Fluffy Cinnamon Rolls
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5
124 reviews
Excellent
Fluffy Cinnamon Rolls
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Fluffy Cinnamon Rolls are made from a soft dough combining milk, heavy cream, sugar, and a mix of cake and bread flours, kneaded to a smooth, elastic texture. The rolls are filled with a cinnamon and brown sugar butter filling, then baked and iced with a cream cheese frosting. The result is a tender, sweet pastry with a swirl of spiced filling and a creamy glaze on top.
Description
These Fluffy Cinnamon Rolls begin with a dough made using room temperature heavy cream, milk, egg, both cake and bread flours, sugar, active dry yeast, and salt. The dough is mixed using a stand mixer with a dough hook for 15 minutes to develop gluten, resulting in a pliable and slightly sticky dough that is proofed until doubled in size. The filling is a classic cinnamon, brown sugar, and butter blend, which is spread onto the rolled-out dough before rolling and cutting into individual rolls.
The dough’s combination of cake and bread flour contributes to a soft crumb and tender texture. After baking, the rolls are topped with a cream cheese icing made of cream cheese, butter, vanilla, powdered sugar, and milk, adding a smooth sweetness that complements the cinnamon filling. This recipe yields rolls best enjoyed fresh but can be reheated gently in the microwave to warm leftovers.
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Ingredients
For the dough:
- 2/3 cup heavy cream (at room temperature)
- 1 cup milk (1%, 2%, or whole, at room temperature)
- 1 large egg (at room temperature)
- 1/3 cup sugar
- 1/2 cup cake flour (tap measuring cup to avoid air pockets)
- 3 1/2 cups bread flour (tap measuring cup to avoid air pockets)
- 1 tablespoon active dry yeast
- 1 1/2 teaspoons salt
For the filling:
- 2/3 cup dark brown sugar (or light brown sugar, lightly packed)
- 1 1/2 tablespoons ground cinnamon
- 1/2 cup butter softened at room temperature, unsalted
- 1/8 teaspoon salt
For the icing (Makes 2 cups of icing. We used 1 cup, because we prefer ours less sweet. Those who like their cinnamon rolls drowning should make the full recipe! )
- 5 ounces cream cheese (at room temperature)
- 3 tablespoons butter at room temperature, salted
- 2 teaspoons vanilla extract
- 1 1/2 cups powdered sugar (AKA icing sugar)
- 3 1/2 tablespoons milk optional, whole
Instructions
- In the bowl of a stand mixer fitted with a dough hook attachment, add these ingredients in the following order: room temperature heavy cream, milk, and egg, followed by the sugar, cake flour, bread flour, active dry yeast, and salt. There is no need to activate the yeast beforehand.
- Turn on the mixer to the lowest setting, and let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you’re in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. It should be sticking to the bottom of the bowl, but not the sides. If you don’t have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
- Cover the bowl with a damp towel and place in a warm spot for 1-2 hours, or until it has doubled in size. (We proof our dough in a closed microwave with a mug of just boiled water next to it.)
- In the meantime, grease two baking vessels on all sides with butter. We fit 12 rolls in a large oval casserole dish, and 4 into a smaller overflow casserole dish. You can also use two 9-inch cake pans. Keep in mind that these expand quite a bit. You want to ensure they have enough room to expand, but not so much room that they won’t end up hugging each other in the pan once baked.
- Next, mix the cinnamon sugar filling. In a medium bowl, combine the brown sugar, cinnamon, butter, and salt until it’s a brown paste. If you need to, microwave the butter for 15-20 seconds to make it easier to stir.
- After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of any air bubbles.
- Roll the dough out into a 12x24 inch (30x60cm) rectangle, at about ¼-inch thickness. Using a butter knife, spread the brown sugar filling evenly over the dough leaving about a ½-inch of border on the sides. Roll it tightly into a big cigar, and cut it into 16 equal pieces. (It helps to score it first in half, then in fourths, and so on).
- Arrange the buns in the buttered baking pans (when it comes to the end pieces, place them cut side up) with about ¾-inch between each bun. Proof for another 30-40 minutes.
- 15 minutes into the last round of proofing, arrange a rack in the middle of the oven, and preheat to 350°F/175°C. After proofing the buns, bake for 20-25 minutes. Ours baked in 25 minutes. If you know your oven runs hot, proceed accordingly. The center buns will look a little pale relative to the ones on the edges, but don’t be tempted to bake them longer!
- While the buns are baking, make the cream cheese icing. Whip the cream cheese and butter until fluffy and pale yellow. Add the vanilla extract and powdered sugar. For super thick icing, omit the milk. For a thinner, pourable consistency, add the milk.
- When the buns are done baking, remove from the oven. Drizzle icing evenly over the buns as desired. Serve warm!
Notes
- If cake flour or bread flour is unavailable, substituting all-purpose flour (4 cups) also produces good results.
- The cinnamon rolls are best eaten fresh but can be reheated in the microwave for about 20 seconds up to 4 days after baking.
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
49g
(16%)
Protein
6g
(12%)
Fat
16g
(25%)
Saturated Fat
10g
(50%)
Trans Fat
1g
(50%)
Cholesterol
58mg
(19%)
Sodium
304mg
(13%)
Potassium
101mg
(2%)
Fiber
1g
(4%)
Sugar
25g
(50%)
Vitamin A
557IU
(11%)
Vitamin C
1mg
(1%)
Calcium
60mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 16g | 25% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 58mg | 19% |
| Sodium | 304mg | 13% |
| Potassium | 101mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 557IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 60mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
124 reviews
Excellent
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