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

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

 

Filling

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

 

Cream Pour (before baking)

• 250–300g Arla heavy cream (30–35%)
• Arla Cream Cheese Frosting
• 250g Arla cream cheese
• 120g icing sugar
• 40g unsalted butter (soft)
• 1 tsp vanilla
• 20–30g milk (adjust for spreadable texture)

 

Arla Cream Cheese Glaze

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

Method

1. Dough

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

 

2. Shaping

• Roll dough into a 60 x 40 cm rectangle.
• Spread soft butter evenly across the surface.
• Mix brown sugar, cinnamon and salt, then spread evenly.
• Roll tightly into a log.
• Cut into 18–24 equal pieces.
• 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

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

 

5. Frosting & Glaze

• While rolls are warm, spread the Arla cream cheese frosting over the top.
• 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