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RECIPE
DAY 311 – Cinnamon Rolls (Episode 300)
Makes 14 to 16 rolls
Prep time: 30 min
Cook time: 30 min
Ingredients:
4 cups (550 g) all purpose flour
¾ cup (180 ml) whole milk
½ cup (100 g) unsalted butter [melted] [divided into ¼ cup (50 g) & ¼ cup (50 g)]
¼ cup (60 ml) water [warmed to 115 degrees (45 degrees Celsius)]
¼ cup (50 g) granulated sugar
1 package of dry yeast
1 egg
2 Tbsp (30 g) unsalted butter (for greasing the pan)
1 tsp (6 g) salt
¼ tsp (0.5 g) vanilla extract
some vegetable oil (for greasing the bowl)
For the filling:
¾ cup (150 g) brown sugar
1/3 cup (70 g) unsalted butter – at room temperature
¼ cup (50 g) granulated sugar
1 ½ Tbsp (9 g) ground cinnamon
For the glaze:
1 ¼ cups (200 g) powdered sugar
¼ cup (70 g) cream cheese – at room temperature
3 to 4 Tbsp (45 to 60 ml) warm milk
1 Tbsp (15 g) unsalted butter – at room temperature
½ tsp (1 g) vanilla extract
Process:
1) In a small bowl, combine the warm water and 1 Tbsp of the granulated sugar, sprinkle the yeast over the top and let it sit for 5 minutes.
2) Combine flour with salt. Set aside.
3) In the bowl of a standing mixer fitted with a dough hook attachment, mix the milk, ¼ cup (50 g) melted butter, egg, vanilla extract, and sugar. Add the yeast mixture and half of the flour, mix until it’s all incorporated and add the rest of the flour. Once incorporated, turn the speed up to medium and let it mix for 5 minutes or until you have a smooth dough.
3) Grease a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
4) In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
5) When doubled in size, punch the dough down, lightly flour the top of it, and stretch or roll it out onto a floured surface into a 15x9” (23x38 cm) rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture. Starting from one of the long ends, tightly roll the dough into a jelly roll form. Right at the end, brush the edges with some water to seal the dough onto itself. Cut the ends (if you want your rolls to be uniform), then cut the log into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13” (23x33 cm) baking pan (it was way too small for me, I ended up using 2 baking pans!). Cover with plastic wrap and put them back into a warm spot to rise for another hour or until they’re doubled in size.
6) Meanwhile preheat your oven to 350 degrees (180 degrees in Celsius).
7) Once risen, brush them with the ¼ cup (50 g) melted butter and bake them for 30 minutes or until golden brown.
8) While the cinnamon rolls finish baking, make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk 1 Tbsp (15 ml) at a time until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
Recipe by: Laura Vitale
Edited by: Ruta
