Dutch Cinnamon Rolls
Equipment
Ingredients
Dough
flour (room_temperature)
540 g
full fat milk (warm)
180 ml
granulated sugar (divided)
110 g
instant yeast
9 g
Greek yogurt 10% fat (room_temperature)
120 g
salted butter (very softened, almost melted)
120 g
eggs (room_temperature)
2 piece
vanilla bean paste
4 g
salt
1 tsp
Cinnamon Filling
salted butter (softened)
100 g
light brown sugar
250 g
cinnamon
12 g
vanilla bean paste
1 tsp
heavy cream
120 ml
Cream Cheese Frosting
cream cheese
250 g
salted butter (softened)
60 g
powdered sugar
210 g
vanilla bean paste
1 tsp
Instructions
Activate yeast
Warm milk and mix with instant yeast and 1 tablespoon sugar. Let stand until foamy.
Prepare dough
Mix flour, remaining sugar, salt, eggs, yogurt, softened butter, vanilla paste, and activated yeast mixture until a soft dough forms.
First rise
Cover dough and let rise in a warm place until doubled in size.
Prepare filling
Mix softened butter, brown sugar, cinnamon, and vanilla paste until smooth.
Roll out dough
Roll dough into a 40x30 cm rectangle on a lightly floured surface.
Spread filling
Spread cinnamon filling evenly over the rolled dough.
Roll and cut
Roll dough tightly from the long side, then cut into 12 equal pieces.
Second rise
Place rolls in a baking dish, cover, and let rise until puffy.
Bake rolls
Preheat oven to 180°C. Pour heavy cream over rolls, then bake until golden brown.
Prepare frosting
Beat cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Frost and serve
Cool rolls slightly, then spread with cream cheese frosting. Serve warm.
Original recipe
Storage
Store unfrosted rolls in airtight container. Frost just before serving for best results.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.