Cinnamon Rolls

Based on 1 ratings
Bartu Gündoğmuş

Bartu Gündoğmuş

Community member

Difficulty

Medium 👍

Preparation

120 min

Baking

25 min

Resting

90 min

Ingredients

2Servings
70 g
flour
53⅓ ml
milk (for breading)
11 g
sugar
12½ g
unsalted butter (melted, for breading)
2⅓ g
fresh yeast
tsp
baking powder
¼ tsp
salt
20⅞ g
brown sugar
1⅓ tbsp
unsalted butter (soft)
¼ tsp
ground cinnamon
13⅓ g
cream cheese (room temperature)
3⅓ g
unsalted butter (melted)
tbsp
milk (lukewarm)
tsp
vanilla extract
15 g
confectioner’s sugar

Utensils

2 whisks, bowl, saucepan, wooden spoon, oven, bench scraper, baking tin, sieve

Recipes made to your taste

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  • Step 1/10

    • 53⅓ ml milk (for breading)
    • 11 g sugar
    • 12½ g unsalted butter (melted, for breading)
    • whisk
    • bowl
    • saucepan

    Mix together room temperature milk, melted butter with sugar.

  • Step 2/10

    • 2⅓ g fresh yeast

    Sprinkle the yeast in crubled pieces, mix shortly and let it sit in a warm place for around 10 minutes so the yeast can bloom.

  • Step 3/10

    • 70 g flour
    • wooden spoon

    Add in 4/5th of the flour and mix with a wooden spoon until just combined and no dry spots are left. Cover with cling film and let it rise for an hour or doubled in size in a warm place.

  • Step 4/10

    • tsp baking powder
    • ¼ tsp salt

    Add the remaining flour, baking powder and salt. Knead the dough for at least 10 minutes and add more flour only if necessary.

  • Step 5/10

    • 20⅞ g brown sugar
    • 1⅓ tbsp unsalted butter (soft)
    • ¼ tsp ground cinnamon

    For the filling, mix in all the ingredients with a fork.

  • Step 6/10

    Roll out the dough in a rectangular shape for about 1 cm thickness at most, and spread the filling evenly with the back of a spoon. Then, start rolling the dough from the long side, making sure that it’s even on all ends.

  • Step 7/10

    • oven

    Preheat the oven to 180°C/350°F.

  • Step 8/10

    • bench scraper
    • baking tin

    Cut the dough into 4-5 cm pieces using a knife, bench scraper or flavourless dental floss. Place them on a buttered baking tin with some spacing. Then, let them proof in the refrigerator for 10-15 minutes.

  • Step 9/10

    • 13⅓ g cream cheese (room temperature)
    • 3⅓ g unsalted butter (melted)
    • tbsp milk (lukewarm)
    • tsp vanilla extract
    • 15 g confectioner’s sugar
    • whisk
    • sieve

    For the icing, mix milk, melted butter, vanilla extract and softened cream cheese with a whisk. When combined, slowly add in the powdered sugar to avoid clumps.

  • Step 10/10

    Bake the rolls in the oven for 20-30 minutes or until the rolls are golden brown. Let them rest for at least 10 minutes when out of the oven. Then drizzle the icing on top.

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