top of page

Cinnamon Rolls

I bake cinnamon rolls every time when autumn arrives. The smell of cinnamon, the soft warm rolls and the creamy cheese topping are just right to make autumn days more cozy and comfortable. In other seasons, I bake these rolls as a joyful way to remind myself the vibe of fall. No matte what season you are in now, if your are here, it is your sign to bake cinnamon rolls. Let's do it.

Cinnamon Rolls Recipe
DOUGH INGREDIENTS (for 6-8 rolls):
  • 360g (2 1/2cup) bread flour

  • 8g (2 teaspoons) instant yeast

  • 6g (1 teaspoon) fine sea salt

  • 160g (2/3 cup) whole milk

  • 50g (4 tablespoons) sugar

  • 42g (3 tablespoons) unsalted butter

  • 1 whole egg (54g)

  • 60g (4 tablespoons) unsalted butter

  • 60g (1/4 cup) brown sugar

  • 17g (2 Tablespoons) cinnamon powder

  • 80g cream cheese room temperature

  • 40 - 60g powder sugar (taste while mixing and add more or less up to you)

  • 2 tablespoon heavy cream (add more heavy cream up to your liking if you want more watery spread)


1. Prepare the dough: stir the dried ingredients together. Then add egg, milk, butter slowly while kneading. Knead until the dough forms a smooth ball. Proof for 1 hour or more until double in size.

2. Prepare the filling while waiting for the dough to be proofed:

- Take out the butter from the fridge so it is back to room temperature.

- Mix brown sugar with cinnamon powder. Set aside.

3. Make cream cheese spread: whisk cream cheese with sugar. When they are incorporated, add heavy cream and whisk a bit more to combine them. Taste and adjust sugar and heavy cream to your liking. Chill in the fridge before using.

4. Shape the rolls:

- After the dough rises double in size, bring it to a clean surface, knead for a couple of minutes to release air bubbles.

- Roll into a large sheet, spread butter, then sprinkle cinnamon sugar, roll into a log and cut 6-8 pieces.

- Place the rolls on a baking pan, proof again in 60 minutes until double in size.

- Brush egg wash and bake at 350F in 25 minutes.

5. Let the rolls cool down and then serve with cream cheese on top. Enjoy.

Here is my cinnamon rolls gallery:


bottom of page