What's better than having warm homemade Cinnamon Rolls that are perfectly soft, gooey and rich in flavours, for breakfast. A secret ingredient in recipe to ensure loads of softness while your house smells like butter and cinnamon. These rolls are also easy and quick to make, you only need one hour for entire process and three simple steps. Using instant yeast will save you some time as it can be directly incorporated within the mix. Also use room temperature ingredients like egg and butter, you can also omit egg if you are a vegetarian, just add a tbsp of baking powder instead. The ultimate softness comes from soaking up the risen rolls into heavy cream, you can use any full fat cream you have, I just used all purpose cooking cream. Soak the rolls for about 10-15 mins before baking and you will be surprised with the results. They remain soft even if after storage. The topping of cream cheese with a hint of lime and vanilla is classic and compliments the whole experience to its best.
Equipment
- mixing bowl
- baking dish
Ingredients
For Dough
- 1/3 cup warm full fat milk (not too hot)
- 1 tsp instant yeast
- 1 egg (room temperature)
- 1/4 cup salted butter (just melted or softened)
- 2 cups all purpose flour (keep some extra aside if required)
- 1 tsp cinnamon powder
- a pinch of salt
- 1 tbsp white sugar (optional)
For Filling
- 3 tbsp salted butter (softened)
- 2 tbsp dark brown sugar
- 2 tsp cinnamon powder
- 1/2 cup heavy cream (for pouring over the risen rolls)
For Frosting on Top
- 1/3 cup cream cheese (room temp)
- 2 tbsp white sugar
- 2 tbsp cooking cream (room temp)
- 1/2 tsp vanilla essence
- 1 tsp lime juice/lemon juice
- chopped walnuts (lightly toasted)
Instructions
Preparing the dough
- Mix egg, butter, salt and sugar separately and mix together all dry ingredients with the flour in a different bowl.
- Add on the wet and dry ingredients then a little milk at a time slowly to make a soft dough. Leave covered to allow the dough ball to soak up all liquids for five minutes.
- Now knead for 5-7 minutes (until smooth) by hand or use stand mixer if you like. Sprinkle with a little extra flour if your dough feels too sticky. Set aside in a greased bowl covered with a cling wrap or cloth (I use a clean shower cap for this purpose), let is rise for an hour.
Preparing the filling and rolls
- Take a medium bowl and combine the butter, brown sugar and cinnamon powder, keep aside.
- Sprinkle some flour on a flat surface, then pour the risen dough over it, sprinkle with little bit more flour on top. Use a rolling pin to flatten the dough into the shape of a rectangle, keeping it 1 cm thick as well.
- Use a spatula or spoon to spread the cinnamon filling all over the flatten dough rectangle, then roll it from one end to another.
- Cut into 10 equal sizes using a thread and place in a greased baking dish. Cover and let it rise for another 30 mins. Avoid rising it too much or else your rolls will be airy.
- Preheat oven to 190°c
- Once the rolls are risen again, pour the cooking cream on top and to the sides of all rolls so that each roll may soak it up well enough. Allow 15 minutes extra before baking them off.
- Lower the temperature to 170°c and bake the soaked rolls for 20-25 minutes, without fan in the oven until rolls are lightly golden brown. Turn off the oven and leave them inside for a while to stay warm with the oven door slightly open. This way the rolls will slowly cool down and the interiors are cooked well.
Topping the rolls
- Combine all frosting ingredients to make a soft and creamy paste and generously spread on top of each roll. Enjoy warm.