CINNAMON ROLLS, THIN AND FLUFFY
It’s Cinnamon Roll time for our family’s tried and true, much-loved milk bread recipe. These Cinnamon Rolls are a dream come true for Goldilocks.
This has the perfect amount of cinnamon, icing, and the softest and fluffiest pull-apart texture possible. Unlike most cinnamon roll doughs, these remain soft and supple for a longer period of time.
CINNAMON ROLLS WITH THE MOST FLUFFIES
It’s difficult to find a cinnamon roll that’s just right. The concept was so elusive that I had given up on it altogether, relegating it to childhood recollections of buying Cinnabon at the mall with $48 (my life’s savings) in my flower handbag, purchasing a Sam Goody CD, and carrying one too many Claire’s surprise bags. If you know, you know.
There are far too many cinnamon rolls that are overly sugary, dry, and rough. Upon the second day, it tastes like stale bread dunked in sugary icing and dumped on the sand to preserve its freshness. Even though making this dessert takes so much time and effort—a heartwarming act of kindness—never before has a dessert inspired such cynicism!
I’m a sucker for cinnamon rolls, and these have reignited my adoration for them.
They are FLUFFY.
They are TENDER.
They’re super CINNAMON-Y
I was taken back in time as soon as I took a bite out of the oven.
When we share non-Chinese, nonsequitur recipes like this, pay attention. We’ve said it before. Because we’re doing it for the benefit of our descendants and not anyone else’s
You can tell it’s good by that.
WHAT IS THE STORY BEHIND CINNAMON ROLLS?
I’m not sure why my Cinnamon Rolls aren’t a seasonal favorite. I’m seeing them all of a sudden, everywhere.
Does the Cinnamon Roll symbolize January’s dreary weather? This year’s “forget-about-my-diet” dessert? Or is it just that, in light of recent events, we all feel the need for comfort food regularly?
Regardless of what it is, I’m on board. I was inspired to try it in the kitchen after seeing so many Cinnamon Rolls on the internet!
INGREDIENTS
FOR THE DOUGH:
- 2/3 cup of heavy cream(at room temperature)
- 1 cup of milk (1%, 2%, or whole, at room temperature)
- 1 large egg (at room temperature)
- 1/3 cup of sugar
- 1/2 cup of cake flour (tap measuring cup to avoid air pockets)
- 3 1/2 cups of bread flour (tap measuring cup to avoid air pockets)
- 1 tbsp. of active dry yeast
- 1 1/2 tsp. of salt
FOR THE FILLING:
- 2/3 cup of dark brown sugar(or light brown sugar, lightly packed)
- 1 1/2 tbsp. of ground cinnamon
- 1/2 cup of unsalted butter (room temperature)
- 1/8 tsp. of salt
FOR THE ICING:
- 5 oz. of cream cheese (room temperature)
- 3 tbsp. of salted butter (at room temperature)
- 2 tsp. of vanilla extract
- 1 1/2 cups of powdered sugar
- 3 1/2 tbsp. of whole milk
INSTRUCTIONS:
- With the use of a dough hook attachment for a stand mixer, add the following: room temperature heavy cream, milk, and egg; sugar; cake flour; bread flour; active dry yeast; and salt; mix well. Activating the yeast isn’t necessary ahead of time.
- Allow the mixer to run on the lowest setting for 15 minutes, stopping it occasionally to push the dough together. Adding more flour gradually until the dough comes together is a good idea if your location is particularly humid. The bottom of the bowl should be adhering to it, not the edges. For those without a mixer who want to knead the dough by hand, add 5-10 minutes to the kneading time.
- Make sure the bowl is covered with a damp cloth and placed in an environment warm enough to grow. A mug of boiled water sits next to the closed microwave where we proof our dough.
- Butter two baking pans on all sides while you wait. To accommodate the rolls, we used a large oval casserole dish that held 12 and a smaller round one that held 4. You can bake the cakes in two 9-inch round pans if you like. These can extend a lot, so keep that in mind. When baking, you don’t want the cookies to crowd in the pan, but you also don’t want them to be too close together.
- The cinnamon sugar filling should be prepared next. Mix the brown sugar, cinnamon, butter, and salt in a medium bowl until it forms a brown paste. Microwave the butter for 15-20 seconds if necessary, to make stirring it more manageable.
- Remove any air bubbles from the dough by putting it back into the mixer and kneading for another 5 minutes.
- Make a 12-by-24-inch rectangle out of the dough by rolling it to about 14-inch thick. Set aside a 12-inch border around the edges of each cookie after spreading the brown sugar filling with a butter knife. You can do this by making a cigar out of it and cutting it into sixteen equal parts. Score it first in half, then fourths, and so on to help you out.)
- The buns should be placed in the prepared baking pans with about 3/8-inch space between each one. Another 30-40 minutes of proofing is in order.
- Bake for a further 15 minutes at 350°F/175°C using a rack in the center of the oven. Bake the buns for 20-25 minutes after they’ve been proofed. In 25 minutes, ours were done. Proceed with caution if you are aware that your oven is very hot to the touch. Although the core buns will appear pale compared to the outer ones, resist the urge to bake them any longer!
- Make the cream cheese icing while the buns are baking. The cream cheese and butter should be whipped till light yellow and frothy. Add the powdered sugar and vanilla essence. Remove the milk from the recipe if you want a super-thick frosting. Add milk to thin the mixture to a pourable consistency.
- When the buns are done baking, take them out of the oven and allow them to cool. It’s time to get down to business!