HOS Cinnamon Rolls

 
 

Warm, delicious cinnamon rolls don't just happen you know. There's a process that has to take place: ingredients...timing...love.

It all starts with fresh eggs, sugar, Chef's flour blend (using King Arthur flour), some fresh yeast and perfectly heated milk - But you can use any unbleached all purpose flour, and active dry yeast!

Into the mixer it goes! It's done mixing when you can see through it when stretched.

22165.jpeg

After the dough is created, it gets separated and kneaded (strong hands required!). Those modest sized dough lumps rest in their own bowls until expanded.

How does Chef Ben know when they're ready? Well, I've noticed that when they're bursting upwards and protruding above the bowl rim...he usually says it's time to 'punch them down'...as in...time to punch the dough right in the center, re-knead and let rest yet again. 

When the lazy dough is done resting...again...one ball of dough at a time, they are rolled out into massive sheets of dough, brushed with butter, and sprinkled with cinnamon & brown sugar (sometimes pecans).
 

They are then carefully rolled into logs and sliced to the perfect thickness.

These unbaked cinnamon rolls sleep overnight (or in an unheated oven for 1-2 hours if baking same-day) in refrigeration and are brought out to proof in the early early morning, every Saturday! They slowly rise and expand as they come to the optimum temperature for softness. Into the oven they go!

Right out of the oven, they go on a rack while the frosting is prepared. Chef Ben pipes that sweet goodness all over the hot cinnamon rolls and then smooths the frosting over every inch to ensure proper coverage in every bite! Voila! Cinnamon Rolls.
 

 

 

ENJOY!

-Team Sweetness

Baking Ingredients and Instructions:

Dough:

·        1 cup warm milk

·        1/2 cup sugar

·        1/3 cup butter - melted

·        2 large eggs

·        ½ teaspoon vanilla

·        4 cups unbleached all-purpose flour

·        2 and 1/4 teaspoons active dry yeast

·        1 teaspoon salt

Filling:

·        1 cup packed brown sugar

·        2 tablespoons cinnamon

·        2 teaspoons apple pie spice blend

·        1/3 cup melted butter

·        ¾ cup melted butter for brushing dough

Frosting:

·        1 package cream cheese 8 ounces

·        1/2 cup unsalted butter softened

·        2 tablespoon milk

·        1 teaspoon vanilla

·        Pinch of salt

·        16-24oz powder sugar (to your sweetened preference)

 

Instructions

·        Place sugar, vanilla, eggs, butter, salt and 2 cups of flour in your mixer with dough hook attachment and mix

·        Warm milk in saucepan to 105-110 degrees – remove from heat at that temperature. *If it gets too hot, let stand until temperature drops to at least 110 degrees.

·        Add yeast into the milk and stir – let stand for 5-10 minutes until it’s frothy – this means the yeast is activated.

·        Pour milk into dough mixture while mixing on low until incorporated

·        Mix on med-high until it’s elastic – grab a piece and stretch it to see if it stretching to be somewhat transparent without tearing…that’s when it’s done! Remove dough from mixer and knead for 1 minute

·        Dust a large bowl lightly with flour and rest your dough in bowl with plastic wrap or towel to cover.

·        *Prepare your filling! Mix melted butter, brown sugar, cinnamon, apple pie spice and vanilla together – cover and set aside.

·        Once dough has risen and doubled (about an hour or so) you will punch it down in the center (de-gas), knead for a minute, cover and let rise again (another hour or so)

·        De-gas one more time and you are ready to roll out on lightly floured surface to about 1/8” thickness.

·        Melt about a 3/4 cup of butter and brush your rolled dough lightly, just enough to coat it. Sprinkle your dough with filling mixture evenly – spreading the filling with your hands as needed.

·        Starting on one side, roll dough (not too loose not too tight) evenly into log. Cut 2” rolls from log and place on baking sheet with 1-2” between each.

*FOR SAME DAY BAKING - FOLLOW INSTRUCTIONS BELOW

·        Be sure oven is OFF and place tray in oven to proof at room temperature until they are puffy and ready – 1-2 hours depending on temperature of room.

·        Brush lightly with melted butter and bake!

·        Bake at 350 for 20-25 minutes or until 185 degrees at the center (they will continue to bake to 190 degrees once removed from oven)

·        While they’re baking – Make your frosting!

·        Frosting:

·        Mix softened butter, cream cheese, milk, vanilla and salt on medium until creamed together. Add sugar slowly until the sweetness is to your liking. Set aside for rolls to finish!

·        Once Rolls have reached 190 degrees …frost and enjoy!

FOR NEXT DAY BAKING - FOLLOW INSTRUCTIONS BELOW

Cover tray with plastic wrap and refrigerate over night

Remove from refrigerator and let stand at room temperature to proof. (preferably not a cold room, or it may take a while. The rolls like a warmer room temp to proof in)

Once rolls have puffed up and are soft to the touch they’re ready (can take an hour or two depending on temperature)

Brush lightly with melted butter and bake!

·        Bake at 350 for 20-25 minutes or until 185 degrees at the center (they will continue to bake to 190 degrees once removed from oven)

·        While they’re baking – Make your frosting!

·        Frosting:

·        Mix softened butter, cream cheese, milk, vanilla and salt on medium until creamed together. Add sugar slowly until the sweetness is to your liking. Set aside for rolls to finish!

·        Once Rolls have reached 190 degrees …frost and enjoy!