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  • Writer's picturemor beja

Cinnamon Rolls

Updated: Mar 9, 2022

If there is one thing I immediately noticed on my last trip to the States, it's that smell of Cinnamon rolls almost everywhere. Wherever there's a Cinabbon store there's a dreamy smell of cinnamon pastry that reaches into the distance and just draws us in. [Which I'm almost certain is deliberately distributed in order to attract...😅]

The cinnamon there is fluffy and soft with a dreamy cream cheese glaze. My favourite kind of Guilty Pleasure.

It's known that dough is my weakness and the smell of cinnamon pastry.. OMG.

Oh ... how I love it when I bake Cinnamon rolls and my place is filled with this wonderful smell of pastry and cinnamon.

I started trying to get a soft and airy texture of dough, the attempts were successful and I decided there was no way I wouldn't this recipe.

I started the dough by making a kind of cooked dough, Tangzhong.

This is a type of method in which a certain percentage of the flour in a recipe is cooked in water or milk over low-medium heat until it thickens. What it actually does is a process of gelatinization of starches. And it gives a dreamy softness to the dough and raising the percentage of water in the dough without it being sticky and liquid-ish.

And the result is a super soft and dreamy dough.

There are two options for glaze, based on cream cheese or based on yogurt. I like both options but I like the yogurt glaze a bit more. It's a bit lighter. But whatever you choose it will be a good choice!

I know the recipe looks long and a bit complicated, but do yourself a favor and try the recipe!

It's a so so good. Patience pays off.😊


Dough -

  • 545 grams of bread flour

  • 270 grams of milk

  • 10 grams of dry yeast

  • 2 eggs

  • 90 grams of butter

  • 85 grams of water

  • 70 grams of sugar

  • 1 teaspoon vanilla extract

  • 1 flat teaspoon of salt

  • A pinch of grated nutmeg

Cinnamon cream -

  • 140 grams of soft butter

  • 3 tablespoons dark brown sugar

  • 3 tablespoons cinnamon

  • 1 flat teaspoon of flour

  • Half a teaspoon of vanilla extract

  • Pinch of salt

Cream cheese glaze -

  • 225 grams of cream cheese

  • 100 grams of powdered sugar

  • 4 tablespoons milk

  • Pinch of salt

Yogurt glaze -

  • 150 grams of powdered sugar

  • 30 grams of soft butter

  • 1 teaspoon vanilla extract

  • 130 grams of Greek yogurt [6% fat or more is better]

  • 1 teaspoon lemon zest [optional]

  • Pinch of salt

Sugar syrup -

  • 50 grams of sugar

  • 50 grams of boiling water

For brushing the pastry before baking -

  • 1 egg

  • 1 tablespoon milk

  • 1 teaspoon powdered sugar


Preparation of the dough -

  • Heat 85 grams of water in a pot with 80 grams of milk, be careful - do not bring to a boil. Work with low-medium heat. [around 65 degree]

  • Add 35 grams of flour and stir constantly until it thickens.

  • Turn off the heat and add all the butter cut into cubes. Stir until the butter is absorbed.

  • Then do the same with the milk (190 g) and let the mixture cool.

  • Add the eggs and vanilla extract and mix until completely incorporated.

  • In the mixer bowl mix the yeast with the amount of flour left (510 grams), 70 grams of sugar and grated nutmeg.

  • Add the liquid mixture and start kneading on low speed until the dough starts to form and at this point add the salt.

  • Continue to knead for 8 minutes on medium speed.

  • The dough will be a bit sticky, do not be tempted to add more flour.

  • Cover the bowl with a towel and let the dough rest for 10 minutes.

  • Then, with oiled hands, take the dough out of the mixer bowl, make a ball out of it and transfer to an oiled bowl.

  • Seal the bowl with cling film and place it in the refrigerate overnight.

Preparation of the cinnamon cream -

  • Mix 140 grams of soft butter with 3 tablespoons brown sugar, 3 tablespoons cinnamon, half a teaspoon of vanilla extract and a pinch of salt.

  • Note: The butter should be soft, not melted. You can take it out of the fridge and let it soften at room temperature or speed up the process and soften it in the microwave in short pulses - 7 seconds at a time. Just make sure it's not melting.

Preparation of the Cinnamon rolls -

  • On a lightly oiled work surface, open the dough into a wide rectangle using a rolling pin.

  • Spread the cinnamon cream over the entire dough area and roll it.

  • Cut the edges and then cut it into 8 rolls of the same size.

  • Place the rolls in an oiled pan with baking paper and leave spaces between the rolls, cover with a towel and let it rise for 30-40.

  • At this time heat the oven to a temperature of 175 degrees Celsius.

  • And make the sugar syrup - mix the sugar with boiling water and mix until it is completely dissolved. If necessary you can put in the microwave for 30 seconds so that the sugar melts completely.

  • Before placing the rolls in the oven - brush with a beaten egg with a teaspoon of powdered sugar and a tablespoon of milk.

  • Bake for 25 minutes.

  • Meanwhile prepare the glaze - just mix all the ingredients together, whisk or blend it in the blender for a smoother texture.

  • When the cinnamon rolls out of the oven, brush it with sugar syrup and after a few minutes sprinkle the cream cheese glaze over it.

Enjoy! :)

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