Cinnamon Rolls
Easy Mixing Technique by Double Stop Bake Shop
Ingredients
Dough:
- 3/4 c. warm milk (180 grams)
- 2 Tbsp. sugar (26 grams)
- 1 1/2 tsp. yeast (6 grams)
- 1 large egg (separated) (about 50 grams total)
- 2 Tbsp. softened butter (28.25 grams)
- 2 1/2 c. all-purpose flour (301 grams)
- 1/2 tsp. salt (3 grams)
- 1/4 tsp. baking powder (1 gram)
Cinnamon Filling:
- 2/3 c. packed brown sugar (156 grams)
- 1 Tbsp. cinnamon (6 grams)
- 1 Tbsp. all-purpose flour (8 grams)
- 1/8 tsp. salt (a large pinch)
- 4 Tbsp. softened unsalted butter (omit salt if using salted butter) (56.5 grams)
Vanilla Glaze:
- 2 1/4 c. powdered sugar (225 grams)
- 3 Tbsp. half & half, or milk (48 grams)
- 1 tsp. vanilla (5 grams)
- 2 Tbsp. melted butter (28.25 grams)
Instructions
For the Dough:
- In a mixing bowl, whisk together the warm milk, sugar and yeast. Allow to bloom until bubbly and foamy. This can take between 6 to 10 minutes.
- Once yeast has bloomed, add the egg yolk (we will use the white later on during mixing), the softened butter, flour, salt, and baking powder to the bowl. Using a spoon, mix together forming a ragged dough. Now add the egg white. Mix in until the egg white is fully combined with the dough. This is my special mixing technique. This is sort of a no knead dough. You only have to mix in the egg white until fully combined. This will be the perfect amount of mixing the dough needs for a nice soft textured roll. Don't skip this step!
- Bring the dough together with a silicone spatula, transfer to a lightly oiled or buttered bowl, cover, and let rise in a warm, draft free are for about 40 minutes. (To help dough rise, place the bowl near a warm cooktop. Try simmering a pot of water near your covered dough bowl.)
For the Cinnamon Filling:
- In a bowl, mix together the brown sugar, cinnamon, flour, and salt.
- Once the dough has risen 40 minutes, transfer to a floured surface (see video for my Dexas Superboard Pastry Board). Fold dough over itself 4 times (see video). Roll out to a 12x15 rectangle.
- Spread the softened butter all the way to edges of the dough except for the top edge. (We will use this small un-buttered area to seal the rolls later on.)
- Sprinkle the cinnamon sugar mixture evenly over the buttered dough. Starting at the bottom edge, roll the dough upward somewhat tightly into a log shape, and pinch the un-buttered edge to seal the log (see video).
- Time to cut the rolls using a sharp knife! This recipe will make 4 giant cinnamon rolls, 6 large, or 12 muffin sized rolls. Below are pan sizes for each choice:4 Giant Cinnamon Rolls: Line an 8 inch square pan with parchment paper. Arrange rolls evenly, cover and let rise in a draft free area for 20 minutes.6 Large Cinnamon Rolls: Line a 7x11 inch pan with parchment paper. Make 2 rows of 3 rolls to fit the pan. Cover and let rise in a draft free area for 20 minutes.12 Muffin Sized Cinnamon Rolls: I like to bake the muffin size rolls in a muffin pan. Line each muffin cup with a parchment tulip liner (or any parchment cupcake liner of your choice. I like using parchment because it is non stick. No need to grease the parchment liners.). Cover and let rise in a draft free area for 20 minutes.
- Once the rolls have risen, place in a preheated 375 degree oven for about 20 minutes. Baking times may vary depending on your oven. I baked mine in a convection oven. A standard oven may take a little longer on the larger rolls. Make sure to bake the rolls long enough. They will turn a nice browned color as they bake. You can test the middle of a cinnamon roll for doneness by lifting up the center of a roll. You don't want a doughy roll! Keep close check on your hard work as they bake. As the rolls bake, you can mix the glaze.
For the Vanilla Glaze:
- In a mixing bowl, combine powdered sugar, half & half, vanilla, and melted butter. Mix together until smooth.
- Once the rolls are baked, remove from oven, allow to cool about 5 minutes, and spread the glaze over the tops of the rolls. I like a lot of glaze! Add as much glaze as you like to the rolls. Let the rolls rest for a few minutes (if you can!) and dive in! These rolls are good the next day as well. Cover loosely, and enjoy the next day by warming slightly in the oven. Watch closely! Try not to overheat the rolls. Enjoy!