Yes, you’ve seen me make cinnamon rolls before but these are my new and improved recipe! They’re much softer and fluffier in my opinion. Cinnamon rolls are super popular this time of the year, perhaps it’s because the States are entering fall. Either way, these are perfect to enjoy all year-round and I hope you make them!

These perfected cinnamon rolls deliver exceptional softness and flavour. This comprehensive guide will help you create bakery-style cinnamon rolls that are perfect for any season, whether you’re an experienced baker or trying them for the first time.

Why This Recipe Works

Through careful testing and countless batches, this recipe achieves the perfect balance of textures through several key techniques. The higher hydration dough, coupled with strategic heavy cream addition before baking, creates exceptionally tender rolls. Double enrichment with both eggs and butter ensures a rich flavor profile, while proper proofing times develop complex flavors. The cream cheese frosting can be adjusted to your preferred consistency, creating either a pourable glaze or spreadable frosting.

Understanding The Key Components

1. The dough: it’s going to be a yeasted dough where you will need to let it rest with time. But don’t worry, it won’t take up the whole day. The dough is going to be on the stickier side which will yield for a softer roll.
   • Water temperature must be maintained between 105-110°F or body temperature to properly activate the yeast without killing it
   • Higher hydration in the dough creates a softer final texture while making the dough slightly challenging to work with
   • Double enrichment with eggs and butter provides richness and makes for a more decadent cinnamon roll
   • Heavy cream addition before baking ensures moisture retention during the baking process
2. Filling: it’s simply butter, brown sugar and cinnamon. Cloves and other autumn spices would also be a great addition. Adjust sugar to suit your taste.
   • Room temperature butter ensures easy spreading without tearing the dough
   • Brown sugar provides both sweetness and subtle caramel notes to the finished rolls
   • Amount of cinnamon and other autumn spices can be adjusted to taste preferences
3. Icing: it’s going to be a cream cheese frosting! I do prefer mine to be on the liquidy side, omit the cream if you prefer a stiff frosting.
   • Room temperature cream cheese and butter must be properly creamed for smooth texture
   • Vanilla extract adds depth to the frosting’s flavor profile. Vanilla extract is recommended, not vanilla essence!
   • Powdered sugar can be adjusted to achieve desired sweetness.

Tips and Techniques

Achieving perfect dough:

• Water temperature should be around body temperature for the yeast to activate
• Knead until dough passes window-pane test. This indicates that the gluten has properly developed.
• Allow enough time for your dough to proof and double in size. If you are living in a colder climate, it may take you longer than in hotter climate. A trick is to place your dough near your heater!

Perfect spiral formation:

• Roll dough to even thickness while maintain rectangular shape so that your spiral formation is even when you roll.
• Use dental floss for clean cuts

Storage and Make-Ahead Options

• Instead of proofing your dough at room temperature, you can also leave it in the fridge overnight. Take it out of the fridge and let it come to room temperature for 2 hours before you shape. Final proof should not be in the fridge.
• Store baked rolls 2-3 days in the fridge.
• Rewarm in the oven before serving. Frost fresh when possible

Ingredients

Dough:

50g sugar
7g instant active yeast
3/4 cup warm water
375g plain flour
1 egg + 1 egg yolk
50g butter, melted
30g sugar
pinch of salt
Heavy cream

Filling:

75g butter, softened
1/3-1/2 cup brown sugar, adjust to taste
2-4tbsp cinnamon, adjust to taste

Cream cheese icing:

120g cream cheese, softened
50 butter, softened
1-3tbsp heavy cream, adjust to desired consistency
dash of vanilla extract
3/4-1 cup icing sugar, adjust to taste

Method

1. In a bowl, combine the warm water, sugar and yeast. Cover for 5 mins or until the yeast is actived and frothy on the top.
2. Add in the remaining ingredients for your dough (except the heavy cream) into the yeast mixture and mix with a dough attachment until the dough is well combined and is pulling away from the sides of the bowl. (You can also do this by hand by mixing it in the bowl and then kneading it on a clean surface but it will take longer.) Cover and let dough proof for 1 hour.
3. Meanwhile, make your filling. Combine all the filling ingredients together and mix until well combined. Set aside.
4. Pour the dough out onto a lightly flour surface and roll out the dough into a rectangle with a rolling pin. How thick you roll it out depends on how you would like your rolls to look: thinner dough yields lots of spirals, thicker dough gives a less spiral look.
5. Spread the cinnamon filling over your rolled out dough evenly. Then begin to roll your dough into a log. Use dental floss to make clean cuts and divide your log into 6-8 pieces.
6. Place the cut side up into a lined baking tray, leaving a bit of room between the rolls for them to puff up. Cover and let rest for another 30 mins. In the meantime, pre-heat your oven to 180C / 350F.
7. Before you bake, pour around 1tbsp of heavy cream on each roll. This will give for softer rolls. Bake for around 30 minutes or until the rolls are golden brown.
8. While the rolls are baking, make your frosting. Combine all the icing ingredients together and mix well. Adjust the amount of cream to get desired consistency. Frost the rolls once they are baked.