Better Than the Mall! Soft, Gooey Cinnamon Rolls with an Italian Secret

📘 The Home Pastry School, my ebook with 90 Italian and international desserts, explained one detail at a time, including these cinnamon rolls, soft brioche buns and a whole chapter on baking with yeast: https://luigimutti.com Soft, fluffy, gooey cinnamon rolls, better than the mall, made at home with an Italian secret from panettone dough: the butter goes in last. In five rounds, mall against your kitchen, I show you how to get the softest dough, a perfect swirl that never leaks, a gooey caramel center, and a cream cheese icing with a touch of orange. They can also be made the night before, perfect for Christmas morning. 🥐 Ingredients (12 rolls, 23 × 33 cm / 9 × 13 in metal pan) Dough 500 g bread flour (about 4 cups) 70 g sugar (⅓ cup) 7 g instant yeast (1 packet, 2¼ tsp) 8 g fine salt (1½ tsp) 250 ml whole milk (1 cup), lukewarm, about 30 °C / 86 °F 2 large eggs 75 g soft unsalted butter (5 tbsp), added last Filling 60 g very soft unsalted butter (4 tbsp) 120 g light brown sugar (a little over ½ cup, packed) 12 g ground cinnamon (1½ tbsp) 8 g flour (1 tbsp) For the gooey center (optional) 120 ml warm heavy cream (½ cup) Cream cheese icing 100 g full-fat cream cheese 40 g soft unsalted butter 140 g powdered sugar (1 cup + 2 tbsp) 1 tsp vanilla extract 1–2 tsp milk Zest of ½ orange (optional) 🔥 Bake at 180 °C / 350 °F for 25–32 minutes, until the center roll reaches 88 °C / 190 °F. Ice after about 20 minutes, while warm. Have you ever tried the mall cinnamon rolls? Tell me in the comments 👇 #cinnamonrolls #homemadecinnamonrolls #baking #christmasbaking #pastrychef