Fluffy Cinnamon Rolls
If you follow me on social media (you should if you don’t), I have tried making my own sourdough starter… It was for sure a journey, but I was able to make these cinnamon rolls with it! You actually don’t have to if you already have just normal yeast and so replace them and the warm milk. But if you do have a sourdough starter, just don’t use the yeast and milk. EASY!
**mixer is recommended for this recipe**
Prep Time:15 minutes
Cook Time: 20-30 minutes
Total Time:2 hours and 30 minutes
- 1 pack of active yeast (2 ¼ tablespoons)
- ¾ cup whole milk (warm)
- 2 eggs
- ½ tablespoon salt
- ¼ cup sugar
- 2 ½ cups all purpose flour
- 1 cup bread flour
- ½ cup unsalted butter (1 stick) cool but not cold
- ⅓ cup heavy whipping cream (for wash)
- 1 stick of unsalted butter room temperature
- ½ cup brown sugar or light brown sugar
- 3 tablespoons cinnamon
- ½ stick unsalted butter
- 1 pack of cream cheese (room temperature)
- 1 cup powdered sugar
- 1 tablespoons vanilla paste
- Pinch of salt
Instructions:
In a mixing bowl add your WARM milk (can’t be hot or the yeast will die) and sprinkle your yeast on top and lightly mix. Cover and let them “bloom” for about 10 minutes
Once you see “clouds” in the milk it’s time to make the dough
Add eggs + sugar + salt and mix (using a hook attachment)
Add your bread flour and mix until combined and can slowly add the rest of the flour (a little at the time)
Once a dough it formed cube your butter and start adding a little at the time until fully incorporated
Lightly oil your hands and pick up the dough out of the bowl and oil your bowl + dough
Place back in the mixing bowl and cover and in a warm place for about an hour or until double in size (or in oven on proof mode 100F)
Mix all the ingredients in a bowl with a spatula until smooth
Once doubled in size, roll out the dough (can lightly flour your surface) until pretty thin, and spread your filling
Roll and cut (i like to cut using floss but can also use a knife)
Place your rolls in a buttered pan, cover and let them rest for another hour or until doubled in size
After about 30 minutes preheat your oven to 350F (176C)
Spread cream all over the rolls (if you have left over just pour on top) and bake for about 20-30 minutes
in another bowl or mixing bowl add your butter and cream cheese and cream until smooth and fluffy. Add vanilla, salt and powdered sugar until you get a gooey consistency
Once cinnamon rolls are out of the oven spread frosting on top while they are warm NOT hot and serve
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Meet Dana Hasson
Dana Hasson is an entrepreneur, content creator, and self-taught baker based in the heart of New York City. As an influential tastemaker and brand builder, Dana has fostered a community united by a shared passion for desserts and the pursuit of everyday glamour.
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