Serves 12
Directions
- 1First start with a medium sized bowl.
- 2Add all purpose flour, granulated sugar, and fine sea salt to the bowl and combine thoroughly.
- 3Add unsalted softened butter and blend that in there until it gets thoroughly incorporated with the dry flour.
- 4Separately, have lukeworm whole milk, around a hundred degrees fahrenheit.
- 5Add instant yeast and stir to dissolve.
- 6Pop the flour mixture onto the stand mixer.
- 7Begin mixing on medium low speed using the spiral dough hooky thing.
- 8Add your yeasty milk, two whole eggs and one egg yolk, and just let them mix at medium low speed for about two to three minutes or until you get a nice smooth dough.
- 9Once the dough pulls together, pull it off your stand mixer.
- 10Plop your dough onto a lightly flour work surface, and just give it a little knead for about 30 seconds to a minute, just to help really smooth it out and get that gluten structure formed.
- 11Roll that into a light ball, pop it into a greased bowl, and cover with a damp towel or plastic wrap and let it rise at room temperature for one and a half hours or until double.
- 12Mix together cinnamon sugar using brown sugar, muscovado sugar and ground cinnamon.
- 13Lightly flour your work surface.
- 14Punch down and dump out your chunky dough, flatten it, and then roll it into a large rectangle, a little bit over a quarter of an inch thick.
- 15Spread unsalted softened butter all across the surface of it.
- 16Take your cinnamon sugar and spread all of it evenly across the surface of your dough. You should use all your filling.
- 17Tightly roll it up from the bottom all the way up to the top so you get a nice, beautiful, thick log.
- 18Using the serrated blade with scalloped edges slice it into segments that are about two inches thick.
- 19You should end up with twelve solid rolls.
- 20Lightly grease a nine by thirteen baking dish.
- 21Line the bottom of the pan with your cinnamon rolls. You should get a nice and even rows of three.
- 22Lightly cover with plastic wrap and let that rise at room temperature for about 30 to 45 minutes or until they're one and a half times their original size.
- 23Remove your plastic wrap.
- 24Pop those bad boys into the oven, set to three seventy five Fahrenheit or one ninety Celsius for fifteen to twenty minutes or until you get beautifully risen plump golden brown cinnamon rolls.
- 25Pull those out and let those cool in their container for about 15 minutes.
- 26To make your vanilla bean cream cheese glaze start with full fat cream cheese.
- 27Whip on high speed until nice and smooth, then blend in powdered sugar until completely smooth.
- 28Mix in whole milk. You may need a little more, but this should suffice.
- 29Glaze add half of a vanilla bean stripped off it's seeds.
- 30Whisk that in and you've got your glaze.
- 31At this point in time your buns should be cooled but still quite warm.
- 32Go ahead and drizzle on your cream cheese glaze, use all of it.
Ingredients
- 580 grams all purpose flour
- 4 cups all purpose flour
- 107 grams granulated sugar
- 0.5 cup granulated sugar
- 6 grams fine sea salt
- 0.75 teaspoon fine sea salt
- 84 grams unsalted softened butter
- 0.33 cup unsalted softened butter
- 235 grams whole milk
- 1 cup whole milk
- 7 grams instant yeast
- 2.25 teaspoon instant yeast
- 2 whole eggs
- 1 egg yolk
- 225 grams brown sugar
- 1 cup brown sugar
- 14 grams muscovado sugar
- 1 tablespoon muscovado sugar
- 17 grams ground cinnamon
- 2.5 tablespoons ground cinnamon
- 115 grams full fat cream cheese
- 4 ounces full fat cream cheese
- 90 grams powdered sugar
- 0.75 cup powdered sugar
- 45 milliliters whole milk
- 3 tablespoons whole milk
- 0.5 vanilla bean stripped off it's seeds
Equipment
medium sized bowlwhisk2 forksstand mixerdough hooklightly flour work surfacerolling pingreased bowldamp towelplastic wrapcasseroleserrated blade with scalloped edgesbaking dishovencooling containerhand mixer
Tips
- Make sure that this butter is really, really soft. Otherwise it's not gonna spread and it's gonna tear your dough.
- After adding the Instant Yeast to the milk, you don't need to let it sit, unless you're worried that it's dead.
- Use a serrated blade with scalloped edges and not to toothy edges, because toothy edges are mean and they tear the poop out of this, so that's no good.
- When filling the baking dish with the cinnamon rolls, make sure to face their little tails towards each other.
- Use all your cinnamon sugar.
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