Soft & Gooey Cinnamon Rolls

Name: Soft & Gooey Cinnamon Rolls
Total time: 4 h
Yield: 12 large rolls
Ingredients: 1 ¼ cups Warm whole milk (approx. 300ml); 1 Large egg + 2 Large egg yolks (Room temp); 4 tabledspoons Honey (¼ cup); 3 cups All-purpose flour and 1 cup of bread flour; 1 tablespoon Instant yeast (approx. 1 packet); 2 teaspoons Salt; 10 tablespoons Unsalted butter, soft room temp (1 stick + 2 tbsp); 6 tablespoons Unsalted butter, very soft; ¾ cup Packed brown sugar; 1 ½ tablespoons Ground cinnamon; Pinch of Salt; ¾ cup Heavy Cream (Warmed slightly); 1 stick [8 tablespoons] Unsalted butter, softened; 4 ounces Cream cheese, softened (½ of a standard block); 1 teaspoon Pure vanilla extract; ¼ teaspoon Salt; 1 cup Confectioners' sugar

Gooey, bakery-style cinnamon rolls featuring an overnight cold-fermented dough, a warm cream pour before baking, and a rich cream cheese frosting.

Overnight + 4 hours 12 large rolls Original post

Cooking for

people — recipe was written for 12

Ingredients

1 ¼ cups Warm whole milk (approx. 300ml)
1 Large egg + 2 Large egg yolks (Room temp)
4 tabledspoons Honey (¼ cup)
3 cups All-purpose flour and 1 cup of bread flour
1 tablespoon Instant yeast (approx. 1 packet)
2 teaspoons Salt
10 tablespoons Unsalted butter, soft room temp (1 stick + 2 tbsp)
6 tablespoons Unsalted butter, very soft
¾ cup Packed brown sugar
1 ½ tablespoons Ground cinnamon
Pinch of Salt
¾ cup Heavy Cream (Warmed slightly)
1 stick [8 tablespoons] Unsalted butter, softened
4 ounces Cream cheese, softened (½ of a standard block)
1 teaspoon Pure vanilla extract
¼ teaspoon Salt
1 cup Confectioners' sugar

Method

1
In a large measuring cup or bowl, whisk together the warm whole milk, honey, 1 egg, and 2 egg yolks.
2
In the bowl of a stand mixer fitted with a paddle, mix the 4 cups flour, instant yeast, and 2 teaspoons salt on low.
3
Slowly pour the liquid egg and milk mixture into the flour while mixing on low.
4
With the mixer still on low, add 10 tablespoons of butter, one piece at a time.
5
Increase speed to medium and beat for about 1–2 minutes until the butter is fully incorporated, then scrape the sticky dough into a large greased bowl.
6
Cover the bowl and let rise for 30 minutes, then perform a fold by pulling dough up from the side and folding over the center four times around the bowl.
7
Repeat the 30-minute rest and fold cycle three more times for a total of 2 hours.
8
Cover tightly and refrigerate overnight (up to 72 hours).
9
Grease one 9x13-inch baking pan and mix the brown sugar, cinnamon, and pinch of salt in a small bowl.
10
On a generously floured surface, roll the dough into a roughly 12 x 18-inch rectangle.
11
Smear 6 tablespoons of soft butter over the dough, sprinkle the cinnamon sugar evenly, and press down gently.
12
Roll the dough up tightly into a log and cut into 12 even rolls.
13
Place rolls into the prepared 9x13-inch pan, leaving space between them to expand.
14
Cover pan loosely and let rise in a warm spot for 1 to 1.5 hours, until puffy and touching.
15
Preheat oven to 350°F [180°C].
16
Warm the ¾ cup heavy cream slightly and pour it evenly over the rolls, getting in between the gaps, right before baking.
17
Bake for 20 to 25 minutes until light golden in color.
18
While baking, whip the remaining softened butter, cream cheese, vanilla extract, ¼ teaspoon salt, and confectioners' sugar until fluffy.
19
Spread a thin layer of icing on the rolls while they are still warm to melt in, then spread the rest once they have cooled slightly.