mall-style cinnamon rolls
I love a jumbo big-as-your-head sized cinnamon roll, and who can resist the appeal of chowing down on one after a day of shopping at the mall? You need to refuel after all that walking!
Cinnabon does something to my nostrils…like, when I think of the word “temptation”, I think of Cinnabon. They’ve got those seductive smells down.
This recipe for Mall-Inspired Cinnamon Rolls brings all the smells, nostalgia and fall-feels right into your home.
the dough.
I think we can all agree that the dough portion of a cinnamon roll recipe is the most challenging part.
When you research cinnamon roll recipes, pay attention to the dough ingredients, because that is the one component of the recipe you have less flexibility with as far as adjusting ingredients goes. Frosting and glazes can always be adjusted to your liking, as well as fillings.
The dough for this recipe is made with bread flour, which will yield us a soft and tender dough that still provides structure and a slight chew.
adding heavy cream.
Adding heavy cream to the rolls makes the most plush and gooey centers, however we’re not drowning the rolls because the dough is soft enough it doesn’t need all that extra moisture. We also want these rolls to maintain some structure and stability.
step-by-step: the process
Make the Dough
Heat the whole milk with a touch of honey or a teaspoon of sugar until just warm, or between 100-110 F/37-43 C. Stir the yeast into the milk and set aside to activate for 5-10 minutes.
To the bowl of a stand mixer, combine the bread flour, milk powder, sugar and salt. Whisk together well.
Add in the milk and yeast mixture, followed by the eggs and oil.
Use a rubber spatula to combine the ingredients just until a shaggy dough has formed.
Attach the bowl to a stand mixer with a hook attachment, and knead on speed 4 for 20-30 minutes, or until the dough pulls away from the sides.
The dough is ready when it’s become smooth and elastic (gently pull a small amount of dough to test the elasticity). The dough will be very soft and supple.
Transfer the dough to a large and lightly oiled bowl (the bowl should be large enough for the dough to rise in without overflowing). Allow the dough to rise at room temperature for an hour to an hour and a half, or until doubled in size.
Make the Filling
In a small or medium bowl, combine 113 grams of softened salted butter, light brown sugar, ground cinnamon, and a pinch of salt.
Use a small rubber spatula or spoon to combine the ingredients well until fully mixed and spreadable.
Add in pure vanilla extract (I like to add a full tablespoon). Mix in well until homogenous.
Cover and set aside at room temperature until ready to use.
Assemble the Rolls
Uncover the risen dough and gently push out any air.
Transfer the dough to a lightly floured work surface. Using a flour rolling pin, roll out the dough into a rectangle that is roughly ¼” thick, and measures about 12” by 16” (does not have to be exact, this is just for those who like precision ☺).
Spread the filling over the dough using a rubber spatula or (my personal fav) a small palette knife.
Leave about an inch clean from one of the shorter ends of the dough – this will provide us with a seal to secure our dough log after we roll it.
Begin rolling from the short end closest to you. Gently roll with your fingertips just until the dough folds. Then gently tuck the dough into itself, and tug it towards you. Repeat the process – this is how you achieve a super tight spiral.
Once rolled, pinch the seam of the dough together. Turn the dough over until it’s seam side down.
Use both hands to press the dough and even out the thickness as best as you can.
Using dental floss or a large serrated knife, trim the edges of the dough. Mark the log into 6 sections.
Cut the dough into 6 large rolls, and place the rolls into a 9 x 13” baking pan or dish. I like to line my dish with parchment; however, this step is not necessary.
Cover the baking pan with a kitchen towel and let the rolls rise in a warm place (kitchen or near a window, wherever the temp. is warmer in your home) for 30-45 minutes.
Bake the Rolls
Pour a tablespoon of heavy cream directly over the center of each roll.
Bake the rolls in a preheated oven at 350 F/180 C for 24-26 minutes, depending on your oven. Rotate the baking pan at the halfway mark for even browning and doneness.
Once baked, allow the rolls to cool in the baking pan on a wire rack for 10-15 minutes while preparing the frosting.
Prepare the Cream Cheese Frosting
To a medium bowl, combine the softened cream cheese and softened salted butter. Use an electric hand mixer to whip together well until soft and fluffy, about 30 seconds to a minute.
Add in 120 grams of confectioner’s sugar and beat until combined and smooth.
Add in roughly 4 tablespoons of heavy cream and mix. Add more for your desired consistency.
Flavor with pure vanilla extract – the more you add, the more delicious. I like a tablespoon and a half.
Frost each roll with a generous amount of frosting and enjoy!
Mall-Style Cinnamon Rolls
Equipment
- 1 Stand Mixer
- 1 Electric Hand Mixer optional
- 1 Rolling Pin
- 1 small palette knife optional
- 1 small rubber spatula
- 1 Large serrated knife optional
- dental floss
Ingredients
Dough
- 475 grams bread flour
- 30 grams milk powder optional
- 50 grams cane sugar may sub granulated sugar
- 10 grams active dry yeast
- 1 teaspoon kosher salt
- 250 ml whole milk warmed, 100-110 ℉; 37-43℃
- 3 large eggs 150 grams
- 30 ml olive oil may sub with canola or other neutral oil
Cinnamon Roll Filling
- 113 grams salted butter softened
- 150 grams light brown sugar
- 2 tablespoons ground cinnamon
- 1 tablespoon pure vanilla extract
- 1 teaspoon kosher salt
Cream Cheese Frosting
- 167 grams cream cheese softened
- 28 grams salted butter softened
- 120 grams confectioner's sugar
- 3-4 tablespoons heavy cream
- 1 tablespoon pure vanilla extract
Instructions
Make the Dough
- Heat the whole milk with a touch of honey or a teaspoon of sugar until just warm, or between 100-110 ℉/37-43 ℃. Stir the yeast into the milk and set aside to activate for 5-10 minutes.
- To the bowl of a stand mixer, combine the bread flour, milk powder, sugar and salt. Whisk together well, then add in the milk and yeast mixture, the eggs and the oil.
- Use a rubber spatula to combine the ingredients just until a shaggy dough has formed.
- Attach the bowl to a stand mixer with a dough hook attachment, and knead on speed 4 for 20-30 minutes, or until the dough pulls away from the sides.
- Transfer the dough to a large and lightly oiled bowl. Allow the dough to rise at room temperature for an hour to an hour and a half, or until doubled in size.
Make the Filling
- In a small or medium bowl, combine 113 grams of softened salted butter, light brown sugar, ground cinnamon, and a pinch of salt.
- Use a small rubber spatula or spoon to combine the ingredients well until fully mixed and spreadable.
- Add in a tablespoon of pure vanilla extract. Mix in well until homogenous.
- Cover and set aside at room temperature until ready to use.
Assemble the Rolls
- Uncover the risen dough and gently push out any air.
- Transfer the dough to a lightly floured work surface. Using a flour rolling pin, roll out the dough into a rectangle that is roughly ¼” thick, and measures about 12” by 16”.
- Spread the filling over the dough using a rubber spatula or a small palette knife. Leave about an inch clean from one of the shorter ends of the dough.
- Begin rolling from the short end closest to you. Gently roll with your fingertips just until the dough folds. Then gently tuck the dough into itself, and tug it towards you. Repeat the process.
- Once rolled, pinch the seam of the dough together. Turn the dough over until it’s seam side down. Use both hands to press the dough and even out the thickness as best as you can.
- Cut the dough into 6 large rolls, and place the rolls into a 9 x 13” baking pan or dish. I like to line my dish with parchment; however, this step is not necessary.
- Cover the baking pan with a kitchen towel and let the rolls rise in a warm place for 30-45 minutes.
Bake the Rolls
- Pour a tablespoon of heavy cream directly over the center of each roll.
- Bake the rolls in a preheated oven at 350 ℉/180 ℃ for 24-26 minutes, depending on your oven. Rotate the baking pan at the halfway mark for even browning and doneness.
- Once baked, allow the rolls to cool in the baking pan on a wire rack for 10-15 minutes while preparing the frosting.
Prepare the Cream Cheese Frosting
- To a medium bowl, combine the softened cream cheese and softened salted butter. Use an electric hand mixer to whip together well until soft and fluffy, about 30 seconds to a minute.
- Add in 120 grams of confectioner’s sugar and beat until combined and smooth.
- Add in roughly 4 tablespoons of heavy cream and mix. Add more for your desired consistency.
- Flavor with pure vanilla extract – the more you add, the more delicious. I like a tablespoon and a half.
- Frost each roll with a generous amount of frosting and enjoy!
Just checking, knead the dough in the mixer with the dough hook on for 20-30 minutes?
Yes, knead using a dough hook for 20-30 minutes. Your dough may take a little longer to come together, just continue to knead until it is smooth and pulls away from the sides.
if my dough takes long to come together and I knead in the standing mixer for long will it affect the result?
It can take up to 30 minutes to come together, especially if you’re in a warm and humid place (like me). Try adding another tablespoon of flour or 2. As long as the dough mostly comes together and has some structure (try window-pane test), it will be okay for rolling after a 12 hour rest in the fridge. The fridge will help firm up the dough, and make the process for assembling much easier. I hope this helps!
Can you make the dough ahead of time
Yes, you can prepare the dough 12-24 hours ahead and keep it in the fridge until ready to use.