Bravetart Cinnamon Rolls

Updated at: Thu, 17 Aug 2023 03:37:17 GMT

Step 1

- Combine cream cheese and vanilla with half the powdered sugar in the bowl of a stand mixer fitted with a paddle attachment.

Step 2

- Mix on low to moisten (it may look curdled)

Step 3

- Sprinkle in the rest of the sugar a little at a time.

Step 4

- Once incorporated, increase speed to medium and beat until pale ivory, about 5 minutes.

Step 5

- Transfer to a zip-top bag and set aside until needed, up to 24 hours at room temperature.

Step 6

- Prepare filling in the same bowl, mixing butter, brown sugar, cinnamon, nutmeg, and salt with the paddle on low speed until moistened.

Step 7

- Increase to medium and beat until the dark paste is creamy, light, and very soft, about 5 minutes.

Step 8

- Transfer to a zip-top bag and set aside until needed, up to 24 hours at room temperature.

Step 9

- Wipe the bowl with a paper towel

Step 10

- Stir together flour, sugar, yeast, salt, and baking soda until thoroughly combined.

Step 11

- Melt butter in a 2-quart saucier over low heat

Step 12

- Stir in milk and yogurt and warm to about 80°F.

Step 13

- Add to flour and stir with a flexible spatula to form a very dry, shaggy dough.

Step 14

- With the dough hook, knead on low speed until silky smooth and elastic, about 20 minutes; you should be able to gently stretch it into a thin but rough sheet without tearing.

Step 15

- Cover with plastic and proof until the dough is puffy, light, and doubled in bulk, about 90 minutes at roughly 70°F. If the dough feels dense, firm, or overly resilient, proof 15 minutes longer and test again (this is more likely in chilly months).

Step 16

- Turn the dough out onto a lightly floured surface, dust with flour, and roll into a 13-inch square. Briefly microwave cinnamon filling if firm, snip a corner from the bag, and squeeze over the dough: spread into an even laver with an offset spatula.

Step 17

- Sprinkle nuts on top and roll into a log, ending seam side down.

Step 18

- Slide an 8-inch strand of thread or unflavored dental floss under the dough until you reach the middle. Cross the ends over the top and pull tight to divide the log in two. Cut each half into 6 slices and arrange in a parchment-lined 9-by-13-by-2-inch aluminum baking pan (or two 8-by-3-inch round cake pans).

Step 19

- Cover with foil and refrigerate overnight, or for up to 48 hours.

Step 20

- Adjust oven rack to middle position and preheat to 350°F. Let the cinnamon rolls stand at room temperature until the oven is hot.

Step 21

- Bake the rolls (covered) until puffed and firm but pale, about 45 minutes.

Step 22

- Remove the foil and continue baking until lightly browned, about 15 minutes more (or 205°F).

Step 23

- Snip a corner from the bag of vanilla frosting and squeeze over the rolls; spread into an even layer.

Step 24

- Serve immediately, and leave no survivors; life's too short for day-old cinnamon rolls.

Step 25

- The bag of frosting and the pan(s) of Cinnamon Rolls can be frozen for up to 3 months. Thaw both overnight (about 8 hours) at cool room temperature (no warmer than 70°F).

Step 26

- In the morning, bake in a fully preheated oven for 45 minutes.

Step 27

- Remove and discard the foil and continue baking until golden, about 5 minutes (or 205°F).

Step 28

- Prepare the frosting with 2 ounces (4 tablespoons) unsalted butter instead of the cream cheese; prepare the filling and dough according to the recipe.

Step 29

- During the first rise, dice a medium (6-ounce) Granny Smith apple into ¼-inch chunks, and scatter over the filling in place of, or in addition to, the pecans.

Step 30

- A fantastic change of pace from ordinary banana bread, this variation will help you use up overripe bananas to make a wonderfully aromatic cinnamon roll.

Step 31

- Reduce the milk in the dough to 2 ounces (¾ cup) and replace the Greek yogurt with an equal amount of ripe mashed bananas (from 3 to 4 large bananas).

Step 32

- This sweet, nutty, and vibrant ochre dough is perfect for chilly autumn mornings.

Step 33

- Prepare frosting and filling as directed.

Step 34

- For the dough, melt butter in a 1-quart saucier and continue cooking until golden brown, then cool to roughly 115°F.

Step 35

- Replace yogurt with an equal amount of cold mashed sweet potato.

Step 36

- After the powdered sugar, gradually add ¾ ounce (¼ cup) Dutch process cocoa to the frosting.

Step 37

- For the filling, add 1 ounce (⅓ cup) Dutch process cocoa and 1 tablespoon vanilla extract; omit the spices if you like, or leave them in for a Mexican chocolate vibe.

Step 38

- Instead of (or in addition to) pecans, sprinkle the dough with 3 ounces (½ cup, roughly chopped) 72% dark chocolate just before rolling up.

Step 39

- Convenience stores sell these sticky snacks with and without frosting, so make it or skip it as you prefer.

Step 40

- For the filling, replace brown sugar with 5¼ ounces (¾ cup) white sugar, reduce cinnamon to 1 teaspoon, and add 1 tablespoon vanilla extract. Otherwise, prepare the cinnamon rolls as directed.

Step 41

- During the first rise, cream 4 ounces (1 stick) soft unsalted butter with 8 ounces (¾ cup) clover honey and ¼ teaspoon kosher salt (half as much if iodized). Spread into an even layer in the baking pan(s), and arrange sliced Cinnamon Rolls on top; otherwise refrigerate and bake as directed.

Step 42

- After baking, loosen the rolls from the pan with a knife and invert onto a serving platter.

Step 43

- For the filling, add 2 teaspoons ground ginger and ⅛ teaspoon ground cloves along with the other spices; after creaming the butter, fold in 6 ounces (¾ cup) canned pumpkin puree.

Step 44

- For the dough, replace the Greek yogurt with an equal amount of canned pumpkin puree.

Step 45

- During the first rise, put 12 ounces (1½ cups gently packed) light or dark brown sugar into the baking pan(s).

Step 46

- Drizzle with 3 ounces (⅓ cup) heavy cream, sprinkle with ¼ teaspoon kosher salt (half as much if iodized), and mash into an even layer with a fork.

Step 47

- Arrange the sliced Cinnamon Rolls on top and proceed as directed.

Step 48

- After baking, loosen the rolls from the pan with a knife and invert onto a serving platter.

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