Cinnamon Rolls

Baking in a FIlipino household has its perks. 

For one, you will *immediately* know if what you’ve made is too sweet, too dry, or simply… not good. “Not too sweet” is one of the biggest compliments older FIlipinos will say about any dessert, and I think most Asians would agree. 

When I first started baking, American recipes were the first things I could find online. They had rave reviews so I attempted them as precisely as I could, especially because I didn’t know what I was doing. I just wanted to make something edible, despite worrying it might be “too sweet”. At times I dared to reduce the sugar in a recipe, and ended up taking away too much.

Now that I write my own recipes, this is something I always keep in mind. Yes, sweetness is subjective—but I do think the older Filipino’s definition of ‘not too sweet’ is something worth aiming for. Maybe it’s me seeking my parents’ approval, or maybe, it’s because I’ve become that older Filipino, too.

I’m glad to say these Cinnamon Rolls have the “not too sweet” seal of approval from my family. I sure hope the tito or tita in you loves it, too.

Recipe tutorial for this is on TikTok, too!

INGREDIENTS

Dough

• 360g all-purpose flour, plus more for dusting
• 70g granulated sugar
• 6g fine salt
• 6g instant dry yeast
• 200g whole milk
• 55g eggs, beaten
• 55g unsalted butter, softened

Filling

• 100g brown sugar
• 60g unsalted butter, softened 5g cinnamon powder
• 30g Biscoff spread, optional
• Pinch of salt, to taste

Cream Cheese Glaze
makes about 1 tbsp. per roll

• 100g cream cheese
• 30g unsalted butter, softened
• 40g icing sugar
• 5g vanilla

METHOD
This dough can be kneaded by hand! See tips.

1. MIX. In a stand mixer fitted with the dough hook, combine all- purpose flour, instant dry yeast, and sugar. Mix for a few seconds, then stream in your milk and beaten egg. Knead on low until it forms a shaggy dough, then add softened butter.
2. KNEAD. Knead on low-medium until the butter is fully absorbed, then add salt. Knead on medium until it’s smooth, stretchy, and forms a small windowpane. See tips.
3. PROOF. Shape dough into a ball. Place in a greased bowl, cover with cling wrap, and allow to proof in a warm area for 1-2 hours or until at least doubled in size.
4. FILLING. While the dough is resting, prepare the filling. In a bowl, mix brown sugar, softened butter, cinnamon, and Biscoff spread until uniform. Add salt to taste, about a pinch up to half-tsp. if adding the Biscoff. Mix and set aside.
5. FLATTEN. Once the dough has doubled in size, gently punch down. Transfer to a lightly floured surface. With a rolling pin, flatten dough into a large rectangle about ¼-inch thick, roughly 12×16” wide positioned horizontally.
6. ROLL. Spread an even layer of filling onto the rectangle, leaving a 1” margin on top. Roll into a log from the bottom upwards and flatten the top edge before sealing. Transfer to a parchment-lined tray, cover and freeze for 10 minutes. Meanwhile, grease and line a 9×13″ baking dish with parchment paper.
7. CUT. Trim both ends of the cold log. Mark equal portions (9 pcs. for large, 12 pcs. for slightly smaller rolls) by slightly indenting with dental floss or a knife. Cut and arrange in the baking dish with ample space between each roll.
8. PROOF. Cover and proof in a warm area for 30 minutes or until about doubled in size. Meanwhile, preheat the oven to 180°C.
9. BAKE. Bake for 25-30 mins. or until golden. Meanwhile, mix cream cheese glaze ingredients in a bowl until smooth.
10. COOL. Transfer to a wire rack to cool slightly. Once the rolls are no longer too hot to touch, spread the cream cheese glaze on top. Enjoy!

TIPS

How do I know when to stop kneading? 
The total kneading time depends on your mixer size, mixer speed, flour brand, and many more. For this recipe, you can even knead it by hand! Here are the visual cues to know if your dough is well- kneaded:

• The dough is much smoother.
• The dough is stretchy and less sticky.
• The dough passes the windowpane test.

I seem to have too much filling.. Should I keep adding?
If you’ve already covered your dough with a thin, even layer of filling, store the rest in the fridge and save it for later. It’ll be great for dinner rolls or toast! Adding too much filling could make shaping and cutting quite messy.

Shaping is hard! Any tips?
If your dough feels warm and hard to handle (after flattening or after rolling), transfer it to a parchment-lined tray, cover, and place in the freezer for 5-10 minutes. Cooler dough is easier to handle and cut!

Should I do 9 large or 12 medium rolls?
Cutting into 9 portions will give you the typical height of cinnamon rolls. I do 12 medium-sized rolls for preference, but note that it’s harder to arrange them as they’re thinner and more delicate.

What other flavors can I do?
Customize your rolls by adding chopped pecans or walnuts on top or in the filling. You can also add orange zest or a bit of lemon juice to your cream cheese glaze for brightness.

Thank you for checking out my recipes! Let me know when you try them out. If you have any questions, comment below or reach me on TikTok / Instagram!