Comments:
https://catcora.com/blogs/recipes/cat-coras-copycat-cinnabon-cinnamon-rolls
https://www.youtube.com/watch?v=sfHT7r4XoJY
For the Dough:
1 cup warm whole milk (about 115°F)
2 1/4 teaspoons instant yeast (1 packet)
2 large eggs
1/3 cup unsalted butter, lightly melted
4 cups all-purpose flour
1 teaspoon fine salt
1/2 cup granulated sugar
For the Filling:
1/4 cup unsalted butter, melted
1 1/4 cup dark brown sugar, packed
3 tablespoons cinnamon
1/2 cup whole milk (to pour over proofed rolls)
For the Frosting:
1 package (8 ounces cream cheese), softened
1/3 cup unsalted butter, softened
2 1/2 cups powdered sugar
2 teaspoons vanilla extract
Pinch of fine salt
Instructions
Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop. Add the eggs, butter, salt and sugar. Add the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids. Scrape the dough off the beater blade and switch to the dough hook and knead the dough on medium speed. Knead for 5-7 minutes or until the dough is elastic and smooth. (The dough should be tacky and will still be sticking to the sides of the bowl).
Spray a large bowl with cooking spray (or use the butter wrapping). Using a rubber spatula remove the dough from the mixer bowl and place it in the greased bowl. Cover the bowl with a towel or plastic wrap. Set the bowl in a warm place and allow the dough to rise until double(I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there). It normally takes about 30-60 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be too airy.
While the dough is rising, prepare the cinnamon filling. In a medium bowl, mix the melted butter, brown sugar and cinnamon, with a fork until well combined. Set aside. Sprinkle a pastry mat generously with flour. Turn out the proofed dough onto the pastry mat and sprinkle the top of the with additional flour.
Flour a large rolling pin and roll the dough evenly to about a 24×15" rectangle. (the size of the rectangle can vary… it does not have to be exact!) Using an offset spatula smooth the cinnamon filling evenly over the dough. Starting on the long end, roll the dough up tightly like a jelly roll. Using a piece of kitchen twine wrap around the dough and pull to cut (this keeps the slices from smashing)
Cut 12 2” slices and place in a greased 9×13 baking pan. Cover the pan with a towel or plastic wrap and allow the rolls to rise for 20-40 minutes or until nearly double.
Preheat the oven to 375°. Warm the milk until it's a bit warmer than room temperature. Once the rolls have risen, pour the milk over the top of the rolls, allowing it to soak down and around.
Bake at 375° on the bottom rack for 20-22 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Check the rolls at 15 minutes. If they are getting too browned, cover loosely with foil for the remaining baking time.
While the rolls are cooling in the pan, prepare the cream cheese frosting. In a large bowl, combine the softened cream cheese and butter using a hand (or stand) mixer. Blend well. Add the vanilla extract and the powdered sugar. Beat until combined. Spread the frosting over the cooled rolls. Serve immediately or store in an airtight container.
from Brian:
RECIPE
FOR THE FILLING
115g or 1 stick BUTTER (softened)
150g or a full 1/2C. Brown sugar
20g or 2.5 tbsp CINNNAMON
1g or 1/4 tsp SALT
1. Whip with paddle attachment in stand mixer, or with egg beater until well creamed and light brown, about 5-7 minutes.
FOR THE FROSTING
115g or 3/4C. CREAM CHEESE (softened)
10g or 2 tsp VANILLA EXTRACT
140g or about 1 1/4C. POWDERED SUGAR
the zest of 1/2 a lemon.
1. Whip with whisk attachment in stand mixer or with an egg beater until light and well creamed 3-4 minutes. You can hold on counter overnight while rolls chill in fridge.
measure 110 grams of softened butter i cut that up about 20 minutes ago before i started mixing so it's good and soft on top of that we're going to measure 150 grams of brown sugar 20 grams of cinnamon and 1 gram of salt i'm going to throw the paddle attachment on here and start
to cream everything together again we're going to start on low speed for a minute or two and let things get moistened next i'm going to turn things up to medium high and continue to whip all this up for
a while like 8 to 10 minutes bro now i'm going to scoop this out and set it aside for later the air that we whipped in there should give us about two cups of total filling for our cinnabons
next i'm gonna make the frosting for these real quick and for that i need to grab some cream cheese into the bowl of my stand mixer here i'm gonna measure 115 grams of that
by the way this was softened to room temperature because cold cream cheese doesn't really whip up on top of that i'm going to measure 10 grams of vanilla extract and then i'm
going to shake it about half of the powdered sugar that we need or 70 grams i'm also going to zest well i'm going to take off the sticker first bro
then i'm going to zest half of a medium lemon into the bowl shake that in and now we're gonna put the paddle on and hit this with medium speed until the sugar starts to get incorporated with the cheese once it
looks like this we're gonna shake in the rest of our powdered sugar and then i'm gonna turn the mixer on to high speed i'm gonna whip this up for about three minutes or so now until it's light and
just starting to get whipped i like my frosting for these cinnabons kind of saucy
and now i'm going to lay out that creamed brown sugar cinnamon mixture i find that a dull knife is the best tool here and there really isn't any art and science to this part we're just looking for an even spread top to bottom to make sure we have the coverage we need of this brown sugar filling like this and now we're going to grab a serrated knife and a little bit of water the water here on the knife is going to help that thing cut through all that sugar and butter without any stickage
| milk, warm | 1 | cup | | yeast | 2 1/2 | tsp | | eggs | 2 | ea | | butter, melted | 1/3 | cup |
| flour, all purpose | 4 | cups | | salt | 1 | tsp |
| sugar | 1/2 | cup | | butter, softened | 1 | stick |
| sugar, brown | 150 | grams | | cinnamon | 5 | grams |
| salt | 1 | gram | | cream cheese | 8 | oz |
| butter | 1/3 | cup | | salt | | |
| sugar, powdered | 2 1/2 | cup | | vanilla extract | | |
|
Directions:
combine milk, sugar and yeast and let sit for 5 minutes
add eggs and melted butter and mix
add flour, sugar, salt to wet mixture
kneed for 5 minutes
let rise for 90 minutes
make cinnamon spread: use paddle attachment
add brown sugar, cinnamon, salt, and butter to mixing bowl and beat until fluffy 8-10 minutes
roll rested dough into 1/2" thick rectangle - wider than deep and proof for 40 minutes
icing:
mix cream cheese, powdered sugar, vanilla, salt, and butter until it is good
butter 8x8 pan
pour milk on rolls and bake at 375 for 22 minutes
