A comforting recipe from the USA: Cinnamon Rolls and their icing! Soft buns with a cinnamon filling, topped with their creamy frosting. A real delight for breakfast, afternoon tea or brunch ...
Simple to make, the cinnamon rolls will perfume your whole kitchen with their delicious scent of spices… I garnish them with creamy frosting made from fresh cheese, like the original recipe. But if you prefer to eat them plain, rest assured it's just as delicious.
Some details about this cinnamon rolls recipe
Flavor : with each bite, we savor the cinnamon, a real treat! With the icing with the good taste of vanilla and cream cheese, it is a delight ...
Texture : they are very soft! You can check it yourself right out of the oven ... The icing brings a small dose of creaminess that goes wonderfully with cinnamon rolls.
Difficulty level : this is a classic brioche dough, so if you've already made brioches, it's very easy. For those who have never made a brioche, go for it, you will not be disappointed! I explain everything in detail in my recipe.
Ingredients to plan to make cinnamon rolls
On the brioche side, we find the basic ingredients (note that I do not use no refined sugar, but honey): flour, milk, baker's yeast, egg, butter, honey, vanilla, salt.
Inside the cinnamon rolls, what we see in my photos, with a brown color, is the cinnamon filling. To make it, you will simply need cinnamon, butter, whole sugar, vanilla.
For the creamy frosting, the ingredients are also very simple: fresh Philadelphia cheese, milk, icing sugar, vanilla.
For fresh cheese, I really recommend the Philadelphia: this cheese is not very salty unlike other brands, so perfect for desserts.
How to make cinnamon rolls at home?
We start with the brioche dough, because it requires two growing times (like all brioches in general). I make this cinnamon rolls recipe with my pastry robot, it can also be done by hand but it is longer and requires more effort.
For dough, I mix the wet ingredients (melted butter, milk with yeast, honey). Then I incorporate the flour and salt little by little. Then I add the egg and knead with the hook for several minutes until the dough is elastic and detaches from the bowlThen, it is the stage of the first growth in a warm place for 1 hour: it should double in volume.
During this time, we prepare the cinnamon filling : just mix all the ingredients. When the dough is ready, spread it out on the work surface by creating a large rectangle and then cover it with filling before rolling it. We then cut 12 pieces that we place in a large dish.
It's time for the second shoot, in a warm place for about 30 minutes, so that the cinnamon rolls are touching. After, we put in the oven, and we appreciate the good smell of cinnamon coming out of the oven ... For the icing, just whisk the ingredients, then cover the buns after cooking.
My tips for successful brioches
Put your ingredients at room temperature 1 hour before starting the recipe, to ensure cinnamon rolls with a good moist texture.
To make sure the dough rises well (first and second push), I place it in an oven at 30 ° without circulating heat. A tip that will save you time if necessary ...
To cut the rolls, use a wide knife which cuts very well, ceramic knife type. This will prevent you from crushing your rolls by cutting them, it would be a shame ...
How to store your cinnamon rolls?
These cinnamon rolls are better to enjoy on D-Day: very soft, delicious! On the other hand, if you need to keep them longer, place them in an airtight container.
At room temperature, they can be kept for about 2 days. In the refrigerator, they will keep for about 4 days.
Other recipes to try
If you like homemade buns, I advise you to take a look at these other recipes from the blog:
- Soft butchy brioche with chocolate chips
- Kanelbullar, Swedish cinnamon buns
- Hazelnut chocolate rolls
- Chocolate and roasted hazelnut babka
- Chocolate chip kringle
If you make this recipe, don't hesitate to tag @liliebakery on Instagram so I can see your beautiful cinnamon rolls!
Cinnamon Rolls, Cinnamon Rolls
- 250 ml warm milk
- 2,5 cc dry baker's yeast to be rehydrated
- 80 g soft melted and lukewarm butter
- 2,5 cs liquid honey acacia or other light honey
- 1,5 cs natural vanilla extract
- 1 oeuf
- 500 g flour T45 or T55
- 1 cc salt
- 90 g softened butter
- 1,5 cs cinnamon powder
- 0,5 cc natural vanilla extract
- 70 g whole cane sugar
- 90 g Philadelphia fresh cheese
- 3 cs Milk
- 3 cs icing sugar to be dosed according to your taste
- 0,5 cc natural vanilla extract
- Start by activating the yeast by pouring it into the bowl of warm milk, cover with a cloth and store in a warm place for 10 minutes.
- In a bowl, combine the flour and salt. In another container (or bowl of the food processor), combine the melted butter, honey, milk and vanilla extract.
- Gradually incorporate the dry ingredients, in 3 batches, while mixing (flat mixer of the food processor). Add the lightly beaten egg then install the dough hook. Knead low / medium speed for about 8 minutes: the dough should become elastic and come off the bowl well. Cover with a damp cloth in a warm place or like me in an off oven preheated to 30 °. Let the dough grow until it doubles in size (1 hour or more).
- Meanwhile, prepare the filling by whisking the very soft butter with the cinnamon, whole sugar and vanilla.
- On the floured work surface, roll out the brioche dough by making a rectangle measuring approximately 45cm x 25cm. Then cover with the filling using a spatula.
- Then roll the rectangle in its width so as to form a roll 45cm long. Using a good knife, slice 12 pieces of equal size. Place each piece flat in a 30x20cm rectangular mold prepared with baking paper. Cover with a tea towel and let rise again for at least 30 minutes. The pieces should touch each other after this second push.
- Preheat the oven to 180 ° traditional heat. Bake for a total of 25/28 minutes, the top should be golden brown. Add aluminum foil during the last 5 minutes of cooking (to prevent it from browning too much). Let cool on a rack outside the oven.
- Whip the cream cheese on its own so that it is smooth. Then add the milk, icing sugar and vanilla. Whisk again to obtain a creamy and homogeneous mixture. Spread over the still warm brioches.