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Scrumptious Cinnamon Rolls


INGREDIENTS:

Dough -

4 large eggs, room temp

3/4 c. milk (luke warm)

1/4 c. honey

4 c. flour

2 1/4 t. instant yeast (one packet)

2 t. salt

10 T. softened unsalted butter


Filling -

1/2 c. packed brown sugar

1 T. ground cinnamon

pinch of salt

2 T. unsalted butter, melted


Icing -

8 T. unsalted butter, softened

4 oz cream cheese, softened (optional)

1 t. vanilla extract

1/4 t. salt

1 c. powdered sugar


For the dough:

In a medium bowl, combine the warmed milk, eggs and honey. In the bowl of a stand mixer, combine the flour, yeast and salt. While the mixer is going, add in the wet ingredients until combined. Add in the butter in small chunks, one at a time and mix thoroughly. Dough will be very sticky. Cover with syran wrap and allow to sit at room temperature for 30 minutes. After the rest period, using your hand or spatula, scrape the bottom of the bowl and bring the mixture up to the top and pushing the mixture down. Repeat all the way around the bowl until the mixture has been gently turned over. Allow to rest for another 30 minutes. Repeat this process three more times for a total rest time of two hours and four turn-overs.


To assemble:

Flour a work surface and knead the dough 10-12 times until smooth. Shape the dough into a ball. In a small bowl, mix the brown sugar, cinnamon and salt. Roll the dough into a 16x20 rectangle. Brush the dough with the melted butter and sprinkle with the cinnamon/sugar mixture evenly over the top, pressing it lightly into the butter so it adheres. Starting on the long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use kitchen scissors or a sharp knife to cut the dough into 12 equal slices (or fewer if you like the cinnamon rolls on the bigger side - just note that this will require longer cook time). Transfer the pieces to the prepared pan and place them cut side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, about 1 to 1 and a half hours.


Preheat the oven to 350 degrees. Remove the plastic and bake 27-32 minutes until the rolls are golden brown. Within just a few minutes of the rolls coming out of the oven, top with a scoop of the icing and spread evenly across each roll. This ensures that extra gooey-ness absorbs into the rolls, preventing hard crusty edges and adding that wow factor!


For the icing:

In the bowl of a stand mixer, combine the butter and cream cheese (if desired) on medium speed until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add in the powdered sugar and mix on low until combined. Scrape the sides of the bowl and mix on medium speed until the icing is light and fluffy, about 3-4 minutes.

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