Cinnamon Rolls ERIC
The BAKERY at N7 CREAMERY
Recipe Category: BREADS
Cinnamon Rolls
Net Product: 12 Large Cinnamon Rolls
Prep Time: 40 Minutes
Total Time: 2 Hours
STARTER:
Active Dry Yeast / 2 Tablespoons
Granulated Sugar / 1 Tablespoon
Water (110 degrees) / 1/2 cup
DOUGH:
All Purpose Flour / 4 1/2 cups
Egg / 1
Granulated Sugar / 1/2 cup
Kosher Salt / 1/2 teaspoon
Unsalted Butter (Melted) / 1/2 cup (4 oz.)
Whole Milk (110 degrees) / 3/4 cup
FILLING:
Golden Brown Sugar / 1 cup
Ground Cinnamon / 3 Tablespoons + 1 teaspoon
Unsalted Butter (Softened) / 1/2 cup (4 oz.)
FROSTING:
Unsalted Butter (Softened) / 1/2 cup (4 oz.)
Cream Cheese / 1/2 cup (4 oz.)
100% Pure Vanilla Extract / 1 teaspoon
Powdered Sugar / 3/4 cup INSTRUCTIONS:
STARTER:
In a medium bowl, place the 1/2 cup water (heated to 110 degrees). Stir in 1 Tablespoon of granulated sugar and 2 Tablespoons yeast. Set aside.
DOUGH:
In a medium bowl, measure the flour. Set aside.
In a large bowl, place the sugar, egg, and salt. Whisk well to combine. Add the melted butter and warmed milk (110-120 degrees). Whisk to combine. Add the yeast starter. Whisk well to combine.
Add 1/2 cup of the pre-measured flour to the yeast mixture. Stir until all of the flour is wet. Continue adding 1/2 a cup of flour at a time until the dough is no longer wet. This will take somewhere between 4 and 4 1/2 cups.
Dump the dough onto a floured surface and knead until the dough pushes back slightly. Be careful NOT to over knead/work the dough. Place the dough in a large bowl and cover with plastic wrap. Allow the dough to sit for 45-60 minutes.
While the dough is rising, preheat the oven to 350 degrees. Combine the brown sugar and cinnamon. Stir until completely combined; breaking up any clumps as you stir.
Once the dough has risen, turn the dough out onto a floured surface and roll into a large rectangle, 24 inches long by 12 inches tall. Spread the softened butter
Recipe Category: BREADS
Cinnamon Rolls
Net Product: 12 Large Cinnamon Rolls
Prep Time: 40 Minutes
Total Time: 2 Hours
STARTER:
Active Dry Yeast / 2 Tablespoons
Granulated Sugar / 1 Tablespoon
Water (110 degrees) / 1/2 cup
DOUGH:
All Purpose Flour / 4 1/2 cups
Egg / 1
Granulated Sugar / 1/2 cup
Kosher Salt / 1/2 teaspoon
Unsalted Butter (Melted) / 1/2 cup (4 oz.)
Whole Milk (110 degrees) / 3/4 cup
FILLING:
Golden Brown Sugar / 1 cup
Ground Cinnamon / 3 Tablespoons + 1 teaspoon
Unsalted Butter (Softened) / 1/2 cup (4 oz.)
FROSTING:
Unsalted Butter (Softened) / 1/2 cup (4 oz.)
Cream Cheese / 1/2 cup (4 oz.)
100% Pure Vanilla Extract / 1 teaspoon
Powdered Sugar / 3/4 cup INSTRUCTIONS:
STARTER:
In a medium bowl, place the 1/2 cup water (heated to 110 degrees). Stir in 1 Tablespoon of granulated sugar and 2 Tablespoons yeast. Set aside.
DOUGH:
In a medium bowl, measure the flour. Set aside.
In a large bowl, place the sugar, egg, and salt. Whisk well to combine. Add the melted butter and warmed milk (110-120 degrees). Whisk to combine. Add the yeast starter. Whisk well to combine.
Add 1/2 cup of the pre-measured flour to the yeast mixture. Stir until all of the flour is wet. Continue adding 1/2 a cup of flour at a time until the dough is no longer wet. This will take somewhere between 4 and 4 1/2 cups.
Dump the dough onto a floured surface and knead until the dough pushes back slightly. Be careful NOT to over knead/work the dough. Place the dough in a large bowl and cover with plastic wrap. Allow the dough to sit for 45-60 minutes.
While the dough is rising, preheat the oven to 350 degrees. Combine the brown sugar and cinnamon. Stir until completely combined; breaking up any clumps as you stir.
Once the dough has risen, turn the dough out onto a floured surface and roll into a large rectangle, 24 inches long by 12 inches tall. Spread the softened butter