I have eaten countless cinnamon rolls in my life, especially during my twenties.
In those distant years, I often went for coffee at Flocafé, and of course having at least one cinnamon roll was a given. There were times I might skip the coffee, but I would never leave without a cinnamon roll.
They were just the right size to satisfy your sweet craving without being overwhelming, filled with the intoxicating aroma of cinnamon, soft and delicious.
Making cinnamon rolls at home is an easy process that will provide snacks for a few days and fill your entire house with the aroma of cinnamon and butter.
You can use all-purpose flour or strong flour for sweet breads. In the first case you will get a lighter result, while in the second you will get a slightly sturdier texture similar to brioche.
In this recipe I reduced the sugar in the frosting considerably. The butter and cream cheese add plenty of flavor, so there is no need for a large amount of powdered sugar.
In many recipes on Greek and international cooking websites they use a lot of sugar for the frosting, almost three times the amount given in this recipe.
However, testing it with much less sugar resulted in a soft frosting that does not dry out and does not harden the next day. Instead, the butter and cream cheese keep it smooth for several days.
Ingredients for the Dough
- 700 g all-purpose flour or strong flour for sweet breads
- 300 ml fresh milk
- 80 g melted butter
- 2 eggs
- 80 g sugar
- 10 g dry yeast (3 tsp)
- 1 vanilla packet
Ingredients for the Filling
- 100 g butter
- 150 g brown sugar
- 2 tbsp cinnamon
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Ingredients for the Frosting
- 100 g butter
- 150 g cream cheese
- 60 g powdered sugar
- 1 vanilla packet
- 1 tsp lemon juice
- 2 tbsp milk
Instructions
– Dough
In a small bowl add the yeast and sugar. Pour in the milk and stir.
Set aside for 15 minutes to foam slightly and activate the yeast.
In a larger bowl add the flour, vanilla and salt and mix.
Add the yeast mixture.
Beat the eggs with a fork and add them to the bowl. Add the melted butter as well.
Mix well to form a dough. If needed add a little water, although the dough may already have good elasticity and require none.
Remove the dough from the bowl and knead for 2 minutes on a floured surface.
Return the dough to the bowl and cover it with a clean towel. Let it double in size.
– Filling
Mix all the ingredients together with a spoon until you have a smooth mixture.
– Assembly
Flour a surface and place the risen dough on it.
Shape it roughly into a square with your hands.
Roll the dough with a rolling pin to a thickness of about 1 cm.
Try again to square off the dough sheet so the rolls will be evenly shaped.
Spread the cinnamon filling evenly over the dough with your hand or a spatula.
Roll the dough starting from the wide side.
Mark the roll with a knife so the pieces will be evenly sized.
Line a baking tray with parchment paper.
and arrange them on the tray.
Leave some space between them because they will rise before baking.
Cover the tray with a towel and let them rise for 20–30 minutes.
Bake in a preheated oven at 170°C for about 30 minutes.
The rolls should have a nice deep golden color.
While the rolls are baking, prepare the frosting.
In a bowl mix the butter, cream cheese, powdered sugar, vanilla and lemon juice.
While mixing, add a little milk to make the frosting smoother and more homogeneous.
Once the cinnamon rolls come out of the oven, let them rest for 20 minutes and then spread the frosting.
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