Giant Cinnamon Rolls
RECIPE
FOR THE DOUGH
450g or roughly
3 1/2 C. AP FLOUR
100g or 1C. SUGAR
5g or 1.5 tsp INSTANT YEAST
8g or 1 3/4 TSP SALT
1g or 1/4tsp baking soda
115g or 1 stick BUTTER
225g or 1 C. PLAIN YOGURT
115g or 1/2C. MILK
1. In a small saucepan, combine milk and butter, heat until butter is melted, set aside to cool 2. Once butter/milk mixture is cooled a bit add in yogurt to coll further to about 100 degrees F 3. Into bowl of stand mixer combine ap flour, sugar, salt, baking soda, and yeast. 4. Pour in wet ingredients and mix on low speed for 2-3 minutes, then on medium speed for 3 minutes, and finally high for an addition 1 minute. Dough should be shiny, well developed and pass the "windowpane" test. 5. Let rise in warm place until roughly doubled, about 90-120 minutes. 6. Shape Cinnamon rolls as shown in video. 7. Rise in fridge overnight, you can bake right away, they will be less risen and more filling will melt out. 8. 12-36 hours later, bake rolls at 350F tented with foil for 45 minutes 9. Remove foil and bake 15-20 minutes longer, frost immediately.
FOR THE FILLING
115g or 1 stick BUTTER (softened)
150g or a full 1/2C. Brown sugar
20g or 2.5 tbsp CINNNAMON
1g or 1/4 tsp SALT
Whip with paddle attachment in stand mixer, or with egg beater until well creamed and light brown, about 5-7 minutes.
FOR THE FROSTING
115g or 3/4C. CREAM CHEESE (softened)
10g or 2 tsp VANILLA EXTRACT
140g or about 1 1/4C. POWDERED SUGAR
zest of 1/2 lemon
Whip with whisk attachment in stand mixer or with an egg beater until light and well creamed 3-4 minutes. You can hold on counter overnight while rolls chill in fridge.
