Cinnamon Rolls

Baking something sweet on Sundays has become a ritual over the winter. It’s much easier to welcome the cold, wet weather here in Vancouver when cinnamon wafts from the oven in your warm, cosy apartment. Over the weekend I invited Kendra over to help me prepare cinnamon rolls. This recipe is relatively easy + the rolls are so tasty! There’s enough to even share with your friends + colleagues, after indulging, of course;)

Cinnamon Rolls
(adapted from Hand Made Baking)

makes 18 rolls

6 cups flour
3/4 cup granulated sugar
1tbsp quick-rise (instant) yeast
1 1/2 tsp fine-grain sea salt
1 1/2 cups milk – heated to 115 degrees F/45 C
5 tbsp unsalted butter, melted
1 large egg plus 1 large egg yolk, at room temperature
2 tsp pure vanilla extract

Oil a large bowl + set aside. Mix 5 cups of the flour, granulated sugar, yeast, and salt together. Add the warm milk, butter, whole egg, egg yolk, and vanilla. Continue mixing, if the dough is too sticky begin to add the remaining 1 cup of the flour, 1 tbsp at a time, until dough begins to form into a ball and pulls away from the side of the bowl.

On a lightly floured surface knead the dough until it’s smooth and springy, about 10 minutes. If dough is sticky, incorporate a little flour. Once the dough is kneaded, form it into a round, put into oiled bowl. Cover bowl with a damp dish towel. Let it rise in a warm place for about 2hrs, or until it has doubled into size.

1 cup dark brown sugar
3 tbsp cinnamon
Pinch of fine-grain sea salt
6 tbsp unsalted butter, at room temp
Milk, cream or half & half for brushing on the rolls (I used milk)
1/2 recipe tangy cream cheese frosting

To make the filling: Whilst the dough is rising, sift into a bowl the brown sugar, cinnamon and salt. Set aside.

Deflate the dough (punch it down, really) transfer dough onto floured surface and roll it out into an 18 x 14 in rectangle. Evenly spread the butter on the dough, followed by the filling. Beginning with a long side, roll dough into a log, pinching the seam to seal it. Let dough sit for a minute or so while you liberally butter two 9in round cake pans. Set them aside.

Use a sharp knife to cut the log into 18 equal pieces, each 1 in thick. Lay the rolls in the prepared cake pans, cover the pans with a damp cloth and allow to rise for an hour.

After the rolls have rested for 45 mins, position a rack in the center of the oven. Preheat oven to 375f/190c.

Bake the rolls for 18 to 23 mins, until tops are golden brown and toothpick or wooden skewer inserted into the center rolls comes out clean. If you tap on the rolls, they should sound hollow.

Tangy Cream Cheese Frosting:
1/2 cup confectioners sugar;)
4 oz cream cheese at room temp
1 tbsp unsalted butter at room temp
1tsp orange juice
1/2 tsp finely grated orange zest
pinch of fine-grain sea saltMix all ingredients in a bowl and beat until smooth and well mixed.

Once out of the oven, brush the rolls lightly with milk. Allow to cool in pans for about 10 mins before frosting + serving!

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