Cinna-bon-bon

Ushering in the fall vibes with this moist and decadant cinamon rolls. Do you love Saturday mornings waking to the smell of of butter, cinnamon and vanilla goodness. Well let me just drop these rolls on you to add to your recipe book.

When I was younger I would go to the mall and smell that butter and cinnamon coming from the food court and immediately gravitate to the Cinnamon roll place, you know the one I’m talking about. The one that makes you inner child smile from ear to ear and makes all your sugary, gooey dough dreams come true. Times have changed and so has the product at that spot or maybe just my palette has evolved. Hence, this evolution of this cinnamon roll recipe. It comes together much faster than the taste lets on. Start to finish you can easily be done in a hour and a half.

This is an intermediate level recipe and I recommend a using stand mixer .

Better than…Cinnaamon Rolls

Ingredients

Whole milk (warm to 105 - 110 degrees) 8 oz

Active dry yeast 2 1/2 tsp

Eggs fresh 2

Unsalted butter (melted) 4 oz or 1 stick

Bread flour 21 oz

Cake flour 6 oz

Granulated sugar 4 oz

Salt 0.6 oz

Heavy Cream (reserve for baking) 4 oz

Filling

Unsalted Butter 4 oz or 1 stick

Ligh Brown sugar 8 oz

Cinnamon 2 Tbs

Add the yeast to warmed milk and allow to bloom for 10 min

Into your mixing bowl add the egs, melted butter, sugar, salt and yeast/milk mixture and whisk together.

Add the flour and using the paddle attachment on your stand mixer mix on low just until ingredients are combined. Allow ingredients to rest for 5 minutes will the flour has a chance to absorb the liquid.

Switch your attachment on your mixer to the dough hook and mix on medium speed for 6 min or until your dough is smooth and slight gluten development has begun to occur.

Remove your ball of dough from the bowl, spray with cooking spray and place your dough back into the bowl and cover. Allow to rise in a warm spot for 30 min. (I like to turn my oven on to 250 allow it to heat up then place a small pan of hot water on a lower rack and place my dough into the oven, once turned off for the time. This creates a homemade proof box)

During your rising time mix up your filling and set aside. If you happen to melt your butter too much just pop it in the fridge for a few mins but not longer enough to harden. Mixture should be spreadable with a spatula.

Once your dough has doubled in size and volume turn it out onto a lightly floured surface and roll out into a rectangle, approximately 12 x 15.

Spread your prepared filling edge to edge of your dough leaving about a 1/4” at the across the long edge. Starting at the longest edge begin rolling up the dough tightly, like a jelly rol.

Cut 12 equal size slices and place into a prepared pan. Cover and allow to rise again for 20 additional min.

Pour the heavy cream over top all of the fully risen rolls and place in a 350 degree oven for 20 min until lightly brown on top.

Once the roll have cooled slightly slather with sweet and tangy cream cheese icing.