My son is a big fan of homemade cinnamon rolls. Now that he’s back home for the holidays, we made a fresh batch together. This is the recipe we always follow—it comes out soft, buttery, and full of cinnamon flavour every single time. Once baked, we top it off with a creamy frosting that just melts into the warm rolls. It’s a no-fail recipe, and one of our favourites to make as a family.
Before You Begin
This is a very soft and sticky dough , so using a stand mixer is highly recommended. Make sure the eggs, cream cheese, heavy cream, and butter are at room temperature for best results.
Here are some of the things I have used for making this recipe
Baking Tray – https://www.ikea.com/in/en/p/poetisk-oven-dish-off-white-10513877/ Active Dry Yeast – https://amzn.to/4nUlUnu (I store my yeast in the freezer and they last for a really long time) Kitchen Aid – https://amzn.to/3GRbLY2 Baking Oven OTG – https://amzn.to/4eXAAht
Dough
In the bowl, pour warm milk (not hot). Sprinkle active dry yeast over the milk along with a pinch of sugar to give the yeast a quick start. Let it sit undisturbed for about 3–4 minutes. The mixture should become slightly frothy or bubbly—this means the yeast is alive and active.
Tip: If there’s no foam or bubbles, either the milk was too hot (which can kill the yeast) or the yeast is no longer active. In that case, start over with fresh yeast.
Now take the bowl of your stand mixer (fitted with the dough hook). Add the egg, soft butter, and sugar. Pour in the activated yeast mixture. Then add flour and salt. No need to be fussy about the order of ingredients here—just make sure everything gets into the bowl.
Mix on medium speed for about 5 to 7 minutes. The dough should start to slightly pull away from the sides of the bowl but still feel soft and sticky. It will stick to the bowl. Using a bench scraper, scrape the dough from the sides of the bowl. It should be elastic and stretchy—not dry.
Transfer the dough to a lightly floured surface and knead it briefly—just for a few seconds—to shape it into a smooth ball. This dough is quite soft, so a light dusting of flour is enough. Place the dough in a greased bowl. You can use oil or butter to grease it—either works fine. Cover the bowl with plastic wrap or a plate, and let it rise in a warm place until doubled in size. This typically takes 45 minutes to an hour.
Rolling and Filling
Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. The dough will still be slightly tacky, but that’s okay. Using a rolling pin, roll it out into a rectangle approximately 14 inches by 10 inches. Try to keep the edges straight and even.
Now it’s time for the filling. Spread softened butter evenly across the entire surface of the dough.
In a separate bowl, mix together the sugar and cinnamon, then sprinkle this mixture all over the buttered dough.
Sprinkle this mixture all over the buttered dough. Make sure to sprinkle evenly.
Starting from the bottom edge, roll the dough all the way up into a log. Do not roll it too tight or the dough will open up in the middle when baking. Slice the log into thick segments—around 2 inches each.
Second Rise and Baking
Pour a layer of fresh cream into the bottom of your baking dish. I use the IKEA POETISK oven dish, which is about 30 x 20 cm. – https://www.ikea.com/in/en/p/poetisk-oven-dish-off-white-10513877/
Place the rolls cut-side up into the dish over the cream. Leave a little space between them, as they will puff up. Cover the dish with plastic wrap and let the rolls rise again at room temperature for about 30–45 minutes.
Meanwhile, preheat your oven to 190°C.
Once the rolls have risen and look puffy, bake them in the preheated oven for 15–20 minutes, or until golden brown on top. Tip: Keep an eye on the rolls in the last few minutes—every oven is different, and you want them golden but not overbaked. Remove from the oven and let them cool in the same dish for about 45 minutes. This helps them absorb the creamy base at the bottom. The bottom will become gooey and nicely caramelise because of the fresh cream we added.
Making the Frosting
While the rolls are cooling, prepare the frosting. In a mixing bowl, blend together the powdered sugar, cream cheese, and butter until smooth.
Add vanilla extract and mix well until the frosting is light and creamy. Make sure all your frosting ingredients are at room temperature for the smoothest texture. Once the cinnamon rolls are slightly warm (not too hot), drizzle or spread the frosting generously over the top. Serve warm and enjoy.
For the Dough
120 ml milk 1¼ tsp active dry yeast 1 egg 40 grams butter 50 grams sugar ½ tsp salt 275 grams all-purpose flour (maida)
For the Filling
40 grams butter 100 grams brown sugar 2 tsp ground cinnamon 60 ml fresh cream (for layering the baking dish)
For the Frosting
100 grams cream cheese 40 grams butter 100 grams powdered sugar 1 tsp vanilla extract
Dough
In the bowl, pour warm milk (not hot). Sprinkle active dry yeast over the milk along with a pinch of sugar to give the yeast a quick start. Let it sit undisturbed for about 3–4 minutes. The mixture should become slightly frothy or bubbly—this means the yeast is alive and active.. Tip: If there’s no foam or bubbles, either the milk was too hot (which can kill the yeast) or the yeast is no longer active. In that case, start over with fresh yeast. Now take the bowl of your stand mixer (fitted with the dough hook). Add the egg, soft butter, and sugar. Pour in the activated yeast mixture. Then add flour and salt. No need to be fussy about the order of ingredients here—just make sure everything gets into the bowl. Mix on medium speed for about 5 to 7 minutes. The dough should start to pull away from the sides of the bowl but still feel soft and slightly sticky. It should be elastic and stretchy—not dry. Transfer the dough to a lightly floured surface and knead it briefly—just for a few seconds—to shape it into a smooth ball. This dough is quite soft, so a light dusting of flour is enough. Place the dough in a greased bowl. You can use oil or butter to grease it—either works fine. Cover the bowl with plastic wrap or a plate, and let it rise in a warm place until doubled in size. This typically takes 45 minutes to an hour.
Rolling and Filling
Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. The dough will still be slightly tacky, but that’s okay. Using a rolling pin, roll it out into a rectangle approximately 14 inches by 10 inches. Try to keep the edges straight and even. Now it’s time for the filling. Spread softened butter evenly across the entire surface of the dough. In a separate bowl, mix together the sugar and cinnamon, then sprinkle this mixture all over the buttered dough. Starting from the bottom edge, roll the dough tightly all the way up into a log. Slice the log into thick segments—around 2 inches each.
Second Rise and Baking
Pour a layer of fresh cream into the bottom of your baking dish. I use the IKEA POETISK oven dish, which is about 30 x 20 cm. – https://www.ikea.com/in/en/p/poetisk-oven-dish-off-white-10513877/ Place the rolls cut-side up into the dish over the cream. Leave a little space between them, as they will puff up. Cover the dish with plastic wrap and let the rolls rise again at room temperature for about 30–45 minutes. Meanwhile, preheat your oven to 190°C. Once the rolls have risen and look puffy, bake them in the preheated oven for 15–20 minutes, or until golden brown on top. Tip: Keep an eye on the rolls in the last few minutes—every oven is different, and you want them golden but not overbaked. Remove from the oven and let them cool in the same dish for about 45 minutes. This helps them absorb the creamy base at the bottom. The bottom will become gooey and nicely caramelise because of the fresh cream we added.
Making the Frosting
While the rolls are cooling, prepare the frosting. In a mixing bowl, blend together the powdered sugar, cream cheese, and butter until smooth. Add vanilla extract and mix well until the frosting is light and creamy. Make sure all your frosting ingredients are at room temperature for the smoothest texture.
Once the cinnamon rolls are slightly warm (not too hot), drizzle or spread the frosting generously over the top. Serve warm and enjoy!
- Author: Suguna Vinodh
- Prep Time: 90m
- Cook Time: 20m
- Category: bread
For the Dough
120 ml milk 1¼ tsp active dry yeast 1 egg 40 grams butter 50 grams sugar ½ tsp salt 275 grams all-purpose flour (maida)
For the Filling
40 grams butter 100 grams brown sugar 2 tsp ground cinnamon 60 ml fresh cream (for layering the baking dish)
For the Frosting
100 grams cream cheese 40 grams butter 100 grams powdered sugar 1 tsp vanilla extract
Dough
In the bowl, pour warm milk (not hot). Sprinkle active dry yeast over the milk along with a pinch of sugar to give the yeast a quick start. Let it sit undisturbed for about 3–4 minutes. The mixture should become slightly frothy or bubbly—this means the yeast is alive and active.. Tip: If there’s no foam or bubbles, either the milk was too hot (which can kill the yeast) or the yeast is no longer active. In that case, start over with fresh yeast. Now take the bowl of your stand mixer (fitted with the dough hook). Add the egg, soft butter, and sugar. Pour in the activated yeast mixture. Then add flour and salt. No need to be fussy about the order of ingredients here—just make sure everything gets into the bowl. Mix on medium speed for about 5 to 7 minutes. The dough should start to pull away from the sides of the bowl but still feel soft and slightly sticky. It should be elastic and stretchy—not dry. Transfer the dough to a lightly floured surface and knead it briefly—just for a few seconds—to shape it into a smooth ball. This dough is quite soft, so a light dusting of flour is enough. Place the dough in a greased bowl. You can use oil or butter to grease it—either works fine. Cover the bowl with plastic wrap or a plate, and let it rise in a warm place until doubled in size. This typically takes 45 minutes to an hour.
Rolling and Filling
Once the dough has doubled, gently punch it down to release the air. Transfer it to a lightly floured surface. The dough will still be slightly tacky, but that’s okay. Using a rolling pin, roll it out into a rectangle approximately 14 inches by 10 inches. Try to keep the edges straight and even. Now it’s time for the filling. Spread softened butter evenly across the entire surface of the dough. In a separate bowl, mix together the sugar and cinnamon, then sprinkle this mixture all over the buttered dough. Starting from the bottom edge, roll the dough tightly all the way up into a log. Slice the log into thick segments—around 2 inches each.
Second Rise and Baking
Pour a layer of fresh cream into the bottom of your baking dish. I use the IKEA POETISK oven dish, which is about 30 x 20 cm. – https://www.ikea.com/in/en/p/poetisk-oven-dish-off-white-10513877/ Place the rolls cut-side up into the dish over the cream. Leave a little space between them, as they will puff up. Cover the dish with plastic wrap and let the rolls rise again at room temperature for about 30–45 minutes. Meanwhile, preheat your oven to 190°C. Once the rolls have risen and look puffy, bake them in the preheated oven for 15–20 minutes, or until golden brown on top. Tip: Keep an eye on the rolls in the last few minutes—every oven is different, and you want them golden but not overbaked. Remove from the oven and let them cool in the same dish for about 45 minutes. This helps them absorb the creamy base at the bottom. The bottom will become gooey and nicely caramelise because of the fresh cream we added.
Making the Frosting
While the rolls are cooling, prepare the frosting. In a mixing bowl, blend together the powdered sugar, cream cheese, and butter until smooth. Add vanilla extract and mix well until the frosting is light and creamy. Make sure all your frosting ingredients are at room temperature for the smoothest texture.
Once the cinnamon rolls are slightly warm (not too hot), drizzle or spread the frosting generously over the top. Serve warm and enjoy!
- Author: Suguna Vinodh
- Prep Time: 90m
- Cook Time: 20m
- Category: bread
Find it online : https://www.kannammacooks.com/cinnamon-rolls-with-cream-cheese-frosting/
I truly enjoy the enthusiastic way Shankar shares his Sunday sapadu on his page . His vibrant storytelling, delicious recipes, and light-hearted moments with his team are always a delight. It’s not just food; it’s a full-on vibe that makes you want to cook, eat, and celebrate the everyday. 🌿🍛. When he posted this muttai beanskai recipe, I knew I had to try it—and I’m so glad I did! The oyster sauce adds a wonderful depth of flavor, making the dish hearty and satisfying. If you’re in Malaysia, don’t miss the chance to visit Shankar’s restaurant.
Now, coming to the recipe – it comes together in no time and makes for a perfect everyday dish. The only ingredient that’s a bit unconventional in a typical Tamil kitchen is the oyster sauce. I used the Kikkoman vegetarian oyster sauce for this version, and we absolutely loved it at home. Here is the link to buy – https://amzn.to/450BJAw
A non stick pan or a seasoned cast iron pan / wok is preferred for this recipe.
Here is what you will need for stir-frying the beans.
Heat a bit of vegetable oil in a pan. Add cumin seeds, curry leaves, chopped garlic, and green chillies. Sauté for a minute till it smells nice and fragrant. Now toss in the beans and mix well.
Cover the pan with a lid and let it cook on low heat for about 3 minutes.
Then open the lid, sprinkle a little water, and continue to cook for another 3–4 minutes. The beans should be cooked but still have a bit of crunch left.
Time for the flavour boost—add oyster sauce. I used the Kikkoman vegetarian oyster sauce here. It really brings a depth of flavour to the dish. Let it cook for a minute.
Prep the eggs
In a small bowl, mix salt, turmeric, and cumin powder with a splash of water to form a smooth paste. Instead of directly adding the spice powders to eggs, This little trick helps avoid spice clumps when you add them.
Crack the eggs into a bowl, add the paste, and whisk it all together.
Pour the eggs into the pan.
Don’t stir right away—let it sit for a minute so it sets a little. Then gently sauté everything together so the eggs cook through and coat the beans nicely.
That’s it—muttai beanskai is ready! Serve hot with rasam or any kuzhambu for a comforting lunch.
For stir-frying the beans
For the eggs
For stir-frying the beans
Start by cleaning and prepping the beans. Slice them at a slight angle, about half an inch long, and set them aside.
Heat a bit of vegetable oil in a pan. Add cumin seeds, curry leaves, chopped garlic, and green chillies. Sauté for a minute till it smells nice and fragrant.
Now toss in the beans and mix well. Cover the pan with a lid and let it cook on low heat for about 3 minutes. Then open the lid, sprinkle a little water, and continue to cook for another 3–4 minutes. The beans should be cooked but still have a bit of crunch left.
Time for the flavour boost—add a spoon of oyster sauce. I used the Kikkoman vegetarian oyster sauce here. It really brings a depth of flavour to the dish. Let it cook for a minute.
To prep the eggs:
In a small bowl, mix salt, turmeric, and cumin powder with a splash of water to form a smooth paste. This little trick helps avoid spice clumps when you add them to the eggs.
Crack the eggs into a bowl, add the paste, and whisk it all together. Pour the eggs into the pan. Don’t stir right away—let it sit for a minute so it sets a little. Then gently sauté everything together so the eggs cook through and coat the beans nicely.
Muttai beanskai is ready! Serve hot with rasam or any kuzhambu for a comforting lunch.
- Author: Suguna Vinodh
- Prep Time: 15m
- Cook Time: 15m
