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Cinnamon Rolls
20 mins
12
Steps
- To a stand mixer bowl add flower, sugar and salt. Whisk until combined. Once combined add 84g of softened butter. Incorporate with two forks.
- In a cup add 235g of milk warmed to 100f and add yeast. Stir until dissolved.
- Mix flower on medium low speed in stand mixer using the dough hook. Add yeast and milk mixture and eggs.
- Mix for 3-4 min or until dough is smooth.
- Plop dough into lightly flowered surface and kneed for 30 seconds to a minute.
- Roll into a ball and place into lightly greased bowl and cover with damp towel or plastic wrap.
- Let rise for 1 1/2 hours or until doubled.
- The Filling:
- Combine brown sugar and cinnamon into a bowl. Whisk until Incorporated.
- Back to the Dough
- Lightly flour a surface and place your degassed dough onto it. Flatten dough and roll out a rectangle a little over 1/4 inch thick. Spread 84g of softened butter onto dough.
- Take cinnamon/sugar and spread onto the dough evenly across the surface.
- Tightly roll up from the long side until you have a thick log. Then using a serrated blade cut 2 inch size slices. ( 12 rolls )
- Lightly grease a 9 x 13 baking dish and line pan with rolls into even rows of 3. Face tails towards each other and cover with plastic wrap for 30-45 min or until 1 1/2 times original size.
- Remove wrap and place into oven at 375f for 15-20 min or until golden brown. Cool for 15 min.
- The Glaze:
- Whip cream cheese on high speed until smooth. Blend in powdered sugar until smooth then mix in 45ml of whole milk. Once smoothed add half a vanilla bean ( 1 tsp vanilla extract if no bean ) scraped of it's seeds and whisk in.
- Drizzle on the warm rolls after the 15 min of cooling time is over.
Notes
- I highly recommend laying out all of your ingredients ahead of time like I did here. It makes things immensely easier.
Originally published at mrfunkedude.com. Reproduced for personal collection.
