Giant Cinnamon Rolls
These cinnamon rolls are literally everything you could want from a cinnamon roll. Gooey, sticky, cinnamony, yeasty, AND you don't have to go to the mall to get them.
Ingredients
FOR THE DOUGH:
- 450 g or roughly 3 1/2 C. AP FLOUR
- 100 g or 1C. SUGAR
- 5 g or 1.5 tsp INSTANT YEAST
- 8 g or 1 3/4 TSP SALT
- 1 g or 1/4tsp baking soda
- 115 g or 1 stick BUTTER
- 225 g or 1 C. PLAIN YOGURT
- 115 g or 1/2C. MILK
FOR THE FILLING:
- 115 g or 1 stick BUTTER, softened
- 150 g or a full 1/2C. Brown sugar
- 20 g or 2.5 tbsp CINNNAMON
- 1 g or 1/4 tsp SALT
FOR THE FROSTING:
- 115 g or 3/4C. CREAM CHEESE, softened
- 10 g or 2 tsp VANILLA EXTRACT
- 140 g or about 1 1/4C. POWDERED SUGAR
- zest of 1/2 lemon
Instructions
FOR THE DOUGH:
- In a small saucepan, combine milk and butter, heat until butter is melted, set aside to cool
- Once butter/milk mixture is cooled a bit add in yogurt to coll further to about 100 degrees F
- Into bowl of stand mixer combine ap flour, sugar, salt, baking soda, and yeast.
- 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.
- Let rise in warm place until roughly doubled, about 90-120 minutes.
- Shape Cinnamon rolls as shown in video.
- Rise in fridge overnight, you can bake right away, they will be less risen and more filling will melt out.
- 12-36 hours later, bake rolls at 350F tented with foil for 45 minutes
- Remove foil and bake 15-20 minutes longer, frost immediately.
FOR THE FILLING:
- Whip with paddle attachment in stand mixer, or with egg beater until well creamed and light brown, about 5-7 minutes.
FOR THE FROSTING:
- 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.
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