Cinnamon rolls are delectable bread rolls with a tangy cream cheese icing, making for a mixture of salt and sweet in every bite. They are an amalgamation of strong bread, creamy icing and sweet cinnamon sugar on top. So follow this recipe so you too can make them. And what’s more, you only need to let them rise once, making this recipe for those who are just beginning to use and understand yeast. Read on to find out more.
Ingredients:
For the dough:
- 344 gm all-purpose flour (spooned & leveled)
- 50 gm granulated sugar
- 1/2 teaspoon salt
- 180 ml whole milk
- 43 g unsalted butter
- 2 and 1/4 teaspoons instant yeast
- 1 large egg, at room temperature
For the filling:
- 43 gm unsalted butter, extra softened
- 67 gm packed light or dark brown sugar
- 1 Tablespoon ground cinnamon
For the cream cheese icing:
- 113 gm full-fat block cream cheese, softened to room temperature
- 28 gm unsalted butter, softened to room temperature
- 80 gm confectioners’ sugar
- 1 teaspoon pure vanilla extract
Directions:
- First, whisk the flour, sugar and salt in a large bowl. Once it has mixed well, set aside.
- In another bowl, add the milk and butter and mix well. Then, either in the microwave or on the stove, heat until the butter has melted.
- Then add the yeast and mix until it has dissolved.
- Now, pour this mixture into the dry ingredients, a little at a time, mixing continuously as you do.
- Then add the egg and use a stand mixer to beat the mixture. Keep mixing until it forms into a soft dough.
- Now, sprinkle the work surface with some flour and transfer the dough on it. Knead the dough for about 5 minutes, and form it into a smooth ball. If the dough is too soft or sticky, add a bit more flour. If it's too dry, add some spoons of water. Then, place the ball in a lightly greased bowl, cover with a cloth and let it rest for 10 minutes.
- After 10 minutes, roll the dough into a rectangle. Make sure you’ve floured the work station first. Spread butter all over the dough. Mix together the cinnamon and brown sugar and sprinkle it all over the flattened dough. Then, roll the dough to make a log and cut into even rolls. Arrange these rolls in a greased cake pan or baking dish.
- Cover the pan with aluminum foil or plastic wrap or even a simple kitchen cloth. Let them rise for about 90 minutes or until they have doubled in size. Now, bake for about 25 minutes or until lightly browned. Then remove, place on a wire rack and let it cool while you make the icing.
- For the icing, take a bowl and add the cream cheese to it. Whisk with a handheld mixture until it is smooth and creamy. Then add the butter and beat until the mixture is smooth. Then add the sugar and vanilla and beat again until fully incorporated. Or you can make a coffee icing. For that, take 120 grams confectioners’ sugar and ½ teaspoon vanilla extract and 45 ml strongly brewed coffee. Process until smooth.
- Spread the icing over warm rolls using the back of a spoon, and then serve immediately.
- Rolls can be stored at room temperature for 2 days and in the fridge for about 5 days. They can also be frozen for 3 months. When you want to use, let them thaw overnight in the fridge and warm them up before eating. Or, you can freeze them before baking. Instead of baking for the full time, just bake for 10 minutes. Then let them cool, cover tightly and freeze. When you're ready to serve, let them sit in the fridge for a few hours. Then, finish baking and top with the icing and serve.
Notes, tips and tricks:
This recipe calls for 120 ml milk and 60 ml water. But, you can use all the milk too. The rolls will taste much richer that way. You can use whole milk for the best results, to get a moist and smooth roll. But if you have dietary restrictions, you can also use almond milk, soy milk or any other non-dairy milk of your choice.