Cinnamon Rolls
Soft, fluffy homemade cinnamon rolls filled with a rich cinnamon-sugar mixture and topped with creamy cream cheese frosting.
Equipment
Ingredients
Dough
all-purpose flour
500 g
milk (warm)
240 ml
granulated sugar
50 g
active dry yeast
7 g
butter (melted)
60 g
egg
1 piece
salt
5 g
Filling
butter (softened)
80 g
brown sugar
100 g
ground cinnamon
15 g
Cream Cheese Frosting
cream cheese (softened)
120 g
butter (softened)
60 g
powdered sugar
150 g
vanilla extract
5 ml
Instructions
Activate the yeast
Warm the milk, dissolve the sugar, and sprinkle the yeast over the top. Let it sit until foamy, about 5-10 minutes.
Make the dough
Mix the flour, salt, melted butter, egg, and yeast mixture together until a soft dough forms.
Knead and let rise
Knead the dough on a lightly floured surface for 5 minutes until smooth, then place in a greased bowl, cover, and let rise until doubled, about 1 hour.
Prepare the filling
Mix the softened butter, brown sugar, and cinnamon together until well combined.
Roll out the dough
Roll the risen dough into a 40 x 30 cm rectangle on a lightly floured surface.
Spread the filling
Spread the cinnamon-sugar filling evenly over the rolled-out dough, leaving a 2 cm border along one long edge.
Roll and cut
Roll the dough tightly from the long edge without the border, then cut into 12 equal pieces using a sharp knife or dental floss.
Second rise
Place the rolls in a greased baking dish, cover, and let rise again for 30-45 minutes until puffy.
Bake the rolls
Preheat oven to 180°C. Bake the rolls for 18-22 minutes until golden brown.
Make the frosting
Beat together the softened cream cheese, butter, powdered sugar, and vanilla until smooth and creamy.
Frost and serve
Spread the cream cheese frosting over the warm rolls and serve immediately.
Original recipe
Storage
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