Cinnamon Rolls with Cream Cheese Icing
Sweet, moist, buttery doughy buns, glazed with creamy icing.
Have you ever wonder to make these buttery cinnamon rolls with mouth-watering cream cheese icing? The sweet, spicy, warm scent of aromatic cinnamon in combination with cane brown sugar, the fluffy dough became another hit in my kitchen. Everyone felt in love with these sticky buns. There are quite easy to make with simple ingredients, which you probably store in a cupboard. Here’s is my recipe from scratch, tested and tried. You’ll never go back for another, once you tried these sweet rolls, I am sure, you gonna love them! As well as my cream cheese icing glaze.
Cinnamon rolls are pretty easy to make. The secret is in making dough and the right amount of cinnamon and sugar. There are two ways of making cinnamon rolls dough. The first way you can use puff pastry dough. If you not good at the bakery, go for puff pastry. Puff pastry rolls are very easy to make. These cinnamon puff pastry rolls are so crispy and fluffy. The texture is very delicate with many buttery layers. Store-bought puff pastry makes preparation very simple. I love this option when I have a craving for quick cinnamon rolls. You can find it in the freezer section at the store. This dough can be store in a fridge for up to two days when you decide to make them.
Truly the best cinnamon buns, are made of homemade yeast dough. Yeast dough took some time and practice but is not too complicated.
Baking with yeast needs time, but this recipe doesn’t require hours of raising. Choosing the right yeast is key as well as the right method of how to activate it. In my experience, instant or fresh yeast will work well.
Tips and Tricks for Cinnamon Rolls
- To activate yeast I use warm milk and a teaspoon of sugar to help raise the dough.
- Mind temperature of the milk. Keep the temperature of milk between 45°C and 50°C. Any hotter temperature could kill your yeast or any cooler temperature may not activate the yeast.
- Use an adequate amount of flour, to much flour rolls, will be dry, not enough flour, the dough will be sticky and soggy.
- Raise dough in the oven. Preheat the oven to 60°C. Then turn off the heat and place the dough in a glass bowl. Let the door opened.
- Thickness. Roll out dough to 2 cm thick, if you like fluffy and less sweet rolls. But if you wish to have them more sugary and sticky, roll out to 1 cm thick.
- Use dental floss to slice the dough. Dental floss will help perfectly cut into even slices.
Do you like easy breakfast ideas? Check out some of our favorites:
- Chocolate Nutella Spread
- Fluffy Banana Pancakes
- Turkish Spinach Gozleme
- 300 g flour
- 1 sack instant yeast
- 130 ml milk
- 1 tsp sugar
- 1 egg
- 1 tbsp cinnamon
- 100 g brown cane sugar
- 50 g butter (melted)
- 60 g powder sugar
- 1 tbsp cream cheese
- 1 tsp water
In medium bowl whisk warm milk with yeast and teaspoon of sugar. Allow to activate yeast for about 5 minutes. In another bowl place flour and 1 egg. When yeast is activated, pour mixture into bowl with flour. Combine everything together and make soft dough. Allow to raise for about 30 minutes, cover bowl with tablecloth or use oven raise dough method.
When dough is ready, roll out into a rectangle. Melt butter in microwave oven and spread it over dough. In separate bowl mix brown cane sugar with cinnamon.
Sprinkle dark cane sugar over all surface and roll it up. Using dental floss cut dough into 5 cm even-sized slices and pack them into baking tin. Let them rest under cloth for another 10 minutes. Meanwhile preheat oven on 160°C.
When rolls double in size, bake it in oven for about 20 minutes to golden brown.
For making cream cheese icing, firstly sift the powder sugar into a large bowl, to avoid tiny lumps, add spoon of cream cheese, teaspoon of water and mix well until smooth.
When cinnamon rolls are ready spread cream icing over them, serve it warm.