Cinnabon Cinnamon Rolls
Serves 12
Directions
- 1First start with a medium sized bowl.
- 2First start with a medium sized bowl.
- 3First start with a medium sized bowl.
- 4Add all purpose flour, granulated sugar, and fine sea salt to the bowl and combine thoroughly.
- 5Add all purpose flour, granulated sugar, and fine sea salt to the bowl and combine thoroughly.
- 6Add all purpose flour, granulated sugar, and fine sea salt to the bowl and combine thoroughly.
- 7Add unsalted softened butter and blend that in there until it gets thoroughly incorporated with the dry flour.
- 8Add unsalted softened butter and blend that in there until it gets thoroughly incorporated with the dry flour.
- 9Add unsalted softened butter and blend that in there until it gets thoroughly incorporated with the dry flour.
- 10Separately, have lukeworm whole milk, around a hundred degrees fahrenheit.
- 11Separately, have lukeworm whole milk, around a hundred degrees fahrenheit.
- 12Separately, have lukeworm whole milk, around a hundred degrees fahrenheit.
- 13Add instant yeast and stir to dissolve.
- 14Add instant yeast and stir to dissolve.
- 15Add instant yeast and stir to dissolve.
- 16Pop the flour mixture onto the stand mixer.
- 17Pop the flour mixture onto the stand mixer.
- 18Pop the flour mixture onto the stand mixer.
- 19Begin mixing on medium low speed using the spiral dough hooky thing.
- 20Begin mixing on medium low speed using the spiral dough hooky thing.
- 21Begin mixing on medium low speed using the spiral dough hooky thing.
- 22Add 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.
- 23Add 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.
- 24Add 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.
- 25Once the dough pulls together, pull it off your stand mixer.
- 26Once the dough pulls together, pull it off your stand mixer.
- 27Once the dough pulls together, pull it off your stand mixer.
- 28Plop 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.
- 29Plop 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.
- 30Plop 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.
- 31Roll 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.
- 32Roll 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.
- 33Roll 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.
- 34Mix together cinnamon sugar using brown sugar, muscovado sugar and ground cinnamon.
- 35Mix together cinnamon sugar using brown sugar, muscovado sugar and ground cinnamon.
- 36Mix together cinnamon sugar using brown sugar, muscovado sugar and ground cinnamon.
- 37Lightly flour your work surface.
- 38Lightly flour your work surface.
- 39Lightly flour your work surface.
- 40Punch 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.
- 41Punch 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.
- 42Punch 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.
- 43Spread unsalted softened butter all across the surface of it.
- 44Spread unsalted softened butter all across the surface of it.
- 45Spread unsalted softened butter all across the surface of it.
- 46Take your cinnamon sugar and spread all of it evenly across the surface of your dough. You should use all your filling.
- 47Take your cinnamon sugar and spread all of it evenly across the surface of your dough. You should use all your filling.
- 48Take your cinnamon sugar and spread all of it evenly across the surface of your dough. You should use all your filling.
- 49Tightly roll it up from the bottom all the way up to the top so you get a nice, beautiful, thick log.
- 50Tightly roll it up from the bottom all the way up to the top so you get a nice, beautiful, thick log.
- 51Tightly roll it up from the bottom all the way up to the top so you get a nice, beautiful, thick log.
- 52Using the serrated blade with scalloped edges slice it into segments that are about two inches thick.
- 53Using the serrated blade with scalloped edges slice it into segments that are about two inches thick.
- 54Using the serrated blade with scalloped edges slice it into segments that are about two inches thick.
- 55You should end up with twelve solid rolls.
- 56You should end up with twelve solid rolls.
- 57You should end up with twelve solid rolls.
- 58Lightly grease a nine by thirteen baking dish.
- 59Lightly grease a nine by thirteen baking dish.
- 60Lightly grease a nine by thirteen baking dish.
- 61Line the bottom of the pan with your cinnamon rolls. You should get a nice and even rows of three.
- 62Line the bottom of the pan with your cinnamon rolls. You should get a nice and even rows of three.
- 63Line the bottom of the pan with your cinnamon rolls. You should get a nice and even rows of three.
- 64Lightly 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.
- 65Lightly 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.
- 66Lightly 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.
- 67Remove your plastic wrap.
- 68Remove your plastic wrap.
- 69Remove your plastic wrap.
- 70Pop 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.
- 71Pop 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.
- 72Pop 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.
- 73Pull those out and let those cool in their container for about 15 minutes.
- 74Pull those out and let those cool in their container for about 15 minutes.
- 75Pull those out and let those cool in their container for about 15 minutes.
- 76To make your vanilla bean cream cheese glaze start with full fat cream cheese.
- 77To make your vanilla bean cream cheese glaze start with full fat cream cheese.
- 78To make your vanilla bean cream cheese glaze start with full fat cream cheese.
- 79Whip on high speed until nice and smooth, then blend in powdered sugar until completely smooth.
- 80Whip on high speed until nice and smooth, then blend in powdered sugar until completely smooth.
- 81Whip on high speed until nice and smooth, then blend in powdered sugar until completely smooth.
- 82Mix in whole milk. You may need a little more, but this should suffice.
- 83Mix in whole milk. You may need a little more, but this should suffice.
- 84Mix in whole milk. You may need a little more, but this should suffice.
- 85Glaze add half of a vanilla bean stripped off it's seeds.
- 86Glaze add half of a vanilla bean stripped off it's seeds.
- 87Glaze add half of a vanilla bean stripped off it's seeds.
- 88Whisk that in and you've got your glaze.
- 89Whisk that in and you've got your glaze.
- 90Whisk that in and you've got your glaze.
- 91At this point in time your buns should be cooled but still quite warm.
- 92At this point in time your buns should be cooled but still quite warm.
- 93At this point in time your buns should be cooled but still quite warm.
- 94Go ahead and drizzle on your cream cheese glaze, use all of it.
- 95Go ahead and drizzle on your cream cheese glaze, use all of it.
- 96Go ahead and drizzle on your cream cheese glaze, use all of it.
Ingredients
- 580 grams all purpose flour
- 580 grams all purpose flour
- 580 grams all purpose flour
- 4 cups all purpose flour
- 4 cups all purpose flour
- 4 cups all purpose flour
- 107 grams granulated sugar
- 107 grams granulated sugar
- 107 grams granulated sugar
- 0.5 cup granulated sugar
- 0.5 cup granulated sugar
- 0.5 cup granulated sugar
- 6 grams fine sea salt
- 6 grams fine sea salt
- 6 grams fine sea salt
- 0.75 teaspoon fine sea salt
- 0.75 teaspoon fine sea salt
- 0.75 teaspoon fine sea salt
- 84 grams unsalted softened butter
- 84 grams unsalted softened butter
- 84 grams unsalted softened butter
- 0.33 cup unsalted softened butter
- 0.33 cup unsalted softened butter
- 0.33 cup unsalted softened butter
- 235 grams whole milk
- 235 grams whole milk
- 235 grams whole milk
- 1 cup whole milk
- 1 cup whole milk
- 1 cup whole milk
- 7 grams instant yeast
- 7 grams instant yeast
- 7 grams instant yeast
- 2.25 teaspoon instant yeast
- 2.25 teaspoon instant yeast
- 2.25 teaspoon instant yeast
- 2 whole eggs
- 2 whole eggs
- 2 whole eggs
- 1 egg yolk
- 1 egg yolk
- 1 egg yolk
- 225 grams brown sugar
- 225 grams brown sugar
- 225 grams brown sugar
- 1 cup brown sugar
- 1 cup brown sugar
- 1 cup brown sugar
- 14 grams muscovado sugar
- 14 grams muscovado sugar
- 14 grams muscovado sugar
- 1 tablespoon muscovado sugar
- 1 tablespoon muscovado sugar
- 1 tablespoon muscovado sugar
- 17 grams ground cinnamon
- 17 grams ground cinnamon
- 17 grams ground cinnamon
- 2.5 tablespoons ground cinnamon
- 2.5 tablespoons ground cinnamon
- 2.5 tablespoons ground cinnamon
- 115 grams full fat cream cheese
- 115 grams full fat cream cheese
- 115 grams full fat cream cheese
- 4 ounces full fat cream cheese
- 4 ounces full fat cream cheese
- 4 ounces full fat cream cheese
- 90 grams powdered sugar
- 90 grams powdered sugar
- 90 grams powdered sugar
- 0.75 cup powdered sugar
- 0.75 cup powdered sugar
- 0.75 cup powdered sugar
- 45 milliliters whole milk
- 45 milliliters whole milk
- 45 milliliters whole milk
- 3 tablespoons whole milk
- 3 tablespoons whole milk
- 3 tablespoons whole milk
- 0.5 vanilla bean stripped off it's seeds
- 0.5 vanilla bean stripped off it's seeds
- 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.