Arsenio’s Crispy Cinnamon Rolls
Pillowy soft cinnamon rolls finished with a crackly caramelized sugar shell and a luxurious cheesecake frosting.
Equipment
Ingredients
Dough
all-purpose flour (dry)
500 g
granulated sugar (dry)
50 g
salt (dry)
6 g
instant yeast (dry)
7 g
whole milk (warm)
240 ml
unsalted butter (melted)
75 g
egg (whole)
1 piece
egg yolk (whole)
1 piece
vanilla extract (liquid)
5 ml
Filling
brown sugar (packed)
150 g
ground cinnamon (ground)
20 g
unsalted butter (softened)
225 g
Cheesecake Frosting
cream cheese (softened)
225 g
powdered sugar (sifted)
30 g
vanilla extract (liquid)
5 ml
heavy cream (whipped)
60 ml
Extra Topping
heavy cream (liquid)
120 ml
white sugar (dry)
50 g
Instructions
Activate the yeast
Warm the milk slightly, then sprinkle the instant yeast over it and let it sit until foamy.
Mix the dough
Combine activated yeast mixture, flour, sugar, salt, melted butter, whole egg, yolk, and vanilla in a large bowl.
Knead the dough
Knead the dough on a lightly floured surface until smooth and elastic, about 8–10 minutes.
First rise
Place the dough in a lightly greased bowl, cover, and let rise until doubled in size.
Prepare cinnamon filling
Mix softened butter, brown sugar, and ground cinnamon into a spreadable paste.
Roll out the dough
Roll the risen dough into a 40 × 30 cm rectangle on a lightly floured surface.
Spread the filling
Evenly spread the cinnamon-sugar-butter mixture over the entire surface of the dough.
Shape the rolls
Starting from the long edge, tightly roll the dough into a log, then slice into 12 equal pieces.
Second rise
Arrange rolls in a greased baking dish, cover, and let rise until puffy, about 30 minutes.
Preheat the oven
Preheat oven to 175 °C while rolls finish rising.
Add cream before baking
Gently pour a thin layer of heavy cream over the risen rolls to keep centers moist.
Bake the rolls
Bake at 175 °C for 25 minutes until golden brown.
Create caramelized sugar shell
Immediately sprinkle white sugar over hot rolls, then use a blow torch to caramelize until bubbling and golden.
Prepare cheesecake frosting
Beat cream cheese, powdered sugar, and vanilla until smooth; fold in whipped heavy cream.
Frost and serve
Let rolls cool 5 minutes, then spread generously with cheesecake frosting.
Original recipe
Storage
Store unfrosted rolls airtight. Frost after reheating for best texture.
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