Cinnamon rolls are the big hugs of breakfast treats. Warm, gooey-sweet, sugar infused bread stuff is basically the pinnacle of civilization as far as I’m concerned, and these suckers sure fit the bill. What’s really surprising is that for a scratch recipe, these don’t take long to make at all and are remarkably simple, though you’d never know it from eating one…
These particular rolls are yeast risen, and in the video I go into some small detail about the ins and outs of proofing (or proving as it’s known across the pond) properly. Knowing the what’s and how’s of proper proofing is a must-have skill for the baking savvy, so if you’ve ever had issue getting bread to work in your favor, check out the recipe notes!
If you’re a fan of breakfast, or a fan of brunch, or pastry of any kind, or baking in general….I’d give these a try.
Cheers – Chef Scott
- 237 g whole milk
- 10 g active dry yeast
- 30 g sugar A
- 70 g sugar B
- 75 g bread flour A
- 525 g bread flour B
- 100 g whole egg approx. 2 eggs
- 75 g butter unsalted
- 5 g salt
- 18 g cinnamon
- 75 g butter unsalted
- 240 g brown sugar dark
- 170 g cream cheese
- 114 g butter unsalted
- 374 g powdered sugar
- 10 g vanilla extract Madagascar Bourbon
- 4 g salt
- 110 g whole milk
- Bring the butter and whole egg to room temp. before getting started.
- Heat the whole milk to 110F/45C and combine it with the dry yeast, sugar A in a mixing bowl.
- Sprinkle the bread flour A over the mixture in an even layer and let it sit for 10-15min. until cracks form on the surface.
- Add the whole eggs, butter, bread flour B, salt and sugar B and mix with in a stand mixer with a dough hook on medium speed for 6-8min.
- Proof the dough in a warm, humid place for 1 hour or until it doubles in volume.
- After proofing, press down the dough to expel gasses that developed during the rise and shape into a rectangle approx. 12 x 15”/30 x 38cm.
- Freeze the dough, lightly covered with plastic wrap, for an hour, then transfer it to the fridge for 30min before the final roll and shaping.
- Bring the butter to room temperature and combine with the cinnamon and brown sugar until homogenized. Reserve to use later.
- Bring the butter, cream cheese and whole milk to room temperature and combine all of the ingredients until homogenized. Reserve to use later.
- Roll the dough out to ¼”, keeping a width of 12” and expanding the length.
- Spread the cinnamon bun filling over the dough in a thin, even layer.
- Start to roll the dough in tight coil along the its length.
- Cut the rolled dough into 2" slices.
- Arrange the rounds of rolled dough onto a sheet pan lined with parchment paper or a non-stick baking mat. Alternately, arrange the rounds of rolled dough side by side in a baking pan.
- Proof the cinnamon rolls, lightly covered, until doubled in size, approximately 1-2hrs.
- Bake: 360F/182C; 12-15min.
- Glaze the cinnamon rolls immediately after baking.
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