Directions
- 1Bloom the yeast by adding 10 grams of active dry yeast to 175 grams of milk at 100°F and let it sit for 10 minutes until it turns foamy.
- 2In a stand mixer fitted with a dough hook, add 570 grams of bread flour, 55 grams of granulated sugar, and 3 grams of fine sea salt.
- 3With the mixer on low speed, add the bloomed yeast mixture (or sourdough starter if using) and mix.
- 4Add 4 room-temperature eggs one at a time while mixing.
- 5Add 168 grams of softened unsalted butter, one spoonful at a time, while mixing on medium-low speed.
- 6If the dough is dry, add water one tablespoon at a time until the dough comes together.
- 7Transfer the dough to another bowl (or a bigger bowl, if you want to avoid a mess), cover it with plastic wrap, and let it rest for 15 minutes.
- 8Perform stretch and folds on the dough by grabbing an edge, stretching it, and folding it over onto the other side of the dough in each of the four corners, until it forms a ball. Then transfer it to a big enough bowl.
- 9Cover the bowl with plastic wrap and let the dough rest at room temperature for 45 minutes.
- 10Make the cinnamon sugar filling by whisking together 198 grams of light brown sugar and 34 grams of ground cinnamon.
- 11Lightly flour a work surface, turn the dough out, and roll it into a 1/2-inch thick rectangle.
- 12Spread 56 grams of softened butter over the dough, leaving a 1/2 inch border.
- 13Generously coat the butter with the cinnamon sugar mixture, leaving a small border, and roll up tightly into a log shape.
- 14Using a serrated knife, cut the log into 1 1/2 inch thick rounds.
- 15Place the rounds on a lightly greased baking sheet, spaced about an inch apart. Cover with another baking sheet or plastic wrap and let proof in a cold oven with the light on for 2 hours, or until nearly doubled in size.
- 16Bake at 350°F for 30 minutes, or until golden brown.
- 17Make the cream cheese icing by whisking together 140 grams of powdered sugar, 85 grams of cream cheese, 42 grams of melted butter, and 30ml of milk, adding more milk as needed to thin the icing.
- 18Let the cinnamon rolls cool for 10 minutes before glazing them with the cream cheese icing.
Ingredients
- 175 grams whole milk
- 10 grams active dry yeast
- 570 grams bread flour
- 3 grams fine sea salt
- 55 grams granulated sugar
- 168 grams unsalted butter
- 4 whole eggs
- 56 grams unsalted butter
- 198 grams light brown sugar
- 34 grams ground cinnamon
- 140 grams powdered sugar
- 85 grams cream cheese
- 42 grams unsalted butter
- 30 ml whole milk
Equipment
stand mixerdough hook attachmentrolling pinknifebaking sheet
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