Soft Cinnamon Rolls with Cream Cheese Glaze
Soft, buttery dough, a cinnamon-sugar swirl and a tangy cream cheese glaze. Your whole home will smell amazing.
In Sweden cinnamon buns are called kanelbullar and even have their own day, 4 October. In America, they come smothered in cream cheese icing. This recipe borrows from both traditions.
For really soft rolls
- Add the butter late in the kneading so the gluten can develop.
- Brown sugar gives the filling a caramel note.
- Pack the rolls snugly in the tin so their sides stay soft.
Nutrition
Per serving (≈ 95 g). Approximate values.
How to make it
4 steps · start a timer right inside a step
Make and prove the dough
Combine the milk, yeast and sugar, then add the egg, flour and salt. Knead for five minutes, add the soft butter and knead for 7–8 minutes more until smooth. Cover and prove for 1–1½ hours.
Roll and fill
Roll the dough into a 40 × 30 cm rectangle. Spread with the soft butter and sprinkle evenly with the sugar and cinnamon, leaving a 1 cm border.
Roll and slice
Roll up tightly from the long side and cut into 12 slices; using dental floss stops them squashing. Arrange in a lined tin and prove for 30 minutes.
Bake and glaze
Bake at 180°C for 22–25 minutes until golden. Beat the cream cheese with the icing sugar until smooth and spread over the warm rolls.
Cook’s tips
- 1Add chopped pecans or walnuts to the filling.
- 2Glaze the rolls while warm, not hot.
- 3They stay soft for two days; reheat for 15 seconds in the microwave.
- 4For the softest texture, ensure your butter and eggs are at room temperature before mixing to prevent the dough from seizing. If the dough feels too sticky while rolling, lightly dust your surface with extra flour, but avoid using too much or the rolls will become dense.
Serving & storage: Serve these warm alongside a strong cup of black coffee or spiced tea to balance the sweetness of the glaze. Store any leftovers in an airtight container at room temperature for up to three days, or freeze them for one month. To refresh, wrap individual rolls in a damp paper towel and microwave for 20 seconds.
Making them ahead
Leave the sliced rolls in their tin in the fridge overnight. In the morning, let them sit at room temperature for 40 minutes, then bake for warm rolls at breakfast.
The takeaway
These rolls take a little time, but the aroma and flavour make it worthwhile. Serve with hot coffee or a glass of cold milk.
