Cinnamon Rolls with Cream Cheese Frosting
These soft, pillowy cinnamon rolls topped with a luscious cream cheese frosting are completely irresistible and guaranteed to become your new favorite treat!
Servings: 11
Calories: 356kcal
Equipment
- Thermomix
- Spatel
- Nudelholz
- Winkelpalette (optional)
- Messer oder Faden zum Zerteilen
- Springform 26 cm Durchmesser inkl. Backpapier
- Schüsselchen
- Pinsel
Zutaten
For the yeast dough:
- 400 g All-purpose flour
- 200 g Milk
- 50 g Granulated sugar
- 65 g Unsalted butter Softened
- ½ cube Fresh yeast 21 g
- 1 tsp Salt
For the filling:
- 150 g Unsalted butter Softened
- 75 g Brown sugar
- 1 tbsp Ground cinnamon Heaping
For the frosting:
- 70 g Cream cheese Full-fat
- 30 g Powdered sugar
Zubereitung
- First, add the softened butter, milk, yeast, sugar, and salt to the mixing bowl and warm for 3 min / 37 °C / speed 2.
- Add the flour and knead for 5 min / Dough mode until a smooth, supple dough forms.
- Transfer the dough to a lightly oiled bowl, cover, and let it rise in a warm spot for about 1 hour.
- Once the dough has risen, prepare the filling. Place the softened butter, brown sugar, and cinnamon into the rinsed mixing bowl and mix for 45 sec / speed 3.
- Roll out the dough on a silicone mat or lightly floured work surface into a large rectangle (approx. 45 cm x 30 cm / 18 x 12 inches). Spread the butter-sugar-cinnamon mixture evenly over the dough using an offset spatula, leaving about an inch (2–3 cm) clear along the top edge.
- Starting from the long side, roll the dough up tightly into a log.
- Slice the log into 3 to 4 cm (approx. 1.5-inch) thick rolls using unflavored dental floss or thread (see video below). Thread slices cleanly through yeast dough without squishing the rolls, giving you neat, perfect swirls! Alternatively, you can use a sharp serrated knife.
- Place the rolls slightly apart in a springform pan or baking dish, cover with a clean towel, and let them rise for another 30 minutes.
- Toward the end of the rise time, preheat your oven to 180 °C (350 °F) convection.
- Bake the cinnamon rolls on the lower rack for about 15 minutes until lightly golden.
- Finally, make the frosting by stirring the cream cheese and powdered sugar together until smooth. Spread or brush it generously over the rolls while they're still warm.
PRO TIP: Cover the hot cinnamon rolls with a clean kitchen towel immediately after taking them out of the oven. This traps the steam and keeps them super soft and tender!
Video
Notes
- You can easily swap the all-purpose flour for spelt flour (Type 630).
- Feel free to replace the butter in the filling with full-fat cream cheese for a tangy twist.
- These cinnamon rolls freeze wonderfully!
