Dec 3

Dec 3 Cinnamon Rolls

Pillowy soft dough wrapped around a silky cinnamon filling topped with cream cheese frosting.

Cinnamon Rolls

Makes 12

A warm cinnamon roll on Christmas morning is the stuff that dreams are made of. These buns taste similar to a famous bun brand but with the added benefit of coming from your kitchen anytime, you want.

“Recipe Tips:

1. If desired rolls can be cut and then frozen for baking at a later date. Defrost rolls overnight in the fridge. Allow to rise until doubled in size (Step 13) and continue to bake as direced.”

Ingredients

Dough

520-585g (4-4.5 c) AP flour

100ml (.5 c) buttermilk, warmed gently

100ml (.5 c) milk, warmed gently

70g (5 T) butter, melted and cooled

45g (3 T) sugar

5g (2.25 t) instant yeast

4g (1 t) baking powder

2g (.5 t) kosher salt

2 large eggs

Filling

112g (.5 c) butter, softened

240 g (1 c) light or dark brown sugar

120g (.5 c) granulated sugar

69g (5 T) heavy cream

20g (2 T) glutinous rice flour, potato starch or cornstarch

16g (4 t) ground cinnamon

4g (1 t) vanilla extract

2g (.5 t) kosher salt

2g (.5 t) ground ginger

Frosting

226g (1.75 c) powdered sugar

125g (14 T) cream cheese, softened

100g (7 T) butter, softened

2 - 4 T milk

1 t honey

1 t vanilla

.5 t kosher salt

Recipe Know-how

Dough

1. Dissolve the sugar into the warmed milks. Add the yeast and bloom for 10 minutes.

After blooming, mix in eggs and butter.

2. Combine the smaller measurement of flour and salt.

3. Add the liquids to the flour to form a dough. Knead until smooth adding more of the flour to make a medium soft dough. Place dough into a lightly oiled bowl and allow to rise 1-1.5 hrs or until double in size.

After rise, punch dough down, knead in baking powder. Allow to rise another 30 minutes before using.

During second rise prepare filling.

Filling

4. In a medium mixing bowl combine sugar, starch, salt, spices and vanilla.

Rub between your fingers until there are no lumps. Set aside.

5. In a small mixing bowl beat the cream with a whisk until it is slightly thickened but still pourable.

Rolling

6. Line a 9 x 13 in glass or metal pan with a parchment paper sling. Set aside.

7. Roll dough into a rectangle about 46 cm (18 in) long by 38cm (15 in) wide.

8. Spread butter over the surface of the dough leaving a 1-inch border along the long side opposite you.

This border will allow you to seal the rolled dough.
Be sure to spread the butter to all of the remaining edges.

9. Evenly spread the filling mixture over the butter, pressing in with your hands.

Do not sprinkle filling along the 1-inch border at the top.

10. Using a spoon, drizzle the thickened cream over the filling.

11. Starting with the side closest to you, tightly roll the dough to form a log. When the border is reached, seal it to the log by pinching to create a seam.

Roll the log seam side down, gently stretching the dough to even it out if necessary.

12. Cut into 12 even-sized pieces.

Baking

13. Place buns cut side up into the prepared baking pan.

14. Cover loosely with plastic wrap, allow to rise until doubled in size, about 30-45 minutes.

Rising can possibly take longer. To test readiness, when poked gently, the bun should maintain the indentation.
When the buns are almost ready, preheat oven to 190 C or 375 F.

15. Bake 18-22 minutes or until browned.