Brown Butter Cinnamon Roll

• 份量: At least 10

配料

* Brown butter

3 cups butter

* Dough

520 gram bread flour

2 packets of instant yeast

1 teaspoon salt

240 gram milk

113 gram brown butter

100 gram sugar

2 eggs

* brown butter filling

170 gram brown butter

250 gram brown sugar

2 tablespoons of cinnamon

1/2 teaspoons salt

1/4 cup of cream

* bottom of pan

- 1/4 cup brown sugar, butter, and vanilla

* icing

142 gram powdered sugar

1 tablespoon of vanilla extract

4 to 5 tablespoons of milk, enough to make a soft, spreadable icing

步骤

Brown Butter

The first step is to brown the butter. Get a heatproof bowl out to pour the butter into once it's done being browned.

Place 2 cups of unsalted butter in a large, light-colored frying pan (to make it easier to see) over medium heat. Stir the butter the entire time with a rubber spatula to prevent the milk solids from burning!

Once melted, the butter will begin to foam and sizzle around the edges. Keep stirring!! The butter should turn golden brown after 5–6 minutes and be topped with a foamy layer of bubbles. Shortly after this the foam should kind of fade away and the milk solids at the bottom of the pan will be a perfectly toasted brown. It should have a strong, nutty aroma.

Immediately remove the pan from heat and pour the butter into a heatproof bowl to stop the cooking process. If left in the hot pan, the milk solids will burn. It can happen in a flash, trust me!! Set aside.

Brown Butter Cinnamon Roll Dough

In a large bowl or the bowl of a stand mixer, combine 4 cups of flour, 2 packets of instant dry yeast, and 1 tsp fine salt.

In a separate bowl, combine 1 cup milk, 1/2 cup melted brown butter, and 1/2 cup granulated sugar. Heat for 30-60 seconds in the microwave and stir to combine the ingredients. The mixture should be warm but not hot to the touch (otherwise it can kill the yeast!).

Slowly pour the warm milk mixture into the flour mixture and mix on medium-low speed with a dough hook or by hand. Scrape around the edges with a rubber spatula to make sure all the flour gets incorporated.

Add 2 large eggs, one at a time. Mix on a medium speed until a sticky dough ball forms. Continue to mix the dough on a medium speed for a couple of minutes until the dough becomes more elastic and looks smooth.

Then mix in additional flour 1 Tbsp at a time on a low speed until the dough is tacky but no longer sticky (I usually add 1-2 additional Tbsp of flour). It should pull away/no longer stick to the sides of your mixing bowl once it's ready to rest. Another way to test the dough is to tap it with your finger. It should be tacky, but shouldn't stick to your finger or leave any residue on your finger.

Cover the bowl with plastic wrap and set aside to let the dough rest for 10-20 minutes to allow the gluten to relax. This will make it easier to roll out.

Brown Butter Cinnamon Roll Filling

While the dough rests, make the cinnamon roll filling. Add 3/4 cup melted brown butter, 1 1/4 cups packed brown sugar, 2 Tbsp ground cinnamon, and 1/2 tsp fine salt to a medium-sized bowl. Mix together until combined then set aside. The mixture should have a thick, paste-like consistency. Set aside.

Cut, Roll & Bake the Cinnamon Rolls

Preheat the oven to 200°F/93°C (to help the cinnamon rolls rise), and line a metal 9x13-inch pan. If you're making these the day before, don't preheat the oven. Set aside.

Place the dough on a lightly floured surface and roll it into a large rectangle that's about 24 in x 18 in. Spread 2/3 of the filling in a thin layer across the dough with an offset spatula or butter knife.

Mix 1/4 cup of heavy cream into the remaining filling, then spread it onto the bottom of the prepared 9x13-inch pan to give them deliciously sticky bottoms.

Use a rolling pastry cutter or pizza cutter to cut 12 equal strips that are about 2" wide - this is why it's important that the dough is 24" wide! If it's shorter, you may need to cut your strips a bit more narrow. Then roll each cinnamon roll up individually. Place them in the prepared 9 in x 13 in pan. You can also roll the dough into a log and cut each piece with a knife or dental floss if you prefer!

If you are making these cinnamon rolls the night before, cover the cinnamon rolls tightly with plastic wrap and place them in the fridge overnight. The following morning, take them out of the fridge and preheat the oven to 200°F/93°C. Then turn off the oven, cover the rolls with foil, and place the rolls in the oven for about 30 minutes until they've risen.

If you make these the morning of, turn off the oven, cover the rolls with foil, and place them in the oven to rise for about 30 minutes. MAKE SURE YOU'VE TURNED THE OVEN OFF. We want a nice cozy place for the rolls to rise, but we don't want to bake them yet.

At this point, they should look puffier and have grown about twice in size. Preheat the oven to 350°F/175°C. Then bake the rolls for 24-28 minutes, or until they're just starting to brown. Rotate the pan halfway through to help them bake evenly.

*** Icing

Add powdered sugar, vanilla and milk to mixer and mix until smooth

备注

Dough recipe

https://chelsweets.com/brown-butter-cinnamon-rolls/

Icing recipe

https://www.kingarthurbaking.com/recipes/cinnamon-rolls-recipe