Cinnamon Rolls
Indulge in the ultimate cinnamon roll experience with this easy-to-follow recipe that guarantees soft, pillowy delights! Made with warm milk and a dash of vanilla, these rolls are drizzled with gooey icing that will have you coming back for seconds. Perfect for a cozy morning or a sweet treat any time of day!
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(8)
- 120g salted butter, very softened (almost melted) (8.4 tbsp)
- 100g salted butter, softened (not melted) (7 tbsp)
- 60g salted butter, softened (4.2 tbsp)
- 250g cream cheese (Philadelphia) (8.82 oz)
- 2 eggs, at room temperature
- 120g Greek yogurt 10% fat (4.24 oz)
- 120ml heavy cream, for pouring over the rolls (I used Slagroom 35% from @albertheijn) (4.06 fl oz)
- 180ml full fat milk (warm but not too hot) (6.08 fl oz)
🫙Pantry Staples(7)
- 540g flour (but not just any all purpose flour. Use Basis Patent Bloem extra fijn from @jumbo because it has high protein % , and that is the key for this recipe) (4.32 cup)
- 110g granulated sugar, divided (0.55 cup)
- 250g light brown sugar (I used Van Gilse Lichte basterdsuiker) (1.25 cup)
- 210g powdered sugar (1.05 cup)
- 4g vanilla bean paste (I found mine in @jumbo - Taylor & Colledge biologische vanillepasta 65 g) (0.14 oz)
- 1 tsp vanilla bean paste (5 ml)
- 9g instant yeast (0.32 oz)
🧂Spices & Seasonings(2)
- 12g cinnamon (0.42 oz)
- 1 tsp of salt (5 ml)
Nutrition (per serving)
Calories
555
Protein
9g
Carbs
67g
Fat
28g
👨🍳 Instructions
- 1
Combine the dough ingredients and knead until smooth.
- 2
Let the dough rise until doubled in size.
- 3
Roll out the dough, spread the cinnamon filling, and roll it up.
- 4
Cut into rolls and place in a baking dish.
- 5
Let the rolls rise again before baking.
- 6
Bake until golden brown.
- 7
Prepare the cream cheese frosting and spread it over the warm rolls.
💡 Pro Tips
- ✓Warm your milk to 110°F (43°C) before mixing because yeast activates optimally at this temperature, but temperatures above 120°F kill the yeast cells and prevent fermentation.timing110°F (43°C) optimal; 120°F+ kills yeast
- ✓Use Basis Patent Bloem's high protein content (13-14% vs standard all-purpose at 10-12%) to develop strong gluten networks that trap gas more efficiently, increasing final roll volume by 15-20% and creating better oven spring.ingredient13-14% protein content; 15-20% volume increase
- ✓Knead the dough for 8-10 minutes until you achieve the windowpane test (stretch a small piece until translucent without tearing) because the Greek yogurt's lactic acid weakens gluten strands slightly, requiring longer development than traditional sweet dough.technique8-10 minutes; windowpane test required
- ✓Perform a second rise of 45-60 minutes at room temperature (68-72°F) after shaping because the dough's added sugar (110g filling) and butter slow fermentation compared to basic dough; underproofing results in dense, gummy centers.timing45-60 minutes at 68-72°F
- ✓Bake at 375°F (190°C) for 18-22 minutes until the internal temperature reaches 190-195°F because the high sugar content (110g filling) causes rapid browning; lower temps risk pale rolls with undercooked dough centers.timing375°F (190°C) for 18-22 minutes; internal temp 190-195°F
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
intermediate
Share this recipe
Cinnamon Rolls
Indulge in the ultimate cinnamon roll experience with this easy-to-follow recipe that guarantees soft, pillowy delights! Made with warm milk and a dash of vanilla, these rolls are drizzled with gooey icing that will have you coming back for seconds. Perfect for a cozy morning or a sweet treat any time of day!
📝 Ingredients
Serves 12🥛Dairy & Eggs(8)
- 120g salted butter, very softened (almost melted) (8.4 tbsp)
- 100g salted butter, softened (not melted) (7 tbsp)
- 60g salted butter, softened (4.2 tbsp)
- 250g cream cheese (Philadelphia) (8.82 oz)
- 2 eggs, at room temperature
- 120g Greek yogurt 10% fat (4.24 oz)
- 120ml heavy cream, for pouring over the rolls (I used Slagroom 35% from @albertheijn) (4.06 fl oz)
- 180ml full fat milk (warm but not too hot) (6.08 fl oz)
🫙Pantry Staples(7)
- 540g flour (but not just any all purpose flour. Use Basis Patent Bloem extra fijn from @jumbo because it has high protein % , and that is the key for this recipe) (4.32 cup)
- 110g granulated sugar, divided (0.55 cup)
- 250g light brown sugar (I used Van Gilse Lichte basterdsuiker) (1.25 cup)
- 210g powdered sugar (1.05 cup)
- 4g vanilla bean paste (I found mine in @jumbo - Taylor & Colledge biologische vanillepasta 65 g) (0.14 oz)
- 1 tsp vanilla bean paste (5 ml)
- 9g instant yeast (0.32 oz)
🧂Spices & Seasonings(2)
- 12g cinnamon (0.42 oz)
- 1 tsp of salt (5 ml)
Nutrition (per serving)
Calories
555
Protein
9g
Carbs
67g
Fat
28g
👨🍳 Instructions
- 1
Combine the dough ingredients and knead until smooth.
- 2
Let the dough rise until doubled in size.
- 3
Roll out the dough, spread the cinnamon filling, and roll it up.
- 4
Cut into rolls and place in a baking dish.
- 5
Let the rolls rise again before baking.
- 6
Bake until golden brown.
- 7
Prepare the cream cheese frosting and spread it over the warm rolls.
💡 Pro Tips
- ✓Warm your milk to 110°F (43°C) before mixing because yeast activates optimally at this temperature, but temperatures above 120°F kill the yeast cells and prevent fermentation.timing110°F (43°C) optimal; 120°F+ kills yeast
- ✓Use Basis Patent Bloem's high protein content (13-14% vs standard all-purpose at 10-12%) to develop strong gluten networks that trap gas more efficiently, increasing final roll volume by 15-20% and creating better oven spring.ingredient13-14% protein content; 15-20% volume increase
- ✓Knead the dough for 8-10 minutes until you achieve the windowpane test (stretch a small piece until translucent without tearing) because the Greek yogurt's lactic acid weakens gluten strands slightly, requiring longer development than traditional sweet dough.technique8-10 minutes; windowpane test required
- ✓Perform a second rise of 45-60 minutes at room temperature (68-72°F) after shaping because the dough's added sugar (110g filling) and butter slow fermentation compared to basic dough; underproofing results in dense, gummy centers.timing45-60 minutes at 68-72°F
- ✓Bake at 375°F (190°C) for 18-22 minutes until the internal temperature reaches 190-195°F because the high sugar content (110g filling) causes rapid browning; lower temps risk pale rolls with undercooked dough centers.timing375°F (190°C) for 18-22 minutes; internal temp 190-195°F