Ultimate Cinnamon Rolls

Ingredients Recipe
Dough
1 tbsp active dry yeast
1/2 cup caster sugar
1 tsp caster sugar
3 tbsps warm whole milk
3 cups flour
2 tsps salt
5 eggs
2 sticks unsalted butter
Filling
1 cup brown sugar
2 tsps cinnamon
1 tsp nutmeg
1 stick unsalted butter
Icing
6 tbsps unsalted butter
4 tbsps cream cheese
1 1/2 cups powdered sugar
1 tsp vanilla extract
1/4 tsp salt
1 tbsp milk
Steps
  1. Remove 5 eggs and 2 sticks unsalted butter from the refrigerator and allow to come to room temperature, about 1 hour.
  2. Combine 1 tbsp active dry yeast, 3 tbsps warm whole milk and 1 tsp caster sugar, stir gently and allow to proof for approximately 10 minutes.
  4. In a kitchen aid mixer fitted with a dough hook, add 3 cups flour, 2 tsps salt and 1/2 cup caster sugar and mix until combined.
  6. Once the yeast has proofed, add the yeast mixture into the mixer and begin to mix on a lower speed.
  9. While the mixer is on, add 5 eggs one at a time, mixing for about 30 seconds between each.
  11. Once the eggs are thoroughly combined into the dough, begin adding 2 sticks unsalted butter a tablespoon at a time on a lower speed, ensuring most if not all of the preivous tablespoon has been incorporated in advance of next tablespoon.
  13. After all the ingredients have combined, mix the sticky dough on a medium speed for another 5-10 minutes or until a smooth, shiny dough has formed that has come away from the bowl and good gluten has developed.
  15. Grease a large bowl and add the dough to it. Covere loosly with plastic wrap. Allow the dough to proof for 5-6 hours in a warm place, until it has tripled in volume.
  18. Punch the dough down, folding it over on itself, and allow to rise for one more hour.
  20. Punch the dough down again, cover with plastic wrap and place a weight on the dough to prevent further rising. Put the dough in the frigde overnight.
  22. An hour before you want to work with the dough, remove it from the refrigerator but keep the weight on. Also remove 1 stick unsalted butter to get it to room temperature.
  23. Generously flour your rolling surface, and turn the dough out onto the flour.
  25. Generously flour the top and begin to roll out the dought into a 24 inch long by 15 inch high rectangle. Keep moving the dough around the board as your roll to ensure it doesn't stick to the surface.
  27. In a separate bowl, combine the 1 cup brown sugar, 1 tsp nutmeg and 2 tsps cinnamon.
  28. Spread 1 stick unsalted butter out onto the dough using your fingers to get it in an even layer across the whole dough. Sprinkle the brown sugar mixture on top as evenly as possible.
  32. If you prefer fewer cinnamon rolls with many more layers, cut the very ends off the right & left of the dough. Starting from the left, tightly roll the dough up, keeping it as straight and even as possible. If you prefer more cinnamon rolls with a few layers, cut the very top and bottom of the dough off. Starting at the bottom, tightly roll the dough up keeping it as straight and even as possible. Brush off excess flour from the underside of the board as needed.
  34. Cut the very end off each side of the cinnamon roll log. Then with a sharp chef knife, cut each cinnamon roll to your desired thickness (reccomend 1-1.5 inches) and place in a greased oven-safe baking dish. Place the cinnamon rolls with about an inche of room all around them to ensure enough room for rising & baking. This may require more than one pan depending on how many rolls you've made.
  38. Cover with a damp cloth and set to proof for 1 hour in a warm place.
  41. Preheat your oven to 325 degrees and cook until golden brown and the inside of the cinnamon roll has crusted over, about 25-40 minutes.
  43. While your cinnamon rolls are rising or baking, remove 4 tbsps cream cheese and 2 sticks unsalted butter from the fridge and allow them to come to room temperature. As the cinnamon rolls come out of the oven, beat the cream cheese & butter vigorously with a hand mixer for at least 3-5 minutes. Add 1 1/2 cups powdered sugar and 1/4 tsp salt and mix again until completly smooth and combined. Add 1 tsp vanilla extract and 1 tbsp milk and whip until desired texture is achieved (recommend a bit stiffer than normal icing).
  44. Once the rolls have been out of the oven for 10 minutes, serve a roll on a plate and top generously with cream cheese frosting. Serve immediately.
  46. The remaining cinnamon rolls can be cooled and stored at room temperature, covered for about 12 hours. Individually wrapped and frozen cinnamon rolls can be stored for up to 2 months, however do not ice the rolls prior to freezing as the icing could separate during reheating.
Inspried by Club Fred Brioche