Cinnamon Rolls

Let's cook

1. 1

   Check the milk temperature

   The milk should be warm to the touch, around 110°F. Hotter kills the yeast; colder and it never activates properly.

2. 2

   Knead well

   Mix everything for the dough and knead 8 minutes until smooth and elastic. It should pass the windowpane test — a stretched piece goes translucent without tearing.

   💡

   Enriched dough needs proper kneading. Under-kneaded rolls come out dense and crumbly.

3. 3

   First rise

   Cover and prove 1 hour until doubled.

4. 4

   Roll and fill

   Roll into a 16x12-inch rectangle. Spread the very soft butter right to the edges, then scatter the brown sugar and cinnamon evenly over it.

5. 5

   Roll tight and cut with floss

   Roll up firmly from the long edge. Cut into 12 rolls using a length of dental floss slid underneath and pulled crosswise — a knife squashes them flat.

   💡

   Floss gives perfectly round rolls. This genuinely makes a visible difference.

6. 6

   Second rise

   Arrange in a buttered dish with space between, cover, and prove 45 minutes until puffy and touching.

7. 7

   Bake and frost warm

   Bake at 350°F (175°C) for 25 minutes until golden. Beat the cream cheese, butter, powdered sugar, and vanilla and spread over while the rolls are still warm but not hot.

Nutrition & Safety