Dough

• 1 × 650g packet Missy Lala Baking Mix
• 1 cup boiling water (240ml)
• 1 cup room-temperature water (240ml)
• ¼ cup vegetable oil
• Flour for dusting

Cinnamon Filling

• 75g butter, softened
• ½ cup brown sugar
• 1½ tablespoons ground cinnamon

Lemon Cream Cheese Icing

• 125g cream cheese, softened
• 1 cup icing sugar, sifted
• Finely grated zest of 1 lemon
• 1–2 teaspoons fresh lemon juice
• A pinch of salt

Instructions

1. Combine the boiling water, room-temperature water and vegetable oil in a large bowl.
2. Add the Missy Lala Baking Mix and stir until a soft, smooth dough forms.
3. Cover the bowl with a clean tea towel and leave the dough to rest for 20 minutes.
4. Combine the brown sugar and cinnamon in a small bowl.
5. Lightly flour the bench. Place the dough onto the bench and gently knead it for 2 minutes.
6. Roll the dough into a rectangle approximately 1cm thick.
7. Spread the softened butter evenly over the dough, leaving a small border around the edges.
8. Sprinkle the cinnamon-sugar mixture evenly over the butter.
9. Starting from one long side, roll the dough firmly into a log.
10. Cut the log into approximately 12 equal rolls.
11. Arrange the rolls in a greased or lined baking dish, leaving a little space between them.
12. Cover the dish and leave the rolls in a warm place for 20–30 minutes, or until they look soft and puffy.
13. Preheat the oven to 180°C conventional or 160°C fan bake.
14. Bake for 20–25 minutes, or until the cinnamon rolls are risen, golden and cooked through.
15. Remove the rolls from the oven and allow them to cool for approximately 10 minutes.
16. Beat the softened cream cheese until smooth.
17. Gradually add the sifted icing sugar and mix until creamy.
18. Add the grated lemon zest, 1 teaspoon of lemon juice and a pinch of salt.
19. Mix until smooth. Gradually add more lemon juice if you want a softer consistency.
20. Spread the lemon cream cheese icing generously over the warm—but not hot—cinnamon rolls.

Helpful Tips

• Add only enough flour to stop the dough from sticking.
• Use softened butter instead of melted butter.
• Use a sharp knife or unflavoured dental floss to cut neat rolls.
• Allow the rolls to cool slightly before adding the icing.
• Refrigerate leftover iced cinnamon rolls because the topping contains cream cheese.