Soft Cinnamon Rolls
Soft Cinnamon Rolls
Ingredients
For the Dough
- 1 cup milk, warm (45°C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup sugar
- 2 1/2 teaspoons dry yeast
For the Filling
- 3 dl sugar
- as needed syrup
- 100 grams butter, soft
- 2 tablespoons cinnamon, to 3 tablespoons
Before Baking
- as needed whipped cream
For the Glaze
- 100 grams butter
- 200 grams cream cheese
- 2 tablespoons vanilla powder
- 4 tablespoons powdered sugar
Instructions
- 1
Pour 1 cup of warm milk (45°C) into a large mixing bowl. Add 1/3 cup of melted margarine, 1/2 cup of sugar, 2 room temperature eggs, and 2 1/2 teaspoons of dry yeast to the milk. Mix the wet ingredients together with a whisk until well combined.
⏱️ 5 min
- 2
Add 1 teaspoon of salt and 4 1/2 cups of bread flour to the wet mixture. Mix with a wooden spoon until a shaggy dough forms.
⏱️ 5 min
- 3
Pour the dough onto a clean, lightly floured surface. Knead the dough until it is smooth and elastic, about 8-10 minutes.
⏱️ 10 min
- 4
Place the kneaded dough back into the bowl, cover it with a towel, and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min
- 5
While the dough is rising, prepare the filling. In a separate bowl, combine 3 dl of sugar, syrup (as needed), 100 grams of soft butter, and 2-3 tablespoons of cinnamon. Mix these ingredients thoroughly to form a paste.
⏱️ 5 min
- 6
Once the dough has risen, gently punch it down to release the air. Roll the dough out into a large rectangular shape on a lightly floured surface using a rolling pin.
⏱️ 5 min
- 7
Spread the prepared butter, sugar, and cinnamon filling evenly over the rolled-out dough, leaving a small border on one long edge.
⏱️ 5 min
- 8
Starting from the long edge opposite the border, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the rolled dough into individual pieces, about 1 1/2 to 2 inches thick.
⏱️ 10 min
- 9
Place the cut cinnamon rolls onto baking trays lined with parchment paper, leaving some space between each roll. Cover the trays with a towel and let the rolls rise again for 30 minutes on the tray.
⏱️ 30 min
- 10
Preheat your oven to 190°C (375°F). Just before baking, pour some whipped cream over the rolls on the baking trays.
⏱️ 5 min•🌡️ 190
- 11
Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
⏱️ 25 min•🌡️ 190
- 12
While the rolls are baking, prepare the glaze. In a bowl, combine 100 grams of butter, 200 grams of cream cheese, 2 tablespoons of vanilla powder, and 4 tablespoons of powdered sugar. Mix thoroughly with an electric hand mixer until smooth and creamy.
⏱️ 5 min
- 13
Once the cinnamon rolls are out of the oven, let them cool for a few minutes until they are slightly warm. Spread the prepared glaze generously over the warm rolls.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Soft Cinnamon Rolls
For the Dough
- 1 cup milk, warm (45°C)
- 2 eggs, room temperature
- 1/3 cup margarine, melted
- 4 1/2 cups bread flour
- 1 teaspoon salt
- 1/2 cup sugar
- 2 1/2 teaspoons dry yeast
For the Filling
- 3 dl sugar
- as needed syrup
- 100 grams butter, soft
- 2 tablespoons cinnamon, to 3 tablespoons
Before Baking
- as needed whipped cream
For the Glaze
- 100 grams butter
- 200 grams cream cheese
- 2 tablespoons vanilla powder
- 4 tablespoons powdered sugar
Instructions
- 1
Pour 1 cup of warm milk (45°C) into a large mixing bowl. Add 1/3 cup of melted margarine, 1/2 cup of sugar, 2 room temperature eggs, and 2 1/2 teaspoons of dry yeast to the milk. Mix the wet ingredients together with a whisk until well combined.
⏱️ 5 min - 2
Add 1 teaspoon of salt and 4 1/2 cups of bread flour to the wet mixture. Mix with a wooden spoon until a shaggy dough forms.
⏱️ 5 min - 3
Pour the dough onto a clean, lightly floured surface. Knead the dough until it is smooth and elastic, about 8-10 minutes.
⏱️ 10 min - 4
Place the kneaded dough back into the bowl, cover it with a towel, and let it rise in a warm place for 1 hour, or until doubled in size.
⏱️ 60 min - 5
While the dough is rising, prepare the filling. In a separate bowl, combine 3 dl of sugar, syrup (as needed), 100 grams of soft butter, and 2-3 tablespoons of cinnamon. Mix these ingredients thoroughly to form a paste.
⏱️ 5 min - 6
Once the dough has risen, gently punch it down to release the air. Roll the dough out into a large rectangular shape on a lightly floured surface using a rolling pin.
⏱️ 5 min - 7
Spread the prepared butter, sugar, and cinnamon filling evenly over the rolled-out dough, leaving a small border on one long edge.
⏱️ 5 min - 8
Starting from the long edge opposite the border, tightly roll the dough into a log. Use a sharp knife or unflavored dental floss to cut the rolled dough into individual pieces, about 1 1/2 to 2 inches thick.
⏱️ 10 min - 9
Place the cut cinnamon rolls onto baking trays lined with parchment paper, leaving some space between each roll. Cover the trays with a towel and let the rolls rise again for 30 minutes on the tray.
⏱️ 30 min - 10
Preheat your oven to 190°C (375°F). Just before baking, pour some whipped cream over the rolls on the baking trays.
⏱️ 5 min•🌡️ 190 - 11
Bake the cinnamon rolls in the preheated oven for 20-25 minutes, or until they are golden brown and cooked through.
⏱️ 25 min•🌡️ 190 - 12
While the rolls are baking, prepare the glaze. In a bowl, combine 100 grams of butter, 200 grams of cream cheese, 2 tablespoons of vanilla powder, and 4 tablespoons of powdered sugar. Mix thoroughly with an electric hand mixer until smooth and creamy.
⏱️ 5 min - 13
Once the cinnamon rolls are out of the oven, let them cool for a few minutes until they are slightly warm. Spread the prepared glaze generously over the warm rolls.
⏱️ 5 min