These Cinnamon Rolls are soft, fluffy, and filled with the comforting warmth of cinnamon sugar, making them the perfect fall treat. The dough is tender and light, thanks to the combination of strong bread flour and soy milk, while the filling of cinnamon and cane sugar creates a delicious swirl of sweetness. Topped with a creamy, slightly tangy cream cheese frosting, these rolls are ideal for breakfast, brunch, or an afternoon snack.
Why You’ll Love This Recipe: These cinnamon rolls are easy to make and irresistibly delicious. The dough rises beautifully, resulting in light, airy rolls with a rich, buttery flavor. The filling of cinnamon and whole cane sugar melts into the soft dough, creating that classic cinnamon swirl that everyone loves. The cream cheese frosting adds the perfect finishing touch, balancing out the sweetness with a smooth, creamy texture. Whether you’re a seasoned baker or just starting out, this recipe is simple to follow and delivers bakery-quality results.
Perfect Occasion: These cinnamon rolls are perfect for cozy autumn mornings, weekend brunches, or holiday gatherings. They’re a great treat to share with family and friends, or to enjoy with a cup of coffee or hot tea. Serve them warm from the oven, and they’ll quickly become a favorite for any occasion.
Decoration Tips: For a beautiful presentation, drizzle the cream cheese frosting over the rolls while they’re still warm, allowing it to melt slightly into the swirls. You can also dust the tops with a little extra cinnamon for a rustic look. For added texture and flavor, sprinkle chopped nuts like pecans or walnuts over the frosting before serving.
Recipe:
Ingredients for the Dough:
- 500g strong bread flour
- 240g soy milk
- 1 tsp dry brewer’s yeast
- 60g soft butter
- 1 egg
- 50g white sugar
- 50g whole cane sugar
Ingredients for the Filling:
- 30g ground cinnamon
- 40g whole cane sugar
Ingredients for the Cream Cheese Frosting:
- 1 box of cream cheese (about 200g)
- 40g soft butter
- 1 tsp icing sugar
Instructions:
- Prepare the Dough: In a small bowl, dissolve the dry brewer’s yeast in the lukewarm soy milk. Let it sit for a few minutes until it becomes frothy.In a large mixing bowl, combine the flour, white sugar, whole cane sugar, soft butter, and egg. Pour in the yeast mixture and knead the dough by hand or with a stand mixer until smooth and elastic, about 8-10 minutes. The dough should be soft but not sticky.
- First Rise: Cover the dough with a clean kitchen towel and let it rise in a warm place for 2 hours, or until it has doubled in size.
- Prepare the Filling: While the dough is rising, mix together the ground cinnamon and whole cane sugar in a small bowl for the filling.
- Shape the Rolls: Once the dough has risen, punch it down and transfer it to a lightly floured surface. Roll the dough out into a large rectangle, about 1/4 inch thick. Spread the cinnamon-sugar mixture evenly over the dough.Starting from one of the long edges, roll the dough tightly into a log. Slice the log into even pieces, about 2 inches thick, to create your cinnamon rolls.
- Second Rise: Arrange the rolls in a greased baking dish, leaving a little space between each roll for them to expand. Cover with a towel and let the rolls rise again for 1 hour.
- Bake the Cinnamon Rolls: Preheat your oven to 180°C (350°F). Once the rolls have risen, bake them for 25 minutes, or until golden brown and cooked through.
- Prepare the Cream Cheese Frosting: While the rolls are baking, make the cream cheese frosting. In a bowl, mix together the cream cheese, soft butter, and icing sugar until smooth and creamy.
- Frost the Rolls: Once the cinnamon rolls are out of the oven, allow them to cool for a few minutes before spreading the cream cheese frosting generously over the top. Serve warm and enjoy!
These soft, buttery cinnamon rolls are the perfect fall treat, bringing warmth and sweetness to any day. Enjoy them with a cup of your favorite hot drink!
