These cinnamon rolls are exceptionally soft, fluffy, moist and irresistibly delicious. The filling is rich and caramel-like, while the cream cheese frosting remains smooth and slightly soft — perfect when spread over warm rolls. They take a few hours because of the yeast dough rising, but the result is absolutely worth the wait.
Taste and Occasion
Cinnamon rolls are similar to the German Hefeschnecken but offer a distinct flavor and texture of their own. This original recipe yields tender, luscious rolls that work well for breakfast, brunch, or an indulgent snack. The process requires time for proofing, but it’s straightforward and rewarding: the dough becomes airy and light, and the filling melts into a caramelized, spiced layer between the dough spirals.
Ingredients
This batch makes 12 generously sized cinnamon rolls. The dough is a slightly sweet enriched yeast dough; the filling is made with brown or muscovado sugar, cinnamon, a touch of nutmeg, salt and ground almonds or roasted nuts. Butter is used to coat the dough before rolling and to brush the baked rolls. The topping is a simple cream cheese frosting made with cream cheese, sifted powdered sugar, vanilla and a little milk.
How to make the Original Cinnamon Rolls
Begin by warming milk and water to lukewarm temperatures and combine them in a large cup. Stir in the dry yeast and a little sugar and allow the mixture to rest briefly until it begins to foam. In a large bowl, mix the flour with sugar and spices. Add the yeast mixture and the eggs, then mix to combine. Finally incorporate the softened butter and knead the dough for 8–10 minutes, ideally in a stand mixer or food processor fitted with a dough hook, until the dough is smooth and pulls away from the sides of the bowl. If it feels too sticky, add one to two tablespoons of flour.
Cover the dough with plastic wrap or a kitchen towel and let it rise in a warm place for about two hours, until noticeably puffy. While the dough approaches its final rise, prepare the filling by combining ground almonds or nuts, sugars, cinnamon, nutmeg and salt. Grease a deep baking pan approximately 25 x 25 cm (10 x 10 in).
On a floured work surface, roll the dough out to the size of a small baking sheet. Brush the surface with melted butter, leaving a 1 cm border around the edges. Evenly spread the filling mixture over the buttered dough, then roll the dough tightly from the long side into a log. Using a large, sharp knife, slice the log into roughly 12 equal pieces and place them cut-side-up in the prepared pan. Leave a little space between each roll so they can expand.
Loosely cover the pan and let the rolls rise again in a warm location for about 1.5–2 hours, until they have puffed up. Preheat the oven to 175°C (350°F). Bake the cinnamon rolls for 25–30 minutes, until golden brown. As soon as they come out of the oven, brush them with melted butter for shine and extra flavor. Allow them to cool 10 minutes before adding the frosting.
To make the frosting, beat cream cheese with sifted powdered sugar, vanilla and a splash of milk until smooth and spreadable. Spread the frosting over the still-warm rolls so it melts slightly into the swirls. These cinnamon rolls are best enjoyed while lukewarm, though they freeze well for future enjoyment.
Top Tip
These cinnamon rolls are delicious even with a modest amount of sugar in the dough. Using muscovado or dark brown sugar in the filling enhances the caramel notes and deepens the flavor without excessive sweetness.
Recipe Card
Cinnamon Rolls
Original cinnamon rolls that are extra soft, moist and topped with a classic cream cheese frosting. Makes 12 rolls.
Equipment
- One deep baking pan (approx. 25 x 25 cm / 10 x 10 in)
- Stand mixer or food processor (optional, for kneading)
Ingredients
For the dough
- 110 ml lukewarm milk
- 110 ml lukewarm water
- 1 packet dry yeast
- 2 tbsp sugar
- 420 g all-purpose flour
- 2 tbsp muscovado sugar (or brown sugar)
- 1/2 tsp salt
- pinch nutmeg
- 1 tsp ground vanilla
- 2 large eggs
- 50 g softened butter
For the filling
- 40 g melted butter to coat the dough
- 50 g ground almonds or roasted nuts
- 50 g granulated sugar
- 90 g muscovado or brown sugar
- 1 1/2 tbsp cinnamon
- 1/2 tsp salt
- pinch nutmeg
- 2 tbsp maple syrup or honey (optional)
For the topping
- 40 g melted butter for brushing
- 200 g cream cheese
- 50 g sifted powdered sugar
- 3 tbsp milk
- 1/2 tsp ground vanilla
Instructions
- Warm milk and water to lukewarm. Stir in yeast and a spoon of sugar, let sit until foamy.
- Mix flour, sugars and spices in a bowl. Add yeast mixture and eggs, then mix. Add softened butter and knead 8–10 minutes until smooth and elastic.
- Cover and let the dough rise in a warm place for about 2 hours.
- Prepare the filling by mixing ground nuts, sugars, cinnamon, nutmeg and salt. Grease a deep baking pan.
- Roll the dough out to a rectangle on a floured surface. Brush with melted butter and spread the filling evenly, leaving a small border.
- Roll tightly from the long side into a log, cut into 12 pieces and place them in the pan, leaving space to expand.
- Cover loosely and let rise again for 1.5–2 hours.
- Preheat oven to 175°C (350°F). Bake 25–30 minutes until golden. Brush hot rolls with melted butter and cool 10 minutes.
- Beat cream cheese with powdered sugar, vanilla and milk until smooth and spread over the warm rolls. Serve lukewarm.
Variations
If you enjoy cinnamon flavors, try variations such as nut rolls with cinnamon filling or a cinnamon apple tart. Swap the ground almonds for pecans or walnuts in the filling, or add finely chopped apples for a fruity twist.