Recipes/Desserts/Cinnamon_Rolls

Last test made an error in the filling and ended up with less than it should have. Otherwise this is pretty well tested.

To make two 9-inch cake pans of rolls. See also totalled ingredients at end.

Dough

For two pans of rolls.

Ingredient Weight Other unit Comment
Milk, whole 380g 1-1/2 cup Prewarm
Sugar 25g 2 tbsp … or so…
Yeast ~10g 1 packet
Butter,salted 113g 1 stick Melted, cooled
Salt 2g 1/2 tsp
Bread flour 720g 6 cups
Butter or oil ~10g For greasing pans
  • Activate yeast in a cup of warmed, sugared milk
  • Place all ingredients in stand mixer
  • Knead with dough hook until fully formed
  • Grease 13-inch rectangular glass baking pan, put dough in it
  • Cover loosely with plastic wrap or tent with wet towel
  • Proof until doubled in size (approx 2 hours).
  • Meanwhile:
    • Make the filling.
    • Grease two 9-inch cake pans

Assembly

For two pans of rolls.

Ingredient Weight Other unit Comment
Dough unit Prepared as above
Filling Prepared as below
  • Punch dough down, spread/stretch into reasonably even rectangle covering bottom of 13-inch pan
  • Spread filling over top of dough, leaving about 4cm along the long edge
  • Roll along longer dimension and across shorter dimension, making a long roll. Roll toward uncovered area, press to try to seal edge.
  • Cut into slices of about 2cm, arrange to fill 9-inch pans. Should get 8 or 9 rolls per pan.

Freeze or retard (optional)

  • Cover each pan with foil (or something airtight for long-term freezing)
  • Freeze indefinitely, or retard overnight in refrigerator

Final rise and baking

For one pan of rolls.

Ingredient Weight Other unit Comment
Pan of rolls Prepared as above
Cream, 35%mf ~120g ~1/2 cup Very approximate, for one pan
Frosting 246g 1 batch Why not make it while baking?
  • Remove and retain foil cover (or get one)
  • Tent with foil
  • Proof until roughly at top of pan (roughly 1-2 hours, longer if cold)
  • Preheat oven to 350F/177C
  • Pour on as much cream as will fit in the pan
  • Bake 20 minutes.
  • Remove foil
  • Bake another 5 minutes or until slightly brown (not crusty, Warren)
  • Remove from oven, reapply foil, cool
  • Frost

Filling

For two pans of rolls.

Ingredient Weight Other unit Comment
Butter, salted 113g 1 stick
Sugar 280g 2/3 cup Last test use 140 due to an error, and could have used more. But maybe not 280g. 250g?
Molasses, dark 30g 4 tsp Roughly…
Cinnamon 16g 4 tbsp Last test used 2, but should have used 3 to 4 and definitely needed more. Test before that used 3 and seemed to need more.
Water 15g 1 tbsp As little as possible

Heat ingredients to boiling in saucepan to melt/dissolve sugar. Cool until not scalding. Sugar may recrystallize some; that doesn’t seem to be critical.

Frosting

This is light on the cream cheese, for a bit of flavor rather than a full-on “cream cheese frosting”. For “stronger” frosting, switch proportions of cream cheese and butter. It’s also not as sugary as many; maybe more of a “sweet butter” than a “frosting”.

For one pan of rolls.

Ingredient For 1 pan For 2 pans Comment
Butter, salted 113g 226g Yes, Virginia, one stick per pan. Softened.
Cream cheese 43g 86g Softened.
Vanilla extract 5g/1t 10g/2t Not softened.
Sugar, powdered ~85g ~170g Adjust to desired consistency

Whip ingredients together using whisk attachment of stand mixer.

Unified ingredients

For two pans of rolls.

Ingredient Weight Other unit Used in
Butter or oil ~10g For greasing pans
Butter, salted 454g 4 sticks, 1 lb 1/4 dough, 1/4 filling, 1/2 frosting. Maybe a bit less, depending on frosting preference.
Bread flour 720g 6 cups Dough. The gluier the better.
Milk, whole 360g 1-1/2 cup Dough.
Yeast ~10g 1 packet Dough.
Salt 2g 1/2 tsp Dough.
Sugar,granulated 165g 2 tbsp Dough (25g), filling (140g).
Molasses, dark 15g 2 tsp Filling.
Cinnamon 13g 2 tbsp Filling.
Cream, 35%mf 240g 1 cup Pour over dough during baking.
Sugar, powdered ~170g Frosting
Cream cheese 86g Frosting. More for “cream cheese frosting”.
Vanilla extract 10g 2 tsp Frosting