Best Cinnamon Rolls
Posted by orutherfurd Tue, Nov 23, 2010 04:03 PM · 5 stars based on 1 review
These cinnamon rolls are both delicious and convenient. By making the rolls the day before, you wake up, pop the rolls into the oven, and in 30 minutes you've got delicious fresh and warm cinnamon rolls.
Total Formula
1.57 kg total (307.75% hydration)
- all-purpose flour 511 g (100.14%)
- milk 255 g (49.97%)
- cream cheese 228 g (44.68%)
- brown sugar, light 150 g (29.4%)
- powdered sugar 113 g (22.14%)
- egg 100 g (19.6%)
- butter 57 g (11.17%)
- corn syrup 41 g (8.03%)
- granulated sugar 34 g (6.66%)
- heavy cream 30 g (5.88%)
- cinnamon 23 g (4.51%)
- salt 18.33 g (3.59%)
- instant yeast 6 g (1.18%)
- vanilla extract 4.1 g (.8%)
Dough
- 511 g all-purpose flour (100%)
- 255 g milk, or buttermilk (50%)
- 57 g butter (11.11%)
- 34 g granulated sugar (6.67%)
- 14 g salt (2.78%)
- 100 g egg (19.6%)
- 6 g instant yeast (1.22%)
- Total 977 g
Mix, develop, and ferment for 2 to 3 hours.
Filling
- 150 g light brown sugar
- 23 g cinnamon
- .73 g salt
- Total 173.73 g
Mix all ingredients together. Roll out the dough into a large rectangle, cover w/filling, leaving 1" of the edge closest to you uncovered. Roll-up lengthwise, moisten the uncovered edge closest to you so you can make a good seal, and cut into 12 pieces. Place in 9x14 baking dish, cover (a large showercap is perfect), and refrigerate overnight.
Icing
- 228 g cream cheese
- 41 g corn syrup
- 30 g heavy cream
- 113 g powdered sugar
- 4.1 g vanilla extract
- 3.6 g salt
- Total 419.7 g
Preheat oven to 350°F. Bake for 25 to 30 minutes. While rolls are baking, mix icing ingredients together in a mixer or with a beater until smooth. Let the rolls cool slightly before frosting and eating.