Swedish kanelbullar uses cardamom, not vanilla—American cinnamon rolls dropped this spice when Pillsbury mass-produced them in 1965.
Cinnamon Rolls
Indulge in these irresistibly soft and fluffy cinnamon rolls, generously swirled with aromatic cinnamon and topped with a rich cream cheese frosting that melts in your mouth! With a simple dough technique and a sprinkle of love, these warm treats are perfect for brightening up any morning or satisfying your sweet cravings. Get ready to roll up your sleeves and enjoy a homemade delight that everyone will rave about!
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tsp corn flour or corn starch (5 ml)
🥛Dairy & Eggs(6)
- 115g melted unsalted butter (8.05 tbsp)
- 100g unsalted butter (7 tbsp)
- 200ml double cream or heavy cream (6.76 fl oz)
- 200g cream cheese (7.06 oz)
- 2 eggs
- 240 ml warm whole milk (8.11 fl oz)
🫙Pantry Staples(5)
- 560g plain flour or all purpose flour (4.48 cup)
- 120g granulated sugar (0.6 cup)
- 100g light brown sugar (0.5 cup)
- 4 tbsp icing sugar or powdered sugar (60 ml)
- 1 tsp fast action dry yeast (add extra 1 1/2 tsp if you want it to rise faster) (5 ml)optional
🧂Spices & Seasonings(2)
- 1 tbsp cinnamon powder (15 ml)
- 1/4 tsp salt (1.25 ml)
👨🍳 Instructions
- 1
Ensure that the yeast is active by mixing it with warm milk, sugar, and melted butter. Allow the yeast to proof for 10 minutes.
- 2
Incorporate two eggs and salt, then add plain flour. Stir until you get shaggy dough.
- 3
Knead the dough for 20 minutes until it's smooth. Place the dough in an oiled bowl, cover, and allow it to rise for 1-2 hours.
- 4
Prepare the filling by combining softened butter, light brown sugar, cinnamon, and cornstarch.
- 5
Once the dough has doubled, punch out the air, knead it briefly on a floured surface, then roll it out flat.
- 6
Spread the filling evenly, roll the dough tightly, and cut it using dental floss or a knife.
- 7
Butter a baking dish and place the rolls inside. Cover them for another 30 minute rise.
- 8
Pour warm double cream over the rolls and bake in a preheated oven at 180°C for 20-30 minutes until golden brown.
- 9
For the cream cheese frosting, mix softened butter and cream cheese until smooth, then add icing sugar. Spread this over the baked rolls.
💡 Pro Tips
- ✓Proof your yeast in milk heated to exactly 105-110°F because temperatures above 115°F kill yeast cells while below 95°F won't activate them properly.technique105-110°F
- ✓Knead until the dough passes the windowpane test - stretch a small piece until it's thin enough to see light through without tearing, indicating proper gluten development.technique
- ✓Add 1-2 tablespoons cornstarch to your cinnamon filling to absorb moisture and prevent the filling from leaking out during baking.ingredient1-2 tablespoons
- ✓Cut rolls with unflavored dental floss instead of a knife to prevent squashing - the sawing motion compresses the delicate dough layers by up to 30%.technique30% compression
- ✓Pour the cream over rolls just before baking, not during the second rise, because added moisture during proofing can collapse the yeast structure and reduce final volume.timing
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
intermediate
Share this recipe
Swedish kanelbullar uses cardamom, not vanilla—American cinnamon rolls dropped this spice when Pillsbury mass-produced them in 1965.
Cinnamon Rolls
Indulge in these irresistibly soft and fluffy cinnamon rolls, generously swirled with aromatic cinnamon and topped with a rich cream cheese frosting that melts in your mouth! With a simple dough technique and a sprinkle of love, these warm treats are perfect for brightening up any morning or satisfying your sweet cravings. Get ready to roll up your sleeves and enjoy a homemade delight that everyone will rave about!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 1 tsp corn flour or corn starch (5 ml)
🥛Dairy & Eggs(6)
- 115g melted unsalted butter (8.05 tbsp)
- 100g unsalted butter (7 tbsp)
- 200ml double cream or heavy cream (6.76 fl oz)
- 200g cream cheese (7.06 oz)
- 2 eggs
- 240 ml warm whole milk (8.11 fl oz)
🫙Pantry Staples(5)
- 560g plain flour or all purpose flour (4.48 cup)
- 120g granulated sugar (0.6 cup)
- 100g light brown sugar (0.5 cup)
- 4 tbsp icing sugar or powdered sugar (60 ml)
- 1 tsp fast action dry yeast (add extra 1 1/2 tsp if you want it to rise faster) (5 ml)optional
🧂Spices & Seasonings(2)
- 1 tbsp cinnamon powder (15 ml)
- 1/4 tsp salt (1.25 ml)
👨🍳 Instructions
- 1
Ensure that the yeast is active by mixing it with warm milk, sugar, and melted butter. Allow the yeast to proof for 10 minutes.
- 2
Incorporate two eggs and salt, then add plain flour. Stir until you get shaggy dough.
- 3
Knead the dough for 20 minutes until it's smooth. Place the dough in an oiled bowl, cover, and allow it to rise for 1-2 hours.
- 4
Prepare the filling by combining softened butter, light brown sugar, cinnamon, and cornstarch.
- 5
Once the dough has doubled, punch out the air, knead it briefly on a floured surface, then roll it out flat.
- 6
Spread the filling evenly, roll the dough tightly, and cut it using dental floss or a knife.
- 7
Butter a baking dish and place the rolls inside. Cover them for another 30 minute rise.
- 8
Pour warm double cream over the rolls and bake in a preheated oven at 180°C for 20-30 minutes until golden brown.
- 9
For the cream cheese frosting, mix softened butter and cream cheese until smooth, then add icing sugar. Spread this over the baked rolls.
💡 Pro Tips
- ✓Proof your yeast in milk heated to exactly 105-110°F because temperatures above 115°F kill yeast cells while below 95°F won't activate them properly.technique105-110°F
- ✓Knead until the dough passes the windowpane test - stretch a small piece until it's thin enough to see light through without tearing, indicating proper gluten development.technique
- ✓Add 1-2 tablespoons cornstarch to your cinnamon filling to absorb moisture and prevent the filling from leaking out during baking.ingredient1-2 tablespoons
- ✓Cut rolls with unflavored dental floss instead of a knife to prevent squashing - the sawing motion compresses the delicate dough layers by up to 30%.technique30% compression
- ✓Pour the cream over rolls just before baking, not during the second rise, because added moisture during proofing can collapse the yeast structure and reduce final volume.timing