Cinnamon Rolls
Tonight’s potluck (potlach?) theme is “breakfast for dinner”. I asked “sheet-tray of bacon or cinnamon rolls?” Cinnamon rolls won the poll. I’ve had this bookmarked for ages:
The recipe is not in the description. He gives it out as he goes, which makes mis en place annoying. Since I had to write it up, I see no problem with sharing it:
Cinnamon Rolls
From: https://www.youtube.com/watch?v=QsMNoGvPAJ4
Tangzhong:
150 ml water
30 g AP flour
Cook & whisk until frosting consistency and 175 degrees.
Dough:
Add tangzhong to stand mixer bowl. Add:
165 ml cold buttermilk
Mix until smooth. Add:
450 g AP flour
50 g granulated sugar
2 tsp salt
2.25 tsp instant yeast
2 eggs
Mix until together. Speed up for 2 minutes.
If too thin, add flour 1 Tbl at a time
Once it clears the bowl, add
70 g butter 1 Tbl incorporated at a time
Speed up and knead for 10 minutes
Hydrated, but not sticky
Scrape into oiled, lidded container; proof until doubled
(1-2 hours, but he’s going w/80 degrees as “room temperature”)
Oil work surface, turn it out.
Roll out to 12×20″ rectangle – wide part toward you; will be thin
Spread w/60g butter (use fingers if butter is too solid)
Spice Mixture:
80 g sugar
50 g brown
1 1/2 Tbl Cinnamon
Sift onto dough.
Roll it up tightly back-and-forth (like typewriter)
Pinch seam closed. Roll seam to bottom.
Cut off ends. Cut into 12 equal pieces.
Line 9×13 casserole dish with parchment across, not along (to get them out later)
Add pieces in 3×4 grid.
Oil plastic wrap.
Cover and let rise about 50%.
Put in preheated 375 oven for 25 minutes; rotate halfway
Frosting:
200 g powder sugar
80 g (3/4 stick) butter roomtemp
115 g cream cheese (1/2 block) roomtemp
1/2 tsp salt
Whip together. Scrape down
Whip more; adding 2 Tbl heavy cream
Let rolls rest in pan for 10 minutes.
Remove from pan (by lifting parchment).
Pour frosting over.
The dough process took about 30 minutes – just longer than it took the bread to bake. “If too thin, add flour 1 Tbl at a time”. I’m not sure “thin” is the right word, but the bottom would not detach from the bowl without around a 1/2 cup additional flour. I didn’t measure and I was adding by the soup spoon, not measured tablespoons. I added enough for it to clear the bowl before the butter then about the same amount after the butter to get it to clear the bowl, again. I am using Kerry Gold, so it’s very oily butter.
The proof rise to double in size took about an hour in the 100 degree proofing oven.
I rolled it out in half batches because I want 24 smaller ones not 12 big ones. I also put them on a half-sheet, not in a casserole dish. Second rise in progress…
They came out of the oven at 1810. I frosted them at 1820 and we ran out the door to dance. In other words, I forgot to take the final picture. They rose to fill the gaps. A few of the middles popped up due to the pressure. They were just a tiny bit crispy on the edges; I liked that.
Marked Up 