Cinnamon Rolls Recipe – Easy Wheat Flour & Cream Cheese Frosting

Last Updated on 1 month by Neha Deshmukh

Cinnamon Rolls Recipe – Easy Wheat Flour & Cream Cheese Frosting

Okay, let’s be real. Is there anything better than the smell of cinnamon rolls baking in the oven? Seriously, it’s instant happiness. I first made these for a cozy Christmas morning, and they’ve been a family favourite ever since. This recipe is a little different – we’re using wheat flour for a slightly healthier (but still incredibly delicious!) twist, and the cream cheese frosting? Oh, it’s divine. Get ready to impress!

Why You’ll Love This Recipe

These aren’t your average cinnamon rolls. They’re soft, fluffy, and packed with cinnamon-sugar goodness. The wheat flour gives them a lovely texture, and the cream cheese frosting adds a tangy sweetness that’s just… perfect. Plus, this recipe is surprisingly easy, even for beginner bakers. You’ll be enjoying warm, gooey cinnamon rolls in under two hours – promise! They serve 11, making them perfect for sharing (or not!).

Ingredients

Here’s what you’ll need to make these dreamy cinnamon rolls:

• 1.5 teaspoon instant dry yeast
• 2 tablespoon granulated sugar
• 0.5 teaspoon salt
• 2.25 cups cake wheat flour (about 280g)
• 1 cup warm milk (240ml)
• 2 tablespoon melted butter
• 0.33 cup brown sugar (about 65g)
• 1.5 tablespoon ground cinnamon
• 0.25 cup butter, softened (about 57g)
• 0.5 cup cream cheese, softened (about 113g)
• 0.5 cup icing sugar (about 60g)
• 2 tablespoon butter, for frosting
• 0.5 teaspoon vanilla essence

Ingredient Notes

Let’s talk ingredients! A few things can really make or break these rolls, so listen up:

• Cake Wheat Flour: This is the star! It’s a finer grind than regular whole wheat flour, giving you a super soft and tender crumb. If you can’t find it, you can use all-purpose flour (see FAQs!), but the texture will be slightly different.
• Butter: I always use unsalted butter for baking, so I can control the salt level. Make sure it’s properly softened for both the dough and the filling – not melted!
• Instant Dry Yeast: This is key for a good rise. You don’t need to “proof” it in water first, which saves time. If you’re using active dry yeast, you’ll need to activate it first.
• Warm Milk: Make sure it’s warm, not hot! You want it to be around 105-115°F (40-46°C) – warm enough to activate the yeast, but not so hot that it kills it.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, in a large mixing bowl or the bowl of your stand mixer, combine the instant dry yeast, granulated sugar, salt, and cake wheat flour. Give it a good whisk to make sure everything is evenly distributed.
2. Next, gently mix in the warm milk and melted butter. Start slowly, and gradually incorporate the wet ingredients into the dry.
3. Now, it’s kneading time! If you’re using a stand mixer, knead with the dough hook for 8-12 minutes until the dough is smooth and elastic. If you’re kneading by hand (good for you!), use oiled hands and knead for the same amount of time.
4. Place the dough in a lightly greased bowl, turning to coat. Cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 1-2 hours, or until it has doubled in size. Patience is a virtue here!
5. While the dough is rising, let’s make the cinnamon filling. In a separate bowl, cream together the softened butter, brown sugar, and cinnamon until well combined.
6. Once the dough has doubled, gently punch it down to release the air. Roll it out on a lightly floured surface into a 30cm x 30cm (approximately 12×12 inch) rectangle.
7. Spread the cinnamon filling evenly over the dough, leaving a small border around the edges.
8. Tightly roll the dough into a log, starting from one of the long sides.
9. Using a sharp knife or (my favourite trick!) unflavored dental floss, slice the log into 11 equal pieces.
10. Arrange the cinnamon rolls in a greased baking dish (around 9×13 inches). Cover and let them rise for another 30 minutes.
11. Preheat your oven to 180°C (350°F). Bake the cinnamon rolls for 20-25 minutes, or until they are golden brown and cooked through.
12. While the rolls are baking, prepare the frosting. Beat together the cream cheese, icing sugar, butter, and vanilla essence until smooth and creamy.
13. Once the cinnamon rolls are out of the oven, let them cool slightly before spreading the frosting over the warm rolls. Serve immediately and enjoy!

Expert Tips

Want to take your cinnamon rolls to the next level? Here are a few of my secrets:

• Fluffy Rise: A warm, draft-free spot is crucial for a good rise. I like to turn on my oven to the lowest setting for a few minutes, then turn it off and place the dough inside.
• Preventing Sticking: Generously grease your baking dish and the rolling surface to prevent the rolls from sticking.
• Perfect Slicing: Dental floss is a game-changer! It cuts through the dough cleanly without squishing the rolls. Just slide it under the log and pull.

Variations

Let’s get creative!

• Vegan Cinnamon Rolls: Swap the butter for vegan butter, the milk for plant-based milk (like almond or soy), and the cream cheese for vegan cream cheese.
• Gluten-Free Cinnamon Rolls: Use a good quality gluten-free flour blend designed for baking. You might need to add a little extra liquid to get the right consistency.
• Spice Level: If you’re a cinnamon fanatic, feel free to add an extra tablespoon or two! You could also add a pinch of nutmeg or cardamom for a more complex flavour.
• Festival Adaptations: For Christmas, add a sprinkle of red and green sprinkles to the frosting. For Thanksgiving, use pumpkin spice instead of cinnamon. And for Diwali? A touch of cardamom and a drizzle of rosewater in the frosting would be divine!

Serving Suggestions

These cinnamon rolls are amazing on their own, but here are a few ideas to take them up a notch:

• Serve with a glass of cold milk or a hot cup of chai.
• Add a scoop of vanilla ice cream for an extra decadent treat.
• Enjoy them as part of a festive brunch spread.

Storage Instructions

• Room Temperature: Store leftover cinnamon rolls in an airtight container at room temperature for up to 2 days.
• Refrigerator: For longer storage, keep them in the refrigerator for up to 5 days.
• Freezer: You can freeze cinnamon rolls (frosted or unfrosted) for up to 2 months. Wrap them tightly in plastic wrap and then in foil.

FAQs

Got questions? I’ve got answers!

1. Can I use all-purpose flour instead of cake wheat flour? What will be the difference?

Yes, you can! The rolls will still be delicious, but the texture will be a bit denser and chewier. Cake wheat flour creates a lighter, more tender crumb.

2. How do I know when the dough has risen enough?

The dough should have doubled in size. Gently poke it with your finger – if the indentation remains, it’s ready to go!

3. Can I make these cinnamon rolls ahead of time?

Absolutely! You can prepare the dough and let it rise overnight in the refrigerator. Just bring it to room temperature before rolling and baking.

4. What’s the best way to prevent the rolls from drying out?

Store them in an airtight container, and consider warming them up slightly before serving. A little bit of frosting can also help keep them moist.

5. Can I freeze leftover cinnamon rolls?

Yes! Wrap them tightly and freeze for up to 2 months. Thaw overnight in the refrigerator.

6. What can I substitute for cream cheese in the frosting?

You can use mascarpone cheese or even softened ricotta cheese as a substitute, but the flavour will be slightly different.