Cinnamon Roll Balls
These cinnamon roll balls are the perfect dessert when you're craving cinnamon rolls but don't want to put in too much effort. They're soft and pillowy and glazed with a classic cream cheese frosting that will keep you coming back for more.
Equipment
- Stand mixer with dough hook and whisk attachment
- Hand whisk
- 8" round baking dish
Ingredients
Cinnamon Roll Dough
- 92 grams granulated white sugar
- 78 grams unsalted butter softened
- 7 grams salt
- 1 large egg
- 454 grams all-purpose flour
- 6 grams instant yeast
- 255 grams full-fat milk lukewarm
Cinnamon Butter
- 100 grams unsalted butter
- 60 grams brown sugar
- 20 grams cinnamon powder
- 1/4 th tsp sea salt
Cream Cheese Glaze
- 120 grams cream cheese
- 55 grams unsalted butter softened
- 120 grams powdered sugar
- 2 tsp vanilla essence
Instructions
Cinnamon Roll Dough
- Warm the milk to lukewarm, then stir in the yeast and set aside.
- Add the yeast mixture to a stand mixer along with the butter, sugar, salt, egg, and flour. Knead with the dough hook for 10–15 minutes until you get a smooth, non-sticky dough.
- Test the dough by stretching a small piece between your fingers; it should be thin enough to see light through without tearing. If it tears, continue kneading.
- Transfer the dough to a lightly oiled bowl, cover with cling film, and leave to proof for 60-90 minutes until nearly doubled. Use this time to prepare the cinnamon butter.
- Once proofed, knock back the dough to release the air. Divide into small balls of roughly 25 grams each, or go by eye.
- Dip each ball into the cinnamon butter and layer them into a round pan until all the dough is used up.
- Pour any remaining cinnamon butter over the top, cover, and let rise for another 45 minutes.
- Bake at 170°C for 30-40 minutes, or until cooked through.
- Invert onto a plate to release, then drizzle with the cream cheese glaze while still warm. Best served hot or reheated before eating.
Cinnamon Butter
- Combine the butter, brown sugar, cinnamon, and sea salt in a bowl and melt together. Whisk until the sugar is fully incorporated.
Cream Cheese Glaze
- Add the butter, cream cheese, icing sugar, and vanilla to a bowl. Beat with an electric mixer on high speed until smooth and creamy.
Notes
Need help with the dough? Check out my detailed cinnamon roll guide for tips and tricks!
Storage:
These rolls can be stored covered in the fridge for up to three days. Reheat in the oven or microwave before eating.