Citrusy Cinnamon Rolls

  • Recipe by Natallia Nice

Ingredients

Dough

  • 238 g Whole Milk (Room Temp)
  • 38 g Water
  • 6 g Instant Yeast
  • 1 each Whole Egg
  • 9 g Sugar
  • 545 g Bread Flour
  • 48 g Vanilla Pudding Mix
  • 3 g Salt
  • 57 g Butter (Softened)

Filling

  • 113 g Butter (Soft)
  • 113 g Dark Brown Sugar
  • 113 g Light Brown Sugar
  • 4.25 g Cinnamon
  • ⅛ tsp Salt

Frosting

  • 85 g Cream Cheese
  • 262 g Powdered Sugar
  • 42 g Butter (Soft)
  • 10 g Whole Milk
  • 5 g Vanilla
  • 48 g Maple Syrup
  • Pinch Salt
  • Zest Of 1 Orange

Method

Dough

  1. In a mixing bowl, combine milk, water, sugar, and yeast. Let sit for 5 minutes until foamy.
  2. Mix together the egg and sugar. Whisk in the egg mix into yeast mix until smooth. Add bread flour, salt and vanilla pudding. Mix with a stand mixer on low speed until combined.
  3. Add softened butter and knead until dough is smooth and elastic (8–10 minutes). Cover and let rise in a warm place until doubled in size (60–90 minutes).

Filling

  1. Combine all the ingredients and mix until smooth.

Frosting

  1. Beat cream cheese and butter in a stand mixer until smooth and fluffy.
  2. Gradually add powdered sugar and mix until incorporated.
  3. Add milk, vanilla, maple syrup, and salt. Mix until creamy and spreadable.

Assemble & Bake

  1. Roll dough into a rectangle about 10×14 inches, ½ inch thick.
  2. Spread the filling onto the rolled dough. Roll dough tightly into a log. Cut into 12 equal pieces.
  3. Arrange rolls in a greased pan, leaving space between them. Cover and proof until puffy (45–60 minutes).
  4. Bake at 350°F (175°C) for 18–22 minutes, until golden brown.
  5. For gooey effect, spread a thin layer of frosting on warm rolls (10–15 min after baking). For thick layer, frost after rolls are completely cooled.