The stickier, the upper with this timeless cope with. Definitely certainly one of our favorite comfort meals, the recipe originated in Sweden, the place they actually observe a Cinnamon Roll Day (Kanelbullens dag) on October 4, nevertheless we recommend celebrating these rolls every chance you get. Uncover further delicious yeasted bread recipes in our Bread 2020 specific issue!
Primary Cinnamon Rolls
- Cinnamon Roll Dough (recipe follows)
- ¾ cup (165 grams) firmly packed light brown sugar
- 1 tablespoon plus 1 teaspoon (8 grams) ground cinnamon
- ½ cup plus 3½ tablespoons (162 grams) unsalted butter, softened and divided
- 1 big egg (50 grams), evenly overwhelmed
- ½ cup (112 grams) cream cheese, softened
- 1½ cups (180 grams) confectioners’ sugar
- 1 tablespoon (15 grams) full milk, room temperature
- Spray a 10-inch spherical cake pan or a 13×9-inch rimmed baking sheet with cooking spray.
- Flippantly punch down Cinnamon Roll Dough. Cowl and let stand for 5 minutes. Show dough onto a evenly floured ground, and roll into an 18×12-inch rectangle.
- In a small bowl, combine brown sugar and cinnamon. Unfold ½ cup plus 2 tablespoons (141 grams) butter onto dough, and sprinkle with sugar mixture, leaving a ½-inch border on one prolonged facet. Brush overwhelmed egg onto border. Starting with prolonged facet reverse border, roll dough proper right into a log, pinching seam to seal. Trim ends. Slice into 12 rolls, and place on prepared sheet. Let rise in a warmth, draft-free place (75°F/24°C) until puffed and rolls are touching, about half-hour.
- Place a sheet of foil on bottom rack of oven, and preheat oven to 350°F (180°C).
- Bake until a wooden resolve inserted in center comes out clear, about 25 minutes. Let cool in pan for 10 minutes. Take away from pan.
- Throughout the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and remaining 1½ tablespoons (21 grams) butter at medium tempo until creamy, 4 to 5 minutes. With mixer on low tempo, step-by-step add confectioners’ sugar, beating until fluffy. Stir in milk until combined. Unfold frosting onto warmth rolls.
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Cinnamon Roll Dough
- 1 cup (240 grams) warmth full milk (105°F/40°C to 110°F /43°C), divided
- 1 (0.25-ounce) bundle energetic dry yeast
- ⅓ cup (76 grams) unsalted butter, melted
- ⅓ cup (67 grams) granulated sugar
- ¼ cup (60 grams) bitter cream
- 1 big egg (50 grams)
- 4 cups (500 grams) all-purpose flour, divided
- 1 teaspoon (3 grams) kosher salt
- In a medium bowl, combine ¾ cup (180 grams) warmth milk and yeast. Let stand until mixture is foamy, about 10 minutes.
- Throughout the bowl of a stand mixer fitted with the paddle attachment, stir collectively melted butter, sugar, bitter cream, egg, and remaining ¼ cup (60 grams) milk.
- In a giant bowl, whisk collectively 3⅔ cups (459 grams) flour and salt. Stir half of flour mixture into butter mixture. With mixer on low tempo, add yeast mixture, beating merely until combined. Beat in remaining flour mixture. Swap to the dough hook attachment. Beat at medium tempo until clear and elastic, about 4 minutes. Add remaining ⅓ cup (42 grams) flour, if needed (dough should not be sticky).
- Spray a giant bowl with cooking spray. Place dough in bowl, turning to grease prime. Loosely cowl and let rise in a warmth, draft-free place (75°F/24°C) until doubled in measurement, about 1 hour.
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