🧁 Cinnamon Rolls (Soft, Cream-Soaked)

Yield: 1 GN 1/1 tray (18–24 rolls)
Prep time: ~2 hours (including proofing)
Bake time: 18–22 minutes
Difficulty: Intermediate

🧾 Ingredients

Dough

• 420 g whole milk (lukewarm)
• 42 g fresh yeast (or 14 g dry yeast)
• 120 g sugar
• 100 g eggs (2 eggs)
• 120 g unsalted butter (soft)
• 900 g strong flour (bread flour)
• 12 g salt

Filling

• 280 g brown sugar
• 18–20 g cinnamon
• 180 g unsalted butter (soft)
• Pinch of salt

Cream Pour (Before Baking)

• 250–300 g heavy cream (30–35%)

Cream Cheese Frosting (Arla)

• 250 g Arla cream cheese
• 120 g icing sugar
• 40 g unsalted butter (soft)
• 1 tsp vanilla
• 20–30 g milk (adjust for spreadable texture)

Cream Cheese Glaze (Arla)

• 150 g Arla cream cheese
• 30–50 g icing sugar
• 30–50 g milk (until pourable)

👨‍🍳 Method

1. Dough

1. In a bowl, mix yeast, lukewarm milk and sugar. Let it activate for 5–10 minutes.
2. Add eggs and mix.
3. Add flour and mix into a rough dough.
4. Add salt.
5. Gradually incorporate butter while kneading until smooth and elastic.
6. Cover and rest for 60–75 minutes, until doubled in size.

2. Shaping

1. Roll dough into a 60 x 40 cm rectangle.
2. Spread soft butter evenly across the surface.
3. Mix brown sugar, cinnamon and salt, then spread evenly.
4. Roll tightly into a log.
5. Cut into 18–24 equal pieces.
6. Place in a GN tray, leaving space between rolls.

3. Proofing

• Cover and proof for 35–50 minutes, until puffy and touching.

4. Cream Pour & Baking

1. Pour heavy cream evenly over the rolls just before baking.
2. Bake at 170°C for 18–22 minutes, until golden.

5. Frosting & Glaze

1. While rolls are warm, spread the Arla cream cheese frosting over the top.
2. Finish with a drizzle of the Arla cream cheese glaze.

💡 Tips (Important)

• Use strong flour (high protein) for structure
• Dough should be soft but not sticky
• Don’t overbake — keep them light and fluffy
• Cream pour = soft base + rich texture (don’t skip)
• Always glaze while cool to slightly warm, not hot