Cinnamon Rolls with Cream Cheese Glaze
Equipment
Ingredients
Dough
fast acting yeast
7 g
whole milk (warm)
180 ml
granulated sugar
50 g
water (warm)
60 ml
vanilla extract
1.25 ml
egg
1 piece
salt
5 g
unsalted butter (melted)
55 g
all-purpose flour
480 g
unsalted butter (melted)
55 g
Filling
unsalted butter (room temperature)
75 g
brown sugar
150 g
granulated sugar
50 g
ground cinnamon
22.5 g
Glaze
cream cheese (room temperature)
60 g
unsalted butter (room temperature)
15 g
powdered sugar
150 g
vanilla extract
2.5 ml
double cream
60 ml
Instructions
Activate yeast
Combine yeast with warm water and a teaspoon of sugar, then let it sit until foamy.
Mix the dough
Whisk together warm milk, sugar, egg, vanilla, and melted butter. Stir in the yeast mixture, then add salt and flour to form a dough.
Knead the dough
Knead the dough for 8–10 minutes until it becomes elastic.
First rise
Place the dough in an oiled bowl, cover, and let it rise until doubled in size.
Prepare the filling
Mix butter, brown sugar, granulated sugar, and cinnamon into a smooth paste.
Shape the rolls
Roll the dough into a rectangle, spread the filling evenly, then roll tightly from the long edge and cut into slices.
Second rise
Arrange the rolls in a greased baking pan, cover, and let them rise for 30–45 minutes.
Bake the rolls
Preheat oven to 175°C. Brush rolls with melted butter and bake for 20–25 minutes until golden brown.
Prepare the glaze
Beat cream cheese, butter, powdered sugar, vanilla, and double cream until smooth and pourable.
Finish the rolls
Spread the glaze over the warm rolls and serve.
Original recipe
Storage
Store glazed rolls in an airtight container. Reheat gently to restore softness.
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