Fluffy Cinnamon Rolls with Labneh Frosting
Soft enriched rolls spiral around brown sugar, cinnamon, and butter, then receive a tangy vanilla-labneh frosting.
By Moow Editorial ·
- Proof until visibly puffy rather than relying only on the clock; spread the labneh frosting on warm, not hot, rolls.
At a glance
Read through the method once, then prep the ingredients in the order listed.
- Yield: 9 rolls
- Prep time: 30 minutes, plus about 2 hours rising
- Cook time: 30 minutes
For the most consistent result, use the listed weights when available; household measures are rounded.
Estimated nutrition per serving
Serving basis: One serving from the final reviewed yield of 9 rolls.
- Calories: 460 kcal
- Protein: 10 g
- Carbohydrates: 50 g
- Fat: 24 g
- Sodium: 355 mg
Estimated from the listed ingredients and serving yield using USDA FoodData Central. Actual values vary with brands, substitutions, cooking losses, oil absorption, and portion size.
Dough
Have these measured and ready before you begin.
- 3 1/3 cups (800 ml by volume) all-purpose flour
- 1 1/4 cups (300 ml) milk
- 6 tablespoons butter
- 2 level tablespoons sugar
- 1/2 teaspoon salt
- 1 large egg
- 7 g (2 1/4 teaspoons) active dry yeast
Cinnamon Filling
- scant 1/2 cup (100 ml by volume) brown sugar
- 1 tablespoon ground cinnamon
- 50 g (1.8 oz; about 3 1/2 tablespoons) butter, softened
Labneh Frosting
- 1 level tablespoon butter, softened
- 8 ounces (225 g) labneh or full-fat cream cheese
- 1 level tablespoon powdered sugar
- 1 teaspoon vanilla extract
Directions
1. Mix 1 2/3 cups (400 ml by volume) of the flour with the dough sugar, salt, and yeast. Warm the milk with the 6 tablespoons butter without boiling, then mix it and the egg into the flour.
2. Knead for 1 minute, add another 3/4 cup plus 1 tablespoon (200 ml by volume) flour, then gradually work in the remaining 3/4 cup plus 1 tablespoon (200 ml by volume) flour and knead for 5 minutes, until smooth.
3. Place in a lightly greased bowl, cover, and let rise until doubled.
4. Mix the brown sugar and cinnamon. Roll out the dough, spread it with the filling butter, sprinkle on the cinnamon sugar, roll into a log, and cut into rounds with thread.
5. Arrange in a baking dish, cover, and let rise again until doubled while the oven preheats to 350°F (175°C).
6. Bake for 30 minutes.
7. Cool the rolls for 10 minutes so the frosting softens without melting away, then spread it over the warm rolls.
Sources
Contains wheat, milk, and egg. Bake until the centers are set and reach about 190°F (88°C); refrigerate rolls topped with labneh frosting within 2 hours.