I currently have a lot of flour and yeast and sugar in my home and also time (thank you, quarantine). I’m being bombarded by my kids and husband (what else is new) to bake this and that and, oh, that other thing: the list keeps getting longer.
Currently on the list: poppy seed cake, bumpy cake, challah, cake, and most importantly, cinnamon rolls. I’ve wanted to make cinnamon rolls for the longest time but don’t tend to plan well enough (and these do take some planning). With quarantine-time on my side, I’ve got tons of time to be home to prep the dough.
This recipe comes from one of my favorite bakers, Sarah Kieffer. Her recipes are great and obviously she’s fantastic because she’s a baker from Minneapolis :).
A note about the recipe: I would highly suggest making this recipe over the course of 2-3 days.
Day 1: make dough, rest in fridge over night
Day 2: prep cinnamon rolls, rest in fridge over night
Day 3: bake cinnamon rolls
Cinnamon Rolls
adapted from The Vanilla Bean Blog
Dough
4 large eggs, room temperature
¾ cup whole milk, warm (100-110F)
¼ cup honey
4 cups (568g) all-purpose flour
2 ¼ tsp instant yeast (or 2 ¾ tsp active dry yeast)
2 tsp salt
10 tbsp (1 ¼ sticks | 142g) unsalted butter, room temperature, cut into 1-inch pieces
Filling
¾ cup (150g) packed brown sugar
4½ tsp ground cinnamon
⅛ tsp salt
2 tbsp (29g) unsalted butter, melted and cooled
Icing
8 tbsp (1 stick | 113g) unsalted butter, room temperature
4 ounces (114g) cream cheese, room temperature
1 tsp pure vanilla extract
¼ tsp salt
1 cup (113g) powdered sugar
Make the dough: Grease a large bowl. In a large liquid measuring cup, combine the eggs, milk, and honey.
In the bowl of a stand mixer fitted with a paddle, mix the flour, yeast, and salt and mix on low to combine. Add the egg mixture and mix on low to combine. With the mixer on low, add the butter, one tbsp at a time. When all the butter has been added, increase the speed to medium and beat until all the butter are incorporated, 1 minute. Transfer the dough to the greased bowl. The dough will be very sticky: use a spatula to scrape the dough into the bowl.
Cover the bowl with plastic wrap and let rise for 30 minutes. After this first rise, remove plastic wrap: place your fingers or a spatula underneath the dough and gently pull the dough up and fold it back over itself (like you’re pulling dough from the bottom, pulling it up, and pushing it back into the center). Turn the bowl a quarter turn and repeat this folding again. Continue 6 to 8 more times, until all the dough has been folded over on itself. Re-cover the bowl with plastic and let rise for 30 minutes. Repeat this process 3 more times, for a rise time of 2 hours and a total of 4 foldings. Cover the bowl tightly with plastic wrap and refrigerate overnight or up to 72 hours.
To Assemble: Take the dough out of the refrigerator. Flour a work surface and knead the dough 10 to 12 times: you can follow the same pull/push knead from earlier or fold the dough on top of itself, flatten, repeat. Shape the dough into a ball, cover the top lightly with flour, cover with a towel and let come to room temperature.
Grease a 9×13-inch pan; if desired, line with parchment paper (this makes cleaning up much easier :)).
In a small bowl, mix the brown sugar, cinnamon, and salt.
Roll the dough into a 16” by 12” rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over the top, pressing it lightly into the butter so it sticks. Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use scissor, sharp knife, or bench scraper to cut the dough into 12-equal pieces. Transfer the pieces to the prepared pan and place them cut side up. It is common for some of the filling to come up: feed them to your dog or children :). Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1 ½ hours or place them directly into the fridge for 12-18 hours (overnight).
If baking immediately, adjust an oven rack to the middle position. Preheat the oven to 350F. Remove the plastic and bake 27 to 32 minutes, rotating the pan halfway through, until the rolls are golden brown.
If baking after they’ve been in the refrigerator, preheat the oven to 350F and let the cinnamon rolls sit at room temp (still covered) for about 30 minutes. Bake for 27-32 minutes, they may take a bit longer depending on how cold the dough still is.
While the rolls are baking, prepare the icing.
Transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the cream cheese icing, using about one-third of the mixture. Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve.
For the icing
In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the sugar and mix on low until combined. Scrape down the side: mix on medium/high until the icing is light and fluffy, 3 to 4 minutes.
