Cinnamon Rolls

Name: Cinnamon Rolls
Cuisine: American
Ingredients: 24 ounces of unbleached all-purpose flour (625 grams); 5 T of granulated sugar (70 grams); 3/4 t salt (4.5 grams); 3/4 t rapid-rise yeast; 1/8 t baking soda; 2 large eggs; 1 c water (236 grams); 1 T buttermilk; 5 T butter (71 grams); 1/2 c butter softened or use spread; 14 ounces dark brown sugar; 2 T Korintje cinnamon; 1 T xanthan gum; 1/4 c butter; 8 ounces cream cheese; 1/2 t vanilla extract; 1/4 t salt; 1/8 t lemon extract; 1 c powdered sugar

10 steps

These are the cinnamon rolls I make each year during the holidays. They are based on the Cinnabon style roll. If you make this please adhere to the following: 1. Make sure the yeast is fresh. 2. Make sure the dark brown sugar is fresh and high quality. 3. Make sure the cinnamon is fresh, organic and Korintje. No substitutes. 4. Don't overwhelm the frosting with lemon, but give a VERY subtle hint. 5. Use filtered water. 6. Follow the grams measurements.

Updated at: Tue, 21 Nov 2023 04:30:13 GMT

Nutrition balance score

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Ingredients

12 servings

Instructions

Make the dough first

Step 1

1. Flour, sugar, salt, yeast and baking soda in the large bowl and quick whisk.

Bowl

Whisk

unbleached all-purpose flour24 ounces

granulated sugar5 T

salt¾ t

rapid-rise yeast¾ t

baking soda⅛ t

Step 2

2. Beat eggs in smaller bowl, whisk water and buttermilk. Add to the dry mix.

Step 3

3. Add the butter and mix until combined (hook mixes pretty well here too, but so does paddle)

Step 4

4. Switch to the dough hook and knead for 15 minutes

Step 5

Cover the dough and rise in the fridge for about 5 hours or overnight (until it doubles)

Proof the rolls

Step 6

Boil a pot of hot water or briefly turn the oven on to get it to about 80 degrees. Proof the rolls in the oven for 1-2 hours. They should fill up and plump up in the pans.

Step 7

Preheat the oven to 325 convection or 350 regular and bake for 16-20 minutes. Rotate the pans halfway through. Use a thermometer to check the rolls in the middle. They should be 170 degrees.