Serves : 18 Cinnamon Rolls

Ingredients :

  • ¼ cup butter

    For The Dough:

  • 2 cups all-purpose flour, or more as needed
  • 2 tbsp white sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 3 tbsp butter, softened (Optional)
  • ¾ cup milk
  • 1 egg

For The Filling:

  • ½ cup white sugar
  • ½ cup brown sugar
  • 1 tbsp ground cinnamon

For The Cream Cheese Frosting:

  • 1 cup icing sugar
  • 30g cream cheese, softened
  • ¼ cup butter, softened
  • ½ teaspoon vanilla extract

Tsp = Teaspoon
Tbsp = Tablespoon


Directions :

  1. Light a CobbleStone and allow to burn for 5 minutes.
  2. Brush your COBB Bread Tin with 2 tbsp of butter.
  3. Whisk the flour, 2 tbsp white sugar, baking powder, and salt together in a large bowl.
  4. Work 3 tbsp softened butter into the flour mixture using your hands.
  5. In another bowl, beat the milk and egg together and pour it into the the flour mixture. Stir with the COBB Spatula until a soft dough forms.
  6. Dust a surface with flour and roll out the dough to about 50 mm thickness.
  7. Brush the surface of the dough with a tbsp of butter.
  8. Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl and sprinkle the mixture in the bottom of the Bread Tin.
  9. Sprinkle remaining cinnamon sugar over the butter-brushed dough.
  10. Roll the dough around the filling you just sprinkled to form a log; cut log into 18 rolls and place the rolls in the Bread Tin.
  11. Place the Bread Tin on the COBB and cover with the Dome, set to bake for 20 – 25 minutes.
  12. Beat the icing sugar, cream cheese, 1/4 cup softened butter, and vanilla extract together in a bowl until frosting is smooth.
  13. Top the hot cinnamon rolls with the cream cheese frosting and serve!
  14. ENJOY!

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