Homemade Cinnamon Rolls

Sure you could make up omelettes or bagels for brunch but why miss out on the sweet treats that are Cinnamon Rolls? These swirls of cinnamon, butter, and brown sugar with a decadent cream cheese icing on top will have you filling up your plate again even after you finish the first. The best part is that you can make up the cinnamon rolls and freeze them so you can then thaw for a later time. That means even if your brunch gathering is during the weekend, you can prepare the week before and let the stress simply bake away.

Active Dry Yeast vs. Instant Yeast in Homemade Cinnamon Rolls

While you may think yeast is just yeast, there are many components that make active dry yeast and instant yeast different, especially in our Cinnamon Rolls. Both types of yeast are leavening agents that come from the same species. But the way these two different types process affects their behavior. Active dry yeast has a protective layer of dead yeast cells around the live ones. Therefore, you have to “activate” it before using. To activate, all you have to do is dissolve it in liquid until it the liquid becomes foamy. Instant yeast, however, doesn’t have that outer layer, so it can be mixed directly with dry ingredients. For cinnamon rolls, active dry yeast offers a slightly slower, more controlled rise. This means a deeper flavor and overall better texture for your rolls.

Homemade Cinnamon Rolls

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• Author: Chef Kevin Hermann
• Yield: Makes 12 1x

Print Recipe

Description

Ooey and gooey, just how we like our cinnamon rolls!

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Ingredients

Scale 1x2x3x

For the dough:

• 655 g AP flour
• 87.5 g sugar
• 36.25 g dry active yeast
• 3 g salt
• 355 g milk, Whole
• 87.5 g butter
• 1 egg, whole

For the filling: (keep all ingredients separated)

• 75 g butter, softened
• 237.5 g brown sugar
• 12.5 g cinnamon

For the icing:

• .5 lb cream cheese, softened
• 112.5 g butter, softened
• 240 g powdered sugar
• 7.5 g vanilla extract

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Instructions

1. Preheat oven to 350 degrees.
2. Mix 1/3 AP flour, sugar, yeast and salt in a bowl. Mix until uniform. (set as-side)
3. In microwave safe container add milk and butter. Microwave for 2.5 mins until butter is almost melted and the milk is warm to the touch.
4. Combine warm milk mixture and flour mixture. Mix until a soupy mixture is created.
5. Add the eggs, mix in completely.
6. Add ½ the remaining flour. Knead into a shaggy mixture.
7. Add remaining flour and the dough will begin to form.
8. Knead dough for 5 mins until it IS NOT TACKY and springs back.
9. Cover in bowl and let rise for 30 mins at room temperature. (Double in size)
10. Turn dough onto floured work table. Press and roll in a 14inch wide rectangle. 1/2inch thick.
11. Spread softened butter over the dough. Edge -edge even.
12. Sprinkle brown sugar evenly over the butter, and dust with cinnamon.
13. Roll the dough into a spiral log, tucking it in to keep it snug. DO NOT SQUEEZE THE DOUGH.
14. Cut log into 4 equal lengths. Each length cut into 12 rolls 3/4 inch thick.
15. Place into butter lined hotel pan.
16. Cover and proof for 1 hour. (at room temp)
17. Uncover and bake 350 for 15 minutes.
18. If cooking from frozen: Pull from freezer and allow to thaw for 1.5 hr at room temperature. Bake 350, 15 minutes.
19. Mix icing ingredients until uniform and smooth.
20. Allow cinnamon rolls to rest for 10 mins and then top with icing. Spread and allow to melt into the cracks.

Recipe by Chef Kevin Hermann
Styling by Star Laliberte
Photography by Dave Bryce

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