Soft & Creamy Cinnamon Rolls

Step 1: Prepare the Dough Base

In a mixing bowl, combine 1 cup warm milk, 1 egg, and 1/4 cup salted butter (at room temperature). Whisk gently until well combined. Add 2.5 tsp powdered sugar and 1.5 tsp dry active yeast, then whisk again until everything is mixed.

Step 2: Combine Wet and Dry Ingredients

Gradually add 3 cups (375g) all-purpose flour to the wet mixture. Mix with a spatula until a sticky, soft dough forms.

Step 3: Knead the Dough

Transfer the sticky dough onto a clean kitchen counter. Knead the dough for at least 10 minutes, stretching and folding it until it becomes smooth and elastic. The dough should remain soft.

Step 4: First Proofing

Form the kneaded dough into a ball, folding it from top to bottom. Place the dough ball into a clean, lightly oiled bowl. Apply a thin layer of oil on the surface of the dough to prevent drying. Cover the bowl tightly with cling film and let it rise in a warm place (like a microwave or oven with the light on) for 1 hour, or until it doubles in size.

Step 5: Prepare the Cinnamon Filling

While the dough is proofing, prepare the filling. In a separate bowl, combine 3/4 cup soft brown sugar, 2 tsp cinnamon powder, and 1/4 cup unsalted butter (at room temperature). Mix well with a spatula until it forms a thick, aromatic paste. Set aside.

Step 6: Prepare the Cream Cheese Icing

In another bowl, combine 1 cup cream cheese (at room temperature), 1.5 cups whipped fresh cream, 1/4 cup powdered sugar, 1 tsp vanilla extract, and 4 tsp unsalted melted butter. Whisk all ingredients together until smooth and frothy. Do not over-whisk to avoid stiff peaks. Set aside.

Step 7: Deflate and Re-knead Dough

After 1 hour, the dough should have doubled in size. Gently punch down the dough to release the air. Transfer the dough back to the kitchen counter and knead it again for at least 10 minutes, stretching and folding it to make it smooth and elastic.

Step 8: Roll Out the Dough

Lightly dust the kitchen counter with all-purpose flour. Roll out the dough into a square or rectangular shape, approximately 1/4 inch thick. Try to achieve an even thickness.

Step 9: Spread the Filling

Evenly spread the prepared cinnamon filling over the entire surface of the rolled-out dough, leaving a 1/4-inch border along all edges. This border will help seal the roll.

Step 10: Roll the Dough

Starting from one side, gently and tightly roll the dough into a log. Ensure the roll is firm but not overly compressed. Press the seam firmly to seal it.

Step 11: Cut the Rolls

Using a piece of dental floss (or a sharp knife/dough cutter), slide it under the log. Bring the ends of the floss up and cross them over the top of the log, then pull to cut individual rolls. Cut the log into approximately 15 equal pieces. Discard the small end pieces if desired. Gently reshape any rolls that lose their form.

Step 12: Arrange and Second Proofing

Grease a baking tray and line it with butter paper. Arrange the cut cinnamon rolls in the prepared tray, leaving a little space between each as they will expand. Cover the trays with a damp cloth or cling film and let them rise again for 60 minutes in a warm place.

Step 13: Bake the Cinnamon Rolls

Preheat your oven to 180°C (≈355°F) (approximately 355°F) (350°F (≈175°C) (approximately 175°C)). Once the rolls have risen, brush their tops with melted butter. Bake for 15-18 minutes, or until they are golden brown and cooked through. Keep an eye on them after 10-12 minutes.

Step 14: Cool and Ice

Remove the baked cinnamon rolls from the oven. Cover them with a clean cloth and let them cool slightly for about 10 minutes. Once slightly cooled, pour the prepared cream cheese icing generously over the warm cinnamon rolls. Spread evenly with a spatula.

Step 15: Serve

Serve the soft, creamy cinnamon rolls warm. Enjoy the delicious combination of cinnamon, brown sugar, and tangy cream cheese icing.

• Ensure milk is warm, not hot or cold, for yeast activation.

• Knead the dough for at least 10 minutes to develop gluten for a soft texture.

• Allow sufficient time for the dough to rise in a warm place, especially in colder weather.

• Leave a 1/4-inch border around the edges when spreading the filling to prevent it from oozing out.

• Use dental floss or a sharp knife to cut the rolls for clean, undisturbed swirls.

• Brush the rolls with melted butter before baking for a golden-brown finish.

• Cover the baked rolls for 10 minutes after removing from the oven to keep them soft.

• Only ice the cinnamon rolls you plan to consume immediately; store un-iced rolls and icing separately in the refrigerator.

• Add chopped nuts (pecans, walnuts) to the cinnamon filling for extra crunch.

• Experiment with different extracts in the icing, like almond or lemon, instead of vanilla.

• For a richer dough, substitute some of the milk with heavy cream.