The Ultimate Cinnamon Rolls

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Mmm..Cinnamon rolls!! Not just any cinnamon roll…these are super soft, HUGE, and taste HEAVENLY!! They may not be forgiving for my figure, but what the hell, I was having a terrible day and the fat girl inside of me was DYING to come out and play! Try this recipe out and you won’t be disappointed!!

-Sav the savage

 

For the dough you will need:

1 cup of warm water
2 tsp of active dry yeast
1/4 cup of sugar
1 extra large beaten egg
3 1/2 cups of unbleached all purpose flour
1 T of potato flour(NOT POTATO STARCH/POTATO STARCH FLOUR)
*3 T of bakers special dry milk powder
1 T of vital wheat gluten
*1 tsp of diastatic malt powder or dough enhancer(use 2 tsp of malt powder if you are using this dough for baked bbq buns!!)
1 1/2 tsp of salt
Vegetable oil
Softened butter for pan

For the filling you will need:

1/3 cup of brown sugar
3 T of white sugar
1 1/2 tsp of cinnamon
2-3 T of melted butter

For the frosting you will need:

2 pkgs of softened cream cheese
1 stick of SALTED butter
1 1/4 cup of powdered sugar(or more if you like it sweeter)
1 tsp of vanilla extract
*This frosting makes enough for two batches so cut recipe in half or keep the rest in an airtight container and keep in fridge for later use).

*You can purchase the diastatic malt powder and baker’s special dry milk from King Arthur’s website! I wouldn’t skip out on these two items because I KNOW, it’s what sets my recipe apart from others. The result is a softer and fluffier cinnamon roll. Bakers dry milk powder is NOT the same as the dry milk powder found in your local grocery store! A lot of people use milk in their recipe but I find that dry milk powder works best, especially when using with yeast. If you MUST use milk, use skim milk instead of whole milk.

Take your warm water and add in your sugar. Sprinkle in your yeast and allow to proof for about 5-7 minutes or so. You know your yeast is activated when your mixture looks foamy/creamy.

While your yeast is proofing, take your all purpose flour, potato flour, vital wheat gluten, salt, diastatic malt powder, and bakers dry milk powder, and combine them in a large mixing bowl.

Take your egg and slightly beat it with a fork and set aside.

Once your yeast is activated, give it a small stir to loosen up the sugar that has sunk to the bottom. Pour it into your flour mixture along with your beaten egg. Mix it with a wooden spoon until fully incorporated.

Pour your dough into a food processor and pulse for about 1 minute and 20 seconds. Take a small handful of flour and spread it on a clean work surface. Dump out your dough onto the counter and work quickly with your hands to make a small, more manageable ball. It doesn’t need to be completely smooth for this part. It’ll be slightly tacky and wet, but try to refrain from adding any additional flour.

Place your dough into a slightly oiled bowl. Toss the dough to coat to prevent a crust on the tops. Cover the bowl with saran wrap and allow to double in size, about an hour.

While your dough is rising, make your filling. Mix your cinnamon, brown sugar, and white sugar in a small bowl and set aside.

After an hour or so, remove your dough from the bowl, and place it on a lightly floured surface. Take your lightly floured rolling pin and shape your dough into a large rectangular shape, trying to make it as even as possible.

Take some melted butter and spread it over the dough but not all the way to the edges.

Take your brown sugar and cinnamon mixture and spread it on the melted butter, leaving at least 1/4 inch space along the borders.

Roll up your dough into a tight log and pinch to seal the seams. Do the same to the ends.

Take a pastry cutter or serrated knife and lightly coat it with some baking spray. Cut your log in half at first and then proceed with cutting the rest into even slices. If you want really big cinnamon rolls, cut 6 to 8 slices instead of 10-12. The bigger the slices, the faster the second rise as well!

Take some softened butter and spread it in your baking dish.

Place your rolls cut side down in your baking dish, spray some cooking spray(like pam) on a piece of saran wrap, cover your pan, and then wait till tripled in size. Don’t forget to allow some room for your rolls to grow(at least 1/4 inch to 1/2 inch in between each roll). Let them rise in a warm, draft free place until tripled in size! Two hours is a good time for me but may differ for you!

Once your rolls are ready, bake them in a preheated 325 degree oven for 25 minutes.

While your rolls are baking, take your softened cream cheese, softened butter, powdered sugar, and vanilla extract and beat until nice and creamy. Taste check and add more powdered sugar if you wish. Set aside.

Once your cinnamon rolls are done baking Take some melted butter and lightly coat each roll. This will add to the overall softness of it. Immediately, take your cream cheese frosting and slather them all over the rolls while they are still hot. Serve warm and ENJOY!!

Notes: If you wish to make these ahead of time and want to have some ready for breakfast then you can place the rolls in the fridge, overnight, during their last and final rise. In the morning, take the rolls out and allow them to come to room temp before baking. If you want to speed up the process, pre heat your oven to the LOWEST temp you can(mine is 170 degrees) place a pot of boiling water in the bottom of your oven, and then place your rolls in there and allow them to puff up for about 15 minutes or so. I must admit though, that I have NOT tried the overnight method with my recipe yet but plan on doing it soon! If there’s any problem with this method, please do bring it to my attention! Thanks ahead of time! :)

Watch how I make them here.