Cinnamon Cheesecake Crumble Rolls
About the recipe
These Cinnamon Cheesecake Crumble Rolls are a delicious twist on classic Swedish cinnamon buns, made with a soft and fluffy tangzhong dough, buttery cinnamon sugar filling, creamy mascarpone cream cheese frosting and a golden oat crumble. The tangzhong gives the rolls an incredibly soft and tender texture, while the warm cinnamon, brown sugar and cardamom create that cosy Scandinavian inspired flavour. A drizzle of heavy cream adds extra richness, and the creamy cheesecake style frosting paired with the buttery oat crumble gives every bite a delicious contrast of soft, creamy and crunchy textures. These Cinnamon Cheesecake Crumble Rolls are perfect for a cosy fika, a slow weekend breakfast, holiday baking or simply serving alongside a cup of coffee when you want something a little more indulgent than a classic cinnamon bun.
Cinnamon Cheesecake Crumble Rolls
Ingredients
For the tangzhong:
- 24 g All-purpose flour
- 120 ml Milk
For the dough:
- All of the cooled tangzhong
- 120 ml Lukewarm milk
- 8 g Active dry yeast
- 55 g Granulated sugar
- 1 Large egg
- 350 g All-purpose flour
- 6 g Salt
- 1½ tsp Ground cardamom
- 65 g Unsalted softened butter
For the cinnamon butter filling:
- 75 g Very soft unsalted butter
- 75 g Brown sugar
- 2 tsp Ground cinnamon
- 1 tsp Vanilla sugar or ½ teaspoon vanilla extract
- A pinch of salt
For the cream drizzle:
- 100–150 ml Heavy cream
For the mascarpone cream cheese frosting:
- 150 g Chilled mascarpone
- 100 g Softened full-fat cream cheese
- 50 g Sifted icing sugar
- 1 tsp Vanilla extract
For the buttery oat crumble:
- 60 g Rolled oats
- 50 g All-purpose flour
- 50 g Brown sugar
- 40 g Cold cubed unsalted butter
- A pinch of salt
Instructions
- Whisk the flour and milk together in a saucepan until smooth. Cook over medium low heat, stirring constantly, until thick and glossy. Transfer to a bowl and let it cool completely.
- First, combine the lukewarm milk, sugar and yeast and leave until slightly foamy. Add the egg and cooled tangzhong, then mix in the flour, salt and cardamom. Knead until a soft dough forms, then gradually work in the softened butter. Continue kneading until smooth, elastic and slightly tacky.
- Transfer the dough to a lightly greased bowl, cover and leave somewhere warm until doubled in size, about 60 to 90 minutes.
- Meanwhile, mix the soft butter with brown sugar, cinnamon, vanilla and salt until smooth and spreadable.
- Once the dough has doubled, roll it into an even rectangle. Spread the cinnamon butter evenly over the surface, then roll it tightly from one long edge into a log.
- Cut the log into 8 to 10 equal pieces using a sharp knife or unflavoured dental floss. Arrange them in a prepared baking dish with a little room between each roll.
- Cover the shaped rolls and let them rise for another 30 to 45 minutes, until visibly puffy. Meanwhile, preheat the oven.
- Once the rolls have finished proofing, drizzle the heavy cream over and around them. Bake until puffed, lightly golden and cooked through in the centre. Cover loosely with foil if the tops brown too quickly.
- While the rolls bake, rub the cold butter into the oats, flour, brown sugar and salt until coarse crumbs form. Bake separately until golden and fragrant, then let it cool completely.
- Beat the cream cheese and icing sugar until smooth. Add the chilled mascarpone and vanilla, then mix gently until creamy and thick. Refrigerate briefly if needed.
- Let the baked rolls cool slightly so they are warm rather than piping hot. Spread the mascarpone cream cheese frosting generously over the tops.
- Finally, sprinkle the cooled buttery oat crumble over the frosting, making sure each roll gets plenty of golden clusters. Serve warm for the best texture.
Tips & Tricks
Cool the tangzhong completely: Let the tangzhong cool before adding it to the dough. If it is too hot, it can affect the yeast and interfere with the rise.
Use very soft butter for the filling: Soft butter spreads much more easily across the dough and helps you get an even layer of cinnamon filling without tearing the dough.
Bake the crumble separately: Adding the crumble after baking keeps it crisp and golden instead of allowing it to soften in the oven.
Do not overbeat the mascarpone: Mix the mascarpone gently once it is added to the cream cheese. Overmixing can make the frosting loose.
Do not skip the cream drizzle: The cream adds extra richness and helps keep the rolls beautifully soft and moist as they bake.
FAQs
Why are my cinnamon rolls dry?
The most common causes are adding too much flour or overbaking. Keep the dough soft and slightly tacky, and remove the rolls once they are lightly golden and cooked through.
Can I prepare these cinnamon rolls the night before?
Yes. Prepare the dough and let it complete its first rise, then cover and refrigerate overnight. Allow it to warm slightly before rolling, filling and shaping the rolls the next day.
Can I use cream cheese instead of mascarpone?
Yes. You can use additional full fat cream cheese if you do not have mascarpone, although the frosting will have a slightly tangier and less silky texture.
Can I freeze Cinnamon Cheesecake Crumble Rolls?
Yes. For the best texture, freeze the baked rolls without the frosting and crumble. Thaw and warm gently, then finish with fresh frosting and crumble.
How should I store leftover Cinnamon Cheesecake Crumble Rolls?
Because the frosting contains mascarpone and cream cheese, store the frosted rolls covered in the refrigerator and enjoy them within 3 days.
