Perfect Cinnamon Rolls
Soft, fluffy cinnamon rolls with a buttery cinnamon-sugar filling and rich cream cheese frosting—perfect bakery-style treats for breakfast or brunch.
Equipment
Ingredients
Ingredients
all-purpose flour
500 g
milk (warm)
240 ml
granulated sugar
50 g
unsalted butter (melted)
60 g
active dry yeast
7 g
large egg
1 piece
salt
5 g
unsalted butter (melted)
60 g
brown sugar
150 g
ground cinnamon
15 g
cream cheese (softened)
120 g
unsalted butter (melted)
60 g
powdered sugar
200 g
vanilla extract
5 ml
Instructions
Prepare the dough
Mix warm milk with yeast and a pinch of sugar. Let sit until foamy.
Knead the dough
Add flour, remaining sugar, melted butter, egg and salt. Knead 8-10 minutes until smooth and elastic.
First rise
Place dough in greased bowl, cover and let rise until doubled, about 1 hour.
Prepare the filling
Mix softened butter, brown sugar and cinnamon into a smooth paste.
Roll out the dough
Roll dough into a 30 × 40 cm rectangle on a lightly floured surface.
Spread the filling
Spread cinnamon-sugar filling evenly over the dough.
Roll and cut
Roll dough tightly from the long side into a log, then cut into 12 equal pieces.
Second rise
Arrange rolls in a greased 23 × 33 cm baking pan. Cover and let rise 30 minutes.
Bake the rolls
Bake in preheated oven at 180°C for 22-25 minutes until golden brown.
Make the frosting
Beat cream cheese, butter, powdered sugar and vanilla until smooth and fluffy.
Frost and serve
Spread cream cheese frosting over warm rolls and serve immediately.
Original recipe
Storage
Store unfrosted rolls airtight at room temperature up to 2 days. Frosted rolls should be refrigerated.
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