Lowen Cakes

Key Ingredients You’ll Need

• All-purpose flour: Strong enough to hold the rise but still tender.
• Whole milk & butter: For an enriched dough that’s soft and flavorful.
• Instant yeast: Speeds things up while giving a great rise.
• Brown sugar & cinnamon: The gooey, caramelly swirl stars.
• Cream cheese: A tangy counterbalance to the sweet filling.

Tips for Perfect Bakery-Style Cinnamon Rolls

Use very soft butter in the filling so it sticks to the dough evenly.

Tightly roll your dough to keep the swirls close and full of filling.

Pouring heavy cream before baking (optional) keeps the centers extra gooey.

Don’t overbake: Light golden tops = soft interiors.

Frost while warm so the frosting melts slightly into the rolls.

FAQ

Can I use a different pan size?
Yes! This recipe was tested in a 28×20cm (11×8 inch) dish for tall, gooey rolls. You can also use:
– An 8×8 inch square pan (snug fit = tall rolls)

Do I have to use heavy cream before baking?
Nope, but it’s a fun secret trick to make the rolls extra gooey and soft in the middle.

Can I make these ahead?
Yes! Shape them the night before and refrigerate. Let them rise 45–60 minutes at room temp in the morning, then bake as usual.

🧊 Storage Tips

• Room Temp: Store covered for up to 2 days. Add a slice of bread in the container to keep them soft.
• Fridge: Up to 5 days. Reheat gently before serving.
• Freezer: Freeze unfrosted rolls for up to 2 months. Thaw, warm, then frost fresh.

Ingredients

For the Dough

• 360g (3 cups) all-purpose flour
• 45g (3 tbsp) granulated sugar
• 7g instant yeast
• ¾ tsp fine sea salt
• 135ml (9 tbsp) whole milk, warm
• 45ml (3 tbsp) water, warm
• 1 large egg
• 65g (4½ tbsp) unsalted butter, softened

For the Filling

• 105g (½ cup) packed light brown sugar
• 1½ tbsp ground cinnamon
• 50g (3½ tbsp) unsalted butter, melted or very soft
• Optional: 1 tsp vanilla extract
• Optional: 3-6tbs Heavy cream to pour over rolls before baking

For the Cream Cheese Frosting

• 140g (5 oz) cream cheese, softened
• 40g (2⅔ tbsp) unsalted butter, softened
• 120g (1 cup) powdered sugar
• 1½ tsp vanilla extract
• Pinch of salt

Directions

1. Make the Dough
   • In a large bowl, whisk flour, sugar, yeast, and salt.
   • Add warm milk, water, egg, and butter. Mix until a soft dough forms.
   • Knead 8–10 minutes by hand or mixer until smooth and slightly tacky.
   • Transfer to a greased bowl, cover, and let rise for 1–1.5 hours until doubled.
2. Prepare the Filling
   • Mix brown sugar and cinnamon. Stir vanilla into butter (if using).
   • Set aside for assembly.
3. Shape the Rolls
   • Roll dough into a 30×40 cm rectangle.
   • Spread butter over dough, then sprinkle cinnamon sugar and press in lightly.
   • Roll into a tight log and cut into 9 equal rolls.
   • Arrange in a greased 28×20cm pan. Cover and let rise 30–45 mins until puffed.
4. Bake
   • Preheat oven to 175°C (350°F).
   • Optional: Pour 1-2 tsp of cream over each roll before baking.
   • Bake 24–27 minutes until lightly golden. Tent with foil if browning early.
   • Let cool 10–15 mins before frosting.
5. Frost the Rolls
   • Beat cream cheese and butter until smooth.
   • Add sugar, vanilla, and salt. Mix until fluffy.
   • Spread over warm rolls and devour.

Notes

Don’t skip the second rise—it ensures that soft, pull-apart texture.

Store frosting separately if you’re freezing the rolls.

The ideal way to reheat is in the oven, or on the stove, covered in a little puddle of cream.