1In a bowl, mix flour, salt, quick rise yeast, and sugar.
2In a bowl, mix flour, salt, quick rise yeast, and sugar.
3In a bowl, mix flour, salt, quick rise yeast, and sugar.
4Microwave milk and buttermilk until it reaches 110°F.
5Microwave milk and buttermilk until it reaches 110°F.
6Microwave milk and buttermilk until it reaches 110°F.
7Add the warm milk mixture to the dry ingredients, along with melted butter, two eggs, one egg yolk, and vanilla.
8Add the warm milk mixture to the dry ingredients, along with melted butter, two eggs, one egg yolk, and vanilla.
9Add the warm milk mixture to the dry ingredients, along with melted butter, two eggs, one egg yolk, and vanilla.
10Knead the dough until smooth and slightly tacky.
11Knead the dough until smooth and slightly tacky.
12Knead the dough until smooth and slightly tacky.
13Grease a bowl, place the dough in it, flip it, and let it rise for 1 to 1.5 hours or until doubled in size.
14Grease a bowl, place the dough in it, flip it, and let it rise for 1 to 1.5 hours or until doubled in size.
15Grease a bowl, place the dough in it, flip it, and let it rise for 1 to 1.5 hours or until doubled in size.
16For 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.
17For 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.
18For 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.
19Punch down the doubled dough and roll it out into an 18x12 inch rectangle.
20Punch down the doubled dough and roll it out into an 18x12 inch rectangle.
21Punch down the doubled dough and roll it out into an 18x12 inch rectangle.
22Evenly spread the filling across the dough.
23Evenly spread the filling across the dough.
24Evenly spread the filling across the dough.
25Roll the dough tightly from one end to the other.
26Roll the dough tightly from one end to the other.
27Roll the dough tightly from one end to the other.
28Fold over any excess dough and pinch to seal it.
29Fold over any excess dough and pinch to seal it.
30Fold over any excess dough and pinch to seal it.
31Cut the roll into desired size pieces using a sharp knife or floss.
32Cut the roll into desired size pieces using a sharp knife or floss.
33Cut the roll into desired size pieces using a sharp knife or floss.
34Place the cinnamon rolls in a pan, ensuring they are close to each other.
35Place the cinnamon rolls in a pan, ensuring they are close to each other.
36Place the cinnamon rolls in a pan, ensuring they are close to each other.
37Let the cinnamon rolls rise for another 30 minutes.
38Let the cinnamon rolls rise for another 30 minutes.
39Let the cinnamon rolls rise for another 30 minutes.
40Pour heavy cream over the rolls for extra gooeyness.
41Pour heavy cream over the rolls for extra gooeyness.
42Pour heavy cream over the rolls for extra gooeyness.
43Bake at 325°F for about 30 minutes or until cooked.
44Bake at 325°F for about 30 minutes or until cooked.
45Bake at 325°F for about 30 minutes or until cooked.
Ingredients
6 cups flour
6 cups flour
6 cups flour
1.5 teaspoons salt
1.5 teaspoons salt
1.5 teaspoons salt
2.25 teaspoons quick rise yeast
2.25 teaspoons quick rise yeast
2.25 teaspoons quick rise yeast
0.33 cup sugar
0.33 cup sugar
0.33 cup sugar
1 cup milk
1 cup milk
1 cup milk
0.5 cup buttermilk
0.5 cup buttermilk
0.5 cup buttermilk
6 tablespoons melted butter
6 tablespoons melted butter
6 tablespoons melted butter
2 null eggs
2 null eggs
2 null eggs
1 null egg yolk
1 null egg yolk
1 null egg yolk
2 teaspoons vanilla
2 teaspoons vanilla
2 teaspoons vanilla
1 stick softened butter
1 stick softened butter
1 stick softened butter
1 cup brown sugar
1 cup brown sugar
1 cup brown sugar
2 teaspoons vanilla extract
2 teaspoons vanilla extract
2 teaspoons vanilla extract
2 tablespoons cinnamon
2 tablespoons cinnamon
2 tablespoons cinnamon
1 pinch salt
1 pinch salt
1 pinch salt
0.25 teaspoon toasted sesame oil
0.25 teaspoon toasted sesame oil
0.25 teaspoon toasted sesame oil
null heavy cream
null heavy cream
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.