Bakery
Cinnamon Rolls with Heavy Cream and Cream Cheese Frosting
2 h 30 minServes 12Nutri-Score D€€
D
2 h 30 min
2 h 30 minCinnamon Rolls with Heavy Cream and Cream Cheese Frosting
what you need
Ingredients
all-purpose flour (plus extra for dusting)Grains500 g
whole milk (lukewarm)Dairy240 ml
granulated sugarPantry60 g
instant yeastPantry7 g
egg (at room temperature)Dairy1 piece
butter (softened, for the dough)Dairy60 g
saltSpices5 g- butter (very soft, for the filling)Dairy80 g
- brown sugar (for the filling)Pantry150 g
ground cinnamonSpices10 g
heavy cream (warm, for pouring over the rolls)Dairy120 ml
cream cheese (softened)Dairy120 g- powdered sugar (sifted)Pantry100 g
- butter (softened, for the frosting)Dairy40 g
- vanilla extractPantry5 ml
per serving
Nutrition
278kcal
- Carbs
- 40 g
- Proteins
- 5 g
- Fat
- 11 g
what you’ll use
Tools
Mixing bowl
Stand mixer
Rolling pin
Baking dish
Oven
step by step
Method
- Step 1
Make the dough
- Warm the milk and dissolve the sugar and yeast in it.
- Add the flour, egg, softened butter and salt and knead into a smooth, slightly sticky dough.
- Cover and let rise until doubled in size.
- Step 2
Make the filling
- Mix the very soft butter with the brown sugar and cinnamon into a spreadable paste.
- Step 3
Roll and fill
- Roll the dough out on a floured surface into a large rectangle.
- Spread the cinnamon filling evenly over the dough.
- Roll up tightly and cut into equal rolls.
- Step 4
Second rise
- Place the rolls in a buttered baking dish and let them rise again until puffy.
- Step 5
Add the cream and bake
- Pour the warm heavy cream around and over the rolls.
- Bake at 180 °C until golden and cooked through.
- Step 6
Make the frosting
- Beat the cream cheese and butter until smooth.
- Add the powdered sugar and vanilla and beat until creamy.
- Step 7
Frost and serve
- Spread the cream cheese frosting over the warm rolls.
- Serve slightly warm.