Cinnamon Rolls

Ingredients for Cinnamon Rolls

Method for Cinnamon Rolls

Step 1 - Get ingredients to room temperature

Ensure you have 200g of butter at room temperature, and 1 egg at room temperature.

Step 2 – Make the tangzhong

In a small pot, whisk 25 g bread flour with 125 g whole milk until smooth. Cook over medium heat, whisking, until thick like mashed potatoes. Transfer to a bowl and cool to room temperature.

Step 3 – Activate the yeast

From the dough milk, warm about 100 ml whole milk to 38–40°C. Stir in 7 g active dry yeast and a pinch of the 60 g granulated sugar. Rest 10 minutes until foamy.

Step 4 – Mix the dough in the Kenwood

In the Kenwood bowl, add 475 g bread flour, remaining granulated sugar (from the 60 g total), and 10 g fine salt. Add the cooled tangzhong, the yeast mixture, 1 large egg, and the remaining milk from the 170 g whole milk (start by adding enough to total 170 g including what you used to activate the yeast). Using the dough hook on speed 1–2, mix 2–3 minutes until shaggy.

Step 5 – Knead and add butter

Increase to speed 2–3 and knead 6–8 minutes until the dough starts to look smooth. Add 60 g very soft unsalted butter in 3–4 additions while mixing. Continue kneading 8–10 minutes until very elastic and it passes the windowpane test. If dough feels stiff, add extra milk from the 170 g allowance (or a little more) 1 tbsp at a time until soft and slightly tacky. Stop when the dough clears the bowl sides but still lightly sticks to the bottom.

Step 6 – First rise

Shape the dough into a ball, place in a lightly greased bowl, cover, and let rise at warm room temperature until doubled and puffy, about 60–90 minutes. Optionally do one gentle stretch and fold after 30 minutes, lifting and folding the dough over itself with wet hands.

Step 7 – Prepare filling

In a bowl, combine 150 g brown sugar, 2 tbsp cinnamon, and ½ tsp fine salt. In a separate dish, ensure 80 g very soft unsalted butter is ready to spread.

Step 8 – Roll, fill, and shape

Lightly flour your work surface. Roll the risen dough into a rectangle about 35 x 45 cm. Spread the surface evenly with 80 g very soft butter. Sprinkle the cinnamon mixture (from 150 g brown sugar, 2 tbsp cinnamon, ½ tsp salt) evenly over the butter. Roll up tightly from the long side into a log. Cut into 12 equal rolls and place them in a lined or buttered 23 x 33 cm pan, leaving slight space between rolls.

Step 9 – Second rise

Cover the pan and let the rolls rise at warm room temperature until very puffy and jiggly, 45–75 minutes. When lightly pressed, the dough should slowly spring back.

Step 10 – Bake with cream

Heat the oven to 175°C (or 165°C fan). Just before baking, pour 120 ml heavy cream (or 100 ml milk mixed with 20 g melted butter) evenly around and over the risen rolls. Bake 20–26 minutes until lightly golden; the center of a roll should be about 88–93°C. Do not overbake.

Step 11 – Make the icing

While the rolls bake or cool slightly, beat 120 g soft cream cheese (if using) with 60 g soft unsalted butter until smooth. Gradually add 120–180 g powdered sugar, then 1–2 tbsp milk, ½ tsp vanilla, and 1 pinch salt, beating until smooth and spreadable.

Step 12 – Finish

Let the rolls cool 10–15 minutes in the pan, then spread the icing made with cream cheese, butter, powdered sugar, milk, vanilla, and salt over the warm rolls. Serve warm.

Notes:

Best the day they are baked. Once cool, store covered at room temperature up to 1 day or refrigerated up to 3 days; reheat briefly in a 150°C oven or microwave until just warm. The cream bath and avoiding overbaking are key to keeping the rolls soft and not dense.