• Sibylle & Sue

The softest & fluffiest Cinnamon Rolls



This is how we like our cinnamon rolls: big, fluffy, soft and absolutely delicious. The perfect treat to serve at brunch this Christmas!


What you'll need for the rolls:

- 1/2 yeast cube (approx. 20g)

- 175 ml warm milk

- 60g butter, melted

- 100g sugar

- 1 egg + 1 egg yolk

- 1 tsp. salt

- 400g flour


1) Preheat the oven to 180 degrees.

2) Place the yeast cube with the warm milk into the bowl of your food processor and let it dissolve (this takes about 10 minutes).

3) Add the melted butter, sugar & eggs and mix well.

4) Next stir in the flour and salt and mix well until a nice dough begins to form. (it shouldn't be sticky anymore. If it is, add 1-2 tbsp. of flour).

5) Cover the dough ball with a warm towel and allow it to rise for about 1 hour. We like to place it on the heater.

6) After dough has doubled in size, transfer it to a well-floured surface and roll out into a rectangle.


Now it's time for the filling, here's what you'll need:

- 120g butter, softened

- 150g brown sugar

- 2 tbsp. cinnamon


1) Spread softened butter over dough.

2) In a small bowl, mix together brown sugar and cinnamon. Use your hands to sprinkle mixture over the buttered dough, then rub it into the butter.

3) Tightly roll dough up, from long side to short side, pinch the ends and place seam side down, making sure to seal the edges of the dough. You will probably need to cut off a little bit of both ends of the dough as they won’t be as full of cinnamon sugar as you'd want them to be.

4) Cut the dough into even pieces, you should get around 10-12.

5) Place the cinnamon rolls into a pan lined with parchment paper and cover with a warm towel. Let them rise again for about 30 minutes.


If you're making these for brunch the next morning, you can place them in the fridge over night and bake them in the morning. At this point you could also put them in the freezer and bake some other time. In this case let the dough thaw in the fridge over night.


6) Bake the cinnamon rolls for about 15-20 minutes or until just slightly golden brown on the edges. You want to underbake them a little bit so they stay soft and gooey in the middle.

While you let them cool for a bit, prepare the Frosting:


Here's what you'll need:

- 40g butter, softened

- 100g icing sugar

- 120g cream cheese


1) Combine cream cheese, butter and icing sugar in you mixer. Beat until smooth and fluffy. Spread over still warm cinnamon rolls and serve immediately.

Enjoy, xx







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