Baking By Grant

Yield: 12 Large Bakery Style Rolls

Ingredients	Amount	Notes	1/2x
Buttermilk	450g		225g
Sugar	150g		75g
Yeast	21		10.5g
Eggs	3 large		1 and a yolk
Bread Flour	850g		425g
Salt	6g		3g
Butter	175g	room temp	88g
Filling:
Butter	227g	room temp	113g
Brown Sugar	400g		200g
Cinnamon	16g		8g
AP Flour	23g		12g
Salt	6g		3g
Cream Cheese Icing:
Cream Cheese	450g	room temp	226g
Butter	227g	room temp	113g
Powdered Sugar	240g		120g
Vanilla	20g		10g
Salt	10g		5g

Procedure:

1. Combine the first 6 ingredients, in that order, in the bowl of a stand mixer. Mix the ingredients with the dough hook on a low speed (2 on a kitchenaid) for 5 minutes, then increase the speed slightly (3 Kitchenaid 3) for an additional 3 minutes. Your dough should be a pretty smooth ball.
2. Stop the mixer, stretch a hole in your dough, press the butter into that hole, and do your best to seal the dough around the butter. Resume mixing for an additional 7 minutes on the slightly higher speed (Kitchenaid 3). The butter should be well mixed into the dough at this point.
3. Place the dough into a well greased bowl, cover so no air can enter, and let proof at room temperature for 1 hour, then transfer into the fridge for a minimum of 4 hours, preferably overnight.
4. Combine all of the filling ingredients into a bowl and with a hand mixer or stand mixer, beat the filling with the paddle attachment on a medium speed for about 3 or 4 minutes. You’re not trying to completely whip air into it, just make it feel easily spreadable. It should lighten in color about 50%, if it starts turning white you’ve gone too far.
5. Flour your work space and dump your cold proofed dough out onto the counter. Flour the top of the dough thoroughly as well. Roll the dough out into an 18 in x 18 in square. Don’t be afraid of the dough, you can grab and tug the edges to better fit the shape you want.
6. Evenly spread the filling we prepared all over the dough, leaving an inch long strip uncovered at the bottom on the square facing you. Carefully roll the dough from the top towards yourself, so it finishes rolling by laying on our uncovered strip.
7. With a serrated knife, trim the very edges if desired, and then cut the log into 12 equal portions. I find diving it in half, and then those halves in half, et cetera.. to be the easiest.
8. Line a Half Sheet Tray (18 in x 13 in Pan) with Parchment and thoroughly grease. Take each roll, and pull the un-buttered tail 1/3 the way around the outside of the roll, and tuck the very end under the roll while placing it on the tray. This way the “tail” should be “tucked” underneath the roll, holding itself in place. I press the tops down into the pan afterwards to widen them significantly.
9. You can fit 6 large rolls on one half sheet. Cover these with a damp towel or plastic wrap (Does not have to be tight) and let sit at room temperature until doubled in size (about 45 to 60 minutes).
10. Preheat the Oven to 350 Fahrenheit. Bake the rolls for about 15 minutes, in the middle of your oven, til golden brown.
11. For the Cream Cheese Icing, beat your room temperature cream cheese, at a medium speed, in the bowl of a stand mixer or with a hand mixer until silky smooth. Scrape bowl sides, add butter, and repeat. Scrape sides again, add the rest of the ingredients and mix until completely smooth. You can continue to whip this, if you like a slightly lighter consistency.
12. Have the icing prepared before the rolls come out of the oven so you can ice them while hot, this way the icing will melt down into the crevices.

Special Instructions / notes:

Cinnamon rolls are known for going “crusty” incredibly quickly. If you would like to prevent this, or make them last as long as possible, do not ice them until you are going to eat them. The icing will pull all the remaining moisture out of your dough, leaving them hard and crusty. Reheating them for about 15 seconds in the microwave can also breathe a little bit of additional life into your rolls.