Dutch-Style Cinnamon Rolls
Dutch-Style Cinnamon Rolls
Ingredients
For the Dough
- 540 grams flour, Basis Patent Bloem extra fijn from Jumbo recommended
- 180 ml full fat milk, warm but not too hot
- 110 grams granulated sugar, divided
- 9 grams instant yeast
- 120 grams Greek yogurt, 10% fat
- 113 grams salted butter, very softened, almost melted
- 2 eggs, at room temperature
- 4 grams vanilla bean paste, Taylor & Colledge biologische vanillepasta 65 g from Jumbo recommended
- 1 teaspoon salt
For the Cinnamon Filling
- 115 grams salted butter, softened, not melted
- 240 grams light brown sugar, Van Gilse Lichte basterdsuiker recommended
- 12 grams cinnamon
- 1 teaspoon vanilla bean paste
- 120 ml heavy cream, for pouring over the rolls, Slagroom 35% from Albert Heijn recommended
For the Cream Cheese Frosting
- 250 grams cream cheese, Philadelphia recommended
- 60 grams salted butter, softened
- 210 grams powdered sugar
- 1 teaspoon vanilla bean paste
Instructions
- 1
In a small bowl, combine 180ml warm milk with a portion of the 110g granulated sugar and 9g instant yeast. Mix them together and let the mixture bloom for 5-10 minutes until foamy.
⏱️ 10 min
- 2
In a large bowl, add 540g flour, the remaining granulated sugar (from the 110g total), and 1 teaspoon of salt. Whisk these dry ingredients together to combine.
⏱️ 5 min
- 3
To the bloomed yeast mixture, add 120g Greek yogurt, 2 room temperature eggs, and 4g vanilla bean paste. Whisk this wet mixture thoroughly until well combined.
⏱️ 5 min
- 4
Pour the wet mixture into the bowl with the dry ingredients. Mix until the ingredients are just combined. Add 113g very softened salted butter (almost melted) to the dough. Mix again, then knead the dough for 10-15 minutes until it becomes smooth and elastic.
⏱️ 20 min
- 5
Place the kneaded dough in a greased bowl. Cover the bowl and let the dough rise in a warm place for 1.5-2 hours, or until it has doubled in size.
⏱️ 120 min
- 6
While the dough is rising, prepare the filling. In a separate bowl, combine 115g softened salted butter (not melted), 240g light brown sugar, 12g cinnamon, and 1 teaspoon vanilla bean paste. Mix these ingredients until a well-combined paste forms.
⏱️ 5 min
- 7
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it out into a large rectangle (approximately 40x50cm).
⏱️ 5 min
- 8
Spread the prepared cinnamon filling evenly over the entire surface of the rolled-out dough, leaving a small border on one of the long edges. Starting from the opposite long edge, tightly roll the dough into a log.
⏱️ 5 min
- 9
Slice the dough log into 12 equal pieces (rolls). Arrange the sliced rolls in a greased baking dish, leaving some space between them.
⏱️ 5 min
- 10
Cover the baking dish and let the rolls rise again for another 30-45 minutes.
⏱️ 45 min
- 11
Preheat your oven to 180°C (use a fan-assisted oven if available). Just before baking, pour 120ml heavy cream over the risen rolls in the baking dish. Bake for 25-30 minutes, or until the rolls are golden brown.
⏱️ 30 min•🌡️ 180
- 12
While the rolls are baking, prepare the frosting. In a bowl, combine 250g cream cheese, 60g softened salted butter, 210g powdered sugar, and 1 teaspoon vanilla bean paste. Beat the ingredients until the frosting is smooth and fluffy.
⏱️ 5 min
- 13
Once the cinnamon rolls are out of the oven, immediately spread the cream cheese frosting generously over the warm rolls. Serve and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Dutch-Style Cinnamon Rolls
For the Dough
- 540 grams flour, Basis Patent Bloem extra fijn from Jumbo recommended
- 180 ml full fat milk, warm but not too hot
- 110 grams granulated sugar, divided
- 9 grams instant yeast
- 120 grams Greek yogurt, 10% fat
- 113 grams salted butter, very softened, almost melted
- 2 eggs, at room temperature
- 4 grams vanilla bean paste, Taylor & Colledge biologische vanillepasta 65 g from Jumbo recommended
- 1 teaspoon salt
For the Cinnamon Filling
- 115 grams salted butter, softened, not melted
- 240 grams light brown sugar, Van Gilse Lichte basterdsuiker recommended
- 12 grams cinnamon
- 1 teaspoon vanilla bean paste
- 120 ml heavy cream, for pouring over the rolls, Slagroom 35% from Albert Heijn recommended
For the Cream Cheese Frosting
- 250 grams cream cheese, Philadelphia recommended
- 60 grams salted butter, softened
- 210 grams powdered sugar
- 1 teaspoon vanilla bean paste
Instructions
- 1
In a small bowl, combine 180ml warm milk with a portion of the 110g granulated sugar and 9g instant yeast. Mix them together and let the mixture bloom for 5-10 minutes until foamy.
⏱️ 10 min - 2
In a large bowl, add 540g flour, the remaining granulated sugar (from the 110g total), and 1 teaspoon of salt. Whisk these dry ingredients together to combine.
⏱️ 5 min - 3
To the bloomed yeast mixture, add 120g Greek yogurt, 2 room temperature eggs, and 4g vanilla bean paste. Whisk this wet mixture thoroughly until well combined.
⏱️ 5 min - 4
Pour the wet mixture into the bowl with the dry ingredients. Mix until the ingredients are just combined. Add 113g very softened salted butter (almost melted) to the dough. Mix again, then knead the dough for 10-15 minutes until it becomes smooth and elastic.
⏱️ 20 min - 5
Place the kneaded dough in a greased bowl. Cover the bowl and let the dough rise in a warm place for 1.5-2 hours, or until it has doubled in size.
⏱️ 120 min - 6
While the dough is rising, prepare the filling. In a separate bowl, combine 115g softened salted butter (not melted), 240g light brown sugar, 12g cinnamon, and 1 teaspoon vanilla bean paste. Mix these ingredients until a well-combined paste forms.
⏱️ 5 min - 7
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface and roll it out into a large rectangle (approximately 40x50cm).
⏱️ 5 min - 8
Spread the prepared cinnamon filling evenly over the entire surface of the rolled-out dough, leaving a small border on one of the long edges. Starting from the opposite long edge, tightly roll the dough into a log.
⏱️ 5 min - 9
Slice the dough log into 12 equal pieces (rolls). Arrange the sliced rolls in a greased baking dish, leaving some space between them.
⏱️ 5 min - 10
Cover the baking dish and let the rolls rise again for another 30-45 minutes.
⏱️ 45 min - 11
Preheat your oven to 180°C (use a fan-assisted oven if available). Just before baking, pour 120ml heavy cream over the risen rolls in the baking dish. Bake for 25-30 minutes, or until the rolls are golden brown.
⏱️ 30 min•🌡️ 180 - 12
While the rolls are baking, prepare the frosting. In a bowl, combine 250g cream cheese, 60g softened salted butter, 210g powdered sugar, and 1 teaspoon vanilla bean paste. Beat the ingredients until the frosting is smooth and fluffy.
⏱️ 5 min - 13
Once the cinnamon rolls are out of the oven, immediately spread the cream cheese frosting generously over the warm rolls. Serve and enjoy.
⏱️ 5 min