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Cinnamon Mozzarella Rolls

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Level

moderate

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Cooking

132 min

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Preparation

45 min

Ingredients

Servings

6
Dough
All-Purpose Flour
600 g
Unsalted Butter
softened
85 g
Granulated Sugar
110 g
Eggs
medium sized
2
Egg
yolk only
1
Granulated Salt
7 g
Yeast Mixture
Instant Yeast
7 g
Full-Fat UHT Milk
room temperature
235 g
Filling
Mozzarella Cheese
grated
250 g
Brown Sugar
180 g
Unsalted Butter
softened
85 g
Cinnamon
to taste
20 g
Glaze
Cream Cheese
115 g
Icing Sugar
90 g
Full-Fat UHT Milk
45 ml
Vanilla Powder
vanilla essence
1 tsp

How to cook

Prepare the yeast mixture

  • Dissolve the yeast in room temperature milk.

Prepare the dough

  • Add flour, sugar, and salt to a stand mixer bowl and whisk.
  • Combine with softened butter until thoroughly incorporated.
  • Mix the flour mixture on medium low speed and add in the yeast mixture, eggs and egg yolk.
  • Mix for 10 minutes or until smooth.
  • Place the dough onto a lightly floured work surface and knead for about 1-2 minutes.
  • Roll the dough into ball and let it sit in a covered bowl to proof for 1 hour or until it doubles in size.

Prepare the cinnamon sugar

  • Whisk together brown sugar and cinnamon powder.

Prepare the rolls

  • Flour a flat surface for the dough.
  • Flatten the dough into thick, large rectangles.
  • Spread softened butter across the surface of dough.
  • Sprinkle the cinnamon sugar and grated mozzarella cheese evenly.
  • Tightly roll the dough rectangles lengthwise.
  • Use a serrated knife to cut the dough into thick segments to form the rolls.
  • Lightly grease a big enough baking dish and fill it with the rolls – have the tails of the rolls face each other.
  • Proof the rolls for about 35 minutes or until it is 1.5 times its original size.

Prepare the glaze

  • Whisk the cream cheese until it is smooth.
  • Mix in the icing sugar, milk and vanilla powder until smooth.

Start baking

  • Bake in preheated oven at 190°C for 20-25 minutes or until plump and golden brown.
  • Drizzle the glaze onto the baked rolls and serve.
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