Do you know the secret how to make soft cinnamon rolls? No? Then today is the day I’m gonna tell you.
These rolls are amazing. They’re fluffy, buttery, delicious, and just perfect for your Sunday brunch. Yes, it takes 28 hours to make them, but the actual work will be only 1 hour.
So I think it’s worth trying. It is a foolproof recipe!
Why do you need to wait for 18-24 hours?
Making bread, croissants, and cinnamon rolls is a process. If you really want to succeed, create a delicious flavor, you have to be patient.
This process is called fermentation. During 18-24 hours, the dough is developing loads of flavor. Some chefs, to make something magnificent when making bread and cinnamon rolls, even create a pre-fermented dough that is later on added to, let’s say, cinnamon rolls’ dough.
I was doing exactly the same when making French baguettes. Check out the recipe and process here.
Also, to make the dough perfect, we have to develop a lot of gluten. It makes the dough soft, gives elasticity. Gluten is why we love all kinds of bread and other buns (like this one here). Because of that, you’re kneading the dough for 15 minutes and then letting it rest.
Just a few tips to make perfect soft Cinnamon rolls
We all know that to make something perfect, you still have to follow a few rules. Some of them are just tips, but if you listen, you’ll probably gonna succeed.
1. Do not use milk hotter than 40°C.
Yeast is dying at >40°C. It means your dough not gonna rise.
2. Do not use more flour (Unless you’re using other kinds of flour).
Yes, at that moment, you’ll think that you’re doing the right thing cause your dough won’t stick anymore, and you’ll be done in 5 minutes. But.
Actually, you’re destroying the dough. More flour will only thicken the dough, and your soft cinnamon rolls won’t be soft anymore. To make the dough doesn’t mean make a ball full of flour. It means kneading, developing gluten, and let the fermentation process do the magic.
Kneading is the key and not a bunch of flour.
3. Cover the fluffy cinnamon rolls when rising.
If you’re not covering them for the rising process, the exterior will dry up. It means that cinnamon rolls won’t be able to rise when baking. The dry surface isn’t elastic anymore and won’t let the bubbles within the dough expand.
4. To make perfect frosting, butter-sugar mixture slowly incorporate to the cream cheese.
If you’re pouring butter-sugar mixture all at once to the cream cheese and thinking there will be no lumps, you’re wrong. There gonna be loads of lumps.
Do not hurry to make the frosting. At first, add only a tablespoon of mixture, incorporate it well, and only then add more and more butter sugar.
Cinnamon rolls with cream cheese frosting recipe
- The dough
175g warm whole milk
10g active dry yeast
680g all-purpose flour
4 whole eggs (already whisked)
170g unsalted butter (room temperature)
1 whole egg (before baking)
- Cinnamon sugar filling
60g unsalted butter (room temperature)
125g brown sugar
20g ground cinnamon
45g unsalted melted butter
150 icing sugar
100g cream cheese
- DAY 1
- Make the dough
- In a cup, pour warm milk (not hotter than 40°C), add yeast, stir everything a bit and leave for a few minutes.
- In a bowl, add flour, salt, sugar, pour the milk-yeast mixture, and the whisked eggs. Incorporate everything together.
- When it starts looking like it’s time to knead, add the softened room temperature butter (in smaller pieces).
- Knead the dough for about 10-15 minutes till it becomes smooth, beautiful, and doesn’t stick.
- Leave the dough in a bowl covered with a cling film for an hour at room temperature.
- After an hour, do the stretch & fold, and form a ball. Put the dough in a clean bowl, cling film it, and place it in the fridge for 18-24 hours.
- DAY 2
- Make the rolls, after 18-24 hours
- In a small bowl, pour sugar and cinnamon. Mix everything well.
- Take the dough out of the fridge. Flour the surface, and roll the dough to about 0.5cm thickness and a pretty huge rectangle.
- On the top of rectangle, spread the butter evenly to make pretty thin layer. Then sprinkle the sugar-cinnamon mixture. Don’t be greedy.
- Roll everything tightly.
- Cut the dough into about 3cm thickness rolls, turn them, and put on a baking tin with baking paper.
- Leave the rolls to rise for about an hour. It would be best to cover them with another baking tin or cling film (but make sure it doesn’t stick with the buns). Preheat the over at 175°C.
- Make the frosting
- Malt the butter, pour milk, and add the icing sugar. Mix everything very well, so there are no lumps.
- This mixture, carefully, pour and mix with cream cheese. Don’t pour everything at once.
- When it’s smooth and done, pour in a piping bag, and place in the fridge. Wait for the buns.
- Carefully brush the rolls with whisked egg.
- Place the baking tin with these awesome soft cinnamon rolls in the oven and bake for 15-17 minutes or until golden brown.
- Wait till it cools down and pour delicious frosting we made on top. Enjoy!