What is sweeter than some cinnamon sugar loving on Valentine’s Day? 💟💟💟

These warm cinnamon rolls, aka “Parry Rolls”, with cream cheese frosting are perfect for any season! The sweet cinnamon smell for Autumn days; warm in the tummy for cold Winter cuddles; and Spring & Summer are all about food adventures! 😛 Out of all the bread rolls available in the world, this is definitely my all-time favourite.

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You can’t go wrong with this recipe – it is super easy and the hardest part is the waiting process! No need for those Cinnamon Stick Yankee Candle Jars anymore. The freshly baked cinnamon rolls will naturally fill your kitchen with a wonderful aroma. 💟

Shelf life for dry yeast

While baking this, I realised that dry yeast does not have a very long shelf life. Even though there are ways of testing the “activeness” of the yeast, I do not recommend keeping them for more than half a year (for baking at least). Even though the activated yeast may still foam up after the expiry date, it loses its optimised potential to grow and leaven bread as time goes by. It will be a huge disappointment when your dough does not double / triple in size.

Filling these Parry Rolls

As you roll out your dough with the rolling pin, make sure that the dough is even and not too thick / thin. It should be able to stretch out larger than your baking pan, i.e. around 19 x 11 inches.
In my recipe, I am very generous with the cinnamon and brown sugar. It is essential that every bite should give a mouthful of cinnamon blast. You should not skimp on the star of the show!

To spice things up, you can add some extra toppings in the fillings – such as raisins, dried cranberries / orange, chocolate chips etc. Personally I am not a fan of raisins or dried fruit bits, so I prefer my plain vanilla rolls the way they should be. 💟

Dental floss as a baking utensil?!

This is a super brilliant technique that I have learned from Two Peas & Their Pod. The cinnamon dough has a very malleable texture. Hence, instead of a knife, I used some clean dental floss to divide them into equal sized rolls. All you have to do: simply slide the dental floss under the rolled dough, cross over on the top and pull to cut! This method is great as using a knife will add pressure to the sides of the dough, causing some slight deformation.

Happy Valentine’s Day & Happy Baking!
💟💟💟 🙂

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5 from 1 vote

Cinnamon Rolls

These warm cinnamon rolls, aka “Parry Rolls”, with cream cheese frosting is perfect for any season! Warm, soft & fluffy inside, very easy recipe and simply a favourite for families.

Course Breakfast, Dessert, Snack

Cuisine Denmark, Scandinavian, Sweden

Keyword Rolls

Prep Time 2 40

Cook Time 23

Total Time 3 3

Servings 16 rolls

Calories 285kcal

Author SforB

Ingredients

Cinnamon Rolls

7 g Dry yeast (1 packet)
60 ml Warm water
180 ml Warm milk , whole
50 g Granulated sugar
1 Egg
1 Egg yolk
1/4 tsp Vanilla extract
60 g Melted butter , extra to brush
480 g All purpose flour
1/2 tsp Salt

Filling

75 g Softened butter
140 g Brown sugar
2 tbsp Ground cinnamon

Cream Cheese Frosting

75 g Cream cheese
2 tbsp Softened butter
110 g Icing sugar
1/2 tsp Vanilla extract
3 tbsp Milk

Instructions

Preparing the rolls

Activate the yeast. In a small bowl, sprinkle the dry yeast over warm water and set aside for at least 5 minutes.
In a large mixing bowl, add and gentle mix the milk, sugar, egg, vanilla and butter together. Add the activated yeast and mix until well combined.
Add half of the dry ingredients into the mixing bowl and mix until well combined. Add the remaining dry ingredients and continue mixing until the dough is formed.
Turn the dough out onto a lightly floured surface and knead for 7-8 minutes. * Form the dough into a large ball and place into a large buttered bowl. Gentle roll the dough around the bowl to cover the dough with butter too. Cover the bowl with a tea towel and leave to rise.

Cinnamon filling

After 1 hour 30 minutes, the dough should now be smooth and have doubled its original size.
Prepare and line a baking pan – (I used a 9×13″ rectangular baking pan). Roll out the dough onto a lightly floured surface into a 19×11″ rectangular.
Spread the softened butter over the top of the dough. Mix the sugar and cinnamon in a bowl and sprinkle evenly.
Starting from the long edge, tightly roll the dough into a log. Using a dental floss or long thread, divide evenly and cut the dough into 16 rolls. **
Place the rolls into the baking pan, cover with a tea towel and leave to rise again for 30 minutes.
Preheat the oven to 175 degrees Celsius and bake the cinnamon rolls for 23 minutes, until golden brown.

Cream cheese frosting

As you allow the cinnamon rolls to cool slightly, prepare the cream cheese frosting. Mix the cream cheese, butter, icing sugar and vanilla together in a bowl. Add the milk and mix until well incorporated.
Pour the frosting over the rolls. Enjoy while fresh!

Notes

* If your dough seems wet, don’t worry – and definitely don’t add more flour to it. Let the dough rest for around 15 minutes. Try kneading again persistently, you should see your dough becoming smoother after a few minutes.

** This cutting method is explained in detail in the blog post above.

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