These soft, buttery cinnamon rolls are packed with a sweet cinnamon filling and topped with a tangy cream cheese glaze. The dough is infused with cardamom, giving it a subtle, warm flavor that complements the rich cinnamon-sugar filling. A drizzle of heavy cream before baking ensures the rolls stay soft and tender. Topped with a light and refreshing cream cheese glaze, these cinnamon rolls are perfect for any occasion.
Why You’ll Love This: You’ll love these cinnamon rolls for their pillowy texture, perfectly spiced filling, and the balance of sweet and tangy flavors from the topping. The cardamom in the dough adds a unique twist to the classic recipe, while the heavy cream keeps the rolls moist and decadent. Whether you’re making them for breakfast, brunch, or dessert, they’re sure to be a hit with everyone.
Perfect Occasion: These cinnamon rolls are ideal for weekend breakfasts, holiday gatherings, or any time you want a comforting homemade treat. They’re also perfect for special occasions like birthdays, brunch parties, or even as a thoughtful homemade gift.
Decoration Tips: For an extra decorative touch, you can sprinkle some ground cinnamon over the cream cheese glaze or top the rolls with chopped nuts like pecans or walnuts. If you want to make the rolls more indulgent, you can drizzle some caramel sauce over the glaze for added richness.
Recipe:
For the Dough:
- 150g butter
- 5 dl (500 ml) milk
- 50g fresh yeast (or 1 packet dry yeast)
- 3 dl (300g) sugar
- 1 large egg
- 1 tsp ground cardamom
- 13 dl (1300g) all-purpose flour
Instructions for the Dough:
- Prepare the Wet Ingredients:
- Melt the butter in a pot over low heat. Once melted, add the milk and heat the mixture gently until it reaches 37°C (98°F). Be careful not to overheat, as this can deactivate the yeast.
- Mix the Dough:
- In a large bowl, combine the warm butter-milk mixture with the yeast. Stir to dissolve the yeast. Add the egg and mix well.
- Gradually add the cardamom and flour, little by little, while mixing continuously until a soft dough forms.
- Knead the Dough:
- Knead the dough for about 5 minutes, either by hand or using a stand mixer with a dough hook attachment, until it becomes smooth and elastic.
- First Rise:
- Cover the dough with a clean kitchen towel and let it rise in a warm place for 1.5-2 hours, or until it has doubled in size.
For the Filling:
- 200g butter, softened
- 1 1/2 tbsp ground cinnamon
- 3 dl (300g) sugar
- 1 dl (100 ml) heavy cream
Instructions for the Filling:
- Prepare the Filling:
- In a small bowl, mix together the softened butter, cinnamon, and sugar until well combined.
- Assemble the Rolls:
- After the dough has risen, transfer it to a floured surface and roll it out into a large rectangle, about 1 cm thick.
- Spread the cinnamon-sugar butter mixture evenly over the rolled-out dough.
- Shape the Rolls:
- Starting from the long side, roll the dough tightly into a log. Cut the log into equal-sized rolls, about 2-3 cm thick.
- Place the rolls in a greased or parchment-lined baking dish. Pour the heavy cream over the top of the rolls before baking.
Baking the Rolls:
- Bake the Rolls:
- Preheat the oven to 230°C (450°F). Bake the cinnamon rolls for 7-8 minutes, or until they are golden brown on top. Adjust the baking time depending on the size of the rolls.
- Cool the Rolls:
- Allow the cinnamon rolls to cool for 5-10 minutes before adding the cream cheese topping.
For the Cream Cheese Topping:
- 150g cream cheese (Philadelphia Light)
- 250g powdered sugar
- Juice of 1/2 lemon
Instructions for the Topping:
- Make the Topping:
- In a bowl, mix together the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.
- Finish the Rolls:
- Once the rolls have cooled slightly, generously spread the cream cheese topping over the warm cinnamon rolls.
Serve and Enjoy!
