Cinnamon Rolls with Cream Cheese Icing
- ⏱ 2 hours 40 minutes
- Medium
- Serves 1
- 👥 2-cook recipe
Soft cinnamon rolls filled with cinnamon sugar, baked with cream, and topped with cream cheese icing.
Adapted from Roksana 👩🏻🍳🍓.
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1Warm the milk mixture
2Mix the filling
3Plate and serve
1Warm the milk mixture
2Mix the filling
3Plate and serve
Ingredients
- 380 ml milk
- 100 g sugar for the dough
- 100 g butter for the dough
- 30 g fresh yeast
- 2 eggs
- 720 g wheat flour
- 1 pinch salt
- 100 g butter for the filling (softened)
- 150 g sugar for the filling
- 4 tsp cinnamon
- 100 g Philadelphia-style cream cheese
- 60 g cream for the icing
- 80 g cream for pouring between the rolls
- 160 g powdered sugar
What you'll need
You'll share: Saucepan, Large bowl, Rolling pin, Knife or dental floss, Baking sheet, Baking paper, Cloth, and Oven.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Warm the milk mixture COOK 1
- In a saucepan, put the milk, butter for the dough, and sugar for the dough
- Heat over low heat until completely melted, do not bring to a boil
2. Mix the filling COOK 2
- Combine the softened butter for the filling with the sugar for the filling and cinnamon
3. Heat the oven COOK 2
- Meanwhile, preheat the oven to 180°C
4. Activate the yeast COOK 1
- Pour everything into a large bowl and check the temperature, If the milk is warm, but not hot, add the fresh yeast and mix
- Cover with a cloth and leave for 15–20 minutes
5. Mix the icing COOK 1
- Mix the cream cheese, cream for the icing, and powdered sugar
6. Mix in the eggs COOK 1
- When the yeast mixture has risen, add the eggs and mix until combined
7. Knead the dough COOK 1
- Add the wheat flour mixed with the salt to the mixture, kneading the dough the whole time
- When smooth and slightly sticky, cover with a cloth and leave to rise for about 1 hour
8. Roll out the dough COOK 2
- Transfer the risen dough to the work surface and knead gently
- Roll the smooth, kneaded dough into a rectangle
9. Cut and arrange the rolls COOK 1
- Spread the filling over the dough
- Roll up the dough to form a log
- Cut the log with dental floss, thread, or a knife, and arrange the rolls on a baking sheet lined with baking paper, spacing them so that they touch after the second rise
10. Let the rolls rise COOK 1
- Cover the baking sheet with a cloth and leave the rolls for 20–30 minutes
11. Pour cream between rolls COOK 2
- After the rolls have risen again, pour 80 g of cream for pouring between the rolls between them
12. Bake the rolls COOK 2
- Bake for 20 minutes, until golden brown
13. Plate and serve BOTH
- After taking the rolls out of the oven, ice them while they are still warm, this will make them softer
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