Homemade cinnamon rolls
Ingredients
Dough
* 360g lukewarm milk
* 5g dry instant yeast
* 120g sugar
* 3 large egg
* 720g bread flour, plus more for dusting
* 95g unsalted butter at room temperature
* 14g salt
* 1/2 cup of heavy whipping cream( to pour on cinnamon rolls before baking)
Cinnamon filling
* 2/3 cup dark brown sugar (light brown sugar also works)
* 2 tablespoons ground cinnamon
* 1/4 cup butter, softened
Maple Cream cheese frosting
* 2 ounces cream cheese, softened
* 2 tablespoons maple syrup
* ½ teaspoon vanilla extract
* 1 ½ cups confectioners sugar
* teaspoon salt
Directions
Dough
* In a mixing bowl, combine all the ingredients (except salt and butter) for the dough together. Mix the dough on low speed of your mixing machine for 2-3 minutes
* Add salt and mix for a couple more minutes. The dough should form a ball
* Add soft butter, increase the speed, mix for 10-15 minutes until the dough comes up together.
* Cover the dough and let it proof for 2-2.5 hours at 76-80F
* During that time perform 1 stretch and fold.
* The dough should become puffy.
* Move the dough to fridge for at least 2 hours, or until next day.
* Remove the dough from fridge, sprinkle work surface with flour, roll the dough in a rectangular with sides about 28×16 inch and about 0.2 inch/ 0.5 cm thin.
* Spread filling all over the dough surface. Then start to roll the dough tightly, forming a roll.
* Cut the toll into 1-1.5 inch thick rolls.
* Cover baking tray with parchment paper or generously spray baking tray with non-stick oil, place rolls on a parchment paper. Cover them with plastic wrap to prevent drying and let them proof for 1.5-2 hours at 76-80F.
* Preheat the oven to 375F.
* Pour heavy whipping cream all over rolls.
* Bake cinnamon rolls for 10 min, then lower temperature to 350F and continue baking for 15-18 min, until golden brown.
* Meanwhile prepare the icing by mixing all ingredients together.
* Spread icing on top of warm rolls.
#homemade cinnamon roll #cinnamonrolls #homemaderecipes #bakingideas #pandulce
Cinnamon rolls are a timeless comfort food loved worldwide for their soft texture and sweet cinnamon flavor. This homemade recipe takes it a step further with the addition of a unique maple cream cheese frosting, providing a delicious blend of sweetness and tanginess that pairs perfectly with the warm rolls. When making cinnamon rolls, the dough preparation is critical. Using bread flour, as this recipe suggests, ensures the proper gluten development, delivering the ideal chewy yet tender crumb texture. Proofing the dough twice—first for 2-2.5 hours at a warm temperature and then chilling it in the fridge—helps to develop flavor and improve the dough's elasticity. The method of stretch and fold during proofing is an effective technique that strengthens the dough without additional kneading, creating layers that contribute to a light, airy roll. Spreading the cinnamon filling evenly before rolling is key to ensuring every bite has the perfect balance of cinnamon and sugar. Rolling tightly helps keep the shape intact during baking. Adding heavy whipping cream over the rolls before baking not only enhances moisture but also promotes a golden, tender crust. Baking at an initial higher temperature then lowering it ensures the rolls cook through thoroughly while developing a nice color. The maple cream cheese frosting provides a gourmet touch, combining softened cream cheese, maple syrup, and vanilla to form a smooth icing that complements the cinnamon rolls' rich flavors without overpowering them. For best results, use fresh ingredients such as high-quality butter and real maple syrup. Experimenting with variations like adding nuts or raisins to the filling can personalize the recipe. This recipe represents an excellent introduction to artisanal baking techniques for homemade rolls that rival those from professional bakeries, ensuring your guests and family enjoy a truly special treat.
