Once you've tried "from-scratch" cinnamon rolls, you'll never go back! The secret to our rolls is the wet, buttery dough and double rising time. Once baked, they will be light and pillowy and full of buttery cinnamon goodness on the inside.
Ingredients
3/4 cup whole milk, warmed
2 1/4 active dry yeast
3 Tbsp granulated sugar
3 large eggs
2 1/2 tsp salt
2 1/4 cup of flour
1/3 cup + 1 Tbsp of wheat flour
3 Tbsp milk powder
3 sticks of unsalted room temp. butter
1 1/2 cup of dark brown sugar
2 Tbsp of cinnamon powred
1 cup confectioners' sugar
3 Tbsp heavy cream
2 Tbsp of vanilla extract
METHOD
Whisk together the whole milk and yeast in the bowl of a stand mixer. Let sit 10 minutes to dissolve; you will see a few bubbles, but the mixture won't be foamy. Whisk together the granulated sugar, eggs and 1 1/2 teaspoons of the salt in a small bowl.
Add the bread flour, whole-wheat flour, milk powder and beaten eggs to the yeast and mix with a wooden spoon until a shaggy dough forms. Fit the bowl in place on the stand mixer and fit the mixer with the dough hook. Mix on medium speed until the dough comes together but is still slightly tough about 3 minutes. Increase the speed to high and add 10 tablespoons of the butter a tablespoon at a time and beat until the dough is smooth, elastic and very tacky but pulls away from the sides of the bowl, about 12 minutes. Alternatively, knead the dough on a surface lightly dusted with bread flour, adding 1 tablespoon of butter at a time, until smooth and elastic, about 15 minutes.
Cover the bowl with plastic wrap and let the dough rise in a warm, draft-free area until it has a buttery, yeasty smell and has doubled in volume, 30 to 45 minutes.
Meanwhile, whisk together the dark brown sugar, cinnamon and 1/2 teaspoon of salt in a medium bowl until no lumps of sugar remain. Smash in the remaining 12 tablespoons butter with a rubber spatula and stir until completely combined.
Place a large sheet of parchment paper on a clean work surface and heavily dust with bread flour. Gently deflate the dough by lifting it up around the edges and letting it fall back into the bowl, turning the bowl and repeating if needed.
Place the dough on the paper. Roll the dough into a 12-by-15-inch rectangle, pushing the edges towards the centre to make straight sides. Spread the brown sugar mixture over the dough in an even layer, leaving a 1/4-inch border around the edges. Tightly roll the dough into a log, pressing the sides occasionally to keep them flush. Transfer to a baking sheet and freeze for 20 minutes to firm up the dough.
Butter the bottom and sides of a 13-by-9-inch baking pan. Cut the dough crosswise into 12 pieces and arrange them cut-side up in the pan in a uniform 3-by-4 grid. There will be about 1/4 inch between each roll and that's ok, the rolls will fill in the gaps as they proof and bake. Let rise, uncovered, in a warm, draft-free area, 40 to 50 minutes.
Meanwhile, arrange a rack in the centre of the oven and preheat to 350 degrees F.
Bake the cinnamon rolls until golden brown on top and baked all the way through, 25 to 30 minutes. Transfer to a wire rack and cool for about 30 minutes before glazing.
Meanwhile, whisk the confectioners' sugar, cream, vanilla and remaining 1/2 teaspoon salt in a small bowl until smooth and creamy, adding more cream if necessary to make a thick glaze. Drizzle the glaze over the cinnamon rolls and serve warm.
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