Tutorial: Cinnamon Rolls - Epi Style

JoeV

Dough Boy
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Cinnamon Rolls

INGREDIENTS:

1 cup milk (heated approximately 1 minute in microwave)
1/4 cup warm water (110 degrees F.)
1 teaspoon pure vanilla extract (Initation vanilla is fine also)
1/2 cup butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
1/2 cup sugar
5 cups bread flour
3 teaspoons instant active dry yeast
Cinnamon Filling (see recipe below)
Butter Frosting (see recipe below)

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DIRECTIONS:
In a large bowl or in the bowl of a 5 quart stand mixer, combine all the dry ingredients except the Cinnamon Filling and the Butter Frosting. I like to stir the dry ingredients before adding the wet to get good dispersion throughout the mix. Add the wet ingredients, and using a dough hook, mix everything together until a soft dough forms. Turn the dough out onto a lightly floured surface and knead until elastic, approximately 10 minutes. You may need to add a little more flour so it’s not too sticky. Cover the bowl with plastic wrap and let rest for at least 10 minutes.

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Prepare one 2/3 size sheet pan (16" x 22") or two 1/2 size sheet pans (13" x 18") by lining with parchment paper. After dough has rested, roll and stretch the dough into approximately a 16x24-inch rectangle.

Now take your bench scraper or a knife and cut the dough in half lengthwise, and leave it on the work surface.

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On the top half of the dough, brush the softened butter then spread the Cinnamon Filling (see below) dough with a rubber spatula, leaving about 1" uncoated dough to seal the roll.

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Starting at the top, start rolling the dough towards you, keeping it snug, but not tight. Pinch the seal tightly closed and tuck in the ends so the filling does not leak out.

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Repeat the filling and sealing process with the lower half of dough. I often make one with nuts and one without, so you may want to do that as well.

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You can now cut the long loaves in half, pinch closed the ends and put them on lined baling sheets. Cover with oiled plastic wrap and let rest for one hour.

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Refrigerating or Freezing Unbaked Cinnamon Rolls:

At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. Take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. Just put the frozen cinnamon rolls (container and rolls) on your counter (not in the refrigerator) overnight for 10 to 12 hours. Then, just before baking, take your kitchen shears and cut the dough on a 45 degree angle to within 1/4" of the bottom, and gently rotate each section to alternating sides per this picture.

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Baking:

Preheat oven to 350 degrees F. for regular oven or 325 degrees F. for a convection oven.
* Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
* Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown. Remove from oven and let cool slightly.

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Spread or drizzle Butter Frosting over the cinnamon rolls while still warm. Serve warm.

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CINNAMON FILLING:
1/2 cup butter, softened
1 cup firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
3/4 to 1 cup chopped nuts (optional)

In a bowl, combine brown sugar and cinnamon well; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps.

BUTTER FROSTING:
2 ounces cream cheese, room temperature
1/4 cup butter, room temperature
1 cup powdered (confectioners) sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)

In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading. I like to make the butter frosting in my mini food processor.


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