Serves 1
Directions
- 1Add two cups of bread flour to a mixing bowl along with granulated sugar, instant yeast, and salt.
- 2In a separate bowl, heat some milk and butter until warm but not hot.
- 3Add the warm milk and butter mixture to the bowl of flour along with one room temperature egg.
- 4Mix with a paddle attachment for about two minutes to develop gluten.
- 5Add another two and a half cups of flour, then switch to the dough hook attachment and mix on low speed for about 10 minutes, stopping occasionally to redisperse the dough.
- 6Lightly grease a large bowl, place the dough in the center, and cover it with a dish towel to let it rise in a warm place for about one hour.
- 7While the dough rises, make the cinnamon sugar filling by combining softened butter with brown sugar and two tablespoons of cinnamon in a small bowl.
- 8After one hour, sprinkle some flour over your work surface, then pat the dough to shape it roughly into a rectangle.
- 9Roll the dough into a 12x18 inch rectangle.
- 10Dollop the cinnamon sugar filling onto the dough and spread it all the way to the edges.
- 11Starting from one of the long sides, use your fingers to fold the dough into a spiral, gently but tightly rolling it into itself to form one long even log.
- 12Use a very sharp knife to cut off the two ends of the dough log to even it out.
- 13Mark the dough with your knife to ensure the rest of the pieces are even before cutting them.
- 14Place the cut rolls into a 9x13 pan, lined with parchment paper.
- 15Cover and let the rolls rise in a warm place for one hour.
- 16Place the rolls into a preheated 350°F oven.
- 17While the rolls bake, make the cream cheese frosting by mixing softened cream cheese, butter, powdered sugar, vanilla extract, salt, and a little bit of milk on low speed for about one minute until light and fluffy.
- 18Once the rolls are out of the oven, top them with the frosting while they are still warm.
Ingredients
- 2 cups bread flour
- granulated sugar
- instant yeast
- salt
- milk
- butter
- 1 room temperature egg
- 2.5 cups flour
- softened butter
- brown sugar
- 2 tbsp cinnamon
- flour
- softened cream cheese
- butter
- powdered sugar
- vanilla extract
- salt
- a little bit milk
Equipment
mixing bowlpaddle attachmentdough hook attachmentlarge bowldish towelsmall bowlmeasuring tapesharp knife9x13 panparchment paperoven
Tips
- Use bread flour for an ultra-soft, pull-apart texture as it has a higher protein content, which builds more gluten and gives the dough a stretchier structure.
- When heating milk and butter, ensure it's warm but not hot to the touch to avoid killing the yeast.
- Start mixing the dough with a paddle attachment for about two minutes to jump start gluten development.
- After initial mixing, add more flour and switch to a dough hook, mixing for about 10 minutes until a small piece of dough can be stretched transparently without breaking.
- To make rolling easier, pat the dough into a rough rectangle before rolling to 12x18 inches.
- Line your baking pan with parchment paper to prevent rolls from sticking.
- When making the cream cheese frosting, mix on low speed initially for about one minute until light and fluffy.
- Frost the cinnamon rolls while they are still warm.
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