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A cinnamon rolls recipe finished with chili crisp hot honey for a sweet and spicy twist.

Cinnamon Rolls Recipe with Chili Crisp Hot Honey

  • Difficulty Level: 3
  • Serves Serves: 12
  • Preparation

    90 mins

  • Cooking

    30 mins

Recipe Video Fusion Bread Dairy Eggs Breakfast Dessert Over 60 mins

Sweet, spicy, fluffy, and creamy: this cinnamon rolls recipe has it all thanks to the addition of Chili Crisp Hot Honey!

 

Sweet and spicy works exceptionally well with cinnamon rolls, as the fragrant cinnamon and tangy cream cheese help to balance the heat of chili and the sweet heat of honey. To make that sweet heat convenient while adding a rich drizzle of flavor, you have to choose Lee Kum Kee Chili Crisp Hot Honey as the one-in-all garnish. This has the perfect balance of spicy and sweet already, making it perfectly to top your cinnamon rolls for an indulgent and comforting morning meal.

 

Try these cinnamon rolls as a unique take on breakfast or for a weekend Valentine's Day baking project! 

What You Will Need

Ingredients

  • --FOR THE CINNAMON ROLL DOUGH--
  • 1 cup warm milk (110°F)
  • 2¼ tsp active dry yeast
  • ⅓ cup granulated sugar
  • ½ cup unsalted butter, melted and cooled
  • 2 large eggs, room temperature
  • 1 tsp salt
  • 4½ cups all-purpose flour
  • --FOR THE CINNAMON SUGAR FILLING--
  • ½ cup unsalted butter, softened
  • ¾ cup brown sugar
  • 2 Tbsp ground cinnamon
  • --FOR THE CREAM CHEESE ICING--
  • 4 oz cream cheese, softened
  • 2 Tbsp unsalted butter, softened
  • 1 cup powdered sugar
  • 1 tsp vanilla extract
  • 1–2 Tbsp milk, as needed

Seasoning

  • Lee Kum Kee Chili Crisp Hot Honey Sauce, for drizzling

Made with
Lee Kum Kee products

Chili Crisp Hot Honey Sauce 20oz

Chili Sauces

Chili Crisp Hot Honey Sauce

How to make it

  1. Stir the warm milk, active dry yeast, and granulated sugar together in a large bowl. Let stand 5–10 minutes until foamy. Whisk in the melted butter, eggs, and salt, then gradually mix in the flour until a soft dough forms. Knead 8–10 minutes until smooth and elastic, then cover and let rise in a warm spot until doubled, about 1 hour.

  2. Roll the dough into a large rectangle. Spread the softened butter evenly over the surface, then sprinkle with brown sugar and cinnamon. Roll tightly into a log and cut into 12 even rolls. Arrange in a greased baking dish, cover, and let rise 30 minutes.

  3. Bake at 350°F for 22–25 minutes, until puffed and golden with a soft center.

  4. Beat the cream cheese, butter, powdered sugar, vanilla, and milk together until smooth and spreadable. Spoon or swirl the icing generously over the warm cinnamon rolls.

  5. Finish with a drizzle of Lee Kum Kee Chili Crisp Hot Honey Sauce, letting the warm rolls melt the honey slightly so it pools into the swirls for a sweet-heat contrast. Serve warm.

     

    Find more Asian inspired breakfast ideas on our recipes page!

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