Christina Tosi's Cinnamon Rolls

Ainekset

Dem Bunz

1 cup whole milk warmed

1 tbsp warm water

1 packet (2 1/4 tsp) active dry yeast

4 1/2 cup all purpose or bread flour

1/2 cup granulated sugar

1 tsp salt

1 large egg

1 large egg yolk

1 stick (8 tbsp) melted, unsalted butter

Dat Goo

1 cup packed light brown sugar

5 1/2 tbsp melted butter

2 1/2 tbsp ground cinnamon

1/2 tsp salt

Ohjeet

Whisk together milk, water, and yeast in a small bowl. Let sit until foamy, around 5 minutes.

Combine flour, granulated sugar, and salt in the bowl of a stand mixer and mix together on low speed. Add the egg, egg yolk, butter, and the yeast concoction and mix until the dough comes together in a thick, sticky mass. Should take about 6 minutes.

Scrape dough out onto a work surface and form into a ball. Place into a greased bowl, seam side down, and cover with a kitchen towel to rise for an hour or until doubled in size.

Make the goo by mixing brown sugar, butter, cinnamon, and salt in a bowl. Alternatively you could just mix the ingredients except butter and then spread butter on the dough and put down as much cinnamon sugar mixture you want on top.

Punch down the proofed dough and lay on a well floured work surface. Roll into a 16in square and spread the goo evenly. Roll the dough into a tight tube.

Take a sharp knife and slice into 12 rounds about 1 1/3 inches thick. Arrange in a 9x13 pan with 1 inch in between rolls. Let rise another 1-2 hours or until doubled in size.

Preheat the oven to 375F. Top each roll with a quick splash of heavy cream if desired. Bake for 20 minutes or until they are starting to brown on the edges.