Homemade Cinnamon Rolls
Source: cooking.nytimes.com
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Total time: 12h 30m
Fluffy homemade cinnamon rolls with a rich speculoos cookie filling, baked to golden perfection and topped with cream cheese icing.
Ingredients
Portions
- all-purpose flour 57.4 g
- confectioners' sugar 11 g
- cream cheese, room temperature 11.3 g
- demerara sugar 10 g
- dry yeast, active 0.1 tsp
- eggs, cold 0.3
- granulated sugar 5 g
- ground cinnamon 0.1 tbsp
- Kosher salt 0.25 tspor kosher salt, coarse 0.13 tsp
- speculoos, lightly crushed 11.6 g
- unsalted butter, cool room temperature, cut into 1-inch pieces 11.6 g
- unsalted butter, room temperature 25.5 g
- vanilla extract 0.1 tbsp
- water, ice-cold 5.8 g
- whole milk 24 g
incorporate
on low speed, add butter one piece at a time until soft and supple
12 min
proof
place dough ball in buttered bowl, cover and let expand by 50% at room temperature
1h 15m
chill
transfer to refrigerator to chill overnight
8h
pulse
pulse cookies, Demerara sugar, cinnamon, and salt in food processor until fine, dry crumbs
1 min
work together
work crumbs into butter with a spatula until a smooth paste
roll out
roll dough on floured surface to a 20-by-12-inch rectangle (3/8-inch thick)
spread
spread filling evenly, leaving a 1/2-inch border on three sides
roll into log
roll into a snug spiral, resting on seam, and lengthen to 22 inches
divide
measure 80 grams into stand mixer bowl, leave remainder in saucepan
cut and arrange
trim ends, cut into 15 equal buns with floss, and arrange 3-by-5 cut sides up in prepared pan; cover with buttered foil and let rise until not quite doubled
45 min
preheat
177°C
bake covered
bake covered with foil
15 min
bake uncovered
remove foil with tongs and bake until golden brown all over
18 min
cool
cool in pan 15 minutes, loosen edges, then lift with parchment onto wire rack to cool completely
15 min
combine
combine cream cheese, confectioners' sugar, and vanilla until smooth
beat
add butter, work with spatula, then whisk until light and thick
glaze
dollop icing over cooled buns and spread evenly across surface
cook tangzhong
add flour to remaining milk, whisk, and cook over medium heat until thickened like mashed potatoes
1 min
combine
scrape tangzhong into stand mixer bowl with scalded milk
whisk
add ice-cold water and whisk to combine
whisk
add eggs and whisk to break up whites and yolks; cool to room temperature if still warm
mix
add yeast and remaining flour, mix on low speed until coarse
5 min
rest
cover and let rest at room temperature
5 min
mix
add sugar and salt, mix on medium-low speed until smooth, elastic, and pulling away from sides
18 min
all-purpose flour
3.4 g
all-purpose flour
54 g
all-purpose flour
water, ice-cold
5.8 g
eggs, cold
0.3
dry yeast, active
0.1 tsp
granulated sugar
5 g
Kosher salt
0.15 tsp
kosher salt, coarse
0.08 tsp
unsalted butter, cool room temperature, cut into 1-inch pieces
11.6 g
unsalted butter, room temperature
17 g
unsalted butter, room temperature
8.5 g
Kosher salt
0.1 tsp
kosher salt, coarse
0.05 tsp
milk for stand mixer
remaining milk
tangzhong
milk-tangzhong base
diluted milk base
egg and milk base
rested dough
smooth dough
kneaded butter dough
chilled dough
cookie crumbs
cinnamon filling
rolled dough
rolled spiral
proofed buns
preheated oven
cooled buns
cream cheese base
cream cheese icing
cinnamon rolls
whole milk
24 g
scald
in a small saucepan over medium-high heat until steaming, then low heat for 1 minute without boiling
4 min
unsalted butter, room temperature
grease
lightly butter inside of a clean, large bowl
unsalted butter, room temperature
line and butter
coat metal pan with butter, line with parchment, butter parchment, and butter foil
speculoos, lightly crushed
11.6 g
demerara sugar
10 g
ground cinnamon
0.1 tbsp
cream cheese, room temperature
11.3 g
confectioners' sugar
11 g
vanilla extract
0.1 tbsp
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