Brown Sugar Cinnamon Rolls
Quick answer
- Active time
- 57 min
- Waiting
- See the steps
- Level
- Hard
- Servings
- 4 servings
- Ingredients
- 9
About this dish
Brown sugar and cinnamon are scattered over buttered dough before it is rolled, and in the oven the sugar melts with the butter into a dark, sticky layer along every turn.
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The top gets softened cream cheese instead of a sugar glaze, spread after the rolls have cooled for about five minutes so it softens and spreads easily over the warm surface.
Ingredients
Instructions
- 1
Combine 170ml warm milk with 5g instant yeast and 1 teaspoon sugar.
Let stand for 5 minutes until foam appears on the surface, confirming the yeast is active.
- 2
Combine 320g bread flour with the remaining sugar, 1 egg, 40g melted butter, and the yeast milk.
Knead for at least 10 minutes until the dough is smooth and elastic.
- 3
Cover the dough in a bowl and proof in a warm place for 60 minutes until it has doubled in size.
- 4
Roll the proofed dough into a 35x25cm rectangle and spread the remaining 40g butter evenly.
Mix 90g brown sugar with 8g cinnamon and sprinkle evenly over the butter.
- 5
Roll the dough tightly from the long side into a cylinder and cut it into 8 equal pieces.
Arrange them cut-side up with space between in a baking pan and proof for 30 minutes.
- 6
Bake at 180°C for 20 to 22 minutes until the tops are golden.
Rest for 5 minutes, then spread 60g softened cream cheese evenly over the warm tops to finish.
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