Cinnamon Rolls
Cinnamon Rolls
Ingredients
For the Dough
- 300 ml milk
- 100 grams butter
- 7 grams yeast
- 1 teaspoon sugar
- 500 grams flour
- 1 egg
- 1/2 teaspoon salt
For the Filling
- 100 grams butter, softened
- 150 grams brown sugar
- 2 tablespoons cinnamon
For the Icing
- 100 grams cream cheese
- 50 grams butter, softened
- 1 teaspoon vanilla
- 100 grams icing sugar
Instructions
- 1
In a pot, heat 300ml milk and 100g butter until the butter is melted and the mixture is warm (not hot).
⏱️ 5 min - 2
Pour the warm milk and butter mixture into a large mixing bowl. Add 7g yeast and 1 teaspoon sugar. Stir briefly to combine. Let the mixture sit for 5 minutes to activate the yeast.
⏱️ 5 min
- 3
To the activated yeast mixture, add 500g flour, 1 egg, and 1/2 teaspoon salt. Mix with a spoon or spatula until the ingredients are roughly combined and form a shaggy dough.
⏱️ 5 min
- 4
Transfer the dough to a clean, floured surface. Knead the dough by hand until it becomes smooth and elastic.
⏱️ 10 min
- 5
Place the kneaded dough into a clean bowl. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min
- 6
While the dough is rising, prepare the cinnamon filling. In a separate bowl, combine 100g softened butter, 150g brown sugar, and 2 tablespoons cinnamon. Mix until all ingredients are well combined and form a smooth paste.
⏱️ 5 min
- 7
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Use a rolling pin to roll the dough out into a large rectangle.
⏱️ 5 min - 8
Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough rectangle.
⏱️ 2 min
- 9
Tightly roll the dough from one of the long edges to the other to create a log shape.
⏱️ 3 min
- 10
Using a sharp knife or dental floss, cut the dough log into individual rolls, approximately 9-10 pieces.
⏱️ 5 min
- 11
Arrange the cut cinnamon rolls in a baking dish, leaving a little space between them as they will expand. Cover the baking dish with plastic wrap. Let the rolls rise for another 30 minutes.
⏱️ 30 min
- 12
Preheat your oven to 180°C. Bake the cinnamon rolls in the preheated oven for 25 minutes, or until they are golden brown and cooked through.
⏱️ 25 min•🌡️ 180
- 13
While the rolls are baking or cooling slightly, prepare the cream cheese icing. In a bowl, combine 100g cream cheese, 50g softened butter, 1 teaspoon vanilla, and 100g icing sugar. Mix with a spoon or whisk until the icing is smooth and creamy.
⏱️ 5 min
- 14
Once the cinnamon rolls are out of the oven, generously spread the cream cheese icing over the warm rolls. Serve immediately and enjoy.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Cinnamon Rolls
For the Dough
- 300 ml milk
- 100 grams butter
- 7 grams yeast
- 1 teaspoon sugar
- 500 grams flour
- 1 egg
- 1/2 teaspoon salt
For the Filling
- 100 grams butter, softened
- 150 grams brown sugar
- 2 tablespoons cinnamon
For the Icing
- 100 grams cream cheese
- 50 grams butter, softened
- 1 teaspoon vanilla
- 100 grams icing sugar
Instructions
- 1
In a pot, heat 300ml milk and 100g butter until the butter is melted and the mixture is warm (not hot).
⏱️ 5 min - 2
Pour the warm milk and butter mixture into a large mixing bowl. Add 7g yeast and 1 teaspoon sugar. Stir briefly to combine. Let the mixture sit for 5 minutes to activate the yeast.
⏱️ 5 min - 3
To the activated yeast mixture, add 500g flour, 1 egg, and 1/2 teaspoon salt. Mix with a spoon or spatula until the ingredients are roughly combined and form a shaggy dough.
⏱️ 5 min - 4
Transfer the dough to a clean, floured surface. Knead the dough by hand until it becomes smooth and elastic.
⏱️ 10 min - 5
Place the kneaded dough into a clean bowl. Cover the bowl tightly with plastic wrap. Let the dough rise in a warm place for 1 hour, or until it has doubled in size.
⏱️ 60 min - 6
While the dough is rising, prepare the cinnamon filling. In a separate bowl, combine 100g softened butter, 150g brown sugar, and 2 tablespoons cinnamon. Mix until all ingredients are well combined and form a smooth paste.
⏱️ 5 min - 7
Once the dough has risen, gently punch it down to release the air. Transfer the dough to a lightly floured surface. Use a rolling pin to roll the dough out into a large rectangle.
⏱️ 5 min - 8
Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough rectangle.
⏱️ 2 min - 9
Tightly roll the dough from one of the long edges to the other to create a log shape.
⏱️ 3 min - 10
Using a sharp knife or dental floss, cut the dough log into individual rolls, approximately 9-10 pieces.
⏱️ 5 min - 11
Arrange the cut cinnamon rolls in a baking dish, leaving a little space between them as they will expand. Cover the baking dish with plastic wrap. Let the rolls rise for another 30 minutes.
⏱️ 30 min - 12
Preheat your oven to 180°C. Bake the cinnamon rolls in the preheated oven for 25 minutes, or until they are golden brown and cooked through.
⏱️ 25 min•🌡️ 180 - 13
While the rolls are baking or cooling slightly, prepare the cream cheese icing. In a bowl, combine 100g cream cheese, 50g softened butter, 1 teaspoon vanilla, and 100g icing sugar. Mix with a spoon or whisk until the icing is smooth and creamy.
⏱️ 5 min - 14
Once the cinnamon rolls are out of the oven, generously spread the cream cheese icing over the warm rolls. Serve immediately and enjoy.
⏱️ 5 min