This easy cinnamon rolls baked perfectly then it is glazed with a fluffy condensed milk frosting. In a large mixing bowl, add one cup of milk together with 1 egg, instant yeast and sugar then whisk to break the egg and mix the ingredients in the milk. If you are using active yeast, you will set the mixture aside to bloom, if using the instant yeast, you will continue making the dough without chilling the mixture. Sift on all-purpose flour and a pinch of salt then fold everything in with a spatula bringing the dough together.

Mix well until you foam the dough then cover the dough for 20 minutes. Once the dough has slightly chilled, add a quarter cup of softened butter to the dough and knead teh butter in the dough. Transfer the dough into a lightly floured surface and knead the dough until smooth and elastic. You will know the dough is ready when it is elastic and does not tear easily when you stretch it.

Form the dough into a ball then place it into a lightly oiled dough, cover with a plastic wrap and let the dough chill for 1 hour or until it doubles in size. Once chilled, punch the dough to remove the gas then bring the dough to the work surface and roll out the dough into a rectangle shape. In a small bowl, cream half a cup of softened butter with a third cup of brown sugar and cinnamon powder.

Mix well until it turns to a paste then spread it evenly on the rolled dough. Roll the dough tightly into a log shape from one end to the other then cut the dough into about 12 parts. Place the cinnamon rolls into a parchment-lined baking tray then cover it for 1 hour or until the rolls have doubled in size.

Once risen, brush the rolls with melted butter then bake the rolls in a 350 degrees Fahrenheit preheated oven for 20 to 22 minutes. To make the frosting, add chilled condensed milk in a bowl and whip it on high speed for one minute then add a quarter cup of freshly squeezed lemon juice and continue to whip until light and fluffy.

Once the rolls are out of the oven, let them cool down a bit then spread the fluffy lemon condensed milk frosting generously. Dust the top with more cinnamon and serve.

Ingredients;

  • 1 cup milk (250ml) (room temp)
  • 1 egg
  • 2¼ tsp instant yeast
  • ¼ cup (50g) sugar
  • 3 ¼ cups (406g) all-purpose flour
  • 1 tsp (5g) salt
  • ¼ cup (50g) softened butter

Cinnamon Spread;

  • 1/2 cup (120g) softened butter
  • 1/3 cup (65g) brown sugar
  • 3 tablespoons (45g) cinnamon powder

Fluffy Condensed Milk Frosting;

  • 1 cup (230ml) sweetened condensed milk (chilled overnight)
  • 1/4 cup freshly squeezed lemon juice