Soft Cinnamon Rolls with Cream Cheese Frosting
Oh my cinnamon| Dubai cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
Watch the original reelImported by Chris Tettamanti on SeeMeCook
Tender, fluffy cinnamon rolls swirled with buttery brown sugar and cinnamon, then finished with a rich cream cheese frosting. The source identifies cinnamon rolls but does not provide visible ingredients or instructions, so this is a standard reconstructed recipe.
- Time
- 2 hours 25 minutes
- Equipment
- Oven
- Good for
- Breakfast or snacks
- Cuisine
- American
- Contains
- Gluten, dairy, eggs, and alcohol
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 240 g
- 50 g
- 7 g
- 55 g
- 50 g
- 500 g
- 6 g
- 115 g
- 220 g
- 16 g
- 30 g
- 120 g
- 4 g
Weights are estimates. Together, the ingredients weigh about 1.53 kg before cooking, which is about 130 g per serving.
Steps
Warm the milk until lukewarm, about 110°F (43 °C)/43°C (109 °F). Pour it into a large mixing bowl, stir in the granulated sugar and active dry yeast, and let the mixture stand for 5–10 minutes until foamy. If it does not foam, the yeast may be inactive and should be replaced.
Add the melted butter and egg to the yeast mixture and whisk until combined.
Add the flour and salt gradually, stirring until a shaggy dough forms. The dough should be soft and slightly tacky, not wet.
Knead the dough on a lightly floured surface for 6–8 minutes, or in a stand mixer fitted with a dough hook for about 5 minutes, until smooth and elastic.
Place the dough in a lightly greased bowl, cover it, and let it rise in a warm, draft-free place for about 60–90 minutes, until doubled in size.
While the dough rises, combine the softened butter, brown sugar, and cinnamon in a bowl to make the filling.
Grease a 9-by-13-inch baking dish. Turn the risen dough onto a lightly floured surface and roll it into an approximately 16-by-12-inch rectangle.
Spread the cinnamon filling evenly over the dough, reaching close to all four edges.
Starting from one long side, roll the dough tightly into a log. Use a sharp knife or unflavored dental floss to cut it into 12 evenly sized rolls.
Arrange the rolls cut-side up in the prepared baking dish, leaving a little space between them. Cover and let them rise for 30–45 minutes, until puffy.
Preheat the oven to 350°F (180 °C)/175°C (350 °F) while the rolls complete their second rise.
Bake the rolls for 22–28 minutes, until lightly golden on top and cooked through in the centers. Avoid overbaking so the rolls remain soft.
Beat the softened cream cheese and butter until smooth. Add the powdered sugar and vanilla extract, then beat until creamy and spreadable.
Let the baked rolls cool for 5–10 minutes, then spread the cream cheese frosting over the warm rolls and serve.
Notes
The provided Instagram description contains only a caption and hashtag; it does not include the recipe, measurements, or method. Ingredients and instructions were reconstructed from a conventional cinnamon-roll formula. Store covered at room temperature for 1 day or refrigerate for up to 4 days; rewarm gently before serving.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 451
- Protein
- 7 g
- Carbs
- 67 g
- Fat
- 18 g
- Fiber
- 2 g
Where the calories come from
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