After reading this recipe and post about these cinnamon rolls you will never need another cinnamon roll recipe again. They are super soft and fluffy. They have the perfect amount of chewiness and gooeyness. They have so much cinnamon flavor and don't even get me started on that cream cheese icing! The recipe is easy to follow and will easily be a staple recipe in your kitchen. These are perfect for breakfast, dessert, or even just a sweet treat and they hold up well for a few days after!
To get started first thing like most typical bread recipes, you'll want to proof your yeast first. Pour your water into a stand mixing bowl with 1/2 tsp sugar and whisk it well. Let it sit for about 5-10 minutes until its foamy and bubbly. If it doesn't puff up then either your yeast is bad or your water is too hot and killed the yeast and the bread won't rise.
Add the buttermilk, eggs, 1/2 cup sugar, salt, vanilla, and 6 tbs of melted butter. First put on the whisk attachment and blend the mixture on low speed then gradually to medium until the mixture is combined. Pour In 2 1/2 cups of flour and mix until fully combined. Switch to the hook attachment and then add the remaining flour and knead until the mixture is combined.
Continue kneading on a pretty low speed for about 5-6 minutes. You can add a little more flour if needed to reach a soft and satin like dough. It shouldn't stick to the sides of the bowl but it can stick to the bottom.
Transfer the dough to an oiled bowl and cover with plastic wrap and allow to proof and rise in a warm dry place for about an hour or until doubled in size. While your dough is proofing you can get your baking sheet ready by buttering or spraying with non stick spray and placing parchment paper down as well and set aside.
Once your dough is doubled in size, punch the dough down inside the bowl. Flour your work surface and roll your dough out into a long long rectangle and keep it as even as possible especially the edges. Spread the 6 tbs of softened butter evenly and generously over the entire surface. You can use your hands (clean hands) or a spatula. In a small bowl mix together the brown sugar and cinnamon. For my cinnamon rolls I actually did 1/2 cup dark and 1/2 cup white sugar since I didn't have any light brown sugar and that is what I intentionally wanted. But if you don't have one of the sugars then you could always use one to substitute for another sugar in this recipe. Sprinkle and spread all of the sugar mixture over the surface in an even layer.
Starting at the long wide end of the roll (should be closest to you), tightly roll the dough into a long cylinder. If the ends of the cylinder are uneven you can cut them to make perfect seams or just tuck them underneath itself. You should be able to cut these rolls into 12 equal portions. Place your rolls evenly spaced out onto the prepared baking tray and cover with plastic wrap loosely. At this point if your cinnamon rolls are for the next day then you can refrigerate them until the next morning and ready to bake. But if not, then let them rise in a warm room temped room for about 30 minutes-1 hour (depending on your climate area will determine how long to proof. Check after about 30 minutes.) During the last 20 minutes of proofing, preheat the oven to 375. Once they have proofed long enough, bake for 20-25 minutes until the centers are no longer doughy. (the center should read 185 on thermometer). If the rolls are getting too dark during the baking process, add a tint of foil around the rolls.
While the rolls are baking this is a good time to make your icing. For these cinnamon rolls I went with a cream cheese frosting. I think the tangy cream cheese goes so good with the super sweet rolls. Love the balance. In a Mixing bowl whip together the cream cheese and butter until light and fluffy and smooth. Add the vanilla and powdered sugar and whip until fluffy and smooth. Spread the icing over the rolls while they are hot from the oven. These rolls are best served warm. If you have some leftover the best way to store these are in an air tight container. You can rewarm these in the microwave too and they will taste fresh from the oven again yummy! :)
RECIPE:
For the Dough:
1/4 cup warm water
1 tbs active yeast
3/4 cup buttermilk, room temp
2 large eggs, room temp
1/2 cup sugar + 1/2 tsp, divided
1 tsp salt
1/2 tsp vanilla
6 tbs unsalted butter, melted
3 1/2-4 cups of flour
For Cinnamon Filling:
6 tbs unsalted butter, soft
1 cup light brown sugar
2 tbs cinnamon
For Cream cheese Icing:
1/4 cup unsalted butter, soft
3 oz cream cheese, soft
1/2 tsp vanilla
1 1/2 cups powdered sugar
DIRECTIONS:
1. Pour water in a bowl of stand mixer. Add the yeast and 1/2 tsp sugar and whisk well. Let the yeast bloom about 5-10 minutes.
2. Add in the buttermilk, eggs, 1/2 cup sugar, salt, vanilla, and melted butter. Fit in the whisk attachment and blend mixture until combined.
3. Pour in 2 1/2 cups of the flour and mix until well combined. Switch to the hook attachment. add in another cup of flour and knead mixture until combined.
4. Continue to knead on low speed for 5 to 6 minutes. Add a little more flour if needed. The dough should be soft and shouldn't stick to the sides of the bowl but can stick to the bottom. If you live in a dryer climate you may need more flour.
5. Transfer your dough to an oiled bowl and cover with plastic and let proof for about an hour or until doubled in size. During the proofing time, grease and line your baking sheet with parchment paper and set aside.
6. Once the dough is proofed, punch the dough down in the bowl. Flour your workplace and turn your dough onto your surface. Sprinkle the top with a little flour and roll the dough into a long long rectangle keeping it as even as possible. Make sure to lift and rotate the dough as your rolling for maximum stretching.
7. Spread the softened butter evenly over the entire surface of the rectangle. In a small mixing bowl, mix together the brown sugar and cinnamon. Sprinkle and spread all of the brown sugar all over the surface of the dough . Beginning at the bottom which should be the wide length side of the dough (closest to you), tightly roll your dough into a long cylinder. You can pinch or tuck the ends of the dough to seal it or just cut the uneven ends off. Cut into 12 equal rolls. (they should be about 1 1/2 inches each). Arrange the rolls evenly on the prepared baking sheet and cover loosely with plastic wrap. Allow to proof and rise one more time for 30 minutes-1 hour. Check on the rolls after about 30 minutes, they need to double in size. Preheat the oven to 375 in the last 20 minutes of proofing.
8. Bake for 20-25 minutes until the center of the rolls are no longer doughy. The center of the rolls should be 185 degrees on a thermometer. If needed during the baking time, you can cover with foil if they start getting too brown.
9. While the rolls are baking, in a medium mixing bowl whip together the butter and cream cheese until light and fluffy. Add in the vanilla and powdered sugar and whip until fluffy and smooth.
10. Spread the icing over the hot cinnamon rolls. Rolls are best served warm and you can store in an air tight container. Enjoy!
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