Directions
- 1In a bowl, mix flour, salt, quick rise yeast, and sugar.
- 2Microwave milk and buttermilk until it reaches 110°F.
- 3Add the warm milk mixture to the dry ingredients, along with melted butter, two eggs, one egg yolk, and vanilla.
- 4Knead the dough until smooth and slightly tacky.
- 5Grease a bowl, place the dough in it, flip it, and let it rise for 1 to 1.5 hours or until doubled in size.
- 6For the filling, mix softened butter, compact brown sugar, vanilla extract, cinnamon, a pinch of salt, and a quarter teaspoon of toasted sesame oil until it forms a thick paste.
- 7Punch down the doubled dough and roll it out into an 18x12 inch rectangle.
- 8Evenly spread the filling across the dough.
- 9Roll the dough tightly from one end to the other.
- 10Fold over any excess dough and pinch to seal it.
- 11Cut the roll into desired size pieces using a sharp knife or floss.
- 12Place the cinnamon rolls in a pan, ensuring they are close to each other.
- 13Let the cinnamon rolls rise for another 30 minutes.
- 14Pour heavy cream over the rolls for extra gooeyness.
- 15Bake at 325°F for about 30 minutes or until cooked.
Ingredients
- 6 cups flour
- 1.5 teaspoons salt
- 2.25 teaspoons quick rise yeast
- 0.33 cup sugar
- 1 cup milk
- 0.5 cup buttermilk
- 6 tablespoons melted butter
- 2 null eggs
- 1 null egg yolk
- 2 teaspoons vanilla
- 1 stick softened butter
- 1 cup brown sugar
- 2 teaspoons vanilla extract
- 2 tablespoons cinnamon
- 1 pinch salt
- 0.25 teaspoon toasted sesame oil
- null heavy cream
Equipment
bowlwhiskthermometerknifepan
Tips
- When measuring brown sugar, make sure it's compact.
- Use toasted sesame oil to enhance cinnamon flavor and add nuttiness.
- When rolling cinnamon rolls, roll as tight as possible.
- Place cinnamon rolls close to each other in the pan so they almost touch.
- Pour heavy cream over cinnamon rolls before baking for extra gooeyness.
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