Cinnabon Rolls

Cinnabon Rolls

Yield = 9 or 18 buns ~ or 36 bons.

This dough recipe is the light brioche recipe from Bread Toast Crumbs.

The assembled pans of buns can rise in the fridge overnight and baked directly from the fridge (no additional rising on the counter top) in the morning.

The assembled pans can also be frozen. Thaw at room temperature about 6 hours before you plan to bake. Then bake as directed in recipe.

*For lukewarm water: Mix 1.5 cups cold water with .5 cups boiling water. Or, simply, use 2 cups warmish tap water.

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• For the dough for 18 rolls:
  6 cups all-purpose flour
  1 tablespoon kosher salt
  1/3 cup (77 g) sugar
  2.5 teaspoons instant yeast
  2 eggs
  2 cups lukewarm water* (see notes above)
  1/2 cup milk, 2% or whole
  6 tablespoons melted butter
  
  
• For the dough for 9 rolls:
  3 cups (384 g) all-purpose flour
  1.5 teaspoons kosher salt
  3 tablespoons sugar
  1.5 teaspoons instant yeast
  1 egg
  1 cup lukewarm water
  1/4 cup milk
  3 tablespoons melted butter
• For the filling (halve these quantities if making 9 rolls):
  1.5 cups packed brown sugar
  1/4 cup cinnamon
  pinch salt
  12 tablespoons melted butter 
• 
  For the glaze: (halve these quantities if making 9 rolls):
  8 oz cream cheese, softened
  2 cups confectioners’ sugar
  1 teaspoon vanilla extract
  pinch salt
  milk or cream to thin

Directions:

In a large bowl, whisk together the flour salt, sugar and yeast.

In a separate large bowl, beat the eggs.  Add the water, milk and melted butter.  Whisk to combine.  Pour the liquid ingredients into the dry and mix with a rubber spatula until combined;  the mixture will be wet and sticky and if you don't use enough flour. it will be sticky.

Turn the dough out onto work surface.  Divide into two equal portions.*  (Read below for my suggestion.)

Form each half into a rough ball, using flour as needed for the board and your hands.  Let rest while you make the filling.

Make the filling:  Place the brown sugar, cinnamon, and salt in a medium bowl.  Pour the melted butter over top.  Mix with a fork or spoon to combine.  Set aside.

Butter or grease a non-stick baking pan.

   

Working with one round or half of dough, pat or roll out dough into a rectangle approximately 15" x 11 or so".  It doesn't have to be exact.(*Read my suggestion below.)   Spread the filling over top, using your hands to spread if necessary.  If you will roll the length of dough away from you, then leave the far edge that you will use to pinch that edge and roll to seal the dough free of the filling about 1" from edge.  Roll the rectangle into a tight coil.  

*Here Is where I will share my method.  I roll my dough, say 36" x 10".  You don't have to be exact on the 10".  I spread my filling leaving about a 1"  edge free of filling. This edge for of filling will allow the dough to seal a tight coil.  I lay a yard stick near the dough and mark every 1".  This recipe will yield 36 rolls of generous size.  I also have found a bench scraper used to free the dough from the work surface works great if I lift every 1 to 1 1/2" and move along as I roll the coil.

If this is your first time to make a yeast dough bread, when baking peek through the window.  Any jar to the oven will cause you loose the gases that raise the yeast.  Your dough cannot raise again.

Repeat with the remaining dough if you are working with remaining dough and filling. Cover each pan with plastic wrap or a bowl cover or tea towel and transfer to the fridge.

The following morning, heat the oven to 375ºF.

Transfer pan(s) to the oven and bake for 20 to 25 minutes or until golden. Meanwhile, beat the cream cheese with the sugar, vanilla, and salt until light. Thin with milk if desired.

Remove pan from the oven. Let buns cool briefly. Spread frosting over top or turn buns out onto a serving platter, and spread the frosting over top. Serve warm with more frosting on the side.