Homemade Cinnamon Rolls, TasteOfLizzyT
1 hour 59 minutestotal time
94g warm milk (about 115 degrees F)
2 1/2 teaspoons instant dry yeast
2 large eggs (at room temperature)
1/3 cup salted butter** ((Melted, but make sure it isn't over 110º Fahrenheit. Just softened is fine.))
1/2 cup granulated sugar
1 teaspoon salt
470g all-purpose flour (maybe an additional 1/2cups)
1/2 cup salted butter (113g almost melted)
1 cup packed brown sugar
2 tablespoons cinnamon
1/4 cup heavy cream (for pouring over the risen rolls)
CREAM CHEESE FROSTING:
6 ounces cream cheese (softened)
1/3 cup salted butter (softened)
2 cups powdered sugar
1/2 tablespoon or vanilla
POWDERED SUGAR GLAZE:
DOUGH: Add ingredients for tangzhong in a pan and cook until thick, then cook for 2-3 more minutes. Place on a plate and let cool.
Pour warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
Add the eggs and sugar and Tangzhong. Mix until combined.
Add salt and 4 cups (+1/2 cups if needed, usually not needed) of flour and mixuntil the ingredients are combined. Add the soft butter a piece at a time, allowing to incorporate before adding another piece.
Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
To knead, beat the dough on medium speed for 5-7 minutes, (add max 1/2 cup more flour if needed to form a dough). The dough should be elastic and smooth. **The dough should be tacky and will still be sticking to the sides of the bowl. That's ok! Don't be tempted to add more flour at this point. We generally add about 4 1/2 cups, but start with 4 cups.
Spray a large bowl with cooking spray.
Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
Cover the bowl with a towel or wax paper.
Set the bowl in a warm place and allow the dough to rise until double. It normally takes about 20-30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
FILLING: While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
Flour a rolling pin and roll the dough to about a 24x15" rectangle. (the size of the rectangle can vary...it does not have to be exact!)
Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
Starting on the long end, roll the dough up tightly jelly roll style.
Cut into 12 slices using dental floss and place in a greased 9x13 metal pan. 12-18 rolls depending.
Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
BAKING: Preheat the oven to 165°C. Place rack on lowest level
Warm the heavy cream until the chill is off, warm to the touch not hot.
Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
Bake at 165°C for 19-22 minutes on the lowest rack, until the rolls are lightly golden brown and the center rolls are cooked through. Note...the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25-27 minutes. Check the rolls at 20 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
FROSTING: While the rolls are cooling, prepare the cream cheese frosting.
In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
Add in your favorite extract and the powdered sugar. Beat until combined.
Spread the frosting over the cooled rolls.
Store in an airtight container.
Recipe calls for a total of 4 1/2 cups(562.5g) flour, but I have used 4 cups (500g) successfully. The dough is sticky but with oiled or floured hands/tool it’s manageable and yields a softer bread without adding the extra half cup flour.
1 hour 59 minutestotal time