Classic cinnamon rolls with cream cheese frosting
Binging with Babish · ♥ 36.4K likes · 1.1M views · 10 min video
Read about sweet yeast breads in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 150 ml water
- 30 g all-purpose flour
Cook the water and flour in a small saucepan over medium heat, whisking constantly, until it almost has the consistency of frosting and reaches 175F.
- 165 ml cold buttermilk
Put the steaming hot paste in the mixer bowl and add the cold buttermilk a few splashes at a time with the mixer running.
- 450 g all-purpose flour
- 50 g granulated sugar
- 2 tsp kosher salt
- 2¼ tsp instant yeast
- 2 whole eggs
Add the flour, sugar, salt, yeast and the beaten eggs; mix on low with dough hooks, then medium, kneading about two minutes.
If the dough looks like pancake batter, add flour one tablespoon at a time until it just barely clears the sides of the bowl.
- 70 g unsalted butter
Add the room temperature butter one tablespoon at a time, waiting until each piece disappears into the dough.
Knead on medium about six minutes until the dough is supple and bouncy, hydrated but not sticky.
Scrape into a well-oiled lidded container, cover and proof one to two hours until doubled.
To proof in a cold kitchen, use the oven with only the oven light on, roughly 80F, checking every 15 minutes.
Turn out onto a well oiled surface and roll to a rectangle roughly 12 by 20 inches, the long side facing away.
Rolling out and the cinnamon-sugar filling
- 80 g granulated sugar
- 50 g light brown sugar
- 1½ tbsp ground cinnamon
Combine the granulated sugar, light brown sugar and cinnamon and sprinkle evenly over the butter through a fine mesh sieve.
Roll from the bottom edge upward into a tight log and pinch the seam shut; set it seam side down.
Arrange the rolls three wide and four long in a nine by 13 pan sprayed with nonstick spray and lined with parchment.
Or cover tightly and refrigerate overnight, then sit out an hour to an hour and a half until grown by about 50 percent.
Bake at 375F for 25 minutes, rotating halfway through.
- 200 g powdered sugar
- 80 g butter
- 115 g cream cheese
- ½ tsp kosher salt
Beat the powdered sugar, butter, cream cheese and salt with a wire whip until smooth and creamy.
- 1–2 tbsp heavy cream
Scrape down the bowl and whip, then beat again with the heavy cream added.
Pull the rolls when the thickest part registers 195 to 200F and rest them in the pan 10 minutes.