Cinnamon Rolls
Servings: 9 large cinnamon rolls
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Ingredients
MILK BREAD
- ⅓ cup heavy cream (80g)
- ¾ cup milk (160g)
- 1 egg yolk
- 1½ tsp instant yeast
- 2 tbsps granulated sugar (32g)
- 2½ cups bread flour (320g)
- 1 tsp kosher salt
FILLING
- 2 oz butter (56g)
- ¾ cup brown sugar (168g)
- 2 tsps cinnamon
YOGURT GLAZE
- ½ cup cream cheese (4oz), room temp
- 1 tsp vanilla extract
- 1 cup powdered sugar (240g)
Instructions
MILK BREAD
- Whisk together in the bowl of a stand mixer (or a large one if doing this by hand) your cream, milk, yolk, sugar and yeast.
- Add in the flours and salt and knead in the mixer for about 8 minutes or by hand for about 10 minutes. Cover and allow to rise for 1 hour.
- Line an 8”x8” square baking pan with parchment paper. Lightly flour your counter and gently scoop your dough over the flour. Press or roll the dough into a rectangle, widest from left to right, that measures about 12” by 10”. Spread the filling all over the dough.
- Roll the dough upwards and away from your into a log. Once rolled up, cut the log of dough into 9 equal pieces. Place into the baking pan, cover and proof for 45 minutes to one hour.
- Preheat your oven to 350°F. Once hot, place your baking pan inside and bake for about 30 minutes. Let the buns cool for at least 15 minutes before glazing.
FILLING
- Melt the butter and stir into brown sugar and spice. Spread the filling over the dough and roll up as directed.
YOGURT GLAZE
- Beat all of your ingredients together until smooth. Spread on cooled buns!
