Soft Cinnamon Rolls with Cream Cheese Icing
Inspired by techniques from America's Test Kitchen, NYT Cooking and Serious Eats.
A rich milk, egg and butter dough is rolled out, spread with a brown sugar, cinnamon and butter paste, rolled up and sliced into 12 rolls. They prove in one tin, bake until golden and are spread with a tangy cream cheese icing while warm.
Always check the labels of the products you use.
Method
- 1
Dough. Knead the dough until soft and smooth and leave it to double.
- 2
Filling. Beat the butter, brown sugar and cinnamon to a paste.
- 3
Roll. Roll the dough out, spread with filling and roll up tightly.
- 4
Cut. Slice into 12 rolls and prove in the tin until puffy.
- 5
Bake. Bake until golden and 88 °C in the centre.
- 6
Ice. Spread the cream cheese icing over the warm rolls.
Storage
Keep covered at room temperature for up to 2 days, or freeze un-iced for up to 1 month and warm before serving. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- stand mixer with dough hook
- cling film
- rolling pin
- 23 x 33 cm baking tin lined with baking paper
- small bowl
- hand whisk
- wire rack
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 376 kcal |
| Protein | 5.8 g |
| Carbohydrate | 57.3 g |
| of which sugars | 27.3 g |
| of which free sugars | 26.1 g |
| Fat | 14 g |
| of which saturates | 8.4 g |
| Fibre | 1.7 g |
| Salt | 0.6 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
