Cinnamon Rolls Recipe

Step 1: Activate Yeast

Combine 7 g fast acting yeast with 60 ml warm water and 1 tsp of sugar. Let sit for 6 minutes until foamy.

Step 2: Prepare Dough Mixture

In a large bowl, whisk together 180 ml warm whole milk, 50 g granulated sugar, 1 egg, ¼ tsp vanilla extract, and 55 g melted unsalted butter. Stir in the yeast mixture, then add 1 tsp salt and 480 g all-purpose flour. Mix to form a dough.

Step 3: Knead and Rise

Knead the dough for 8–10 minutes until elastic. Place in an oiled bowl, cover, and let rise for 1 to 1½ hours until doubled in size.

Step 4: Prepare Filling

Mix 75 g room temperature unsalted butter, 150 g brown sugar, 50 g granulated sugar, and 1 ½ Tbsp ground cinnamon into a paste.

Step 5: Shape Rolls

Roll the dough into a rectangle. Spread the filling evenly over the dough. Roll tightly from the long edge and cut into slices.

Step 6: Second Rise

Arrange the rolls in a greased baking pan. Cover and let rise for 30–45 minutes.

Step 7: Bake

Preheat oven to 175°C. Brush rolls with 55 g melted butter and bake for 20–25 minutes or until golden brown.

Step 8: Prepare Glaze

Beat 60 g room temperature cream cheese, 15 g room temperature unsalted butter, 150 g powdered sugar, ½ tsp vanilla extract, and 3 to 4 Tbsp double cream until smooth and pourable.

Step 9: Finish

Spread the glaze over warm rolls. Enjoy your delicious cinnamon rolls!