Cinnamon rolls

• Letting the milk, yeast and sugar sit until foamy is optional. This is only used as an indicator that the yeast has been activated. If it doesn't turn foamy, the yeast may have been expired or the milk was too hot or cold.
• Incorporate it slowly for a smooth dough and to avoid dry patches.
• Place dough somewhere warm (near a radiator, or in the oven with just the light on). For a deeper flavour, let it rise overnight in the fridge.
• Roll the dough evenly so they bake uniformly. A thickness of 1 cm is perfect as this allows them to have a soft but slightly chewy texture.
• By cutting along the shortest side, the cinnamon rolls with be shorter in height but wider with more rolls. This is ideal as when baked, the rolls will spread more evenly in all directions rather than up. Cutting into strips before rolling helps them hold shape. If cutting after, use a serrated knife or dental floss.
• Start rolling the strips of dough from the end closest to you. This will make it easier to roll them tightly which is important for them to hold their structure when cooking.
• Pouring a small amount of warm milk (or cream) around the rolls about 10–12 minutes into baking can increase softness and moisture. Pour the milk around the rolls rather than directly on top, otherwise you risk dissolving the sugar layers and dulling the cinnamon flavour.
• For extra creaminess, make sure the cream cheese is at room temperature before mixing.
• Do not add the cream cheese frosting to the rolls straight from the oven, as the residual heat can cause it to melt and lose its structure.

• Plain flour can be used instead of bread flour. This will result in a softer, slightly less chewy texture which is characteristic of cinnamon rolls. Some gluten can be added separately to make up for this substitution.
• Vegetable oil or coconut oil can be used instead of butter.
• Mascarpone can be used instead of cream cheese for a slightly richer and less tangy frosting.
• Generally, icing sugar can be replaced with granulated sugar if necessary.

Ensure the cinnamon rolls are cooled completely before storing.

Room temperature: Store the cinnamon rolls in an airtight container or wrap them tightly in plastic wrap. They'll stay fresh for about 2-3 days at room temperature.

Refrigeration: Store for up to 1 week in an airtight container. Just ensure they are tightly wrapped to prevent them from drying out. Although they last in the fridge longer, the texture deteriorates quicker than storing at room termperature.

Freezer: You can freeze the rolls either before or after baking. To freeze unbaked rolls, assemble them, then wrap tightly with plastic wrap or foil and freeze for up to 1 month. If freezing after baking, let them cool completely, then wrap them tightly in plastic wrap or foil and store in a freezer-safe bag for up to 1 month.

If you froze your cinnamon rolls, allow them to thaw in the fridge overnight and then re-heat them for the best results.

Microwave: Cover it with a damp paper towel to prevent it from drying out. Heat for 15-20 seconds or until warmed through.

Oven: Place the rolls on a baking tray and cover. Bake at 150°C for 10-15 minutes. You can bake them directly from frozen, just add about 5 minutes to the baking time.