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.
| Ingredient | Metric | U.S. | Baker's % |
|---|---|---|---|
| all-purpose flour | 511 g | 1 lb, 2 oz | 100.14% |
| milk | 255 g | 9 oz | 49.97% |
| cream cheese | 228 g | 8 oz | 44.68% |
| brown sugar, light | 150 g | 5.25 oz | 29.4% |
| powdered sugar | 113 g | 4 oz | 22.14% |
| egg | 100 g | 3.53 oz | 19.6% |
| butter | 57 g | 2 oz | 11.17% |
| corn syrup | 41 g | 1.44 oz | 8.03% |
| granulated sugar | 34 g | 1.2 oz | 6.66% |
| heavy cream | 30 g | 1.06 oz | 5.88% |
| cinnamon | 23 g | .82 oz | 4.51% |
| salt | 18.33 g | .66 oz | 3.59% |
| instant yeast | 6 g | .22 oz | 1.18% |
| vanilla extract | 4.1 g | .15 oz | .8% |
| Total | 1.57 kg | 3 lbs, 7.32 oz | 307.75% |
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| all-purpose flour | 511 g | 1 lb, 2 oz | 4 1/8 cup | 100% |
| milk, or buttermilk | 255 g | 9 oz | 1 1/8 cup | 50% |
| butter | 57 g | 2 oz | 1/4 cup | 11.11% |
| granulated sugar | 34 g | 1.2 oz | 1/8 cup | 6.67% |
| salt | 14 g | .5 oz | 2 3/8 tsp | 2.78% |
| egg | 100 g | 3.53 oz | 3/8 cup | 19.6% |
| instant yeast | 6 g | .22 oz | 2 tsp | 1.22% |
| Total | 977 g | 2 lbs, 2.44 oz |
Mix, develop, and ferment for 2 to 3 hours.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| light brown sugar | 150 g | 5.25 oz | 5/8 cup | |
| cinnamon | 23 g | .82 oz | 1/8 cup | |
| salt | .73 g | .3 oz | 1/8 tsp | |
| Total | 173.73 g | 6.1 oz |
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.
| Ingredient | Metric | U.S. | Volume | Baker's % |
|---|---|---|---|---|
| cream cheese | 228 g | 8 oz | 1 cup | |
| corn syrup | 41 g | 1.44 oz | 1/8 cup | |
| heavy cream | 30 g | 1.06 oz | 1/8 cup | |
| powdered sugar | 113 g | 4 oz | 1 cup | |
| vanilla extract | 4.1 g | .15 oz | 1 tsp | |
| salt | 3.6 g | .13 oz | 5/8 tsp | |
| Total | 419.7 g | 14.77 oz |
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.
Photos
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unproofed rolls -
fully-proofed rolls, ready for baking -
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log of dough, cut into pieces a serrated knife works best -- let the teeth do the work.
