Cinnamon Rolls from scratch
I've had Cinnamon Rolls only a handful of times. They were always the store bought kind that came in the box, which I didn't really care for. You know which i'm talking about. These rolls are on point according to the guys at my husbands office. They are who I cook for, my taste testers. I always get excited when I bake something that I think is good and give it to my husband to bring to the office and wait for feedback. He always tells me whatever he brings is gone in less than an hour. So I guess that means it's good right?
I got this recipe from Tieghan Gerard cause she's brilliant. I adjusted the recipe to fit my taste buds and diet- ha just kidding!
Ingredients
For the Dough
1/4 cup warm water
1 tbsp instant yeast
3 tbsp granulated sugar
1/2 cup whole milk, warmed
3 large eggs
3/4 cup (1 1/2 sticks) tbsp unsalted butter, melted
1 1/2 tsp kosher salt
3 1/2 - 4 cups all-purpose flour, plus more for dusting
For the Filling
1/2 cup packed dark brown sugar
2 tbsp ground cinnamon
1/2 vanilla bean, split lengthwise and seed scraped out (optional)
Pinch of sea salt
1/2 cup (1 stick) unsalted butter, at room temp plus more for greasing
For the Frosting
6 tbsp (3/4 stick) unsalted butter
4 ounces cream cheese, at room temperature
1 1/4 cup confectioners sugar
1 tsp pure vanilla extract
Milk or Water, as needed
Sea salt for sprinkling
Directions
Make the Dough. Using your mixer with the dough hook, combine the warm water, yeast and sugar and mix thoroughly for 30 seconds. Add warm milk, eggs, melted butter and salt and mix until combined. Gradually add 3 1/2 cups of flour and mix until the dough comes together and pulls aware from the sides of the bowl. If the dough comes feels sticky, add the remaining 1/2 cup of flour.
Turn the dough out onto a lightly floured surface. Knead it into a smooth ball. Grease the mixer bowl lightly. Cover with plastic wrap and let sit in a warm spot for 1 to 2 hours, or until the dough has doubled in size.
Make the Filling. In a small bowl, combine the brown sugar, cinnamon, vanilla bean seeds (if using) and salt. Mix well.
Lightly flour your work surface. Turn out the dough, punch it down and roll it into a rectangle about 10x16 inches. Position the dough with the long side closest to you. Spread the 1/2 cup of softened butter evenly over the dough. Sprinkle evenly with the filling and lightly push it into the butter. Starting with the side closest to you, pull the edge up and over the filling and carefully roll the dough into a log, keeping is fairly tight. Pinch the edge to seal.
Slide a piece of string under the log and wrap it across and around the roll. Keeping one end in each hand, tighten the string so it starts to cut through the roll, making 12 to 15 rolls, each about 1” wide.
Place the rolls cut-side up in a generously greased 9 x 13 inch baking dish. Cover with a damp cloth or plastic wrap and let rise in a warm place until doubled in size, about 30min.
Once the rolls have double in size, place them in the fridge for 24hrs. When you’re ready to bake, let the rolls sit at room temp for 30min. This will allow the dough to develop more flavor, but if your are short on time , you can just skip this step.
Preheat the over to 350*F
Bake the rolls for 25 - 30min or until golden brown
Make the Frosting. In a small saucepan, melt the butter over medium heat. Cook for about 5 min, until the butter is lightly browned and smells toasted. Immediately remove from the heat. Let cool.
In a medium bowl beat together the cooled browned butter, cream cheese, confectioners sugar, and vanilla until smooth. If the frosting is too thick for your liking, add a tbsp of milk or water to thin it.
Spread the frosting over the warm rolls. Sprinkle with seat salt and serve.
