Soft and Chunky Cinnamon Rolls

Breads -

Soft and Chunky Cinnamon Rolls


500g All purpose flour
50g Milk powder
150g Water
150ml Milk
130g Sugar
12g Yeast
5 pcs Egg yolk
1 tsp Salt
80g Flechard Butler



150g Flechard Butler
180g Brown sugar
20g Cinnamon powder
150g Sunny Farms Raisins
150g Roasted walnuts


Cream Cheese Frosting:

250g Swiss Valley Cream Cheese
150g Powdered sugar
100g Cream
100g Flechard Butler
Pinch Salt



Cream Cheese Frosting:

  1. Mix all ingredients together in a mixer with paddle attachment until it smoothens.

Autolyse Mixing Technique:

  1. In a mixing bowl, dissolve sugar in water and milk.
  2. Mix in egg yolk, milk powder and flour by hand until it forms into a rough ball.
  3. Cover with plastic wrap and let it sit at room temperature for 20-30 mins. until gluten forms (window pane stage).
  4. Mix in yeast using fold and cut technique by hand. Do the same with salt and then butter.
  5. Knead for 5 minutes until it forms into a soft ball.
  6. Transfer dough in a bowl coated with butter, then cover with plastic. Ferment the dough for 20 minutes.
  7. Take the dough out of the bowl and do the stretch and fol technique to fully develop the gluten.
  8. Bring back to the bowl and cover. Ferment for 20 minutes.
  9. Cut the dough in half and form into a ball and let it rest for 5 mins.
  10. Flatten into a rectangular shape with a thickness of approximately 1/4 inch.
  11. Brush with softened butter and spread cinnamon filling evenly.
  12. Tightly roll into a log and cut into pieces.
  13. Arrange in a square or round pan greased with butter.
  14. Let it proof for 45 minutes or until it doubles in size.
  15. Bake at 160˚C for 15-18 minutes.


You may watch the video demo here! 👇

Soft and Chunky Cinnamon Rolls Video Demo