Originally published November 2021. Revised January 2024
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Broccoli soup infused with rich cheddar cheese creates a velvety texture and an indulgent taste, making it a luxurious comfort food. By prepping the majority of the ingredients in advance, particularly on a convenient Sunday, the process of whipping up this soup upon returning home becomes incredibly effortless. This versatile recipe caters to various dietary preferences, offering options for both gluten-free and vegetarian preferences, while also doubling up as a delightful dinner when served in sourdough bread bowls, adding a delightful twist to the meal. Making a larger batch ensures there are ample leftovers, perfect for a delicious lunch the following day, guaranteeing you get to savor this delightful soup more than once.

Broccoli Cheese soup in a sourdough bread bowl with a spoon and white napkin

Butter: Provides richness and flavor to the soup base.
Carrots: Add natural sweetness and depth of flavor, enhancing the overall taste of the soup.
Onion: Offers a savory base note and depth of flavor to the soup.
Garlic: Adds aromatic complexity and a savory element to the soup.
Flour: Used as a thickening agent to create a creamy consistency in the soup.
Roasted Garlic Bouillon and Vegetable Bouillon: Enhance the soup’s savory flavor profile and provide a depth of taste.
Vegetable Broth: Forms the liquid base of the soup, imparting rich flavor from the vegetables.
Broccoli: The star ingredient, providing texture, nutrients, and the main flavor profile of the soup.
Bay Leaf: Infuses a subtle herbal aroma and taste to the soup.
Nutmeg: Adds warmth and depth to the flavor profile, complementing the broccoli and cheese.
Dried Thyme: Offers earthy and herby notes to the soup, enhancing its overall taste.
Half and Half: Adds creaminess and richness to the soup without making it overly heavy.
Sharp Cheddar Cheese: Contributes a robust, tangy flavor and melts smoothly, enhancing the soup’s creaminess.
Velveeta Cheese: Known for its excellent melting properties, it adds creaminess and helps bind the soup together.
Salt and Pepper: Seasonings that enhance the overall taste of the soup.
Cayenne Pepper (optional): Provides a subtle kick of heat, balancing the flavors, though this is optional based on personal preference for spice levels.

Making Cinnamon Rolls: A Step-by-Step Guide

Preparing the Dough:

Activate the Yeast: Begin by whisking the yeast into warm milk and letting it sit for 3-4 minutes. This step helps to activate the yeast, ensuring your dough will rise properly.
Mix the Dry Ingredients: In a large mixing bowl, combine the flour, salt, and sugar.
Blend the Wet Ingredients: Whisk together the eggs and melted butter, then mix them into the milk and yeast mixture.
Form the Dough: Gradually pour the wet ingredients over the dry ingredients, stirring until the dough comes together. A firm rubber spatula or plastic bench scraper can be particularly useful for this step.
Knead the Dough: Once the dough has formed, transfer it to a lightly floured surface. Knead it gently for about 3-4 minutes until it becomes firm but still slightly sticky.
Let the Dough Rise: Lightly oil a large bowl and place the dough inside. Cover it with a damp dish towel and let it rise in a warm place for about 1 hour, or until it has doubled in size.

Making the Filling:

Mix the Filling Ingredients: Combine brown sugar and cinnamon in a medium bowl. Hold off on preparing the apples until you’re ready to assemble the rolls to prevent browning.
Prepare the Apples: When you’re ready to roll out the dough, core, peel, and chop the apples into bite-sized cubes.

Assembling the Cinnamon Rolls:

Roll Out the Dough: Transfer the risen dough onto a lightly floured surface. Use a rolling pin to roll it into a rectangle.
Add the Butter: Spread the softened butter evenly over the dough. I find that using my hands makes this step easier.
Add the Filling: Sprinkle the brown sugar mixture over the butter, leaving one edge free of filling. Evenly distribute the apple pieces over the dough.
Roll the Dough: Starting from the long side, tightly roll up the dough, tucking in the ends as you go. Slice the roll into 12 equal pieces.
Prepare for Baking: Arrange the rolls in a greased 9×13 baking pan. Cover them with plastic wrap that has been sprayed with oil. Allow the rolls to rise for about 1 hour, or until nearly doubled in size.

Baking the Cinnamon Rolls:

Preheat the Oven: Set your oven to 375°F (190°C).
Prepare the Cream: Warm the heavy cream slightly. After the rolls have risen, pour the cream over the top, allowing it to soak down and around the rolls.
Bake: Place the rolls in the oven and bake for 20-22 minutes, rotating the pan halfway through. If the rolls begin to brown too quickly, cover them loosely with foil. Depending on your oven and the size of the rolls, baking may take up to 30 minutes.

Making the Frosting:

Blend the Ingredients: In a medium mixing bowl, use a hand or stand mixer to blend the softened cream cheese and butter until smooth.
Add the Sugar: Gradually mix in the powdered sugar.
Finish with Vanilla and Cream: Add vanilla extract and enough cream to achieve your desired frosting consistency. Once the rolls are warm but not too hot, generously spread the frosting on top.

Enjoy your homemade cinnamon rolls! The combination of the sweet cinnamon filling, tender apples, and creamy frosting makes for an irresistible treat.

Cream cheese: Adds tangy richness that balances the sweetness of the rolls.
Salted butter: Enhances the creamy texture and flavor of the frosting.
Powdered sugar: Sweetens the frosting and gives it a smooth, silky finish.
Vanilla extract: Adds warmth and depth to the flavor.
Heavy cream or half and half: Helps achieve the perfect creamy consistency.

You will want to start the dough when you get up to allow to proof. Once you roll them out, fill them and slice them you can let them rise while you go to the grocery store, or relax and read the paper.

apple cinnamon rolls covered in plastic wrap

How to Store

Storing these is simple:

Be sure to allow to completely cool before storing.
We do not frost all of the cinnamon rolls, so we store the frosting in a seperate air tight container.
Store rolls in an air tight container, or wrapped in foil.
Both may be kept for up to one week, in the fridge.