Cinnamon Rolls

Method

1. 1

   The night before. In a large mixing bowl, or the bowl of a stand mixer, mix together the yeast, milk, sugar, and an egg

2. 2

   Once well combined, remove ½ cup from your bag of flour and add in the remaining 450g of bread flour and the salt and mix for a few minutes until a shaggy dough forms.

3. 3

   Mix in a softened stick of butter. You can do this by hand, but it is a lot easier to do it with an electric mixer

4. 4

   Grease a large bowl with pan spray or oil and place the dough in the bowl. Cover with plastic wrap and let it rise overnight in the refrigerator.

5. 5

   The next day. Preheat your oven to 350F and lightly grease your 9x13 baking dish

6. 6

   In a medium bowl, mix together 1 stick of softened butter, 180g brown sugar, and 15g of cinnamon until a nice paste forms

7. 7

   Remove the dough from the fridge and place onto a floured countertop. Roll into a long rectangle, about 12”x18”

8. 8

   Spread on the cinnamon schmear

9. 9

   Roll up the log across the long side of the roll

10. 10

    Using the dental floss, cut 12 even rolls

11. 11

    Place into your greased baking dish and pour in the 100g of heavy cream around the base of the rolls

12. 12

    Cover with plastic wrap and let them sit for 45-60 minutes in a warm place to proof

13. 13

    They are ready when they have doubled in size and when you press on the dough it holds your finger print and does not spring back

14. 14

    Once risen, bake at 350 for 30-45 minutes, or until they are golden brown around all the edges and still light in the center

15. 15

    Remove from the oven, chill for 15 minutes and then lather in the cream cheese frosting

16. 16

    Cream Cheese Frosting. In a bowl, mix together 56g (½ stick) of softened butter and 113g (4 oz) of softened cream cheese

17. 17

    Once well combined, add 230g of powdered sugar and mix will to combine

18. 18

    Thin with 1-2 tablespoons of milk

19. 19

    Add a pinch of salt to taste