These are the quickest cinnamon rolls to make, perfect for any celebration or occasion. 

For the dough,  you can place all the ingredients in the mixer and knead the dough without waiting to activate the yeast (when using the fast acting kind). So they come together fairly quickly.

Once filled and sliced, you can leave them out for a second rise and bake straight away or you can cover the cinnamon rolls tightly with cling film and leave them to rise overnight in the fridge.  This way you can bake the rolls fresh on Christmas morning.  You can also freeze them at this point. They keep in the freezer for at least a month.

From frozen you take them out the night before and defrost overnight in the refrigerator.
Before baking take the cinnamon rolls out of the refrigerator at least half an hour before baking.

INGREDIENTS;

Dough:

• 150 ml. / 1/2 cup plus 2 tbsp. Milk, handwarm
• 7 gr. / 2 tsp. Instant yeast
• 30 gr./ 2 tbsp. sugar
• 1 Large egg, room temperature
• 30 grs. / 2 tbsp. soft butter
• 450 grs. / 1 lbs. All purpose flour
• 2.5 grs. / 1/2 tsp. table salt

Filling:

• 60 grs./ 1/4 cup soft butter
• 60 grs. / 1 /4 cup brown sugar
• 15 grs. / 1 tbsp. Cinnamon

Frosting:

• 225 grs. / 1 C. cream cheese, room temperature
• 60 grs. / 1.4 C. Soft butter
• 100 grs. / 1/2 – ¾ C. Confectioners sugar
• ½ tsp. vanilla extract

INSTRUCTIONS;

1). Place all the ingredients for the dough in your stand mixer fitted with the hook attachment, turn on the mixer to medium and knead for. 7 minutes.
2). Cover the dough with plastic wrap or damp tea towel and let rise for an hour and a half or until double in bulk. 
3).Rol dough out to a rectangle of 40 cm x 30 cm. / 16″ × 12″ approximately (Horizontally from your perspective)
4).Spread the soft butter over the entire rectangle, then sprinkle with sugar and cinnamon.
5). Rol up as tight (and best) as you can. Slice with a sharp knife into 8 and place in buttered baking dish. Cover again with plastic wrap.
6).Leave to rise for 30 to 45 minutes until nice and big. Meanwhile pre heat the oven to 180C/350
7). Bake for about 25 minutes. Tent with aluminum foil if it gets a little dark. Remove from oven and let cool completely.
8). Mix the frosting ingredients together and spread over the cinnamon rolls.  Serve straight away.