Hi this is the recipe for cinnamon rolls, this time we tried to bake them on heavy whipping cream, theyre so good and fluffy.
This recipe is for 6 rolls but you can always make them smaller to have more rolls or bigger. You can freeze them easily before baking and after.
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We doubled this recipe so we made kinder bueno rolls and cinnamon rolls at the same time so the recipe process and pictures are literally gonna be the same, we are just changing the filling.
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Ingredients
YOU NEED
- All purpose flour
- Butter
- Active dry yeast
- Granulated sugar
- Milk
Ingredients
YOU NEED
- Butter
- Cinnamon
- Brown sugar
- Heavy whipping cream
- Anise star
- Cinnamon sticks
- Mascarpone cheese
- Icing sugar
Yeast
We have made this recipe before using fresh and active dry yeast. Please read this because I know some of you are gonna ask later :’)
If you are using fresh yeast you don’t have to do the yeast mixture, just mix it with the rest of ingredients like normal. You should be using 13 grams. Always make sure the yeast is actually fresh and not old please. They have caducity dates and this is one of those products that you need to actually check the caducity date.
If you use active dry yeast you wanna use about 7 grams and follow the instructions from this recipe. Always make sure the liquid you are using is not too hot or you are gonna end up killing the yeast. And it cant also be too cold
Tips
1)cut the rolls with the help of dental floss, not the minty one.
2)put anise star and cinnamon stick in the baking pan so it tastes 1000x times better
3)cover the rolls with heavy whipping cream before baking so they come out super soft.
4)always proof the dough in warm places, if you want to allow it to proof in somewhere cold make sure you have enough time because its gonna take you ages.
5)try to use a bigger baking pan so the rolls have space to spread
Baking
We are gonna bake them at 190 C or 374 F for about 15 to 17 minutes, you will know if they are ready just from the color itself. We never really check the exact times.
Also, we never say to preheat your oven in our recipe because our oven takes 4 minutes to get to the temperature we want, but its obvious that you should start baking it once you know its ready, everyone should know when they have to preheat their oven.
Process
Hi
All our recipes in our website, check our insta and TikTok if you wanna be friends:) you can always send us pictures of the food you recreated, we love seeing everything you guys make hehe.
RECIPE in cups and grams
INGREDIENTS:
Yeast mixture:
- 7 grams active dry yeast (0.25 oz)
- 1 tablespoon sugar
- 125 ml warm milk (4.41 oz)
Dough
- 314 grams al purpose flour (2.51 cups)
- 50 grams soft butter (1.76 oz)
- 60 grams granulated sugar (5 tablespoons)
Filling
- 50 grams soft butter
- 5 tablespoons ground cinnamon
- 80 grams brown sugar
Extra:
- 200 ml of heavy whipping cream (6.76 floz)
- Anise stars
- Cinnamon sticks
Frosting
- 125 grams mascarpone cheese (1/2 cup)
- 60 grams icing sugar (1/2 cup)
INSTRUCTIONS:
1)First step, yeast mixture
Grab a jar or bowl or whatever you prefer and pour in warm milk, not hot, warm. One tablespoon of granulated sugar and active dry yeast. Mix and cover. Leave it in a warm place for about 10 or 15 minutes until you see foam on top.
2)Second step, sift flour
Sift flour with a flour sifter. If you cant sift the flour it’s fine you don’t have to do it we only do it for the aesthetics here.
3)Third step, Ingredients
You want to add the rest of ingredients, soft butter, yeast mixture and granulated sugar.
4)Forth step, kneading
Make sure to knead this dough properly, you can use a stand mixer if you have one but it’s really not necessary. Keep in mind that we always calculate the time using a Stand mixer which takes a little less time. Make sure to use the dough hook attachment and knead on medium speed for about 20 or 25 minutes or until you see the dough getting elastic.
5)Fifth step, first proof
Put the dough in a greased bowl and cover with plastic wrap or damp paper, allow it to proof in a warm place for about 1h and 30 minutes, just check after 1h because depending on the temperature it may be ready after this time. You will see how the dough look like 3x time the normal size.
Roll out the dough in a floured surface with this thing that you see on the picture until it’s thin enough.
6)Sixth step, filling
Spread soft butter, not melted and not cold. Soft. All over the thin dough. In a bowl you want to mix ground cinnamon and brown sugar. Make sure you mix it properly so you have a bit of both everywhere.
7)Seventh step, filling
Now you can spread the cinnamon and sugar mixture all over the dough and make sure you have some of this mix everywhere.
8)Eight step, yum
Roll the dough up from the short end and cut with dental floss, you should end up having 6 cinnamon rolls. Also make sure the dental floss is long enough so you can cut the dough easily
9)Ninth step, second proof
Place the cinnamon rolls into a greased baking pan, allow it to proof for 30 minutes in a warm place covered with plastic wrap. After this time has passed you will see how they look way bigger. Cover them with heavy whipping cream. We eyed this part tbh but just until it feels right.
Now you can Throw the cinnamon sticks and anise stars to the sides, remember to remove it after baking lol
10)final step, bake
You wanna bake it at 190 C or 374 F for about 15 or 17 minutes, keep an eye on your oven because they all work different and they may need more time or even less. We knew ours were done because of the color but yeah just check the oven.
For the frosting you just want to work the mascarpone cheese with a spoon then add sugar, mix and cover. If you want it more liquid you can add a couple tablespoons of heavy whipping cream. Cinnamon rolls are ready:)
Fluffy cinnamon rolls with heavy whipping cream
Ingredients
Yeast mixture:
- 7 grams active dry yeast
- 1 tablespoon sugar
- 125 ml warm milk
Dough
- 314 grams al purpose flour
- 50 grams soft butter
- 60 grams granulated sugar
Filling
- 50 grams soft butter
- 5 tablespoons ground cinnamon
- 80 grams brown sugar
Extra:
- 200 ml of heavy whipping cream
- Anise stars
- Cinnamon sticks
Frosting
- 125 grams mascarpone cheese
- 60 grams icing sugar
Instructions
1)First step, yeast mixture
- Grab a jar or bowl or whatever you prefer and pour in warm milk, not hot, warm. One tablespoon of granulated sugar and active dry yeast. Mix and cover. Leave it in a warm place for about 10 or 15 minutes until you see foam on top.
2)Second step, sift flour
- Sift flour with a flour sifter. If you cant sift the flour it’s fine you don’t have to do it we only do it for the aesthetics here.
3)Third step, ingredients
- You want to add the rest of ingredients, soft butter, yeast mixture and granulated sugar.
4)Forth step, kneading
- Make sure to knead this dough properly, you can use a stand mixer if you have one but it’s really not necessary. Keep in mind that we always calculate the time using a Stand mixer which takes a little less time. Make sure to use the dough hook attachment and knead on medium speed for about 20 or 25 minutes or until you see the dough getting elastic.
5)Fifth step, first proof
- Put the dough in a greased bowl and cover with plastic wrap or damp paper, allow it to proof in a warm place for about 1h and 30 minutes, just check after 1h because depending on the temperature it may be ready after this time. You will see how the dough look like 3x time the normal size.
- Roll out the dough in a floured surface with this thing that you see on the picture until it’s thin enough.
6)Sixth step, filling
- Spread soft butter, not melted and not cold. Soft. All over the thin dough. In a bowl you want to mix ground cinnamon and brown sugar. Make sure you mix it properly so you have a bit of both everywhere.
7)Seventh step, filling
- Now you can spread the cinnamon and sugar mixture all over the dough and make sure you have some of this mix everywhere.
8)Eight step, yum
- Roll the dough up from the short end and cut with dental floss, you should end up having 6 rolls. Also make sure the dental floss is long enough so you can cut the dough easily
9)Ninth step, second proof
- Place the cinnamon rolls into a greased baking pan, allow it to proof for 30 minutes in a warm place covered with plastic wrap. After this time has passed you will see how they look way bigger. Cover them with heavy whipping cream. We eyed this part tbh but just until it feels right.
- Now you can Throw the cinnamon sticks and anise stars to the sides, remember to remove it after baking lol
10)final step, bake
- You wanna bake it at 190 C or 374 F for about 15 or 17 minutes, keep an eye on your oven because they all work different and they may need more time or even less. We knew ours were done because of the color but yeah just check the oven.
- For the frosting you just want to work the mascarpone cheese with a spoon then add sugar, mix and cover. If you want it more liquid you can add a couple tablespoons of heavy whipping cream
Video
Nutrition
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