Put on your stretchy pants. We’re making Cinnamon Rolls!
Where has May gone? Better yet, where has 2017 gone? We’re nearly half way through, and I feel like I just put away my Christmas lights. The fact that I put them away in February is besides the point.
To be fair, I know full well where May has gone. It has gone to watching The Great British Bake Off. After hearing about it for years, it finally landed on Netflix, and it’s just as glorious as I imagined.
I wanted to share these Cinnamon Rolls for a while now, but I was too enraptured by Mary Berry’s perfectly sculpted hair to do much else with my life. Now I’ve snapped out of my Bake Off comma, and I need to share these Sunday-morning-worthy Cinnamon Rolls with you.
Once again, this recipe comes from The Bread Baker’s Apprentice. However, I’ve made a few adjustments to his recipe and also added my own cream cheese frosting. But the method is 100% Bread Master Reinhart’s.
As with every bread I’ve tackled so far, the recipe isn’t really difficult as it is time consuming. If you want your cinnamon rolls to come out of the oven in time for weekend brunch, you’ll need to plan ahead to allow enough time for the dough to properly rise.
However, if you need to bake them straight through and save them for later, I must say, these cinnamon rolls reheated amazingly well in my toaster oven.
This first time through, I think I could have let them proof for a little bit longer, but I was just too excited to get them in the oven! Even with my impatience, they were fluffy, plump, and had just the right amount of cinnamon sugar filling. The cream cheese frosting on top added a nice counter tang to the sweet rolls below. I can’t wait to make these again and again and again and again.
- 8 Tbs granulated sugar
- 6 Tbs unsalted butter, room temperature
- 1 large egg
- 3 ¾ cup bread or all purpose flour
- 2 tsp instant yeast
- 1 1/8 cups whole milk, room temperature
- 7 Tbs granulated sugar
- 1 ½ Tbs ground cinnamon
- 4 oz cream cheese, softened
- ¼ cup (1/2 stick) unsalted butter, softened
- 1 cup powdered sugar
- ½ tsp vanilla extract
- 1-2 Tbs whole milk
- Cream together the first amount of sugar, salt and butter on medium-high speed in the bowl of a stand mixer with the paddle attachment.
- Beat in egg until smooth.
- Add flour, yeast and milk, mixing on low until the dough forms a ball.
- Using the dough hook attachment, mix on medium speed for about 10 minutes. The dough is ready when it passes the windowpane test and is tacky but not sticky. You may need to add more flour to achieve this texture.
- Transfer dough to a greased bowl, and grease the top of the dough as well. Cover with plastic wrap and allow to ferment at room temperature for 2 hours or until the dough has doubled in size.
- Dust counter with flour and roll out into a rectangle that is about 14 inches wide by 12 inches long and 2/3 inch thick. Be careful not to roll out the dough too thin or the finished rolls won’t be plump and fluffy.
- In a small bowl, combine the cinnamon and second amount of sugar. Evenly sprinkle the cinnamon sugar over the dough. Beginning on one of the longer sides, roll the dough up on itself, creating the cinnamon swirl. Pinch the seam closed.
- With the seam side down, cut the log into 8-12 rolls. Place rolls ½ inch apart on a pan lined with parchment or a non-stick mat.
- Proof at room temperature for 70-90 minutes or until the rolls are touching and have doubled in size.*
- Preheat the oven to 350F with oven rack in the center, and bake the buns for 20-30 minutes or until golden brown.
- Cream together butter and cream cheese until smooth.
- Beat in powdered sugar and vanilla until combined.
- Add a tablespoon or two of milk until it’s the right consistency.
- Allow cinnamon rolls to cool for about 10-15 minutes before frosting.
NOTE *You can also retard the rolls in the refrigerator for up to 2 days. Allow them to sit at room temperature for 3-4 hours before placing them in the oven.