Cinnamon Rolls

210 min · Medium · Serves 8

480 kcal per serving · 8g protein

Soft, fluffy spiral buns swirled with cinnamon-sugar, baked golden, and finished with a generous cream-cheese glaze that pools down the sides.

Ingredients

• 300 g All-purpose flour
• 180 ml Whole milk (warm)
• 1 tsp Active dry yeast
• 2 tbsp Granulated sugar
• Egg × 1
• 60 g Unsalted butter (softened)
• 0.5 tsp Salt
• 80 g Brown sugar
• 1.5 tbsp Ground cinnamon
• 60 g Cream cheese (softened)
• 80 g Powdered sugar
• 0.5 tsp Vanilla extract
• 1 tbsp Milk (for glaze)

Method

1. Whisk the warm milk

   In a large bowl, whisk the warm milk, yeast, and a spoonful of the sugar; let it bloom 5 minutes — the surface should look foamy.

2. Add the remaining sugar

   Add the remaining sugar, the egg, half the softened butter, salt, and flour.

3. Knead 8 minutes

   

   Knead 8 minutes until smooth and elastic.

4. Proof the dough

   

   Cover the bowl and leave the dough to proof — rise in a warm spot — for 60 minutes until doubled in size.

5. Make the filling

   

   Mix the brown sugar and cinnamon with the remaining softened butter into a smooth paste.

6. Roll dough

   Roll dough into a 25×40cm rectangle.

7. Spread the cinnamon-sugar paste

   

   Spread the cinnamon-sugar paste evenly to the edges.

8. Roll up tightly

   Roll up tightly from the long side into a log.

9. Cut the log

   Cut the log into equal pieces — one roll per serving — with unflavored dental floss (slide it under the log, cross the ends over the top and pull) or a sharp serrated knife.

10. Arrange

    

    Arrange in a buttered baking dish with space between.

11. Cover and proof 30 minutes

    

    Cover the rolls and proof 30 minutes until puffy.

12. Bake

    

    Bake at 175°C for 22-25 minutes until deeply golden and the centers are cooked through.

13. Glaze

    

    Beat cream cheese, powdered sugar, vanilla, and milk into a smooth pourable glaze. Drizzle generously over the warm rolls so it pools around the bases.