Homemade Cinnamon Rolls
Equipment
Ingredients
Dough
whole milk (warm)
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
brown sugar
200 g
ground cinnamon
15 g
Cream Cheese Frosting
cream cheese (softened)
115 g
unsalted butter (softened)
55 g
powdered sugar
240 g
vanilla extract
5 ml
Instructions
Activate the yeast
Warm the milk and activate the yeast.
Mix the dough
Combine all dough ingredients and mix until a soft dough forms.
Knead the dough
Knead the dough on a lightly floured surface until smooth and elastic.
Let the dough rise
Place dough in a greased bowl, cover, and let rise until doubled in size.
Roll out the dough
Roll the dough into a 30x40 cm rectangle on a lightly floured surface.
Spread the filling
Spread softened butter over the dough, then sprinkle with brown sugar and cinnamon mixture.
Roll up the dough
Starting from the long edge, tightly roll the dough into a log.
Cut the rolls
Using a sharp knife, cut the log into 12 equal pieces.
Second rise
Place rolls in a greased baking dish, cover, and let rise for 30-45 minutes.
Bake the cinnamon rolls
Bake at 175°C until golden brown.
Make the cream cheese frosting
Beat cream cheese, butter, powdered sugar, and vanilla until smooth.
Frost the rolls
Spread the cream cheese frosting over the warm cinnamon rolls before serving.
Storage
Store in airtight container. Frost after reheating for best texture.
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