Pillowy-soft bread rolls filled with cinnamon-sugar and glazed cream cheese frosting. Make 6 large or 9 medium size rolls in 90 minutes (or less) from preparation to frosting! Tips and video instructions included.
Place milk and 1 tsp sugar in a microwave-safe cup. Heat for 30 seconds. Check if the temperature is LUKEWARM by dipping your finger or a kitchen thermometer. If it's still cold, heat for another 10 seconds until it reaches 40c/104f.
Add yeast, stir and let it proof for 10 minutes until it froths.
Prepare other ingredients
Meanwhile, prepare the rest of the ingredients. In the bowl of a stand mixer combine flour, salt, and sugar. Whisk to combine.
Separate egg yolks from the egg whites. Set aside.
Knead the dough and prepare the filling
Add milk-yeast to the flour mixture. Stir in egg yolks and 1/4 cup softened butter. Attach the dough hook and set the mixer on medium speed. Beat for 8 minutes, add additional flour as necessary. Start with 1 tablespoon. The dough should be slightly sticky and pulling away from the sides of the bowl. Be careful not to add too much flour. Let it rest in the bowl for 10 minutes (see note 4).
Prepare the filling. In a small bowl, combine 1/3 cup brown sugar and cinnamon powder. Whisk to combine and set aside.
Roll out and divide the dough (watch the video, it's helpful)
Wipe the work surface with oil. Roll the dough 28 x 35 cm / 11 x 14" rectangle with a rolling pin. Spread softened butter all over.
Sprinkle cinnamon-sugar spread evenly with a spatula. Roll up firmly and gently into a log. Pinch the seam down to seal.
Trim the ends for even slices and cut into 6 pieces for large rolls or 9 pieces for medium-sized rolls. Arrange in a lightly grease 23 x 33cm / 9 x 13 " baking dish. Cover with a damp towel and allow to rise for 20 to 30 minutes (see note 3).
Baking and Frosting
While rising, pre-heat oven to 180c/350F. Meanwhile, make the cream cheese frosting. Place all the ingredients in a bowl. Whisk or beat with an electric mixer until smooth. Add enough milk until it reaches a spreadable consistency.
Uncover the rolls and bake for 20 to 22 mins until lightly golden. Cool slightly. Spread frosting. Serve warm and enjoy!
Video
Notes
Milk temperature should be 30c/86f to 40c/104f. If it's too hot the yeast will die. If it's too cold, the yeast will not froth.
I find that combining 2 types of flour makes a soft yet chewy bread. You can use pure bread flour or just all-purpose flour if one or the other is not available.
Proving dough in colder months: Place a heatproof dish on the bottom rack of the oven and fill it with boiling water. Put the dough in the middle or top rack and shut the door. The steam and heat from the boiling water will create a warm environment to help raise the dough. You can also do this in an empty kitchen cabinet/cupboard so you can start pre-heating the oven while the rolls are rising.
For heavily frosted cinnamon rolls (just like in the video), increase cream cheese to 1/4 cup, butter to 2 tbsp, and milk to 2 tbsp.
For a full batch recipe - follow my Quick and Easy Dinner Rolls recipe for the base dough then just multiply the ingredients of the cinnamon filling and frosting by two.