soft unsalted butter125g/4½oz icing sugar, sifted½ tsp vanilla paste or extract 100g/3½oz full fat cream cheese 25g/1oz very soft unsalted butter 125g/4½oz icing sugar, sifted ½ tsp vanilla paste or extract Method Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic. Add the butter, a lump at a time, and once all the butter has been worked into the dough, knead for another 10 minutes. You can knead by hand but expect the process to take longer.Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight.The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment. On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough. Roll up the dough into a tight sausage and cut into 12 equal slices. Place the slices, cut-side up, in the prepared tin and cover with a damp tea towel. Leave for 1 hour at room temperature until the buns have puffed up (they won’t double in size).Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool.For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish. Spread generously over the cooled buns. Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic. Add the butter, a lump at a time, and once all the butter has been worked into the dough, knead for another 10 minutes. You can knead by hand but expect the process to take longer. Put the flours, sugar, salt and yeast in the bowl of a stand mixer fitted with a dough hook, and give a quick stir to combine. Add the milk and egg and knead for 10 minutes, or until the dough is smooth and elastic. Add the butter, a lump at a time, and once all the butter has been worked into the dough, knead for another 10 minutes. You can knead by hand but expect the process to take longer. Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight. Lightly grease a large, clean bowl with a little oil, add the dough and cover with a clean tea towel. Leave at room temperature for 1 hour, then put the bowl in the fridge and leave overnight. The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment. The next day, lightly grease a baking tin roughly 20 x 30cm/8 x 12in (or a little larger) with butter and line the base with baking parchment. On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough. Roll up the dough into a tight sausage and cut into 12 equal slices. Place the slices, cut-side up, in the prepared tin and cover with a damp tea towel. Leave for 1 hour at room temperature until the buns have puffed up (they won’t double in size). On a lightly floured surface, roll the cold dough out to a 45cm/18in square. Mash together the cinnamon filling ingredients, then spread evenly over the dough. Roll up the dough into a tight sausage and cut into 12 equal slices. Place the slices, cut-side up, in the prepared tin and cover with a damp tea towel. Leave for 1 hour at room temperature until the buns have puffed up (they won’t double in size). Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool. Preheat the oven to 190C/170C Fan/Gas 5. Bake the buns for 18–25 minutes until golden brown. Place on a wire rack to cool. For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish. Spread generously over the cooled buns. For the icing, mash the cream cheese and butter together, then beat in the icing sugar and vanilla until smooth. For a glossy glaze leave at room temperature, or refrigerate for a firmer frosting-style finish. Spread generously over the cooled buns. Recipe tips If you really want to get ahead, you can keep the dough in the fridge for 2 nights.