Cinnamon Rolls

From: Bake with Zoha 

Makes 12 Rolls 

Ingredients: 

Dough: 

1 1/3 c whole milk (320g) 

4 t instant yeast (active dry yeast) 

½ c granulated sugar (100g) 

5 c all-purpose flour (650g) 

2 large eggs – room temp 

2 t salt 

½ c unsalted butter – room temp (113g – 1 stick) 

Filling: 

½ c unsalted butter – softened (113g – 1 stick) 

1 c brown sugar – packed (200g) 

2 Tbls Cinnamon  

¾ t salt 

Assembly: 

½ c heavy cream – room temp (120g) 

Cream Cheese Frosting: 

4 oz cream cheese – room temp (113g) 

¼ c unsalted butter – room temp (56g) 

¼ c heavy cream (60g) 

1 c powdered sugar (100g)  

Instructions: 

Dough: 

1. Warm milk (1 1/3c) to 100 degrees  

• (About 20 seconds in microwave. Don’t be afraid to get your instant read thermometer out. The milk needs to be between 100-110 degrees to bloom the yeast. If it’s too cold, the yeast won’t activate. If it’s too hot, it’ll kill the yeast) 

2. Add to stand mixer bowl with the yeast (4 t) and let sit about 10 minutes.  

• (mixture will be foamy and with smell like bread) 

3. Add the rest of the dough ingredients to the bowl. Stir together with a rubber spatula until ingredients are combined. 

• Sugar (½ c) 

• Flour (5 c) 

• Eggs (2) 

• Salt (2 t) 

• Butter (½ c) 

4. Kneading with Stand Mixer – use the dough attachment (hook), turn to medium high speed (6-8) for 7-10 minutes. The dough should pull away from the edges of the bowl and become stretchy.  

5. Spray a glass bowl with olive oil and cover with a clean tea towel or cling wrap. 

6. Rest in a warm place for 60-90 minutes.  

• If your house runs cold, a great place to rise dough is in your oven with the oven light on. If your oven is running, set the dough on top of the oven.  

• Dough should double in size and will spring back when pressed gently.  

Filling: (10-15 minutes before dough is done rising) 

1. Mix the butter (½ c), brown sugar (1 c), cinnamon (2 T), and salt (¾ t) together.  

• If it’s tough to mix, microwave 5 seconds and try again. You don’t want the filling to be liquid so make sure the butter doesn’t melt.  

Assembly: 

1. Spray 9×13 pan with olive oil. 

2. Punch down risen dough and turn out onto a clean floured surface. Using a rolling pin, roll dough into a 12”x18” rectangle. 

• You can use your hands as well, I just have better luck with a rolling pin 

3. Spread filling across dough, getting it all the way to the edges.  

4. With the short side facing you, cut the dough into 1” strips. This will give you 12 rolls. Roll the stripes into rolls and add to your pan.  

• Using a pizza cutter is the easiest way to do this.  

• If you don’t have a pizza cutter, you can always roll your dough before cutting it. If you do it this way, I recommend using dental floss to cut rolls. When using a knife, it’ll flatten the rolls.  

5. Once all rolls are in the pan, rest in the same warm spot again for 30-45 minutes.  

• They will puff up and should spring back when you poke them 

6. Preheat Oven to 350 degrees. 

7. Pour heavy cream (½ c) over the rolls and then put in the oven. 

8. Bake 22-25 minutes. Rolls should be lightly browned. 

• They will be gooey – so as long as they’re lightly brown, they should be good to take out.  

9. Let rolls rest 10 minutes.  

Frosting: 

1. While rolls are resting, make the frosting.  

2. Mix cream cheese (4oz), butter (1/4c), heavy cream (1/4c) and powdered sugar (1c) until smooth. 

• Don’t feel like you need to add all the sugar. I usually end up adding ½ – ¾ cup because I like the tang of the cream cheese.  

3. Spread onto rolls while they’re still warm.  

ENJOY!  

Take a picture of your creation and share with me!