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. Mix the flour, sugar, yeast and salt, add the lukewarm milk, egg and soft butter and knead until soft and smooth, then cover and leave 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 in an oven heated to 180 °C (160 °C fan) until golden and 88 °C in the centre.
- 6
Ice. Beat the cream cheese, butter, icing sugar and vanilla until smooth, then spread over the warm rolls.
Storage
Keep the iced rolls covered in the fridge for up to 3 days and warm before serving, or freeze un-iced for up to 1 month.
Free sugars
26.1 g per serving
52.2 % of the 50 g daily maximum · 104.4 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
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 ≥ 5 g (20% of energy)
Calculated from USDA FoodData Central ingredient values
