BreakfastBrunchDessert

Food Processor Cinnamon Rolls

Name: Food Processor Cinnamon Rolls
Prep time: 25 min
Cook time: 25 min
Total time: 2 h 20 min
Yield: 6 servings
Cuisine: american
Ingredients: 2.25 tsp active dry yeast; 60 ml warm water about 40-45°C; 2 tbsp granulated sugar; 375 g all-purpose flour; 1 tsp salt; 45 g unsalted butter cold and cubed; 1 pcs large egg lightly beaten; 120 ml whole milk warmed; 60 g unsalted butter softened to room temperature; 110 g light brown sugar packed; 1.5 tbsp ground cinnamon; 115 g cream cheese softened to room temperature; 30 g unsalted butter softened to room temperature; 120 g powdered sugar sifted; 1 tsp vanilla extract; 1 tbsp whole milk

These soft, fluffy cinnamon rolls come together quickly thanks to a food processor, which handles all the mixing and initial kneading. A classic cinnamon-sugar filling is rolled into the tender dough, which is then baked until golden and topped with a simple cream cheese frosting.

An original recipe by Forkin

Total time: 2 hr 20 min
Serves: 6
Difficulty: Medium
Per serving: 659 kcal

Vegetarian

Allergen information: may contain eggs, gluten, and milk. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

dough

2.25 tspactive dry yeast
60 mlwarm water, about 40-45°C
2 tbspgranulated sugar
375 gall-purpose flour
1 tspsalt
45 gunsalted butter, cold and cubed
1 pcslarge egg, lightly beaten
120 mlwhole milk, warmed

filling

60 gunsalted butter, softened to room temperature
110 glight brown sugar, packed
1.5 tbspground cinnamon

icing

115 gcream cheese, softened to room temperature
30 gunsalted butter, softened to room temperature
120 gpowdered sugar, sifted
1 tspvanilla extract
1 tbspwhole milk

Equipment

food processor · rolling pin · measuring cups · measuring spoons · electric mixer · mixing bowls · knife · baking dish

The method

Step by step

1
In a small bowl, combine the active dry yeast, warm water, and a pinch of the granulated sugar. Let it stand for 5-10 minutes until foamy.
About 10 min
Cook’s note: If the yeast doesn't foam, it may be expired. Start over with fresh yeast.
2
In the bowl of a food processor, pulse the all-purpose flour, the remaining granulated sugar, and salt to combine.
About 1 min
3
Add the cold, cubed butter to the food processor and pulse until the mixture resembles coarse breadcrumbs.
About 1 min
4
Pour the yeast mixture, beaten egg, and warm milk into the food processor.
About 1 min
5
Process until the dough comes together into a single, slightly sticky ball that pulls away from the sides of the bowl.
About 2 min
Cook’s note: If the dough seems too dry, add milk a teaspoon at a time. If too wet, add flour a tablespoon at a time.
6
Transfer the dough to a lightly floured surface and knead gently for about 1 minute until it becomes a smooth ball.
About 1 min
7
Place the dough in a lightly oiled bowl, cover it with a clean cloth, and let it rise in a warm, draft-free spot for about 60 minutes, or until doubled in size.
About 1 hr
Cook’s note: An oven with just the light on is a great place for dough to rise.
8
While the dough rises, prepare the filling by mixing the light brown sugar and ground cinnamon in a small bowl.
About 2 min
9
Gently punch down the risen dough and turn it out onto a lightly floured surface. Roll it into a rectangle approximately 30x40 cm (12x16 inches).
About 5 min
10
Spread the softened butter for the filling evenly over the dough, leaving a 1 cm (1/2 inch) border along one of the long edges.
About 2 min
11
Sprinkle the cinnamon-sugar mixture evenly over the butter.
About 1 min
12
Starting from the long edge opposite the clean border, tightly roll the dough into a log. Pinch the seam to seal it.
About 2 min
13
Slice the log into 12 equal-sized rolls and arrange them cut-side up in a greased 23x33 cm (9x13 inch) baking dish.
About 3 min
Cook’s note: Using unflavored dental floss can give you a cleaner cut than a knife.
14
Cover the dish and let the rolls rise for another 30 minutes until they look puffy and are touching each other.
About 30 min
15
While the rolls are rising, preheat your oven to 175°C (350°F).
16
Bake for 20-25 minutes, or until the rolls are golden brown and cooked through.
About 25 min
17
While the rolls are baking, prepare the icing. In a medium bowl, beat the softened cream cheese and butter until smooth. Gradually beat in the powdered sugar, then add the vanilla extract and milk, mixing until you have a smooth, spreadable consistency.
About 5 min
18
Let the rolls cool in the pan for 5-10 minutes before spreading the icing over the top. Serve warm.
About 10 min

Per serving

Nutrition

50%Score

Calories: 658.6kcal
Protein: 10g
Carbs: 94.4g
Fat: 27.1g
Fibre: 3.1g
Sugar: 44.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover rolls in an airtight container at room temperature or in the refrigerator.

Reheating

Reheat a single roll in the microwave for 15-20 seconds until warm and soft.