Cinnamon Rolls
These rolls are incredibly tender and fluffy, boasting just the right chewiness, along with a tantalizing hint of gooeyness. They’re generously filled with the warm embrace of cinnamon and generously smothered in a delectable cream cheese cinnamon roll icing. You’ll want to treasure this recipe for a lifetime!
Servings: 12
Prep: 45minutes
Cook: 20minutes
Ready in: 3hours 35minutes
Ingredients
Dough for Rolls
– 1/4 cup (60ml) warm water, ideally between 110 – 120 degrees Fahrenheit
– 1 tablespoon of active dry yeast
– 3/4 cup (180ml) buttermilk, at room temperature
– 2 large eggs, also at room temperature
– 1/2 cup (100g) plus an additional 1/2 teaspoon of granulated sugar (divided)
– 1 teaspoon of salt
– 1/2 teaspoon of vanilla extract
– 6 tablespoons (85g) unsalted butter, diced into 1 tablespoon-sized pieces and melted
– A quantity of bread flour ranging from 3 1/2 to 4 cups (approximately 17.5 oz – 20 oz), preferably using King Arthur brand
Cinnamon Filling
– 6 tablespoons (85g) unsalted butter, softened until it’s easily spreadable
– 1 cup (210g) tightly packed light brown sugar
– 2 tablespoons (13g) of Saigon cinnamon
Cream Cheese Icing
– 1/4 cup (56g) unsalted butter, softened
– 3 oz. of cream cheese, also softened
– 1/2 teaspoon of vanilla extract
– 1 1/2 cups (190g) powdered sugar
Instructions
- In the bowl of an electric stand mixer, pour in water and yeast, along with 1/2 tsp of sugar. Whisk thoroughly and allow it to rest for 5-10 minutes to proof. If it doesn’t puff up, your water is either too hot or the yeast is bad, which means the rolls won’t rise.
- Add buttermilk, eggs, 1/2 cup of granulated sugar, salt, vanilla, and 6 Tbsp of melted butter to the mixture. Attach the mixer with the whisk attachment and blend the mixture until it’s well combined.
- Pour in 2 1/2 cups of the flour and mix until everything is thoroughly combined. Switch to a hook attachment and add another 1 cup of flour. Knead the mixture until it’s well combined.
- Continue to knead on moderately low speed for about 5-6 minutes, adding a little more flour as needed to reach a soft and moist dough. The dough shouldn’t stick to the sides of the bowl but should stick to the bottom. I ended up using 3 3/4 cups or 18.75 oz of flour, but keep in mind that this may vary depending on your climate. Additionally, I recommend using the scoop and level method when measuring flour in cups.
- Transfer the dough to an oiled bowl, cover it with plastic wrap, and let it rise in a warm place until it has doubled in volume, which usually takes about 1 1/2 hours.
- Butter a rimmed 15 by 10-inch jelly roll pan (not a standard-size cookie sheet!) and line it with parchment paper. Butter the parchment paper and set it aside.
- Punch the dough down and dust a work surface lightly with flour. Turn the dough out onto the surface and sprinkle a little flour on top. Roll the dough out into a 20 by 18-inch rectangle.
- Spread 6 Tbsp of butter evenly over the entire surface using your hands. In a small mixing bowl, whisk together brown sugar and cinnamon. Sprinkle and spread the brown sugar mixture evenly over the butter layer, making sure to leave about a 1/2-inch border uncovered along all edges.
- Starting from an 18-inch side, tightly roll the dough into a cylinder. Pinch the seam to seal (you can brush a little egg white underneath if needed).
- Cut the cylinder into 12 equal portions using a large sharp knife (each portion should be about 1 1/2 inches wide). Arrange the rolls on the prepared baking sheet, spacing them evenly apart.
- Cover the rolls with plastic wrap, leaving them slightly loose but ensuring they fully enclose them to keep the air out. You can also consider the notes for an overnight method at this point, as this is when you’d refrigerate them if desired.
- Allow the rolls to rise in a warm place until they have doubled in volume, which takes about 1 1/2 hours. Preheat the oven to 375 degrees during the last 20 minutes of the rolls’ rising time.
- Bake the rolls in the preheated oven until the centers are no longer doughy, typically about 18-22 minutes. You can check the center’s temperature with an instant-read thermometer; it should read 185 degrees. If needed, during the last 5 minutes of baking, you can tent the rolls with foil to prevent excessive browning, as oven temperatures can vary.
- While the rolls are baking, in a medium mixing bowl, use an electric hand mixer to whip together butter and cream cheese until the mixture is smooth and fluffy. Add in vanilla and powdered sugar and continue to whip until it’s light and fluffy.
- Spread the icing over the rolls while they are still hot from the oven. These rolls are best enjoyed warm. If you have any leftover rolls, store them in an airtight container once they’ve cooled. Reheat them individually on a plate in the microwave for about 15 seconds or until they are soft and warm.
Notes
- You can also gently warm the buttermilk in the microwave to bring it to room temperature. Heat it at 30% power in a microwave-safe cup, using 20-second increments and stirring between each interval, until it registers around 75 degrees on an instant-read thermometer. Be careful not to exceed 90 degrees, as it may curdle.
- To quickly bring eggs to room temperature, place them in a bowl and cover them with warm water. Allow them to rest for 10 minutes.
- A 13 by 9-inch baking dish works well too, but I prefer using a slightly larger pan as it allows more room for the rolls to expand, resulting in a better outcome.
- For the overnight method, immediately after cutting the rolls and placing them in the pan, wrap them with plastic wrap and refrigerate overnight. The following day, remove them from the fridge, keep them covered, and let them rest at room temperature until they’ve doubled in volume, which usually takes about 2 hours. Then proceed with baking as directed.
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