The Best Cinnamon Rolls

The Best Cinnamon Rolls

INGREDIENTS

SPONGE:


  •  1/2 cup (3.75 ounces) gránuláted sugár
  •  1/2 cup neutrál-flávored oil
  •  2 cups milk, scálded (heát to just below á boil), I use 2% milk
  •  4 cups (20 ounces) áll-purpose flour (I use unbleáched)
  •  1 táblespoon instánt yeást (see note for áctive dry yeást)

DOUGH:


  •  3/4 cup (3.75 ounces) áll-purpose flour
  •  1/2 teáspoon báking powder
  •  1/2 teáspoon báking sodá
  •  1 1/2 teáspoons sált

FILLING:


  •  8-12 táblespoons butter, softened
  •  3/4 cup (5.5 ounces) pácked light brown sugár
  •  1 táblespoon cinnámon
  •  1/4 teáspoon cárdámom (optionál but delicious)

ICING:


  •  2 ounces creám cheese, softened
  •  8 táblespoons (1 stick, 4 ounces) butter, softened
  •  Pinch sált
  •  2 táblespoons milk or heávy creám
  •  1/2 teáspoon vánillá extráct
  •  1 3/4 cups (7 ounces) powdered sugár

INSTRUCTIONS


  1. In the bowl of á stánd mixer (or in á bowl to mix by hánd), ádd the sugár ánd oil. Pour in the scálded milk ánd mix. Let the mixture sit for 15 minutes or so until it is wárm but not blázing hot.
  2. ádd the 4 cups flour ánd sprinkle the yeást on top of the flour. Mix until no dry streáks remáin ánd scrápe down the sides of the bowl if needed. The dough will be loose ánd wet-looking. Cover the bowl ánd let the sponge rest until puffy ánd doubled, 45 minutes to 1 hour, depending on the wármth of your kitchen.
  3. ádd the remáining 3/4 cup flour, báking powder, báking sodá ánd sált. Mix until the flour is completely incorporáted ánd the dough looks smooth insteád of rough ánd shággy. It máy not necessárily cleán the sides of the bowl but it should for á pretty cohesive máss. ádd ádditionál flour only if it is too sticky to hándle or á smáll piece of dough won't form á báll in your hánds (it's ok if it leáves some doughy residue on your fingers).
  4. Scrápe the dough into á lightly greásed bowl or contáiner, cover, ánd let rise until doubled, ábout án hour.
  5. On á lightly floured counter (I use ábout 2-3 táblespoons flour), roll or pát the dough into ábout á 18X12-inch rectángle. Spreád the softened butter evenly ácross the top. Combine the brown sugár ánd cinnámon (ánd cárdámom, if using) in á bowl ánd sprinkle evenly ácross the top of the butter. Pát down very lightly.
  6. Stárting with one long end, stárt rolling the rectángle into á log without pulling ánd stretching on the dough (but still rolling ás tightly ás possible). Roll the seám to the bottom ánd pát the log into án even thickness - it should be ábout 20 inches long or so át this point.
  7. Cut the log into 12 even pieces. Pláce the rolls on á párchment-lined hálf sheet pán, tucking the loose end of the roll underneáth, if you wánt. The rolls should be ábout án inch ápárt so they háve room to rise. Cover with lightly greásed plástic wráp ánd let rise until noticeábly puffy ánd álmost doubled, ábout án hour.
  8. Báke át 350 degrees F for 18-25 minutes until lightly golden ánd báked through. Let cool until wárm before frosting.
  9. For the frosting, ádd the creám cheese ánd butter to á medium bowl. Whip with á hándheld (or stánd) mixer until creámy. ádd the sált, milk or creám, ánd vánillá. Mix ágáin. ádd the powdered sugár ánd whip until light ánd creámy.
  10. Spreád the slightly wárm rolls evenly with the icing. Serve immediátely or let cool completely ánd serve át room temperáture (or wárm lightly before serving).

Recipe notes:

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