Super easy and fluffy Cinnamon roll recipe that you will want to make for your coffee break!
Welcome bread lovers! After a long time staying in the house, I have finally created another recipe that is totally worth sharing. The motive behind this recipe came from the fact that I have been missing a fluffy cinnamon roll type so much. I’m living in Sweden which is like the land of cinnamon buns (aka Kanelbullar). Here, the buns are super gooey, soft and buttery which is to die for. But from time to time, I do miss a Fluffy Cinnabon type of buns with rich and sweet cream cheese frosting on top.
As the fluffy type of Cinnamon buns is not so popular in Sweden, I have decided to whip it up myself. It is super easy to make, nothing too complicated, but the dough will need some time to rise which makes the outcome buns light and fluffy.
Here are some important notes for this recipe:
- The Flour: In this recipe, I use the mixture of bread flour and cake flour. It gives the dough extra soft, light and fluffy texture. You can use just the bread flour or all purpose flour. If you are going with the all purpose flour, be sure to add 2 tbsp extra flour from amount required by this recipe.
- The Yeast: Active dry yeast is used in this recipe. You can substitute it with 2/3 block of fresh yeast (23g) or 1 1/2 teaspoon of Instant yeast. Also test if your yeast is still active before using.
- The Milk and Butter: I use oat milk and mix seeds butter for this recipe. However, any milk substitute you prefer will work, as long as it has more than 3g of fat (for that extra moist). For the butter, the only butter that might effect this recipe drastically is Coconut butter, which I’d suggest you use 2 tbsp lesser coconut butter than the amount required in this recipe.
- Kneading the dough: This recipe doesn’t require as much kneading as you would do with other type of bread. Simply knead it up to 6 mins with the food processor/bread maker or up to 8 minutes with hands.
- Leaving the dough to rise: If you want it to turn out very fluffy, you will need to be patient with the rising time. For me I leave the first round of rising time to 4 hours and the second round to 5-6 hours. Although it might not take as long in a warmer environment, but mine does take time since I’m in Sweden and I bake this in winter.
Above are a few tips that I think the alternation can drastically change the recipe. But of course, there are other more small details. If you have questions or any tips you would like to share, let us know in the comment section 🙂
Super Fluffy Cinnamon Roll Recipe with Cream Cheese Frosting
Course: bakery, snacks, coffee break cake, sweet bunsCuisine: AmericanDifficulty: can be difficult for first time bread maker12
servings20
minutes190
kcal4
minutesSuper easy and fluffy Cinnamon roll recipe that you will want to make for your coffee break!
Ingredients
- The Dough
2 cups Bread Flour
2/3 cup Cake Flour
7 tbsp (100g) Unsalted butter
200 ml Milk
2 medium size Eggs
2 tsp Active Dry Yeast
2 tbsp Granulated sugar
2 tbsp Brown sugar
1/2 tsp Salt
- Cinnamon Sugar Filling
1 tbsp ground Cinnamon
2 1/2 tbsp Brown sugar
- Cream Cheese Frosting
250g Cream Cheese
3 tbsp (45g) Unsalted butter
1 tbsp Milk
5 tbsp Icing sugar
2 tsp Lemon juice
Vanilla powder (optional)
Directions
- The Dough
- Warm the milk to lukewarm (37°C) in a large bowl, add granulated sugar and stir until the sugar is melted.
- Add Active Dry Yeast, stir a little and leave the yeast to cultivate with the milk for 5 minutes. The bubble should be appearing at least at the edge of the bowl.
If very little or no bubble is presented at this point, throw the mixture away and start over as the yeast could be expired. - Divide the butter into small cubes. Add all the rest of the dough ingredients leaving 2 tbsp of cake flour in the milk bowl. From this point, you can start mixing the ingredients with your hand or use the spatula to mix the ingredients.
If you are using a food processor, start with low speed on a kneading hook. - Continue kneading the dough in the bowl for 3 minutes. Then dust the kneading area with 2 tbsp of cake flour. Move the dough from the bowl to the kneading surface and knead for another 2-3 minutes.
For the food processor, turn the speed to medium-high and add 2 tbsp of cake flour and continue kneading for 6 minutes. - Place the dough in an oil-greased bowl. Let the dough rise at least twice the original size.
- The Cinnamon Sugar Mixture
- In a medium-sized bowl, mix the brown sugar and cinnamon together. Make sure there are no big clumps of brown sugar left.
- First Assembling
- Dust the kneading area with some flour or oil. After the dough has doubled the size, punch the dough in the middle and move the dough to the kneading area.
- Roll out the dough into a rectangle shape (roughly 12″x6″) with 1 cm thickness.
- Sprinkle the cinnamon and sugar mixture all over the dough sheet. Leaving at least 1 cm on the edge without the cinnamon and sugar mixture.
- Begin rolling the dough sheet, starting from the long side. Make sure the roll is thigh all the way through.
- Cut into 1-inch sections with a serrated knife or floss. You should get around 12 large pieces.
- Grease the baking tray or container. I recommend using a container that the edge is quite high, a cake tray can also work.
- Place the Cinnamon rolls on the tray, keeping at least 1 cm between each roll for them to rise. Cover with a cloth and let it rise for 3-6 hours or until each roll has risen to cover the empty spaces in the tray.
- Bake
- Preheat the oven to 160 °C. Brush the cinnamon roll with some egg wash or melted butter.
- Bake for 18 minutes. Let it cool down completely in the same container before adding the frosting.
- Cream Cheese Frosting
- In the bowl of a stand mixer, combine cream cheese, butter, powdered sugar, milk, lemon juice, and vanilla powder. Beat until smooth and fluffy.
- Spread over cinnamon rolls and serve immediately.
- Spread the frosting on top and enjoy!
Hope you enjoy the recipe! Let me know what you think in the comment below or on my Instagram <3
