Cinnamon rolls with cream
One of the most beloved autumn treats, these soft, yeast buns are filled with aromatic cinnamon sugar and topped with a delicate cream.
Ingredients
Dough
- 500 g wheat flour (type 450 or 500)
- 240 ml milk
- 25 g fresh yeast
- 60 g sugar
- 65 g butter
- 1 egg
- ½ tsp salt
Filling
- 70 g butter
- 80 g brown sugar
- 2 ½ tbsp cinnamon
Cream
- 120 g cream cheese (e.g., Philadelphia)
- 50 g sugar
- 40 g butter
- 2 tsp vanilla extract
Additional
- 50 ml heavy cream
Instructions
- Preheat the oven to 180°C.
- Prepare the starter: warm the milk so it’s just lukewarm, not hot. Mix with the yeast and a tablespoon of sugar, and let it sit for 10 minutes until foamy.
- In a bowl, combine the flour, sugar, and salt. Add the egg and the prepared starter. Knead for 6–8 minutes using a mixer with a hook or by hand. Finally, add the soft butter and knead for another 5 minutes until the dough is smooth and elastic.
- Cover the bowl and let the dough rise in a warm spot for 1–1.5 hours until it doubles in size. Roll it out into a rectangle and spread the prepared filling evenly on top.
- Using a sharp knife, cut the dough into strips and roll each one into a swirl – this is my favourite method because the rolls stay snug and retain their shape.
- Place the rolls in a baking tray, leaving a little space between them. Cover and let them rise for another 30–40 minutes. Just before baking, drizzle a bit of cream over the rolls, into the gaps and on top.
- Bake at 180°C (top and bottom heat, no fan) for 20–25 minutes until lightly golden. Prepare the cream and spread it over the rolls while they’re still slightly warm.
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