Cinnamon rolls will always be nostalgic for me because when I was a child, my parents used to bring my brother and me to the U.S. every Christmas. The smell of walking through a shopping mall food court and past a Cinnabon store is burned into my memory—so whenever I bake cinnamon rolls and the smell fills my kitchen, that memory comes rushing back. I hope you love these too.
- 3 cups (450g) bread flour or all-purpose flour
- 1/4 cup (50g) sugar
- 1 tsp salt
- 3/4 cup (187ml) whole milk
- 2 & 1/2 tsp instant yeast
- 1 egg
- 1/4 cup (57g) unsalted butter
- 2 tsp vanilla paste or essence/extract
- 1/2 cup (125ml) heavy cream
- filling: 3/4 cup (150g) brown sugar, 2 tsp cinnamon, 1/3 cup (75g) unsalted butter
- frosting: 1/2 cup (115g) cream cheese, 1/4 cup (57g) unsalted butter, 2 cups (260g) powdered sugar, vanilla paste or essence/extract, 1 tbsp heavy cream
- Warm milk in the microwave for around 15-20 seconds, then add yeast and sugar. Let sit for several minutes at room temperature until foamy, then add egg, melted butter, vanilla, salt, and flour. Knead until a smooth dough forms.
- Cover and let rise at room temperature for 90 minutes, until doubled in size.
- Punch down dough, then roll out into a rectangle and smear with butter, then sprinkle liberally with brown sugar and cinnamon. Pat down with hands to make sure it sticks.
- Roll up and cut into 10-12 pieces depending on size preference (I used dental floss to do this), then arrange in a pan and cover. Let rise for another 30-45 minutes at room temperature.
- Preheat oven to 175 degrees Celcius, then heat cream for 20-25 seconds in the microwave and pour around rolls before baking. Bake for approximately 30 minutes, or until tops of cinnamon rolls are slightly golden brown.
- Make frosting by beating room temperature cream cheese and butter together until light and fluffy, then gradually add powdered sugar, vanilla, and cream.
- Frost cinnamon rolls while slightly warm.