These masala cinnamon rolls give the classic American dessert a South-Asian twist with a super flavorful spiced filling inside the softest rolls topped with a delicious cream cheese filling.
Look, I love classic ol’ cinnamon rolls, that’s no secret. But lately, I’ve realized how most of the “mainstream” desserts are made with non-South Asians in mind, which is why we often find most desserts either a little…eh, a little too sweet, and sometimes, a little boring as well.
As I’ve grown up, I’ve realized that our taste preferences are quite different from others, which is why I am on a mission to “desi-fy” my favorite desserts, and today, we’re doing cinnamon rolls.
There’s nothing widely different about these masala cinnamon rolls, except that the filling is a lot more interesting thanks to the many spices we’ll be using.
If you’ve been around for a while, you know I’ve worked very hard to make the perfect cinnamon roll dough which makes the softest rolls, so we won’t be changing anything about it in this recipe. I have a very detailed guide on how to make the cinnamon roll dough and shape them correctly, I recommend giving that a read before you get started!
I also have a detailed YouTube video on how to make cinnamon rolls which will guide you through the process.
Once you’re done with that, let’s get into the details of the filling.
Masala Cinnamon Filling
The filling for these rolls has loads of spices apart from cinnamon, which gives the flavor a lot more depth and also balances out the sweetness from the sugar. If you can, try using jaggery instead of brown sugar for an even better flavor.
I have also used ghee (clarified butter) instead of regular butter in the filling. This makes the rolls extremely soft and delicious.
Here are the steps for making the masala filling.
- Grind the whole spices (cinnamon, cardamom, and cloves) in a mortar and pestle or a blender until they’re fine.
- Mix the spices with room temperature (not melted) ghee, grated ginger, and sea salt until fully combined and you have a thick, spreadable paste.
- Spread the filling on the rolled-out dough and create the cinnamon rolls (follow the instructions here)
Love cinnamon rolls? Try out these versions!
- Date Cinnamon Rolls With Arabic Coffee Cream Cheese Frosting
- Baklava Cinnamon Rolls
- Pistachio Kunafa Chocolate Rolls
Cream Cheese Frosting
I have paired the cinnamon rolls with a classic cream cheese frosting because it pairs perfectly with the filling, and really, there is nothing better than cream cheese with cinnamon rolls.
Here are the steps for making the cream cheese frosting.
- Place the softened butter in a bowl and whip it for 2 minutes until light and fluffy.
- Add the softened, room-temperature cream cheese, icing sugar, and vanilla and whisk until fully combined.
- Once the cinnamon rolls are out of the oven, place the cream cheese on each while they’re still warm, and spread it evenly on each roll.
Ready to get started? Let’s go!
PS: I always measure ingredients in grams, never in cups. Using a measuring scale is the only way to bake accurately. Cups are unreliable and can give different measurements, so I suggest you buy a measuring scale before you start baking! If you can’t get your hands on one, you can use the online tools for converting grams into cups; however, I do not guarantee their accuracy.
Masala Cinnamon Rolls
Equipment
- Stand mixer with whisk and dough attachment optional
- Rolling Pin
- Baking paper
- Floss
- 9×11" baking pan
- Silicone spatula
- Hand whisk
Ingredients
Dough
- 92 grams granulated white sugar
- 80 grams unsalted butter softened
- 7 gs salt
- 1 large egg
- 454 grams all-purpose flour
- 6 grams instant yeast
- 255 grams full-fat milk lukewarm
Masala Cinnamon Filling
- 1 large cinnamon stick
- 6-8 cardamom pods deseeded
- 5-6 cloves
- 100 grams packed jaggery/brown sugar
- 50 grams ghee room temperature
- 1 tsp grated ginger
- 1/4 th tsp sea salt
Creamcheese Glaze
- 120 grams cream cheese
- 55 grams unsalted butter softened
- 120 grams powdered sugar
- 2 tsp vanilla essence
Instructions
Dough
- Cream the butter and sugar together using an electric mixer or a stand mixer with the whisk attachment. Ensure the mixture is smooth and fluffy.
- Add the egg and mix until the mixture is fully combined, about one minute.
- Gradually incorporate the flour, warm milk, and instant yeast. Use a wooden spoon or spatula to gently mix until the dough starts to form.
- Begin kneading the dough by hand or use the dough hook on your stand mixer. The dough will initially be sticky but will transform into a soft, elastic dough as you knead. Keep an extra 15-20 grams of flour nearby to adjust if necessary after 5-10 minutes.
- Knead until the dough is smooth, soft, and no longer sticky. Hand-kneading takes about 20 minutes, while a machine can complete it in 10 minutes. Use the windowpane test to confirm readiness.
- Lightly oil a metal or glass bowl and place the dough inside, turning it to coat all sides with oil. Cover with cling wrap and let it rise for 1.5 to 2 hours until doubled in size.
- For a warm proofing environment, heat an empty microwave for one minute, then place the covered dough inside.
Masala Cinnamon Filling
- Grind whole spices like cinnamon, cardamom, and cloves into a fine powder using a mortar and pestle or blender. Combine with room-temperature ghee, grated ginger, and sea salt to form a thick, spreadable paste.
Assembly
- Once the dough has doubled in size, punch it down and transfer it to a lightly floured surface. Roll out the dough into a rectangle, keeping it slightly thick. Spread a layer of the filling over the dough.
- Roll the dough horizontally, starting from the side closest to you. Tuck and roll tightly as you go, ensuring a neat roll. If necessary, re-roll to adjust tightness. Place the seam side down once finished.
- Avoid cutting with a knife, which can squish the rolls. Instead, use floss. Mark even portions, slide the floss under the dough, and cross the ends over the roll to cut cleanly.
- Arrange the rolls in a baking tray, cover loosely with cling wrap, and allow them to rise for another 1.5 to 2 hours until doubled in size. Alternatively, refrigerate them for up to two days and follow make-ahead baking instructions.
- Preheat your oven to 170°C. Bake the rolls for 20-25 minutes until fully cooked but not browned to retain their softness.
- Make the cream cheese frosting: In a mixing bowl, whip the unsalted butter until soft, then add the room-temperature cream cheese, icing sugar, and vanilla and whip until fully combined.
- Once the cinnamon rolls come out of the oven, let them cool for 5 minutes to ensure they are warm but not too hot. Spread the cream cheese frosting generously over the warm rolls.
Notes
- To make ahead, follow up till step 9 of the dough recipe, then place the cut cinnamon rolls (without rising them) into the fridge.
- Remove the buns from the fridge 3-4 hours before baking to help them proof and rise. Bake as mentioned in the recipe once they have doubled in size.
- The unbaked rolls can be stored in the fridge for up to two days.
- Warm Milk Temperature: Ensure the milk is warm (around 37-40°C) but not hot, as high temperatures can kill the yeast.
- Instant Yeast: No need to activate instant yeast beforehand. Mix it directly with the dry ingredients for a quicker process.
- Sticky Dough Solution: If your dough feels too sticky during kneading, add extra flour a little at a time (no more than 15-20 grams) to prevent over-drying.
- Windowpane Test: Stretch a small piece of dough gently between your fingers. If it forms a thin, translucent “window” without tearing, the dough is kneaded enough.
- Proofing Box Hack: Create a warm, humid environment for proofing by microwaving an empty microwave for one minute, then placing your covered dough inside.
- Rolling Tip: Roll the dough tightly to ensure even spirals. If the roll isn’t tight enough, unroll and try again.
- Floss for Cutting: Dental floss works wonders for cutting clean, uniform rolls without squishing the dough. Avoid flavored floss, as it might transfer unwanted taste.
- Make-Ahead Option: Refrigerate the shaped rolls after the second rise for up to 48 hours. Bring them to room temperature before baking.
- Baking Temperature: Avoid over-baking, as browning can make the rolls dry. Stick to the given time and temperature for soft, fluffy results.
- Cream Cheese Glaze: Always spread the glaze on warm rolls for even melting and absorption, enhancing the flavor and texture.
If you find classic cinnamon rolls a little too sweet, you’re gonna love these! They’re warm, intense, and perfectly balanced.
Tried out this recipe? Don’t forget to let me know how you liked it in the comments. And of course, share it with me on Instagram!
Until next time.
