Large, pillowy soft, cinnamon rolls

One of my most watched videos on instagram and a recipe that makes me so proud. These cinnamon rolls are super soft! The secret ingredient? Tap and find out! You probably already have it in your fridge!

Dough recipe

Servings: 8 rolls

Time: 3,5 hours prepping and baking.

Prep & storage: Best eaten within 2 days. Covered airtight, in plastic bags, in the fridge after 1 day.

Notes: Make sure that your ingredients for the dough are all at room temperature, except for the butter.

To achieve the best dough, make sure you knead enough. Your dough is ready to proof when it passes the window test, which means it stretches thinly enough that light can get through without it breaking.

Ingredients:

550 g all purpose flour

200 ml luke warm whole milk

2 eggs (around 100 g of egg in total without shell)

100 g butter (room temp)

32 g fresh yeast or 9 g instant yeast

30 g sugar

A pinch of salt

150 ml cream for pouring before baking

Cinnamonfilling:

Mix the following ingredients together:

200 g butter

200 g brown sugar

4-5 tsp of cinnamon

Creamcheese icing:

Whisk the following ingredients together:

100 g creamcheese

50 g butter

100 g powdered sugar

1 tbsp vanilla

Dough Instructions:

1. Add the yeast in luke warm milk and stir till it dissolves.

2. Add the eggs, sugar and salt and stir again. Add the flour

3. With the dough hook attached to your kitchen machine, kneat the dough on medium speed for 3-4 minutes and add the butter. Increase the speed and mix for 8-10 minutes on high until your dough slips the bowl or has passed the window test.

4. Let the dough rise in a warm place for 1 hour to 1 hour and 15 minutes, depending on the temperature of the room.

5. After the dough have rested, it’s time to make the cinnamon buns. Dust some flour on the surface of your table and roll it into a 30x40’ish cm. rectangle. Spread out the cinnamonfilling and roll it up!

6. Cut the cinnamon roll into 8 equal rolls using some thread. Line the buns in a an ovenpan that fits around 8 rolls.

7. Cover the tray with plastic foil and a dishtowel and let them rise again for 40 minutes. Pour in around 3-4 tbsp of cream.

8. Bake at 200 °C (fan) for around 20-25 minutes.

9. Let them cool down slightly before adding the icing.