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Cinnamon Rolls with Cream Cheese Frosting » Simple and Healthy Recipe! ✅

After much experimentation, I found my favorite cinnamon roll recipe and brushed it with cream cheese frosting for a super decadent finish.

I also picked up one of my favorite tips during my research: use dental floss or string to cut the dough (it’s hard to explain, so I took a photo of the process). This process means that even pressure is applied in all directions on the dough log, which means the rolls are not squeezed when you cut them. (The same method can also be used to finely slice Swiss pastries.) It’s not really necessary, but it makes the rolls very photogenic. -Izy Hossack

  • For the mass:
  • 3/4 cup milk (any kind)

  • 1/4 cup boiling water

  • 1 packet (1/2 ounce) active dry yeast

  • 1/3 cup granulated sugar

  • 3 cups white bread flour, plus extra for rolling

  • 1 1/2 cups whole wheat bread flour

  • 1 teaspoon salt

  • 1/4 cup vegetable oil

  • 2 eggs

  • For the filling and icing:
  • 2/3 cup dark brown sugar

  • 2 tablespoons ground cinnamon

  • 2 tablespoons all-purpose flour or white bread flour

  • 1/3 cup plus 1/4 cup unsalted butter, softened (divided)

  • 1 cup powdered sugar

  • 3 tablespoons cream cheese

  • 1 teaspoon vanilla extract

  1. Prepare the bread dough: In a medium bowl, combine the milk and boiling water. We mix them together and then add the yeast along with 1 teaspoon of granulated sugar. Mix and reserve for 5 minutes.

  2. Meanwhile, place the flours, remaining granulated sugar, salt, vegetable oil, and eggs in the bowl of a planetary mixer. (If you don’t have a food processor, use a large bowl.)

  3. Pour in the milk mixture and, with the help of the dough hook, mix everything together. Let the stand mixer knead the dough at medium speed for about 10 minutes, until smooth and sticky enough. (If you don’t have a planetary mixer, mix the mixture with a wooden spoon or your hands until the mixture is smooth, then work on a lightly floured surface for 10 minutes until smooth.)

  4. Remove the dough from the bowl and pour a little oil into the bowl to grease it. Return dough to greased bowl, turning to coat. Cover the dough loosely with cling film, then leave in a warm place until doubled, about 1 to 2 hours.

  5. Prepare the filling: in a small bowl mix the brown sugar, ground cinnamon and flour. Set aside.

  6. Once risen, turn the dough out onto a lightly floured work surface. Dust with more flour, then roll into a 20 x 12-inch rectangle.

  7. Spread 1/3 cup softened butter over entire surface of dough, then sprinkle with cinnamon mixture.

  8. Starting at the long edge (20-inch edge) of the rectangle, roll the dough into a long log. Cut off the ends so you have about an 18-inch log, then mark along the length of the dough every 2 inches so you can see where you will cut to make 9 cinnamon rolls.

  9. Using unflavored dental floss or dental floss (as shown in the photos) or a sharp knife, cut the dough into 9 pieces.

  10. Place rolls upside down on a large, greased baking sheet. Cover them loosely with cling film and let them rise in a warm place for 30 minutes. Meanwhile, preheat the oven to 180°C. When the rolls have risen, remove the foil and cook for 20-30 minutes, until well risen and golden. Let them cool before frosting.

  11. Make the frosting by creaming together 1/4 cup softened butter, powdered sugar, cream cheese, and vanilla extract until smooth. Spread the glaze on all the cooled muffins.

Passionate about pies, roasted vegetables, and anything to do with Maldon salt or maple syrup. Izy is a student living in London, UK, who spends her free time blogging and rambling at

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