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I wish I had more glamor shots of these cinnamon rolls to really emphasize how delicious they are. The three sticks of butter we use in this recipe, plus just barely baking to temperature, makes for an indulgent, ooey-gooey treat. The only thing that might make these better is a tangzhong, but I don’t always feel like making one! However, these are mighty fine without the tangzhong. I hope you enjoy this one as much as I do!
For the Sweet Stiff Starter:
-40 g active starter
-40 g filtered water
-80 g all-purpose flour
-10 g white sugar
Eight to twelve hours before you plan to mix the dough, mix together all of the ingredients for the sweet stiff starter and let it rest at room temperature.
For the Milk Mixture:
-480 g milk (2 cups)
-120 g white sugar (½ cup)
-1 stick butter, cubed (113 g)
When you’re ready to mix the dough, begin with the milk mixture. In a medium saucepan, mix the milk, sugar, and butter. Heat over medium heat until the mixture temps approximately 100 F. Stir to fully dissolve the sugar and continue melting the butter. Set aside
For the Dough:
-300 g all-purpose flour (2 ½ cups)
-300 g bread flour (2 ½ cups)
-10 g salt (1 ½ tsp)
-All of the milk mixture
-All of the sweet stiff starter
In the bowl of a stand mixer, whisk together the flours and salt. Add the milk mixture and roughly mix, then add the sweet stiff starter. Transfer to a stand mixer fitted with a dough hook attachment and knead on a medium speed (4-6 on a KitchenAid) 10-15 minutes, until the dough pulls away from (and “slaps”) the sides of the bowl and forms a ball around the dough hook. I kneaded on speed 6 for eight minutes, then slowed to speed 4 for five more minutes.
Transfer the dough to a proofing container and let the dough rise until it has at least doubled in size (you can see in the video that I went a little more than double). This will take 8-16 hours, so I love to do this as an overnight dough. Mine rose in about 11-12 hours at 70 F.
Now is a good time to take out two more sticks of butter and 4 oz of cream cheese to soften.
Filling:
-¾ cup softened butter (1 ½ sticks, 170 g)
-¾ cup brown sugar
-2 tbsp cinnamon
Butter a 9X13 baking dish with 2 tbsp softened butter.
Flour your working surface. Roll out dough into a ½ inch thick rectangle. Top with the softened butter, brown sugar, and cinnamon. Roll up the dough, trying your best to keep the edges even and to avoid rolling too tightly. (A dough rolled too tightly will explode out the top, since it does not have room to expand.)
Cut the log into 12 even pieces. I find a serrated knife works just fine for this, though you can use the floss trick if you prefer. Transfer the rolls to a buttered, 9X13 inch casserole dish.
Let the rolls rise until puffy and touching one another in the pan, 2-4 more hours.
Bake at 350 F for 30 minutes, until the internal temperature reaches at least 185 F.
Frosting:
-4 oz softened cream cheese
-2 tbsp softened (or melted) butter (30 g)
-2 tbsp milk (35 g)
-1 tsp vanilla (5 g)
-1 cup powdered sugar (140 g)
Combine all ingredients for the frosting in a food processor and process 30-60 seconds until smooth. Spread all over the hot cinnamon rolls.
Enjoy!
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Time stamps:
Sweet stiff starter - 00:09
Milk mixture - 1:07
Mixing the dough - 1:54
Kneading the dough - 2:55
Buttering casserole dish - 3:47
Dough after bulk fermentation - 3:57
Rolling out the dough - 4:04
Adding the fillings - 4:23
Rolling up the dough - 4:37
Slicing the log - 5:05
Transfering rolls to casserole dish - 5:21
What I do with the ends - 5:31
Proofed rolls before baking - 5:55
Making the frosting - 6:03
Final bake - 6:45
Topping hot rolls with frosting - 6:51
![](https://i.ytimg.com/vi/tJjWsq9uwso/maxresdefault.jpg)