View Large Image Cinnamon Rolls Recipe Get ingredients: 76 g (1/3 cup) butter (unsalted, room temperature, around 65° F / 18° C) 2 eggs 245 g (1 cup) milk 500 g (4 cups) flour (all-purpose) 6 g (1 tsp) salt 100 g (1/2 cup) + 4 g (1 tsp) sugar (white, granulated) 9 g (2 1/4 tsp) yeast (active dry) for the filling: 76 g (1/3 cup) butter (unsalted, room temperature, around 65° F / 18° C) 220 g (1 cup packed) brown sugar (light) 24 g (3 tbsp) ground cinnamon coconut oil stand mixer thermometer baking trays glass measuring cup (2 cups or more) mixing bowl (small) (for the filling) mixing bowl (medium) (for the dough to rise) mixing bowl (large) (for warm water to help the dough rise) spatula serrated knife 12 ramekins (optional) rolling pin sifter whisk cooking spray (or butter) Add to glass measuring cup: 245 g (1 cup) milk (lukewarm, 100-110° F / 38-43° C) (put in the microwave at 30% power for 1 minute) 9 g (2 1/4 tsp) yeast 4 g (1 tsp) sugar Stir with a fork or spoon until dissolved (about 20 seconds). Set aside for 10 minutes (or until there is about an inch of foam on top). It's okay if there are chunks. Place the yeast mixture somewhere that it won't be disturbed (eg. by the movement of the mixer). If there's not enough foam after 20 minutes, redo the yeast mixture. Add to large mixing bowl: 500 g (4 cups) flour 100 g (1/2 cup) sugar 6 g (1 tsp) salt Whisk until combined (about 20 seconds). Set aside. Attach the paddle to the stand mixer. Add to stand mixer bowl: 76 g (1/3 cup) butter (chopped into about 4 pieces) Mix on high speed (about 1 minute). Add to stand mixer bowl: 2 eggs (100 g) Mix on high speed after each egg (about 30 seconds each). Set stand mixer to low speed. Slowly add the dry ingredients to the stand mixer bowl. Mix on low speed until well-blended (about 1-2 minutes). Remove the paddle from the stand mixer. Attach the dough hook to the stand mixer. Add to stand mixer bowl: yeast mixture Set stand mixer to medium speed. Mix until well-blended (about 10 minutes). Ideally, the dough should come away clean from the side of the bowl. If not, prepare a lightly floured surface, put flour on your hands, and knead the mixture manually until it forms into a ball. While the mixer is kneading, get a medium mixing bowl. The bowl needs to be large enough to hold the dough, but small enough to fit inside another larger bowl filled with water. Using a spatula, spread approximately 1/2 tbsp of coconut oil in the medium mixing bowl. Cover the entire inside of the bowl. Set aside. Turn off the stand mixer. Place the dough in the oiled medium mixing bowl. Fill the large mixing bowl halfway with very warm water (around 115° F, 46° C). Place the medium bowl into the large bowl. Cover the bowls with a clean dish towel. Set aside. Let rise at room temperature for 1 hour (or until the dough has doubled in size). Add to small bowl: 220 g (1 cup packed) brown sugar 24 g (3 tbsp) ground cinnamon Stir with a fork or spoon until combined (about 30 seconds). Break up any large lumps. Set aside. Ensure the work surface is clean and dry. Prepare a lightly floured surface. Clean the stand mixer bowl. Set aside. Place the dough on the mat. Using a rolling pin, roll the dough until the dough is a rectangle, about 16 inches long by 12 inches wide and 1/4 inch in thickness. Melt in the microwave: 76 g (1/3 cup) butter Using a spatula, spread the melted butter evenly over the entire surface of the dough. Using a spoon, sprinkle the brown sugar mixture evenly over the surface of the dough. Working carefully, from the long edge of the dough, roll the dough down to the opposite edge. You should end up with one long log shaped roll. Using a serrated knife with scalloped edges, cut the dough into 1 1/2 inch slices. If you have ramekins, grease them with cooking spray (or butter) and place on a baking tray. If you don't have ramekins, grease the baking tray with cooking spray (or butter). Place the rolls in the ramekins or on the baking tray (so that you can see the spiral on top). Cover the rolls with a clean dish towel. Set aside. Let rise at room temperature for 30 minutes (or until the dough has doubled in size). After about 20 minutes, set the oven to bake, 350° F (177° C). Bake for 20 minutes (or until golden brown). Icing Get ingredients: 76 g (1/3 cup) butter (unsalted, room temperature, 65-70° F / 18-21° C) 58 g (1/4 cup) cream cheese 165 g (1 1/2 cups) icing sugar 1 g (1/8 tsp) salt 2 g (1/2 tsp) vanilla extract stand mixer sifter Add to stand mixer bowl: 76 g (1/3 cup) butter (chopped into about 4 pieces) Sift into stand mixer bowl: 165 g (1 1/2 cups) icing sugar Add to stand mixer bowl: 58 g (1/4 cup) cream cheese 1 g (1/8 tsp) salt 2 g (1/2 tsp) vanilla extract Mix on high speed until smooth and fluffy. Assembly Get tools: piping bag 1/4-cm round piping tip (eg. Wilton 3) spatula Using a spatula, immediately spread about half of the icing on the rolls when they are still warm. The icing will melt and form a glaze. Fit the piping bag with the piping tip. Using a spatula, scoop the remaining icing into the piping bag. Let cool at room temperature on the baking tray for 15 minutes. After the rolls have cooled, pipe the remaining icing over the rolls.
