Master recipe for making gourmet cinnamon rolls; these are similar to Cinnabon - more like the Austrian version than the less-sweet, more breadlike French version and without the trademark pearl sugar of the Swedish Kanellbule.
Course Yeast Breads
Cuisine Northern European
Keyword Advanced Yeast Breads, Culinary 3
Servings 12Rolls
Ingredients
1cupscalded milk cooled to warm90-100 ℉
2eggsroom temperature
½cupbuttersoftened
4 ½cupsAP Flour
1teaspoonsalt
⅓cupwhite sugar
2 ½teaspoonsyeast
½CHeavy Creamwarmed to approximately 90* F and drizzled over risen dough right before baking
Filling
1cupbrown sugarpacked
2 ½tablespoonsground cinnamon
½teaspoonnutmeg
½cupbuttersoftened
Topping
½Ccream cheesesoftened
½Ccup buttersoftened
1 ½ - 2cupspowdered sugar
½teaspoonvanilla extract
⅛teaspoonsalt
Instructions
DAY 1: Dough
Set the butter, eggs and cream cheese out to warm to room temperature. Place the milk in a small saucepan. Bring to a boil. The moment it reaches a boil, remove from heat. Allow to cool to 90-100 ℉.
Pour the warm milk into the bowl of an electric mixer, add sugar and ½ C flour.
Stir in the yeast and proof until foaming - approximately 10 minutes.
Add about 2 cups of flour. Place the hook attachment on the mixer and turn on low. Once it is combined, add the softened butter and salt. Mix until combined.
Add the eggs, one at a time, adding in just enough additional flour to help the dough come together. Let the machine run for 10 minutes. It should be soft, pliable, and just a little bit sticky.
Cover with plastic wrap and refrigerate overnight.
DAY 2: Construction
Remove from refrigerator 2 hours before you intend to proceed and allow to come to room temperature/ double in size (if it did not do so in the refrigerator).
After the dough is doubled in size and has warmed to room temperature, punch down, turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar, cinnamon, nutmeg, and softened butter.
Roll dough into a 16x21-inch rectangle. Spread top three quarters of dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Make sure to leave a strip of dough with no topping to seal the rolls. Roll up dough and cut into 12 pieces. Place rolls in a lightly greased baking pan.
Cover and let rise until nearly doubled, about 30 minutes.
Drizzle heavy cream over tops of rolls and allow to absorb.
Preheat oven to 400*F / 375*F for convection ovens.
Bake rolls in preheated oven until golden brown, about 15 minutes.
In stand mixer with whisk attachment, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.
Spread ⅔ of the frosting all over rolls while still hot. Drizzle remaining frosting in streaks over the top of the icing after they have cooled and been separated.