Cinnamon Rolls with Two Toppings Recipe
Soft, chewy and sweet cinnamon rolls with delicious cinnamon swirl topped with your choice of cream cheese icing or salted caramel sauce; you will enjoy every bite.
Equipment
- Mixing bowls
- Measuring cups and spoons
- Wooden spoon
- Rolling Pin
- Sauce pan
- Electric hand mixer
- Oven
Ingredients
Dough:
- ¾ cup milk, warm
- 1 large egg, room temperature
- 2 tablespoons granulated sugar
- ¼ cup butter, melted
- 2 teaspoons instant yeast or active dry yeast
- 1 teaspoon salt
- 3 cups all-purpose flour
Filling:
- ¼ cup butter, melted
- ½ cup brown sugar, packed -- light or dark
- 2 teaspoons cinnamon powder
- handful of pecan and walnuts, chopped -- optional
Salted Caramel Sauce:
- 1 cup granulated sugar
- 6 tablespoons butter, softened
- ½ cup heavy cream or whipping cream
- 1 teaspoon salt
Cream Cheese Icing:
- 8 ounces cream cheese, room temperature
- 6 tablespoons butter, softened
- 1 and ½ cups powdered or confectioners sugar
- 1 teaspoon vanilla essence/ extract
- ⅛ teaspoon salt
Instructions
- To make the dough. In a mixing bowl, pour the warm milk then add the egg, beat until well combined.
- Add the sugar, salt, butter and yeast, mix properly to incorporate.
- Combine the flour in the mixture little by little to prevent lumps. Once incorporated, spread a little oil in the work surface and prepare the dough for kneading.
- Knead for at least 4-5 minutes or until the dough is elastic and smooth, then form it into a ball.
- Coat the dough with little oil and place it back in the greased bowl. Cover with a clean kitchen towel or cling wrap for at least 5 minutes to prevent from dryness.
- Make the filling. Combine brown sugar and cinnamon powder then add the melted butter. Mix until well distributed. Set aside.
- Grease a 7x11 inch baking dish with oil or butter. Set aside.
- After 5 minutes, turn the dough out onto a clean and lightly greased work space and roll the dough into a ¼ inch thickness rectangular shape, about 18 inches long.
- Spread evenly the filling into the rolled dough. Sprinkle nuts, if using.
- Roll the dough up around the filling to form a log and pinch the edge to seal it.
- Cut the dough into 1 and ½ inches slices using a knife or floss or a thread. Place the cut rolls in the prepared pan. Cover with a clean kitchen towel or plastic wrap and let them rise for 50-60 minutes, or until doubled in size. Please see notes on how to make the rolls rise faster.
- Preheat oven to 350 °F / 180 °C. While waiting for the cinnamon rolls to rise, prepare the toppings.
- For salted caramel sauce. In a medium heat, melt sugar, butter, heavy cream and salt in a sauce pan. Set aside. Re-heat if solidifies until it reaches the desired texture.
- For the cream cheese icing. Whip cream cheese, butter, sugar, vanilla essence/ extract and salt together in a bowl until smooth. Set aside until ready to use.
- When the rolls doubled in size, place the baking pan in the oven and bake for 18-20 minutes or until golden brown.
- Spread rolls generously with salted caramel sauce or cream cheese icing and nuts (optional) on top while the rolls are still warm.
- Share and enjoy!
Video
Notes
It usually takes at least an hour or more to raise the dough. To speed up the rising process, you can preheat your oven and let the dough sit on top of it or place it on its side (if using a small oven). Another way is to heat you oven to 200 F (90 C) and turn it off. Cover the rolls and place them inside with the door closed.