How to Make Soft Cinnamon Rolls with Creamy Topping from Scratch

There’s nothing more comforting than the smell of freshly baked cinnamon rolls coming out of the oven. These soft cinnamon rolls with a rich, creamy topping are the perfect treat for breakfast, brunch, or dessert. Fluffy, gooey, and full of cinnamon flavor, this easy homemade recipe guarantees bakery-style results right from your kitchen. If you love soft, sweet bakes, you should also try our Fluffy Griesmeel Pancakes — another crowd-pleasing favorite!

🧾 Ingredients for Soft Cinnamon Rolls with Creamy Topping :

For the Dough

• 115 g sweet potato (cooked and mashed)
• 125 ml lukewarm milk
• 20 g granulated sugar
• 16 g vanilla sugar
• 7 g instant yeast
• 1 egg
• 40 ml sunflower oil
• 400 g all-purpose flour
• 4 g salt

For the Cinnamon Filling

• 160 g light brown sugar
• 100 g unsalted butter (softened)
• 15 g ground cinnamon

For the Creamy Topping

• 200 g mascarpone cheese
• 50 ml heavy cream (unwhipped)
• 150 ml white chocolate (melted)

Step-by-Step Instructions for Fluffy Cinnamon Rolls :

Peel and cut the sweet potato into chunks. Place the pieces in a saucepan with water and bring to a boil. Cook for 10–15 minutes, or until the sweet potato is fork-tender. Drain the water and set aside.

Add the cooked sweet potato and milk to a food processor. Blend until smooth.

Transfer the sweet potato mixture to a large mixing bowl. Add the granulated sugar, vanilla sugar, and instant yeast. Mix well. Then add the beaten egg and sunflower oil, and stir until combined. Add the flour and salt, then mix and knead for 10–12 minutes until a smooth, elastic dough forms.

Cover the dough and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Melt the butter in a saucepan over low heat.

Mix the brown sugar, cinnamon, and melted butter in a bowl until well combined.

Roll out the dough on a floured surface into a square shape.

Spread the cinnamon mixture evenly over the surface of the dough. Then roll the dough tightly, starting from the long side.

Cut the roll into slices about 2 cm thick.

Place the cinnamon rolls, cut side up, on a piece of parchment paper in a baking dish. Let them rise for 30 minutes or until they have doubled in size

In the meantime, I recommend starting to melt the white chocolate (using a double boiler). Let the melted white chocolate cool down so you can add it to the cream later.

Bake the cinnamon rolls in a preheated oven at 180°C (350°F) for 15–20 minutes, or until golden brown. Keep an eye on the baking time, as every oven is different.

While the cinnamon rolls are baking, prepare the topping. Place the mascarpone and unwhipped heavy cream in a large bowl and mix until smooth. Add the melted white chocolate and mix until fully combined.

Remove the cinnamon rolls from the oven and let them cool slightly before adding the topping. Spread the topping evenly and enjoy!

Tips :

• Knead the dough thoroughly to achieve a smooth and elastic texture. This helps develop the gluten and results in a light, fluffy final product.
• Allow the dough to rise long enough. A good indicator is when it has doubled in size. Place the dough in a warm spot to keep the yeast active.
• Roll the dough out evenly to ensure a consistent layer for the filling. This ensures each cinnamon roll has the same flavor.
• Spread the cinnamon mixture evenly over the dough so that each roll gets a good amount of filling.
• Roll the dough tightly but not too tight to avoid squeezing out the filling during baking.
• Use a sharp knife or unflavored dental floss to cut the cinnamon rolls. This helps prevent flattening the dough.
• Watch the baking time carefully, as ovens may vary. The cinnamon rolls should be golden brown when done.
• Feel free to get creative with the topping—add chopped nuts, raisins, or other flavorful ingredients to the mascarpone-chocolate mixture if you like.
• Let the cinnamon rolls cool slightly before spreading the topping. This helps keep the topping firm and spreadable.
• You can substitute vanilla sugar with vanilla extract.
• Replace mascarpone with your favorite cream cheese if preferred.
• Use just enough flour when rolling out the dough to prevent sticking—too much flour can make the dough heavy.
• Make sure the mascarpone and heavy cream are cold before preparing the topping. This helps achieve a firm consistency.
• If you have leftover cinnamon rolls, store them in an airtight container. Reheat briefly in the microwave or oven for a freshly baked taste.

These homemade cinnamon rolls are the perfect blend of soft, fluffy dough and a rich, creamy topping. By following the steps carefully and using the tips provided, you’ll create delicious, bakery-style rolls right in your own kitchen. Whether enjoyed fresh out of the oven or reheated the next day, they’re a treat that’s sure to impress. Happy baking!

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