Cinnamon Rolls

By CheeseDiva

Ingredients

• For the dough:
• 22.00 ounces bread flour
• 3.50 ounces sugar
• 10 grams instant dry yeast
• 15 grams kosher salt
• 8.60 ounces eggs (cold from the refrigerator)
• 7.70 ounces milk (cold from the refrigerator)
• 9.00 ounces soft unsalted butter, plus more for the pan
• For the filling:
• 6.00 ounces unsalted butter, melted
• 4 ounces brown sugar
• 2 ounces granulated sugar
• 1 1/2 tablespoons ground cinnamon
• pinch freshly grated nutmeg
• Egg wash, for finishing
• For the icing:
• 3 cups powdered sugar
• 1/3 cup heavy cream, plus more as needed
• 1 teaspoon vanilla extract

Details

Servings 12
Adapted from food52.com

Preparation

Step 1

Make the dough the day before you want to make the cinnamon rolls. To make the dough, combine the bread flour, sugar, yeast, and salt in the bowl of an electric mixer fitted with the dough hook.

Add the eggs and milk and mix on low speed until the mixture forms a ball around the hook, 4 minutes. Increase the speed to medium and mix until the dough is very smooth, 5 more minutes. (Note: If you are planning to make the cinnamon rolls on the same day, use room temperature eggs and warm milk.)

Continue mixing the dough on medium speed and add the butter 1 tablespoon at a time, mixing well to incorporate after each addition. All of the butter should be added over 3 minutes of mixing.

While the dough rises, prepare the filling. In a medium bowl, combine the melted butter, brown sugar, granulated sugar, cinnamon, and nutmeg. Let the mixture firm up to a spreadable consistency at room temperature. Reserve at room temperature.

Transfer the dough to a parchment-lined baking sheet and pat out into a rectangle with about 1-inch thickness. Cover directly with plastic wrap and refrigerate overnight. (Note: If you want to make the cinnamon rolls the same day, refrigerate the dough for 1 hour or freeze for 15 to 20 minutes at this point, then continue.)

Preheat the oven to 375º F. Grease a large casserole or 9- x 13-inch baking dish generously with softened butter.

Slice the finished roll into pieces 1 1/2-inch wide using a serrated knife. Arrange the rolls inside the prepared baking dish, leaving about 1/4 inch between each one. Cover the rolls loosely with plastic wrap or a clean kitchen towel and let rise in a warm place for about 30 minutes.

Brush the top of the rolls with egg wash and bake until they are golden on the surface and the filling is bubbly, 25 to 30 minutes. While the rolls bake, combine the ingredients for the frosting in a medium bowl. Cover and reserve at room temperature.

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