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In a pot, heat 300ml milk and 100g butter until the butter is melted and the mixture is warm (not hot).
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.

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.

Transfer the dough to a clean, floured surface. Knead the dough by hand until it becomes smooth and elastic.

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.

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.

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.
Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough rectangle.

Tightly roll the dough from one of the long edges to the other to create a log shape.

Using a sharp knife or dental floss, cut the dough log into individual rolls, approximately 9-10 pieces.

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.

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.

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.

Once the cinnamon rolls are out of the oven, generously spread the cream cheese icing over the warm rolls. Serve immediately and enjoy.


In a pot, heat 300ml milk and 100g butter until the butter is melted and the mixture is warm (not hot).
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.

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.

Transfer the dough to a clean, floured surface. Knead the dough by hand until it becomes smooth and elastic.

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.

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.

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.
Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough rectangle.

Tightly roll the dough from one of the long edges to the other to create a log shape.

Using a sharp knife or dental floss, cut the dough log into individual rolls, approximately 9-10 pieces.

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.

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.

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.

Once the cinnamon rolls are out of the oven, generously spread the cream cheese icing over the warm rolls. Serve immediately and enjoy.
