Cinnamon Rolls with Vanilla Bean Cream Cheese Frosting
Soft, fluffy cinnamon rolls topped with rich vanilla bean cream cheese frosting
These homemade cinnamon rolls feature pillowy soft dough swirled with buttery cinnamon sugar, finished with luxurious vanilla bean-specked cream cheese frosting.
Equipment
Ingredients
Dough
all-purpose flour (sifted)
500 g
whole milk (warm)
240 ml
granulated sugar
50 g
active dry yeast
7 g
unsalted butter (melted)
60 g
large egg (room temperature)
1 piece
salt
5 g
Filling
unsalted butter (softened)
80 g
granulated sugar
100 g
ground cinnamon
15 g
Vanilla Bean Cream Cheese Frosting
cream cheese (room temperature)
120 g
unsalted butter (softened)
60 g
powdered sugar (sifted)
150 g
vanilla bean (seeds scraped)
1 piece
vanilla extract
5 ml
Instructions
Prepare the dough
Warm the milk and dissolve the yeast with a little sugar. Let it activate until foamy.
Mix and knead the dough
Combine the activated yeast mixture with flour, sugar, salt, melted butter, and egg. Knead until smooth and elastic.
First rise
Place dough in a greased bowl, cover, and let rise until doubled in size.
Prepare the filling
Mix softened butter with sugar and cinnamon until well combined.
Roll out the dough
Roll the risen dough into a large rectangle approximately 40x30 cm.
Spread filling and roll
Spread the cinnamon-sugar filling evenly over the dough, then tightly roll from the long side.
Cut and arrange rolls
Cut the roll into 12 equal pieces and place in a greased baking dish.
Second rise
Cover the rolls and let them rise again until puffy.
Bake the rolls
Bake in preheated oven at 180°C until golden brown.
Prepare the frosting
Beat cream cheese and butter until smooth, then gradually add powdered sugar and vanilla bean seeds.
Frost and serve
Let rolls cool slightly, then spread generously with vanilla bean cream cheese frosting.
Original recipe
Storage
Store frosted rolls covered in the refrigerator. Unfrosted rolls can be frozen for up to a month
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