Cinnamon Roll Recipe

Ingredientes

For the Dough-

3/4 cup warm whole milk (192mL)

2 1/4 tsp rapid/quick yeast

1/4 cup granulated sugar (56g)

1 egg + 1 egg yolk room temp.

1/4 cup melted unsalted butter (68g)

3 cups bread flour (422g)

3/4 tsp salt

For the Filling-

2/3 cup dark brown sugar (128g)

1 1/2 tbsp ground cinnamon

1/4 cup softened unsalted butter (68g)

For the Frosting-

4 oz. Softened cream cheese (114g)

3 tbsp softened unsalted butter (51g)

3/4 cup powdered sugar (85g)

1/2 tsp vanilla extract

Before Baking-

¼ cup warm heavy cream for topping the cinnamon rolls before

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Instruções

1. Warm the milk in microwave for 40-45 seconds. Transfer warm milk to a large mixing bowl and sprinkle yeast on top. Let the yeast sit on top of the milk for ~2 minutes while you prep the next ingredients. (This will give it time to activate with some help from the warm milk!)

2. Add in sugar, egg, egg yolk, and melted butter. Whisk until well combined.

3. Next, stir in the bread flour and salt with a wooden spoon until a dough begins to form.

4. Sprinkle bread flour on a clean countertop and begin kneading the dough by hand for about 5 minutes. The dough should form into a nice ball and be slightly sticky. If it's sticking to the counter too much, add 1/2 tsp of bread flour at a time while you're kneading to loosen it up.

5. Transfer dough ball to a well-oiled bowl, cover the top of the bowl with plastic wrap and a warm towel. Allow dough to rise for 1-1.5 hours or until it has doubled in size. (May take more or less time depending on the temperature of the room! Mine took 1 hour.)

6. After the first rise, transfer the dough to a well-floured surface and roll it out into a 13"x 9" rectangle using a rolling pin.

7. Mix all of the filling ingredients together in a small bowl and spread it over the top of the rolled out dough leaving a 1/4" margin at the far side of the dough.

8. Starting from the 9" side, tightly roll the dough up and place it seam side down, sealing it as best as you can.

9. Cut off about 1" on each end as the ends won't be as full of the cinnamon sugar filling.

10. Cut into 1" sections with floss or a serrated knife (make sure you are not using flavored floss!). You should get 9 large rolls.

11. Place the cinnamon rolls in a greased 9"x9" baking pan or 9" round cake pan. Cover with plastic wrap and a kitchen towel for 30-45 minutes for the second rise. Towards the end of the second rise, go ahead and preheat your oven the 350°F.

12. Before placing the rolls in the oven, pour about 1/4 cup of warm heavy cream over the cinnamon rolls. You can quickly warm the cream in the microwave for ~20 seconds.

13. After pouring the heavy cream on top of the rolls, place them in the oven and bake for 20-25 mins until slightly golden on the edges, not brown! If the edges are too dark, they will not be soft. (My rolls took 22 minutes. As always, the baking time will vary depending on your oven so keep a close eye on them around the 18-minute mark!)

14. Combine the frosting ingredients in a bowl and mix until smooth. Spread the frosting over the warm cinnamon rolls and enjoy!

15. Optional: Add sprinkles to the top