Story
Cinnamon Rolls
This recipe for cinnamon rolls and is adapted from the San Francisco Baking Institute’s cookbook, Advanced Techniques. This dough is versatile for breakfast pastries that can be filled with butter and cinnamon sugar as we use it or a different filling of your choice. The dough needs to be made a day ahead and it is easiest to work with when it is cold. The amount of rolls this makes really depends on how big you like your cinnamon rolls. You’ll notice that this recipe is all in ounces. It is more accurate that way, so we recommend you invest in a small digital scale at your local “big box store.”
Sweet roll dough:
6 oz warm water
1 oz dry milk powder
½ oz yeast
12 oz bread flour
2 ½ oz White Lily all purpose flour
¼ oz salt
2 ¼ oz egg (or one Jumbo egg may do)
3 oz granulated sugar
4 ½ oz butter(softened)
In the bowl of a stand mixer, place the warm water and the milk powder to dissolve. Once dissolved, add the yeast to bloom it. Add the flours, salt, and egg. Mix on low until a dough starts to form. Alternate adding the sugar and butter to the dough ending with the butter. Mix until the butter is fully incorporated and the dough is soft and supple. Allow the dough to sit in a covered container at room temperature for about an hour, then put it in the fridge. The next day, roll the dough on a lightly floured surface, into a rectangle about 16” x 8” with the long side towards you. Brush off any access flour. Brush the dough with melted butter (as needed)
Mix together in a small bowl:
½ c granulated sugar
½ c brown sugar
1tsp ground cinnamon
Sprinkle on cinnamon sugar mixture, except for ½” of dough along the far side of the rectangle. Begin to roll the dough up, jelly roll style, keeping the spiral tight. Cut the dough with a bench knife into 1” pieces. You can make the rolls bigger if you’d like. Place them on a half sheet pan lined with parchment paper or for pull a parts, place them in a 9”x13” pan with side touching. Cover the rolls with plastic wrap and allow to proof, in a warm draft free spot, until double in size. *You can proof the rolls in your oven by setting your oven on the lowest setting and then turn it off. This will help speed up the process. If you do this, remember to remove them before you preheat.
Preheat the oven to 400 degrees. Bake the cinnamon rolls for 15-18 minutes or until golden brown depending on your oven. While they are still warm, ice them with this quick icing.
5 oz powdered sugar
4oz soft butter
Splash vanilla to taste
Mix together until it becomes a uniform mass. This can be stored in the refrigerator but should be room temperature to be spreadable. This recipe for cinnamon rolls and is adapted from the San Francisco Baking Institute’s cookbook, Advanced Techniques. This dough is versatile for breakfast pastries that can be filled with butter and cinnamon sugar as we use it or a different filling of your choice. The dough needs to be made a day ahead and it is easiest to work with when it is cold. The amount of rolls this makes really depends on how big you like your cinnamon rolls. You’ll notice that this recipe is all in ounces. It is more accurate that way, so we recommend you invest in a small digital scale at your local “big box store.”
Sweet roll dough:
6 oz warm water
1 oz dry milk powder
½ oz yeast
12 oz bread flour
2 ½ oz White Lily all purpose flour
¼ oz salt
2 ¼ oz egg (or one Jumbo egg may do)
3 oz granulated sugar
4 ½ oz butter(softened)
In the bowl of a stand mixer, place the warm water and the milk powder to dissolve. Once dissolved, add the yeast to bloom it. Add the flours, salt, and egg. Mix on low until a dough starts to form. Alternate adding the sugar and butter to the dough ending with the butter. Mix until the butter is fully incorporated and the dough is soft and supple. Allow the dough to sit in a covered container at room temperature for about an hour, then put it in the fridge. The next day, roll the dough on a lightly floured surface, into a rectangle about 16” x 8” with the long side towards you. Brush off any access flour. Brush the dough with melted butter (as needed)
Mix together in a small bowl:
½ c granulated sugar
½ c brown sugar
1tsp ground cinnamon
Sprinkle on cinnamon sugar mixture, except for ½” of dough along the far side of the rectangle. Begin to roll the dough up, jelly roll style, keeping the spiral tight. Cut the dough with a bench knife into 1” pieces. You can make the rolls bigger if you’d like. Place them on a half sheet pan lined with parchment paper or for pull a parts, place them in a 9”x13” pan with side touching. Cover the rolls with plastic wrap and allow to proof, in a warm draft free spot, until double in size. *You can proof the rolls in your oven by setting your oven on the lowest setting and then turn it off. This will help speed up the process. If you do this, remember to remove them before you preheat.
Preheat the oven to 400 degrees. Bake the cinnamon rolls for 15-18 minutes or until golden brown depending on your oven. While they are still warm, ice them with this quick icing.
5 oz powdered sugar
4oz soft butter
Splash vanilla to taste
Mix together until it becomes a uniform mass. This can be stored in the refrigerator but should be room temperature to be spreadable.
Sweet roll dough:
6 oz warm water
1 oz dry milk powder
½ oz yeast
12 oz bread flour
2 ½ oz White Lily all purpose flour
¼ oz salt
2 ¼ oz egg (or one Jumbo egg may do)
3 oz granulated sugar
4 ½ oz butter(softened)
In the bowl of a stand mixer, place the warm water and the milk powder to dissolve. Once dissolved, add the yeast to bloom it. Add the flours, salt, and egg. Mix on low until a dough starts to form. Alternate adding the sugar and butter to the dough ending with the butter. Mix until the butter is fully incorporated and the dough is soft and supple. Allow the dough to sit in a covered container at room temperature for about an hour, then put it in the fridge. The next day, roll the dough on a lightly floured surface, into a rectangle about 16” x 8” with the long side towards you. Brush off any access flour. Brush the dough with melted butter (as needed)
Mix together in a small bowl:
½ c granulated sugar
½ c brown sugar
1tsp ground cinnamon
Sprinkle on cinnamon sugar mixture, except for ½” of dough along the far side of the rectangle. Begin to roll the dough up, jelly roll style, keeping the spiral tight. Cut the dough with a bench knife into 1” pieces. You can make the rolls bigger if you’d like. Place them on a half sheet pan lined with parchment paper or for pull a parts, place them in a 9”x13” pan with side touching. Cover the rolls with plastic wrap and allow to proof, in a warm draft free spot, until double in size. *You can proof the rolls in your oven by setting your oven on the lowest setting and then turn it off. This will help speed up the process. If you do this, remember to remove them before you preheat.
Preheat the oven to 400 degrees. Bake the cinnamon rolls for 15-18 minutes or until golden brown depending on your oven. While they are still warm, ice them with this quick icing.
5 oz powdered sugar
4oz soft butter
Splash vanilla to taste
Mix together until it becomes a uniform mass. This can be stored in the refrigerator but should be room temperature to be spreadable. This recipe for cinnamon rolls and is adapted from the San Francisco Baking Institute’s cookbook, Advanced Techniques. This dough is versatile for breakfast pastries that can be filled with butter and cinnamon sugar as we use it or a different filling of your choice. The dough needs to be made a day ahead and it is easiest to work with when it is cold. The amount of rolls this makes really depends on how big you like your cinnamon rolls. You’ll notice that this recipe is all in ounces. It is more accurate that way, so we recommend you invest in a small digital scale at your local “big box store.”
Sweet roll dough:
6 oz warm water
1 oz dry milk powder
½ oz yeast
12 oz bread flour
2 ½ oz White Lily all purpose flour
¼ oz salt
2 ¼ oz egg (or one Jumbo egg may do)
3 oz granulated sugar
4 ½ oz butter(softened)
In the bowl of a stand mixer, place the warm water and the milk powder to dissolve. Once dissolved, add the yeast to bloom it. Add the flours, salt, and egg. Mix on low until a dough starts to form. Alternate adding the sugar and butter to the dough ending with the butter. Mix until the butter is fully incorporated and the dough is soft and supple. Allow the dough to sit in a covered container at room temperature for about an hour, then put it in the fridge. The next day, roll the dough on a lightly floured surface, into a rectangle about 16” x 8” with the long side towards you. Brush off any access flour. Brush the dough with melted butter (as needed)
Mix together in a small bowl:
½ c granulated sugar
½ c brown sugar
1tsp ground cinnamon
Sprinkle on cinnamon sugar mixture, except for ½” of dough along the far side of the rectangle. Begin to roll the dough up, jelly roll style, keeping the spiral tight. Cut the dough with a bench knife into 1” pieces. You can make the rolls bigger if you’d like. Place them on a half sheet pan lined with parchment paper or for pull a parts, place them in a 9”x13” pan with side touching. Cover the rolls with plastic wrap and allow to proof, in a warm draft free spot, until double in size. *You can proof the rolls in your oven by setting your oven on the lowest setting and then turn it off. This will help speed up the process. If you do this, remember to remove them before you preheat.
Preheat the oven to 400 degrees. Bake the cinnamon rolls for 15-18 minutes or until golden brown depending on your oven. While they are still warm, ice them with this quick icing.
5 oz powdered sugar
4oz soft butter
Splash vanilla to taste
Mix together until it becomes a uniform mass. This can be stored in the refrigerator but should be room temperature to be spreadable.