Fluffy Cinnamon Rolls
Perfect for autumn – soft, fluffy, filled with cinnamon and finished with cream cheese frosting while still warm.
- Time
- 50 min + 90 min
- Servings
- 10
- Effort
- Medium
Ingredients
Makes 10 rolls
Dough
- 270 ml Milk
- 60 g Butter
- 500 g All-purpose flour
- 50 g Sugar
- 8 g Vanilla sugar (1 packet)
- 1 pinch Salt
- 21 g Fresh yeast (or 7 g dry yeast)
- A little butter for greasing and flour for rolling
Filling
- 100 g Soft butter
- 70 g Sugar
- 2–3 tsp Cinnamon
Frosting
- 70 g Cream cheese
- 1 tbsp Soft butter
- 1 tbsp Powdered sugar, heaped
Method
-
Warm the milk and butter in a small pot until the butter has melted and the mixture is lukewarm (about 37 °C – it should feel neither warm nor cold on your finger). Crumble in the yeast and stir until it has dissolved.
-
Mix the flour, sugar, vanilla sugar and salt in a large bowl. Add the milk mixture and knead for 5–8 minutes, by hand or with the dough hook, until the dough is smooth, soft and no longer sticky.
-
Cover the bowl and let the dough rise in a warm place for about 1 hour, until it has doubled in size.
-
Roll out the dough on a lightly floured surface into a rectangle of about 40 × 30 cm.
-
Mix the soft butter, sugar and cinnamon into a paste and spread it evenly over the dough, right to the edges.
-
Roll up tightly from the long side and cut into 10 rolls with a sharp knife.
-
Place the rolls cut side up in a greased baking dish (about 20 × 30 cm), cover and let them rise for another 30 minutes. Meanwhile, heat the oven to 180 °C (350 °F) conventional, or 160 °C fan.
-
Bake for 20–25 minutes, until golden brown.
-
Beat the cream cheese, butter and powdered sugar until creamy and spread over the warm rolls. They are best on the day they are baked.
