The Best Cinnamon Rolls
Ultra-soft, gooey cinnamon rolls with a rich cream cheese icing that melt in your mouth.
Equipment
Ingredients
Dough
all-purpose flour
500 g
whole milk
240 ml
unsalted butter
60 g
granulated sugar
50 g
active dry yeast
7 g
large egg
1 piece
salt
5 g
Filling
unsalted butter
85 g
granulated sugar
200 g
ground cinnamon
15 g
Icing
cream cheese
115 g
unsalted butter
30 g
powdered sugar
120 g
vanilla extract
5 ml
Instructions
Warm the milk and activate yeast
Heat milk to 38°C, then add yeast and a pinch of sugar. Let sit until foamy, about 5-10 minutes.
Mix the dough
Combine flour, sugar, salt, egg, melted butter, and activated yeast mixture. Knead until smooth and elastic.
First rise
Cover dough and let rise in a warm place until doubled in size.
Prepare filling
Mix softened butter with sugar and cinnamon until smooth.
Roll out dough
Roll dough into a rectangle approximately 40x30 cm.
Spread filling and roll
Spread cinnamon filling evenly over dough, then tightly roll from the long edge.
Cut rolls
Cut roll into 12 equal pieces using dental floss or sharp knife.
Second rise
Place rolls in greased baking dish and let rise until puffy.
Bake
Bake in preheated 180°C oven until golden brown.
Make icing
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Ice and serve
Spread icing over warm rolls and serve immediately.
Original recipe
Storage
Store in airtight container. Reheat briefly to restore softness.
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