The Only Cinnamon Rolls You'll Ever Need
Ingredients
Dough
all purpose flour (room_temperature)
550 g
whole milk (lukewarm)
200 ml
egg (room_temperature)
2 piece
butter (room_temperature)
100 g
fresh yeast
40 g
sugar
70 g
salt
1 pinch
Cinnamon Filling
butter (softened)
150 g
brown sugar
150 g
cinnamon
4 tsp
Cream Cheese Icing
cream cheese (softened)
100 g
powdered sugar
30 g
vanilla extract
1 tbsp
Instructions
Activate the yeast
Add the yeast to the lukewarm milk and stir until it dissolves completely.
Mix wet ingredients
Add the eggs, sugar and salt to the milk-yeast mixture and stir until combined. Then add the flour.
Knead the dough
Attach the dough hook to your stand mixer. Knead the dough on medium speed for 3-4 minutes, then add the butter. Increase speed to high and mix for 8-10 minutes until you reach a slippery dough consistency.
First rise
Let the dough rise in a warm place for 1 hour until doubled in size.
Prepare the filling
Mix the softened butter, brown sugar, and cinnamon together until well combined.
Roll out the dough
Dust your work surface with flour. Roll the dough into a rectangle approximately 30x40 cm.
Fill and shape
Spread the cinnamon filling evenly over the rolled dough, then roll it up tightly into a log.
Cut the rolls
Cut the rolled log into 12 equal pieces using dental floss or thread for clean cuts.
Second rise
Place the rolls in a baking dish. Cover with plastic wrap and a kitchen towel, then let rise for 40 minutes.
Bake the rolls
Preheat oven to 200°C (fan). Cover the baking dish with aluminum foil and bake for 20-25 minutes to prevent over-browning.
Prepare the icing
Whisk together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Ice and serve
Allow rolls to cool slightly, then spread the cream cheese icing generously over the warm rolls before serving.
Original recipe
Storage
Store unfrosted rolls wrapped in foil. Add fresh icing after reheating. Thaw frozen rolls overnight in refrigerator before reheating.
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