Lately I've been making lots of cinnamon rolls and this is my go to recipe. It is super easy! You don't even have to knead the dough; just mix the ingredients together and put it in the fridge overnight to develop gluten in the dough...pretty fancy right? The dough is so soft and yummy, and the filling caramelises and it is delicious, but instead of cream cheese glaze I use a mix of lemon juice and powdered sugar. I got this recipe from my favorite youtuber, baker and person, Gemma Stafford! She has an awesome YouTube channel I've been watching since the beginning and she has ton of awesome bold recipes.

  • 3½ cups / 470g  All-Purpose Flour
  • ½ tablespoon salt
  • ¾ tablespoons dried yeast
  • 1 cup / 200g  milk
  • ½ cups / 100g  water
  • 2 large eggs
  • ¼ cup /85g  honey
  • ¼ cup /60g melted butter or vegetable oil 
  • ½ cup (4oz/120g) butter
  • 1¼ cups ( 7 ½ oz /210g) packed light brown sugar
  • 2½ tablespoons ground cinnamon


To make the dough, combine all of the dry ingredients in a very large bowl.
In a separate jug add in the milk, water, honey and butter. Heat it in the microwave until it is warm (at blood temperature) and the butter has melted. Whisk in the eggs quickly.
Stir the wet into the dry to make a sticky dough. You can simply mix with a spoon until there are no flour lumps yet. Scrape down the dough from the sides of the bowl.
Cover the bowl, and let the dough rise for 2 hours at cool room temperature. It will triple in size
After this, REFRIGERATE THE DOUGH FOR AT LEAST 8 HOURS, preferrably over night. It can be refrigerated for up to 3 days before using.

When you're ready to make your cinnamon rolls, make the filling. I combine both sugars and cinnamon and set aside.Transfer the dough to a floured work surface, and roll it into a rectangle approximately ¼" thick. Spread room temperature butter all over the dough and sprinkle the filling over the top, be generous!

Starting with a long edge, gently roll the dough into a log. Don't roll it too tightly; if you do, the centers of the buns will pop up as they bake.Slice the rolls 2” thick and set them with their cinnamon face up.
In a deep baking pan lined with parchment space the buns in the pan.

Cover the pan, and allow the rolls to rise until they're have grown into each other and are puffed up, about 30-1 hour. (Towards the end of the rising time, preheat the oven to 375oF/ 190oC)
Uncover the pan, and bake the buns for 40 to 45 minutes, till they're a deep golden brown. Rotate the tray during baking so they can get golden brown all over.While they're baking, make the glaze. Combine 1-2  cups of powdered sugar and add 1-2 tablespoons of fresh lemon or lime juice. After cinnamon rolls are slightly cooled, drizzle with glaze and enjoy your warm rolls! :)

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