Cinnamon Sugar Cream Cheese Rolls (Print Version)
# Ingredients:
→ Dough
01 -
440 g all-purpose flour
02 -
50 g granulated sugar
03 -
7 g instant yeast (1 packet)
04 -
1 tsp salt
05 -
240 ml warm milk (approximately 43°C)
06 -
1 large egg
07 -
60 g unsalted butter, softened
→ Cream Cheese Filling
08 -
225 g cream cheese, softened
09 -
100 g granulated sugar
10 -
1 tsp vanilla extract
→ Cinnamon Sugar Coating
11 -
100 g granulated sugar
12 -
1 tbsp ground cinnamon
13 -
115 g melted butter
# Instructions:
01 -
In a large mixing bowl, combine warm milk, yeast, and 1 tablespoon of sugar. Allow to rest for 5-10 minutes until a foamy layer forms. Incorporate the egg, softened butter, the remaining granulated sugar for the dough, and salt. Mix thoroughly. Gradually add the flour, mixing with a wooden spoon or a stand mixer's dough hook until a soft dough comes together. Knead the dough for 8-10 minutes by hand or 5 minutes in a stand mixer until smooth and elastic. Transfer the dough to a greased bowl, cover, and let rise in a warm place for 1-1.5 hours, or until its volume has doubled.
02 -
In a medium bowl, beat together the softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and well combined. Refrigerate until the dough is ready for assembly.
03 -
Once the dough has completed its first rise, gently punch it down to release air. Divide the dough into 12 equal portions. Flatten each portion into a small, round disk. Place approximately 1 tablespoon of the prepared cream cheese filling into the center of each disk. Carefully pinch the edges of the dough tightly together to seal the filling inside, then roll into a smooth ball. Arrange the rolls seam-side down in a greased baking dish or on a parchment-lined baking sheet.
04 -
Loosely cover the shaped rolls with a clean towel. Allow them to rise for an additional 30-40 minutes, or until they appear visibly puffy.
05 -
Preheat your oven to 175°C (350°F). Bake the rolls for 20-25 minutes, or until they achieve a golden-brown color. Remove from the oven and let them cool slightly before coating.
06 -
In one shallow bowl, combine the granulated sugar and ground cinnamon for the coating. In a separate bowl, melt the butter. Dip each warm roll lightly into the melted butter, ensuring it's evenly coated. Immediately after, roll the buttered roll in the cinnamon sugar mixture until fully covered.
# Notes:
01 -
For perfect rolls, ensure your milk is precisely 43°C (110°F). Seal the filling thoroughly to prevent leakage during baking. Avoid overbaking to maintain a soft texture. For added indulgence, consider drizzling with a cream cheese glaze or caramel sauce. As a shortcut, canned biscuit or crescent roll dough can be substituted for the homemade dough.
02 -
Explore variations such as Nutella Cream Cheese Rolls by replacing some filling with Nutella, Pumpkin Spice Rolls by adding 0.5 tsp pumpkin spice to the cinnamon sugar, or Lemon Cream Cheese Rolls by mixing lemon zest into the cream cheese filling. For a different texture, consider deep-frying them for a stuffed doughnut style, or top with a powdered sugar glaze.
03 -
Store rolls at room temperature in an airtight container for up to 2 days. Refrigerate for up to 5 days and reheat before serving. Unbaked, shaped rolls can be frozen for up to 2 months. Reheat in the microwave for 15-20 seconds or in an oven at 150°C (300°F) for 5 minutes.