- 350 gr all-purpose flour
- 50 gr granulated sugar
- 1/2 tsp salt
- 10 gr dry yeast(1 pack)
- 120 ml whole milk (warm)
- 60 ml water
- 45 gr melted butter
- 1 large egg
- 45 unsalted butter (RT)
- 1 Tbsp ground cinnamon
- 50 gr granulated sugar
- 100 gr granulated sugar
- 30 gr water
- 120 gr unsalted cream cheese
- 120 gr full fat cream
For the dough:
- In a large bowl, bring all the dry ingredients together; flour, sugar, salt and dry yeast
- In a different medium bowl, bring all the wet ingredients together; milk, water, melted butter and 1 egg
* the water should be a little bit warmer than the room temperature in order to activate the dry yeast.
- Whisk the wet ingredients for 2 minutes using a spatula or a hand mixer.
- Pour the wet mixture into the dry mixture, stir with a spatula until the dough comes together.
- Transfer the mixture on a marble counter -or on a cutting board- and knead it for about 8-10 minutes.
*If you prefer using a stand mixer, you can knead the dough with the hook attachment for 4 minutes at medium speed.
- Once the texture is smooth and elastic, place it back into the bowl and cover it with plastic wrap. Let it rest in room temperature for 30 minutes.
For the filling:
- Mix all the ingredients together in a small bowl. We need a paste-like texture with the filling. If it is too thick, let it rest in a warm room until it gets softer. If it is too liquid, let it sit in the fridge for 5 mins.
For the icing:
- Heat the granulated sugar and water in a medium saucepan over medium heat. This will melt the sugar and change its color into brown and make the base of the caramel sauce. Don’s stir the mixture.
- Once the mixture is golden brown, add in the cream slowly and stir with a heat-proof spatula.
- The sugar must dissolve inside but if not, keep stirring on the stove until it melts.
- Take the pan off the stove, sieve it in a bowl to remove any unmelted sugar particles.
- Add in the cream cheese and mix with a whisk until the sauce is all homogenized.
- Take the dough off the fridge, knead it again for another 1 minute.
- On a well-floured surface, roll the dough rectangle that is about 1 cm thick.
- Spread the filling all over the dough evenly.
- Starting from one side, tightly roll the dough.
- It is time to cut these cinnamon rolls into individual pieces. I recommend using a sharp knife to avoid smushing the rolls and ruining the swirl.
- Place the rolls in a baking dish with leaving no gap in between. They turn out very soft and chewy after baking if they touch to each other. If you are looking for a more crunchy texture, you can place them on a baking tray leaving some gaps to prevent touching each other.
- Cover the baking dish with a plastic wrap and let it proof for another 20 minutes in room temperature.
- Bake it in 180°C preheated oven for 25-30 minutes.
- Right after baking is completed, drizzle or spread the icing over warm rolls.