Cinnamon Rolls
Cinnamon Rolls
YIELD: 12 portions
TIME: 12hr + 4hrs
Ingredients
Dough
4 large eggs, room temperature
3/4 cup whole milk or plant-based milk, warm (110-115°F)
1/4 cup honey
4 cups all-purpose flour
2 1/2 tsp instant yeast
2 tsp salt
10 tbsp unsalted butter, cut into pieces (1 1/4 sticks, 140 g)
Filling
2/3 cup brown sugar
1 tbsp cinnamon
1/4 tsp ground cloves
1/4 tsp all-spice
2 tbsp unsalted butter, melted
sea salt or Maldon salt
Icing
8 tbsp (1 stick) unsalted butter, softened
4 ounces (114g) cream cheese, room temperature
1 tsp vanilla extract
1/2 tsp salt
1 cup confectioner’s sugar
Preparation
Step 1:
Grease a large bowl with butter. Heat milk in the microwave for 30-40 seconds until temperature reaches 110°F (use an instant read thermometer). In a large measuring cup, mix warm milk, room temperature eggs and honey. Set aside. Mix flour, yeast and salt in a stand up mixer with the paddle attachment on low. Add the egg mixture and mix until combined. While the mixer is still on, add the pieces of butter one at a time to the dough. Increase speed to medium for 1 minute until the butter is fully incorporated in the dough.
Step 2:
Transfer dough to the prepared greased bowl and cover with plastic film. Let dough rise for 30 minutes at room temperature.
Step 3:
Place your hand or use a spatula underneath the dough and fold the dough back on itself. Do this 6-8 times. Re-cover and let rise for another 30 minutes. Repeat this process 3 more times for a rise time of 2 hours and a total of 4 foldings. Tightly cover the bowl with plastic film and let refrigerate overnight.
Step 4:
Flour a work surface and knead the dough 10 times. Shape into a ball, cover lightly with flour and place back in the bowl. Cover and let dough come to room temperature.
Step 5:
Grease a 9x13-inch pan with butter or line with parchment paper.
Step 6:
In a bowl mix brown sugar, cinnamon, cloves and all-spice.
Step 7:
Roll dough into a 16 by 12-inch rectangle. Brush the dough with melted butter leaving a 1/2 inch border. Sprinkle sugar mixture on top of the buttered area and pat gently to create an even layer. Sprinkle some sea salt to your desire.
Starting at the long edge, roll up the dough like a jelly-roll. Pinch the seam to seal and leave the ends open.
With a sharp knife, cut the rolls into 12 pieces.
With the cut side up, set pieces in pan. Rolls should be touching slightly. Cover the pan loosely with plastic film. Let rise until doubled in size (1 to 1.5 hours).
Step 8:
Preheat oven to 350°F. Remove plastic film and place pan on middle rack. Bake for 35-40 minutes or until rolls are golden brown. While rolls are baking, prepare cream cheese icing.
Step 9:
In a stand up mixer with the paddle attachment, beat butter and cream cheese together on high speed until smooth. Scrape sides and beat again until smooth. Add vanilla extract and salt. Add confectioner’s sugar in 3 batches on low speed. Scrape sides and mix on medium until light and fluffy.
Step 10:
Transfer the pan to a wire rack and let cool for 5 minutes. Apply one-third of the cream cheese icing to the rolls. Let the rolls cool off for 15 minutes and top with the rest of the cream cheese icing.
