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Giant Cinnamon Rolls

Name: Giant Cinnamon Rolls
Prep time: 1440 min
Cook time: 65 min
Total time: 1505 min
Ingredients: 450 g AP flour; 100 g sugar; 5 g instant yeast; 8 g kosher salt; 1 g baking soda; 115 g unsalted butter (1 stick); 225 g plain yogurt; 115 g milk; 115 g unsalted butter (1 stick, softened); 150 g brown sugar; 20 g cinnamon (ground); 1 g kosher salt; 115 g cream cheese (softened); 10 g vanilla extract; 140 g powdered sugar; zest of ½ lemon

By Brian Lagerstrom

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.

Prep Time: 1

Cook Time: 1 5

Total Time: 1 1 5

Servings: pastries

Ingredients

FOR THE DOUGH:

450 g AP flour
100 g sugar
5 g instant yeast
8 g kosher salt
1 g baking soda
115 g unsalted butter, 1 stick
225 g plain yogurt
115 g milk

FOR THE FILLING:

115 g unsalted butter, 1 stick, softened
150 g brown sugar
20 g cinnamon, ground
1 g kosher salt

FOR THE FROSTING:

115 g cream cheese, softened
10 g vanilla extract
140 g powdered sugar
zest of ½ lemon

Metric – US Customary

Instructions

FOR THE DOUGH:

If you are new to making dough from scratch, I highly recommend you check out the linked video to familiarize yourself with the process!

In a small saucepan, combine milk and butter, heat until butter is melted, set aside to cool
Once the butter/milk mixture has cooled a bit add in the yogurt to cool the mixture down further to about 100℉/37℃.
In the bowl of a 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.
Cover the dough and let it rise in a warm place until roughly doubled in size, about 90-120 minutes.
Before shaping the buns, liberally butter an 8×8 baking pan and set it aside.
Flip the dough out of the bowl onto a floured surface. Using a rolling pin, roll the dough out into a sheet that is about 1" (3cm) thick and 18" (45cm) long and 8" (20cm) wide. Next, using a dull knife or offset spatula, place large dollops of the filling over the surface of the dough and spread them out evenly across the dough.
Next, starting from the narrow end of the dough, begin tightly rolling the dough into itself until it is in the shape of a nice tight loaf. Be sure to place it seam side down when it is all rolled up.
Using a serrated knife and a cup of water, cut the loaf into 4 even pieces. An easy way to do this is to start by marking the middle of the loaf and then marking the middle of each of those halves. Get your knife nice and damp, but not dripping with water and gently, let confidently slice into each of the areas that were marked. This will give you 4 nice rolls. Lay each roll into the buttered 8×8 pan from before, give them a little smoosh on top and the cover them in aluminum foil.
place the baking dish of rolls into the refrigerator and let them rise overnight. You CAN bake these right away but you will be missing out on some quality.
After about 12-36 hours, preheat your oven to 350℉/176℃.
Remove the rolls from the refrigerator, but keep them covered by the foil. Bake them, cover on, in your preheated oven for 45 minutes.
Remove the foil and bake for another 15-20 minutes. As soon as they come out of the oven, lather them with frosting.

FOR THE FILLING:

Place ingredients in the bowl of a stand mixer fitted with the paddle attachment. Whip ingredients together for about 5-7 minutes, or until it is creamed and light brown in color.

FOR THE FROSTING:

Again, place the ingredients into the bowl of a stand mixer fitted with the paddle attachment. Whip ingredients together, starting on low and working up to high, for about 3-4 minutes until the mixture is nice and smooth.