Best-Ever Cinnamon Rolls
Serves: 9
Ingredients
Dough:
3½ cups (1 lb 1oz/ 480g) All-Purpose Flour
2 teaspoons salt
3 teaspoons dried yeast
1 cup (7oz/200g) milk
⅓ cup(3 oz/90g) water
2 large eggs
¼ cup (3oz/85g) honey
¼ cup (2oz/60g) melted butter or vegetable oil
Note: Add the liquids until the mix comes together in a clean ball, then stop. Flour
absorbs liquids in different ways, according to how, when and even where it is
milled.
Filling:
½ cup (4oz/120g) butter
1¼ cups ( 7 ½ oz /210g) packed light brown sugar
2½ tablespoons ground cinnamon
1 cup (4oz/100g)toasted pecans
Cream Cheese Glaze:
4 oz (110g ) Cream cheese, room temperature
1 cup (120g) Powdered sugar
¼ cup (1/2 stick/ 2oz)) Butter, room temperature
½ Tsp Vanilla extract
Instructions preferrably over night. It can be
refrigerated for up to 3 days before
1. To make the dough, combine all of using.
the dry ingredients in a very large 6. When you're ready to make your
bowl. cinnamon rolls, make the filling.
2. In a separate jug add in the milk, Combine the butter, brown sugar and
water, honey and butter. Heat it in the cinnamon in a bowl. Stir until smooth.
microwave until it is warm (at blood Set aside.
temperature) and the butter has 7. Transfer the dough to a floured
melted. Whisk in the eggs quickly. work surface, and roll it into a
3. Stir the wet into the dry to make a rectangle approximately ¼" thick. It will
sticky dough. You can simply mix with be long so you can always do it in 2
a spoon until there are no flour lumps goes.
yet. Scrape down the dough from the 8. Spread the filling over the dough,
sides of the bowl. leaving a narrow margin around the
4. Cover the bowl, and let the dough edges uncovered.
rise for 2 hours at cool room 9. Starting with a long edge, gently
temperature. It will triple in size roll the dough into a log. Don't roll it too
5. After this, REFRIGERATE THE
DOUGH FOR AT LEAST 8 HOURS,
tightly; if you do, the centers of the each other and are puffed up, about
buns will pop up as they bake. 30-1 hour. (depending on how hot your
10. Slice the rolls 2” thick and set them kitchen is)
with their cinnamon face up 14. (Towards the end of the rising
11. In a deep baking pan lined with time, preheat the oven to 375oF/
parchment space the buns in the pan. 190oC)
12. (AT THIS POINT YOU CAN 15. Uncover the pan, and bake the
REFRIGERATE TO BAKE OFF THE buns for 40 to 45 minutes, till they're a
FOLLOWING DAY IF YOU WISH) deep golden brown. Rotate
13. Cover the pan, and allow the rolls
to rise until they're have grown into
16. .
