Description
Delicious homemade cinnamon rolls with a flaky texture and sweet glaze.
Ingredients
Scale
- 400 g all-purpose flour (Read notes)
- 100 g bread flour
- 60 g granulated sugar
- 10 g fine sea salt
- 9 g instant yeast
- 310 g whole milk (cold)
- 30 g unsalted butter (very soft)
- 283 g 10 oz Plugrà unsalted butter (cold but pliable, cut into slices)
- 160 g light brown sugar
- 12 g ground cinnamon
- 8 g cornstarch or all-purpose flour
- Pinch of salt
- 20 g unsalted butter (melted for brushing)
- 55 g cream cheese (very soft)
- 180 g powdered sugar
- 20 g milk or cream (adjust for consistency)
- 1 teaspoon vanilla extract or vanilla bean paste
- Pinch of salt
Instructions
- In the bowl of a stand mixer, whisk together the all-purpose flour, bread flour, sugar, salt, and yeast.
- Add the cold milk and soft butter.
- Mix on low speed for 3–4 minutes until a shaggy dough forms.
- Increase to medium-low speed and mix another 3–4 minutes until smooth and elastic. The dough should be soft but not sticky.
- Shape into a rectangle about 1 inch thick, wrap tightly, and refrigerate for 30–45 minutes.
- On a sheet of parchment paper, draw a 7 × 8-inch rectangle using a ruler and marker. Flip the parchment over so the ink side is facing down.
- Put the cold but pliable butter slices in the center of the drawn rectangle. Place a second piece of parchment on top. Using a rolling pin, gently pound the butter to start flattening it.
- After pounding, begin rolling the butter outward toward the corners of the rectangle.
- Refrigerate the butter block until it is cold but still bendable.
- Roll the chilled dough on a lightly floured surface into an 8 × 16-inch rectangle. If the dough resists, let it rest 5–10 minutes.
- Place the butter block in the center of the dough and fold it over to fully enclose it.
- Fold into thirds like a letter and refrigerate for 30 minutes.
- Rotate the dough 90 degrees and roll again into a 10 × 20-inch rectangle.
- Fold into thirds again and refrigerate for 30–40 minutes.
- Roll slightly thicker into an 8 × 15-inch rectangle for the final fold and fold into thirds one last time.
- Wrap tightly and refrigerate for 45–60 minutes.
- In a medium bowl, mix the brown sugar, cinnamon, cornstarch, and pinch of salt.
- Roll out the dough into a 14 × 16-inch rectangle, about ¼-inch thick.
- Lightly brush the surface with melted butter.
- Sprinkle the cinnamon sugar mixture evenly over the dough.
- Starting from the longer side, roll the dough up into a tight log.
- Trim a thin slice off each end to clean up the edges, then cut into 8 even rolls.
- Arrange rolls in a parchment-lined 9 × 13-inch pan, spaced evenly.
- Cover loosely and proof until noticeably puffy for about 1½–2 hours.
- Preheat oven to 400°F. Bake for 10 minutes, then reduce to 375°F and bake 15–20 minutes until golden.
- Let the rolls cool in the pan for 10 minutes before glazing.
- Beat the softened cream cheese until smooth, add powdered sugar, vanilla, and a pinch of salt, and mix until smooth.
- Whisk in milk or cream until the glaze is thin and pourable.
- Drizzle glaze over warm rolls and serve immediately.
Notes
- Ensure butter is cold but pliable for easier lamination.
- Adjust milk or cream in the glaze for desired consistency.
- Prep Time: 60 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg