Directions
- 1In a medium-sized bowl, add four cups of all-purpose flour, half a cup of granulated sugar, and three-quarters of a teaspoon of fine sea salt.
- 2Then, realize that you're going to do this in a stand mixer bowl and that your current bowl was never large enough, so put it in a stand mixer bowl.
- 3Give that some whisk business until thoroughly combined.
- 4Add a third of a cup of unsalted softened butter and blend until thoroughly incorporated with the dry flour.
- 5Separately, get one cup of lukewarm milk (around 100°F) and add two and a quarter teaspoons of instant yeast; stir until dissolved.
- 6Pop the flour mixture onto the stand mixer and begin mixing on medium-low speed using the spiral dough hooky thing.
- 7Add the yeast milk, two whole eggs, and one egg yolk; mix on medium-low speed for about two to three minutes or until a smooth dough forms.
- 8Once the dough pulls together, pull it off your stand mixer and give it a little knead for about 30 seconds to a minute to help smooth it out and get that gluten structure formed.
- 9Roll the dough into a light ball, plop it into a greased bowl, and cover it with a damp towel or plastic wrap; let it rise at room temperature for one and a half hours or until doubled.
- 10Mix together the cinnamon sugar: one cup of brown sugar, one tablespoon of muscovado sugar (optional), and two and a half tablespoons of ground cinnamon.
- 11Lightly flour a work surface, punch 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).
- 12Spread a third of a cup of unsalted softened butter all across the surface. MAKE SURE THAT THIS BUTTER IS REALLY, REALLY SOFT, otherwise it's not going to spread and it's going to tear your dough.
- 13Spread all the cinnamon sugar evenly across the surface of your dough.
- 14Tightly roll it up from the bottom all the way up to the top to get a nice, beautiful, thick log; slice it into segments that are about two inches thick (you should end up with twelve solid rolls).
- 15Lightly grease a 9x13 baking dish; line the bottom of the pan with your cinnamon rolls in nice even rows of three (it's cool if they touch).
- 16Make sure to face their little tails towards each other; lightly 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.
- 17Remove the plastic wrap and pop those bad boys into the oven set to 375°F (190°C) for 15 to 20 minutes or until beautifully risen, plump, golden-brown cinnamon rolls.
- 18Pull those out and let those cool in their container for about 15 minutes.
- 19To make the vanilla bean cream cheese glaze, start with four ounces of full-fat cream cheese; whip on high speed until nice and smooth.
- 20Blend in three-quarters of a cup of powdered sugar until completely smooth; then mix in three tablespoons of whole milk until you get a nice thick, but still drizzlable glaze.
- 21Add half of a vanilla bean scraped of its seeds (you can save the pod for later); whisk that in and you've got your glaze.
- 22At this point in time, your buns should be cooled but still quite warm; drizzle on the cream cheese glaze (use all of it).
Ingredients
- 4 cups all-purpose flour
- 0.5 cups granulated sugar
- 0.75 teaspoon fine sea salt
- 0.33 cups unsalted softened butter
- 1 cup lukewarm whole milk
- 2.25 teaspoons instant yeast
- 2 whole eggs
- 1 egg yolk
- 1 cup brown sugar
- 1 tablespoon muscovado sugar
- 2.5 tablespoons ground cinnamon
- 4 ounces full fat cream cheese
- 0.75 cups powdered sugar
- 3 tablespoons whole milk
- 0.5 vanilla bean
Equipment
two forksstand mixerspiral dough hookknife9x13 baking dishhand mixerwhisk
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