Cinnamon Rolls

When I was a kid, I used to go to IKEA and get super excited for the cinnamon buns they sold at their food court. They were warm and gooey and everything I wanted in a dessert. That was obviously years ago, and I bet if I went today, I wouldn’t think the same of them at all, but I always wanted to create the most amazing cinnamon roll recipe. About a year ago, I started my journey on trying to make the best cinnamon roll. The first few attempts, weren’t bad…but definitely nothing to rave about. I’ve continuously learned from my errors and improved upon the base recipe that I’ve had. Super excited to share with all of you! Now, because I am forever changing this recipe to make it bet and better, I’ll write more blogs about my cinnamon roll journey, but this is a really delicious start. Take this journey with me! Enjoy!

Yields: 10 Cinnamon Rolls

Method:

1. Prepare the dough. Warm milk, cream, and honey in a pot over the stove. Warm to touch. Once warm, pour into standing mixer

2. Mix flour and yeast together. Once combined, add to the warm milk mix.

3. With a hook attachment, begin mixing on a slow speed.

4. Add yolks in almost immediately after.

5. Add the salt once the dough begins to form.

6. Once dough is thoroughly mixed, add softened butter. Begin to mix for 7 minutes on medium speed.

7. Transfer to a lightly oil bowl. Let proof for an hour and a half. Fold dough every 30 minutes.

8. While you let that proof, begin working on your cinnamon shmear. Paddle together your softened butter and sugar for about 5 minutes.

9. Scrape down sides of bowl and add your cinnamon and sour cream. Set aside once combined.

10. Next, begin your cream cheese frosting. Paddle together your cream cheese and softened butter.

11. Once combined, add the powdered sugar, vanilla, and salt.

12. Set aside once combined.

Assembly:

1. Once dough has proofed for an hour and a half, roll it out into the shape of a rectangle. About a 1/4inch thick.

2. Spread the shmear all over from corner to corner.

3. Roll it up very tight

4. Cut and portion out into 10 rolls and place into a lightly oiled vessel.

5. Cover surface with plastic wrap and let proof for 20 minutes.

6. Remove plastic, and bake for 35-40 minutes until golden brown.

7. Lather on the frosting and enjoy!

Dough

Milk 540 grams

Heavy Cream  108 grams

Honey 72 grams

Instant Active Dry Yeast 9 grams

Bread Flour 864 grams

Salt 18 grams

Egg Yolks 36 grams

Butter 144 grams

Cinnamon Shmear

Brown Sugar 1.5 cups

Ground Cinnamon 2.5 TBS

Butter  6 TBS

Sour Cream 5 oz

Cream Cheese Frosting

Cream Cheese 8oz

Butter 1/4 cup

Powdered Sugar 2 cups

Vanilla Extract 1/2 tsp

Salt 1/8 tsp

Helpful Tips:

- The butter everywhere in the recipe should be at room temperature. You can put it in the microwave for a couple of seconds to soften it but DO NOT MELT.

-Make sure your place your cut and portioned rolled close to one another in your vessel so when they expand and bake, they don’t unravel.

-To ensure you won’t have any lumps of cream cheese in your frosting, you can all soften your cream cheese. Paddle together with your butter and scrape down the bowl before adding your powdered sugar.

-You can freeze your portioned unbaked rolls and save them for later if you’d like.

Ooey Gooey Cinnamon Rolls