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Cinnamon roll with cream cheese and crumbled almonds
Roberta Di Rosa

Cinnamon Rolls with Crumbled Almond Cream Cheese

Warm, comforting cinnamon rolls with an optional crumbled almond cream cheese frosting.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours 55 minutes
Servings: 8 cinnamon rolls
Ingredients Method Notes

Ingredients
  

  • 4 cups all-purpose flour 500g
  • 1 cup warm milk 250ml
  • 2 1/4 tsp dry yeast 7g- usually standard packet of commercial dry yeast
  • 1/4 cup brown sugar 60 g; for the dough
  • 1/3 cup melted butter 80g; cooled to room temperature; for the dough
  • 1 egg
  • 1 pinch salt
  • 1/3 cup melted butter 80g; cooled to room temperature; for the filling
  • 1/3 cup brown sugar 80 g; for the filling
  • 2 tbsp ground cinnamon for the filling
  • dark chocolate chips optional
  • 1/4 cup butter 60g; room temperature; for optional cheese cream
  • 1/2 cup cream cheese for optional cheese cream
  • 1 cup powdered sugar 100g; for optional cheese cream
  • 20 crumbled almonds more or less; for optional cheese cream
  • ground cinnamon for optional cheese cream

Method
 

  1. Melt butter, together if desired then divide for dough and filling. Warm milk; cool butter to room temperature before adding to dough.
  2. Dissolve yeast and sugar evenly in warm milk. Wait 4 or 5 minutes for small surface bubbles showing activation.
  3. Mix in egg and room-temperature dough butter evenly with a fork.
  4. Gradually add flour and pinch of salt. When too dry to mix with a fork, knead on counter 5 to 10 minutes until smooth, dusting counter with flour as needed.
  5. Cover dough in a bowl; rise 2 or 3 hours until doubled, such as in an unheated oven with its light on.
  6. Preheat oven to 350°F (180°C). Roll dough into a half-centimeter-thick rectangle. Spread evenly with room-temperature melted filling butter, brown sugar, and cinnamon. Add optional chocolate chips.
  7. Gently roll from long edge; cut into 3cm slices with a sharp knife. If sticky, dip knife in cold/ice water before each cut.
  8. Space rolls on a parchment-lined baking sheet. Cover with a cloth; rise 30 minutes until puffy.
  9. Bake 20 to 25 minutes until golden; rest a couple of minutes. Alternatively, air fry at 310°F (160°C) for 10-12 minutes, covering with parchment after 6-7 minutes to prevent drying.
  10. For optional frosting, beat room-temperature butter, cream cheese, powdered sugar, crumbled almonds, and cinnamon evenly with an electric mixer on medium for 5 or 6 minutes. Frost baked rolls.

Notes

You can easily melt all the butter together and then split it for the dough and filling. Ensure it is cooled to room temperature before using.
Total time: 4 hours 5 minutes.