Cinnamon rolls

Published: 2024-12-25

Last Updated: 2025-04-20

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Info Amount
Prep Time 90 min
Cook Time 30 min
Yields 6 rolls

Equipment

Ingredients

Pastry

Quantity Item
1 stick butter, unsalted
1 cup Greek yogurt
1/2 cup milk
7 g instant yeast
7/2 cup all-purpose flour
1/2 cup sugar
1/4 tsp baking soda
7/4 tsp salt

Filling

Quantity Item
1 stick butter, unsalted, softened
2/3 cup brown sugar
5/2 Tbsp ground cinnamon
1/4 tsp salt

Icing

Quantity Item
2 Tbsp cream cheese
1/3 cup heavy cream
5/4 cup icing sugar
2 tsp water
salt

Directions

Prepare the dough

  1. In a saucepan, melt butter over low heat, then remove from heat.
  2. Stir in yogurt and milk, ensuring the mixture stays between 85-90°F.
  3. In a large mixing bowl, combine the butter-yogurt-milk mixture with yeast and stir to hydrate
  4. Add flour, sugar,baking soda, and salt to the wet ingredients.
  5. Mix with a sturdy spoon until you can no longer stir, then switch to a wet hand and knead the dough in the bowl until it forms a cohesive mass (about 3 minutes).
  6. Shape the dough into a ball, cover, and let rest for 15 minutes.

Knead and Rise

  1. After the dough has rested, knead it again for 3 more minutes to further develop the gluten.
  2. Shape it back into a ball, cover, and let rise for 75 minutes until doubled in size.

Make the Filling

  1. In a bowl, mix softened butter, brown sugar, cinnamon, and salt until it looks like wet sand
  2. Whip the mixture with a spoon for about 60 seconds to cream it together (or whip with a mixer)

Roll and Fill

  1. Preheat the oven to 375°F/190C
  2. Turn the risen dough onto a floured surface, gently degas it, and roll it into a rectangle approximately 12”x16” (30x40cm)
  3. Spread the cinnamon-sugar filling evenly over the dough, using light, sweeping motions to avoid tearing the dough.

Roll the Dough

  1. Starting from one of the short ends, roll the dough tightly, using a tuck-and-pull motion to create tension in the roll.
  2. Once rolled, cut off the uneven ends, then cut the log in half. Cut each half into 3 equal pieces for a total of 6 rolls.

Bake the Rolls

  1. Spray a 6-count jumbo muffin pan (or use an 8-9” brownie pan and cut into 9 pieces for softer sides) with pan spray and place the rolls inside.
  2. Bake at 375°F/190C for 40-55 minutes, or until golden brown and cooked through. If using a brownie pan, cover with foil for the first 35 minutes, then remove foil and bake an additional 10-15 minutes.

Make the Icing

  1. While the rolls cool, combine cream cheese and heavy cream in a bowl. Whisk until smooth.
  2. Add powdered sugar and a pinch of salt. Whisk until combined, adding 10g water if needed to adjust the texture to a sauce-like consistency.

Ice the Rolls

Drizzle or smear the cream cheese icing over the cinnamon rolls, making sure to cover the tops and let it seep into the spirals.

References

  1. Original recipe: Brian Lagerstrom