View Large Image Cinnamon Rolls Recipe Get ingredients: 2.66 oz (1/3 cup) butter (unsalted, room temperature, around 65° F / 18° C) 2 eggs 8 oz (1 cup) milk 2 1/4 tsp yeast (active dry or instant) 18 oz (4 cups) flour (all-purpose) 3.5 oz (1/2 cup) + 1 tsp sugar (white, granulated) 1 tsp salt for the filling: 2.66 oz (1/3 cup) butter (unsalted, room temperature, around 65° F / 18° C) 8 oz (1 cup packed) brown sugar (light) 3 tbsp ground cinnamon for the icing: 2.66 oz (1/3 cup) butter (unsalted, room temperature, around 65° F / 18° C) 6 oz (1 1/2 cups) powdered sugar 2 oz (1/4 cup) cream cheese 1/8 tsp salt 1/2 tsp vanilla extract digital scale thermometer glass measuring cup (2 cups or more) medium mixing bowl (for the dough to rise) large mixing bowl (for warm water to help the dough rise) small mixing bowl (for the filling) stand mixer spatula coconut oil plastic rolling mat rolling pin serrated knife with scalloped edges 12 ramekins baking trays sifter cooking spray 1 tbsp, 1 tsp, 1/2 tsp, 1/4 tsp, 1/8 tsp Add to glass measuring cup: 8 oz (1 cup) milk (lukewarm, about 100-110° F, 38-43° C) (put in the microwave at 30% power for 1 minute) 2 1/4 tsp yeast 1 tsp sugar Stir with a fork until dissolved (about 20 seconds). It's okay if there are chunks. Set aside. Place the yeast mixture somewhere that it won't be disturbed (eg. by the movement of the mixer). Set a timer for 10 minutes. While waiting for the timer: Add to large mixing bowl: 18 oz (4 cups) flour 3.5 oz (1/2 cup) sugar 1 tsp salt Stir with a fork until combined (about 20 seconds). Set aside. Attach the paddle to the mixer. Add to mixer mixing bowl: 2.66 oz (1/3 cup) butter (chopped into about 3 pieces) Mix on low-then-high speed (about 1 minute). Add to mixer mixing bowl: 2 eggs (one at a time) Mix well on low-then-high speed after each egg (about 30 seconds each). Attach the plastic guard to the mixer. Set mixer speed to low. Slowly add the dry ingredients to the mixer mixing bowl. Mix on low speed until well-blended (about 1-2 minutes). Turn off the mixer. Remove the paddle from the mixer. Attach the dough hook to the mixer. Once there is an inch of foam on top of the yeast mixture, add the yeast mixture to the mixer mixing bowl. (If there's still not enough foam after 20 minutes, you may need to redo the yeast mixture.) Set 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 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. Set a timer for 1 hour (or until the dough has doubled in size). While waiting for the timer: Add to small bowl: 8 oz (1 cup packed) brown sugar 3 tbsp cinnamon Stir with a fork until combined (about 30 seconds). Break up any large lumps. Set aside. Place a plastic rolling mat on the table. Make sure the mat is dry. Spread flour on the mat lightly. Clean the mixer mixing bowl. Set aside. When the timer is done, 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 2.66 oz (1/3 cup) butter in the microwave at 20% power for 40 seconds (or until melted). 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 and place on a baking tray. If you don't have ramekins, grease the baking trays with cooking spray. 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. Set a timer for 30 minutes (or until doubled in size). If there's anything in the oven, take it out. After about 20 minutes, set the oven to bake, 350° F (177° C). When the timer is done, place the baking tray in the oven on the middle rack. Bake for 20 minutes (or until golden brown). While the rolls are baking, make the icing: Add to mixer mixing bowl: 2.66 oz (1/3 cup) butter (chopped into about 3 pieces) Sift into mixer mixing bowl: 6 oz (1 1/2 cups) powdered sugar Add to mixer mixing bowl: 2 oz (1/4 cup) cream cheese 1/8 tsp salt 1/2 tsp vanilla Mix on low-then-high speed until smooth and fluffy. When the timer is done, remove the baking tray from the oven. Turn off the oven. Using a spatula, immediately spread about half of the icing on the rolls. The icing will melt and form a glaze. Using a spatula, scoop the remaining icing into a piping bag fitted with a 1/4-cm round tip. Tie off the piping bag (so the icing doesn't spill out the top). Let the rolls cool in the baking for 15 minutes. Once the rolls have cooled, pipe the remaining icing over the rolls.
