Cinnamon Rolls (using instant Yeast)

Name: Cinnamon Rolls (using instant Yeast)
Yield: 12
Ingredients: For the dough; Above start/levain; 400g all purpose flour; 100g strong bread flour; 7g instant dry yeast ( 1 packet); 100 g sugar; 1 tsp salt; 2 medium eggs; 125 ml milk; 100 ml water; 3 tbsp. soft butter; Cinnamon paste; 4 tbsp. soft butter (or more); 2/3 cups packed brown sugar; 2 tbsp. ground cinnamon; pinch of each nutmeg and ground cloves; Cream cheese frosting; 1 block (120g) cream cheese; about 1/2 cup of icing sugar (or more); about 1/4 cup cream (or more); vanilla to taste

June 19, 2023Serves: 12 (1)

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I often make my sourdough recipe which is unbeatable and quit reliable. But when I am in a rush (like when a craving hits )I usually reach out for my instant recipe. Whenever someone requested for the non-sourdough version, I simply asked them to get one from the internet. Because really, any recipe out there should give you amazing results as long as you execute the steps correctly.

Choosing the right flour and ingredients, making sure the yeast isn't dead, developing gluten, letting the dough rest properly, bulk proofing, shaping, cutting, final proof and finally baking. All these steps play a crucial roll in making the perfect roll.

Frequently asked questions and answers

Make sure all the ingredients are at room temperature

Activate yeast! Mix yeast with a few tbsp of milk or water from the recipe, let it site for 10 minutes covered.

Even if they are instant dry yeast, it is always good to know they are alive and well before mixing

Mix everything except butter and knead on speed 2 until a dough is starting to form. then add the soft butter

Knead on speed 2 (on kitchenAid) for about 8-10 minutes until a smooth elastic dough is developed.

Bring the dough onto a floured surface and knead further (1-2 minutes) until a strong non-sticky dough is developed. Use slap and fold motion.

Place in a greased bowl, cover and leave in a warm place until doubled in size.

while the dough is being proofed, prepare the cinnamon paste. Use any combination of spices you like. I love to use a lot of cinnamon (2tbsp) and a pinch of each freshly ground cloves and freshly grated nutmeg.

use either light or dark brown sugar

Mix everything to create a paste. If the paste is too stiff, you can always microwave it for 3-5 seconds to soften it.

If the paste is not enough, you can make some more later

Dough will be doubled in size in about an hour. If it hasn't, then give it another 10-15 minutes.

Tip the dough on to a lightly floured surface and punch down and pre-shape the dough to a tight ball. Cover and leave to rest for about 20 minutes.

Using a rolling pin, roll out the rested dough into a rectangle ( about 14" by 22"). Use quick movements and use flour to stop the dough from sticking. Do not take longer than 5 minutes.

If the dough gets too soft, while rolling out, place it on a tray and refrigerate for about 10 minutes to harden it back. It is important to handle the dough fairly quickly when working with yeasted dough as the dough will continue to proof.

Once rolled out, spread a thin layer of the cinnamon paste.

roll the dough starting from one long end to the other. Make sure to tighten and smooth out while rolling. Once rolled, pinch the edge and roll back and forth to stick everything together.

the finished dough cylinder should be about 24 inches. If not you can slightly lengthen it by slowly stretching. Then use a sharp knife to cut in to 12 pieces.

arrange them on a 9" by 13" tray, cover and leave in a warm place until proofed. (about 45 minutes)

Start preheating the oven to 375°F when the rolls look almost ready. When the rolls are proofed, leave them in a cool area, covered until the oven is ready.

But I like to drizzle some cream on the rolls before they go in the oven. It helps make softer rolls and also gets the top and bottom caramelize and gooey. If this is not your preference, skip the cream

once the oven is ready, bake the rolls for about 30-35 minutes. Reduce temperature at 25 minute mark to 350°F.

If tops are browning too quickly, cover with a aluminum foil.

While the rolls are cooling down, prepare the frosting. Use good quality ingredients. I love to add vanilla paste (or bean paste) for intense vanilla flavor.

Bring cream cheese to room temperature and mix with powdered sugar until smooth. Add cream a table spoon at a time and whisk until the frosting is a little runny and silky. Add vanilla and mix. Set aside.

Once the rolls are cooled, frost generously.

If you are consuming all of it on the same day (or within two days) you can pore the icing while the rolls are still warm. This will help melt the frosting and creating a nice coating as the rolls cool down.

I prefer to store my rolls and frosting separately and frost the once just before serving. That way I can warm up my roll before frosting for a softer crumb.

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