Cinnamon Rolls with Vanilla Bean Cream Cheese Frosting
The ultimate weekend baking project
Soft, fluffy cinnamon rolls swirled with buttery cinnamon-sugar filling and topped with rich vanilla bean cream cheese frosting.
Equipment
Ingredients
Dough
whole milk (warmed)
240 ml
active dry yeast
7 g
granulated sugar
50 g
unsalted butter (melted)
85 g
large egg
1 piece
all-purpose flour
500 g
salt
5 g
Filling
unsalted butter (softened)
85 g
granulated sugar
200 g
ground cinnamon
15 g
Frosting
cream cheese (softened)
115 g
unsalted butter (softened)
60 g
powdered sugar
240 g
vanilla bean (seeds scraped)
1 piece
whole milk
30 ml
Instructions
Activate the yeast
Warm the milk and mix with yeast and sugar to activate the yeast.
Make the dough
Combine melted butter, egg, flour, and salt with the yeast mixture to form a soft dough.
Knead and rest the dough
Knead the dough until smooth, then let it rise until doubled in size.
Prepare the filling
Mix softened butter with sugar and cinnamon to create the filling.
Roll out the dough
Roll the risen dough into a rectangle on a floured surface.
Spread filling and roll
Spread the cinnamon-sugar filling evenly over the dough, then roll tightly into a log.
Cut and arrange rolls
Cut the log into 12 equal pieces and place in a greased baking dish.
Second rise
Cover and let the rolls rise until puffy, about 30-45 minutes.
Bake the rolls
Bake at 180°C until golden brown, about 20 minutes.
Make the frosting
Beat cream cheese and butter until smooth, then mix in powdered sugar, vanilla bean seeds, and milk.
Frost and serve
Spread the vanilla bean cream cheese frosting over the warm rolls and serve immediately.
Storage
Store unfrosted rolls airtight; frost after reheating for best texture
Notes
• Best served warm
• Can be made ahead and refrigerated overnight before second rise
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