The American cinnamon roll is a direct descendant of the Swedish kanelbullar, brought to the United States by Scandinavian immigrants who settled the Midwest in the late 19th century. The American version diverged from the Swedish original in one decisive way: the cream cheese frosting, which turns the roll from a restrained fika pastry into an unabashedly indulgent dessert. American cinnamon rolls also use cassia (the supermarket cinnamon standard in the US) rather than the Ceylon cinnamon of Sweden, giving them a stronger, more pungent spice flavour. The American cinnamon roll is now one of the most consumed pastries in the country, and one of the most globally recognised American comfort foods.
Ingredients
Dough
500 g strong white bread flour
7 g fast-action dried yeast (1 sachet)
250 ml whole milk, lukewarm
80 g unsalted butter, softened
50 g caster sugar
2 eggs
1 tsp fine salt
Filling
90 g unsalted butter, very soft (for filling)
120 g light brown sugar (for filling)
3 tbsp ground cinnamon (for filling)
Frosting
200 g full-fat cream cheese, at room temperature (for frosting)
40 g unsalted butter, softened (for frosting)
200 g icing sugar, sifted (for frosting)
1 tsp vanilla extract (for frosting)
2 tbsp whole milk (for frosting consistency)
Method
In a large bowl, combine the flour, yeast, caster sugar and salt. Mix briefly. Add the lukewarm milk, eggs and softened butter. Mix to form a shaggy dough, then knead by hand for 10 minutes (or 7 minutes in a stand mixer with a dough hook) until the dough is smooth, elastic and slightly tacky.
Shape the dough into a ball, place in a lightly oiled bowl, cover with a clean tea towel or cling film and prove in a warm place for 1 hour until doubled in size.
While the dough proves, prepare the filling: beat together the very soft butter, light brown sugar and ground cinnamon until it forms a smooth, spreadable paste. Set aside.
Make the frosting: beat the cream cheese and softened butter together until completely smooth. Add the sifted icing sugar, vanilla extract and milk, and beat until light, smooth and pourable. Set aside at room temperature.
Once the dough has doubled, punch it down gently and turn out onto a lightly floured surface. Roll out to a rectangle approximately 35x50cm.
Spread the cinnamon filling evenly over the entire dough surface, leaving a 1cm bare border along one of the long edges.
Starting from the long edge opposite the bare border, roll the dough tightly into an even log. Pinch the seam firmly to seal.
Using a sharp knife or dental floss, cut the log into 12 equal pieces. Place the rolls cut-side up in a buttered 23x33cm baking tin, arranged in rows of 3x4. They should be close together but not quite touching.
Cover the tin loosely and prove for a further 45 minutes until the rolls are puffy and touching each other.
Preheat the oven to 180°C (160°C fan). Bake for 22-25 minutes until the rolls are deep golden on top and a thermometer inserted into the centre reads 90°C.
Remove the rolls from the oven. Immediately spread the cream cheese frosting generously over the hot rolls: the heat will melt the frosting slightly into all the crevices. Serve warm.
Notes
American cinnamon rolls are best served warm, within an hour of baking. Unfrosted rolls can be stored airtight for up to 2 days and warmed in a 150°C oven for 8 minutes before frosting to serve. They also freeze well unfrosted for up to 2 months.
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