New Recipe – Fresh Baked Cinnamon Rolls

Nothing’s better than the scent of fresh-baked cinnamon rolls
by Celebrity Pastry Chef Slade Grove.

This recipe will be a family favorite for years to come.

Nothing’s better than the scent of fresh-baked cinnamon rolls. This recipe will be a family favorite for years to come.

Authorsgsiteadmin
DifficultyIntermediate

Nothing’s better than the scent of fresh-baked cinnamon rolls.

Cinnamon Rolls by Slade Grove

Yields812 Servings
Prep Time3 hrsCook Time35 minsTotal Time3 hrs 35 mins

Cinnamon Roll Dough
 0.75 cup Whole Milk, Slightly Warmed
 1 Rapid-Rise Yeast (or Instant)
 3 eggs
 4 All-Purpose Flour
 0.50 cup Cornstarch
 1.50 tsp Kosher Salt
 0.50 cup Pure Cane Sugar
 12 tbsp Unsalted Butter (cut into 12 pcs)
Cinnamon Roll Smear
 1.50 Dark Brown Sugar, Packed
 1.50 tbsp Saigon Cinnamon
 0.50 tsp Kosher Salt
 6 tbsp Unsalted Butter, Room Temp
Cinnamon Roll Icing
 4 Cream Cheese, Room Temp
 1 tbsp Whole Milk
 0.50 tbsp Pure Vanilla Extract
 1.50 Powdered Sugar

Making the Dough
1

Prepare the oven for proofing dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Prepare a 13- by 9-inch baking pan by spraying with Baker's Joy Baking Spray or Bake Kleen Baking Spray.

2

Whisk milk (make sure it's warm but not hot) and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of a stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. NOTE: If after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours. For smaller cinnamon buns, cut the dough into 12 pieces.

Making the Cinnamon Roll Smear
3

Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam and cut into 8 pieces (like slicing a log). Transfer pieces, cut-side up, to prepared baking pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.

Baking the Cinnamon Rolls
4

Preheat oven to 350 degrees. Discard plastic wrap and bake cinnamon rolls until golden brown and filling is melted, about 35 to 40 minutes. Transfer baking pan to wire rack and drizzle rolls with the sweet cream cheese icing. Allow to cool and enjoy!

Making the Sweet Cream Cheese Icin
5

Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth.

Make dough ahead Instructions: After transferring cut cinnamon rolls to the prepared baking pan the rolls can be covered with plastic wrap and refrigerated for 24 hours. When you're ready to bake, let sit at room temperature for 60 minutes prior the baking time. Remove the plastic wrap and bake as directed.

Important Note: Concerning the whole milk when making the dough. It's important that the milk be slight warm to activate the yeast. However, if the milk is too hot, it will actually kill the yeast. Warmed milk should be around 105 to no higher then 110 degrees.

Ingredients

Cinnamon Roll Dough
 0.75 cup Whole Milk, Slightly Warmed
 1 Rapid-Rise Yeast (or Instant)
 3 eggs
 4 All-Purpose Flour
 0.50 cup Cornstarch
 1.50 tsp Kosher Salt
 0.50 cup Pure Cane Sugar
 12 tbsp Unsalted Butter (cut into 12 pcs)
Cinnamon Roll Smear
 1.50 Dark Brown Sugar, Packed
 1.50 tbsp Saigon Cinnamon
 0.50 tsp Kosher Salt
 6 tbsp Unsalted Butter, Room Temp
Cinnamon Roll Icing
 4 Cream Cheese, Room Temp
 1 tbsp Whole Milk
 0.50 tbsp Pure Vanilla Extract
 1.50 Powdered Sugar

Directions

Making the Dough
1

Prepare the oven for proofing dough: Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off. Prepare a 13- by 9-inch baking pan by spraying with Baker's Joy Baking Spray or Bake Kleen Baking Spray.

2

Whisk milk (make sure it's warm but not hot) and yeast in liquid measuring cup until yeast dissolves, then whisk in eggs. In bowl of a stand mixer fitted with dough hook, mix flour, cornstarch, sugar, and salt until combined. With mixer on low, add warm milk mixture in steady stream and mix until dough comes together, about 1 minute. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue to mix until dough is smooth and comes away from sides of bowl, about 10 minutes. NOTE: If after mixing for 10 minutes the dough is still wet and sticky, add up to ¼ cup flour (a tablespoon at a time) until the dough releases from the bowl. Turn dough out onto clean surface and knead to form a smooth, round ball. Transfer dough to prepared bowl, cover with plastic wrap, and place in warm oven. Let rise until doubled in size, about 2 hours. For smaller cinnamon buns, cut the dough into 12 pieces.

Making the Cinnamon Roll Smear
3

Combine brown sugar, cinnamon, and salt in small bowl. Turn dough out onto lightly floured surface. Roll dough into 18-inch square, spread with butter, and sprinkle evenly with filling. Starting with the edge nearest you, roll dough into tight cylinder, pinch lightly to seal seam and cut into 8 pieces (like slicing a log). Transfer pieces, cut-side up, to prepared baking pan. Cover with plastic wrap and let rise in warm spot until doubled in size, about 1 hour.

Baking the Cinnamon Rolls
4

Preheat oven to 350 degrees. Discard plastic wrap and bake cinnamon rolls until golden brown and filling is melted, about 35 to 40 minutes. Transfer baking pan to wire rack and drizzle rolls with the sweet cream cheese icing. Allow to cool and enjoy!

Making the Sweet Cream Cheese Icin
5

Whisk cream cheese, milk, vanilla, and confectioners’ sugar in medium bowl until smooth.

Make dough ahead Instructions: After transferring cut cinnamon rolls to the prepared baking pan the rolls can be covered with plastic wrap and refrigerated for 24 hours. When you're ready to bake, let sit at room temperature for 60 minutes prior the baking time. Remove the plastic wrap and bake as directed.
Cinnamon Rolls with Sweet Cream Cheese Icing by Slade Grove