For dough:

  • The Select Aisle T55 All purpose flour-  4 ½ cups  (580g)
  • Granulated sugar - ½ cup  (107g)
  • Sea salt - 1 tsp (6g)
  • Unsalted butter(softened)-  ⅓ cup (84g)
  • Milk-  ⅔ cup (235g)
  • The Select Aisle Instant dry yeast- 1 ½ tsp (7g)
  • Eggs-  3 nos.

For filling:

  • Unsalted Butter(softened)-  ⅓ cup (84g)
  • Brown sugar- 1 cup (225g) 
  • The Select Aisle Coconut sugar* - 1 tbsp (14g)
  • Cinnamon powder - 2.5 tbsp (17g) 

* can be replaced with brown sugar

For frosting:

  • Cream cheese                       ⅔ cup (115g)
  • Powdered sugar                    ¾ cup (90g)
  • Milk                                        ⅔ cup (45ml)



  • Combine flour, granulated sugar and sea salt in a mixing bowl
  • Add in cubes of softened butter and slightly press them into the dry ingredients with a fork or your hands
  • In a separate container combine lukewarm milk ( 38 deg C) and instant yeast and set aside for 10 mins. Add eggs to this mix.
  • Add this wet mix into your dry mix and combine till you form a cohesive dough
  • Roll the dough into a tight ball and place it in a bowl.
  • Cover the bowl with a wet cloth or cling film for 1.5hrs or until the dough has doubled in size.
  • In the meantime, set aside the softened butter and combine your cinnamon & sugar (for the filling)
  • Roll the dough out into a rectangle (slightly over ¼” thickness & length 27” approx)
  • Spread the softened butter and sprinkle the cinnamon sugar evenly across the dough
  • Roll the dough tightly and cut the dough into even sized pieces (2” thick)   
  • Butter your baking dish and place the rolls in them 
  • Let the rolls proof for 30 to 45 mins
  • Bake at 190c for 15 to 20 mins
  • For frosting, beat cream cheese until smooth, add powdered sugar and beat until combined and lastly, add milk to loosen the frosting. The frosting should have a pouring consistency.


Back to blog

Leave a comment

Please note, comments need to be approved before they are published.