Small Batch Cinnamon Rolls
These small batch cinnamon rolls are so soft and fluffy! They are filled with a cinnamon sugar filling a topped with a cream cheese frosting!
Equipment
- 25x18 cm baking tray see FAQ for other options
Ingredients
TANGZHONG:
- 15 g all-purpose flour
- 75 g whole milk
DOUGH
- 100 g whole milk
- 15 g fresh yeast or 5 g dry active or instant yeast
- 30 g granulated sugar
- 280 g all-purpose flour
- 1 teaspoon ground cardamom optional
- 1 large egg
- ½ teaspoon salt
- 50 g butter room temperature
CINNAMON FILLING
- 50 g butter room temperature
- 50 g dark brown sugar
- 2 ½ teaspoon ground cinnamon
CREAM CHEESE FROSTING
- 35 g butter room temperature
- 70 g full-fat cream cheese
- 70 g powdered sugar
- 1 teaspoon vanilla extract
Instructions
TANGZHONG:
- Start by making the tangzhong. Add the milk and flour to a small saucepan. Stir it together with a whisk until the flour has mixed together with milk. Then place it on the stove over medium-high heat. Keep constantly stirring until it becomes a thick paste, similarly to smooth mashed potatoes. Take it off the heat and add it to a flat surfaced bowl so it can cool down faster. Place it in the fridge to cool down so it becomes cold. Give it a stir here and there. It’ll take about 20-30 minutes.15 g all-purpose flour, 75 g whole milk
DOUGH
- Heat up the milk until it’s lukewarm (37ºC/98ºF). Crumble the fresh yeast into your mixing bowl and pour in the heated milk. With a spatula stir it together until the yeast has melted. (If you are use dry yeast, let it bloom in the warm milk per instruction of the pack)100 g whole milk, 15 g fresh yeast
- Add the granulated sugar, all-purpose flour, tangzhong, egg, cardamon, salt and using the dough hook, mix the dough on low-medium speed until it is all hydrated and there is no dry flour left. Then mix further for 4 minutes on medium speed.30 g granulated sugar, 280 g all-purpose flour, 1 teaspoon ground cardamom, 1 large egg, ½ teaspoon salt
- Continue on medium speed and add the butter in two parts. Add the second part of the butter, once the first part has mixed into the dough.This part looks messy but don’t worry. Once the second part has incorporated, scape down the sides of the bowl and keep mixing the dough for 8-10 minutes. It should end looking smooth and glossy. This dough is very nice and soft so it’ll therefore be tacky when touching it.50 g butter
- Add the dough to a clean bowl, with a bit of vegetable oil, and cover the bowl with cling film and a tea towel. Place it in a warm room temperature area in your house. Let it rise for 1 hour. See FAQ above for overnight rising.
CINNAMON FILLING
- While the dough rises, mix together all of the ingredients until one paste and set it aside.50 g butter, 50 g dark brown sugar, 2 ½ teaspoon ground cinnamon
ASSEMBLING
- After the first rise, it should now be double in size. Punch the air out of the dough and roll it out your dough on a lightly floured surface into a rectangular shape of 33x24 cm (13x9.5 inches). Spread out the cinnamon sugar in an even layer. Roll it into a log from the short side.
- Using a piece of thread or unflavored dental floss cut 6 rolls. You can also use a serrated bread knife instead.
- Place them in a 25 x 18 cm baking tray lined with parchment paper and let them rise for a second time on the kitchen counter for 45 minutes under some cling film and a tea towel.
- Meanwhile preheat the oven to 190ºC/ 375ºF conventional oven.
- After the second rise, bake them for 22-24 minutes on the second lowest rack. For the last 5-10 minutes of the baking time, or when they start to become golden in colour, cover the cinnamon rolls with aluminium foil, to prevent too much browning.
- Let them cool down while making the frosting.
CREAM CHEESE FROSTING
- In a mixing bowl, start by creaming the butter and cream cheese together for 1 minute with a hand mixer. Add the powdered sugar to the bowl with the vanilla extract. Mix it together with the butter and cream cheese until smooth and combined.35 g butter, 70 g full-fat cream cheese, 70 g powdered sugar, 1 teaspoon vanilla extract
- Spread the frosting over the cinnamon rolls while they are still warm. They are ready to be enjoyed.
Nutrition
Carbohydrates: 66gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 91mgSodium: 416mgPotassium: 158mgFiber: 2gSugar: 27gVitamin A: 806IUVitamin C: 0.1mgCalcium: 73mgIron: 3mg
Tried this recipe?Let us know how it was!