Ingredients: |
Ingredients: For Sweet Dough:
10 T unsalted butter, at room
temperature, cut into 1" pieces, plus
more for bowl
¾ cup whole milk
4 large eggs, at room temperature
¼ cup honey
4 cups all-purpose flour
2 ¼ t instant yeast
2 t salt
For Cinnamon Rolls:
½ cup packed light brown sugar
1 T ground cinnamon
Pinch of kosher salt
2 T unsalted butter, melted and cooled
For Icing:
8 T unsalted butter, at room temp
4 oz cream cheese, at room
temperature
1 t pure vanilla extract
¼ t salt
1 cup confectioners sugar
|
Directions: |
Directions:For Dough:
Grease a large bowl with butter and set aside. Warm milk in a saucepan until it reaches 100º to 110º. Combine eggs, milk, and honey in a large liquid measuring cup.
Mix together flour, yeast, and salt on low speed in the bowl of a stand mixer fitted with a paddle attachment. Add egg mixture and mix to combine. With mixer still on low speed, add butter, I piece at a time, then increase speed to medium and beat until all butter is incorporated, about 1 min. Scrape into prepared bowl; dough will be very sticky. Cover bowl with a tea towel and let rise 30 min.
Place fingers under dough and gently pull it up and over itself. Turn bowl slightly and repeat. Repeat six times to eight times. Cover bowl and let rise 30 min more.
Repeat folding series three more times, for a rise time of 2 hours and a total of four folding. Tightly cover bowl and refrigerate overnight or up to 72 hours
For Cinnamon Rolls:
Lightly dust work surface with flour and knead dough 10-12 times. Shape into a ball, dust lightly with flour, and top with a tea towel or plastic wrap. Let rest to come to room temp, 1-2 hours.
Coat a 9x13" baking pan with cooking spray, line with parchment paper, then coat with cooking spray again.
Make and add filling: mix brown sugar, cinnamon and salt in a small bowl. On floured work surface, roll dough into a 12x16 rectangle. Brush dough with melted butter. Sprinkle cinnamon-sugar mixture evenly over the top, pressing lightly into butter so it adheres.
Starting at one of the long sides, roll dough into a tight cylinder. Pinch seam gently to seal it and position dough seam side down. Use scissors or a sharp knife to cut dough crosswise into 12 equal pieces. Transfer pieces to the prepared pan and place them cut side up, tucking tail of each cinnamon roll underneath itself. Cover pan loosely with towel or plastic wrap and let dough rise until double in size, 1-1½ hours.
Preheat oven to 350º with rack in middle position. Uncover rolls and bake, rotating the pan half way through baking, until light golden brown, 27-32 min.
While rolls are baking, make the Icing. Beat butter and cream cheese on medium speed in the bowl oos a stand mixer fitted with a paddle attachment, until smooth. Mix in vanilla and salt on lllow speed. Mix in confectioners sugar. Scrape down sides of bowl and mix on medium speed until Icing is light and fluffy, 3-4 min.
Transfer pan to a wire rack and let cool for 5 min. Using an offset spatula or table knife, apply thin layer of the Icing, using about one third of it. Let rolls cool 15-20 min more. Top with rest of the Icing and serve. Best eaten day they are made. |
This recipe for Cinnamon Rolls is from