Do you know those super fluffy American cinnamon rolls? The ones with a cream cheese frosting ? I know these from my time in Dubai from the Cinnabon brand, and I just absolutely love them.
That’s why I had to create a “copycat” recipe, and I think I succeeded quite well. It’s not as sweet as the original, but just as fluffy, lush and delicious as the original!
And the biggest compliment for me was when I was told by American friends that they tasted even better than the original because they weren’t that sweet. Wow. Someone was pretty happy there. 😉
What do I have to consider when preparing those?
Proofing time is super important to the success here.
The dough really needs to double in size to make them fluffy and lush. After the proofing time, the dough is briefly kneaded again on a clean and lightly floured work surface and only then rolled out to a rectangle.
You should grease your baking pan so that the delicious cinnamon rolls don’t stick to the baking pan.
Oh and if you don’t have a round baking pan, you can of course also use a square one. But put the cinnamon rolls in your form with a little space between them, as they will rise again and will fill up that space quickly.
The rolls after the second proofing time
Place the cinnamon rolls in the pan with the cut edge up
The ingredients for the cream cheese frosting should also have room temperature, then it can be mixed together more easily. Also sieve the icing sugar, as it tends to have lumps and otherwise does not mix so well with the butter and cream cheese.
How long stay the cinnamon rolls fresh?
If you put them in an airtight container with the icing, you can use up these delicious yeast particles for up to 2 days. However, they don’t taste quite as good then, as they simply taste the best fresh. Fresh from the oven and still lukewarm, that’s how I love them.
And if you happen to have a microwave, you can easily reheat (and therefore refresh) them there in about 30 seconds. And they will taste nearly as good as fresh.
Certainly you can also freeze the cinnamon rolls, but I would only do that without the frosting.
And if you prefer a German hefezopf recipe, have a look here.
Love, sabrina x
American cinnamon rolls
fluffy, tasty and wow!simple
- 30 minutes
- 1 hours 30 minutes
- 30 minutes
- 2 hours 30 minutes
|20||grams of fresh yeast|
|50||grams of sugar|
|1||packet of vanilla sugar|
|1||pinch of salt|
|40 ml||neutral oil|
|Some butter to grease the form|
|150 g||softened butter|
|100||grams of brown sugar|
|150||grams of cream cheese|
|50||grams of butter|
|2||tbsp powdered sugar|
- baking pan
Steps of preparation
- Warm the milk to lukewarm in a saucepan
- Mix milk with sugar, vanilla sugar and salt in a bowl. Crumble in the yeast and mix
- Leave the yeast milk to rest for about 5 minutes
- Add the flour and oil and knead for about 3 minutes to form a smooth dough. It should come off the bowl and no longer stick to your hands.
- Cover the dough and let it proof in a warm place for about 60 minutes
- After the resting time, knead the dough on a lightly floured work surface and roll out into a rectangle.
- Grease a round baking pan with butter (Ø 30cm).
- Put soft butter in a saucepan and melt.
- Add sugar and cinnamon and mix
- Spread the cinnamon butter thinly on the rectangle.
- Leave an approx. 1 cm thin edge free. Roll up from the long side.
- Using a sharp knife, cut the rolling pin into 10 equal slices and place in the tin, cut side up.
- Leave to rest for another 30 minutes and preheat the oven to 180°C
- Then bake the cinnamon rolls for about 25-30 minutes
- While they cool a bit, prepare the frosting
- Mix the cream cheese, softened butter and sifted powdered sugar together well with a whisk until combined.
- Then pour the frosting over the still lukewarm cinnamon rolls and enjoy!
They taste best fresh from the oven