Cinnamon Buns

Zee IP Recipes

INGREDIENTS

FOR THE DOUGH

⅔ cups lowfat milk, warmed to 80 to 90 degrees F

3 large eggs, room temp

6 tablespoons unsalted butter, cut into ½” pieces , room temp

½ cup 3.5 oz. granulated sugar

1 teaspoon salt

1 ½ teaspoons vanilla extract

4 cups bread flour (I use King Arthur Flour 4 cups = 480g)

⅔ cup cornstarch

2 ¼ teaspoons active dry yeast

FOR THE FILLING

½ cup light brown sugar

¼ cup granulated sugar

2 ½ tablespoon ground cinnamon

4 tablespoons unsalted butter, softened

FOR THE ICING

4oz cream cheese, softened

¼ cup unsalted butter, at room temp

1 teaspoons vanilla extract or paste

1 ½ cups powdered sugar

1 tablespoon milk, as needed

DIRECTIONS

For the dough

1. Whisk milk and yeast together until yeast dissolves, then whisk in eggs. Set aside.

2. In bowl of stand mixer, stir together flour, cornstarch, sugar and salt, then attach bowl to mixer and fit with dough hook.

3. Set mixer to low speed and add warm milk in a steady stream and mix until dough comes together, about 1 to 4 minutes

4. Increase speed to medium and add butter, one piece at a time, until incorporated. Continue mixing until dough is smooth and comes away from sides of bowl, about 10 minutes. (If dough is still wet and sticky, add up to ¼ cup flour, one tablespoon at a time, until it releases from bowl.)

5. Turn dough out onto counter and form onto a smooth, round ball. Transfer dough to greased inner pot and cover with a standard lid or IP lid with vent open.

6. Turn on IP, press yogurt setting and quickly press adjust until it read LOW. Set yogurt timer for one hour and let dough rise until doubled in size. Make your filling now!

7. Remove dough from IP. I never have to flour my counter top. Roll dough into 12 x 18-inch rectangle. The cut into {12} 2 inch slices {I use unflavored floss to cut my dough}.

FOR THE FILLING

8. Combine sugars and cinnamon in small bowl.

9. Spread butter over dough, then sprinkle evenly with sugar mixture. Lightly press sugar mixture into dough with your hands or a rolling pin.

10. Starting with one of the long edges and roll dough into a tight cylinder and pinch to seal seam.

11. Cut into {12} 2 inch slices. I use unflavored floss to cut my dough but you can use a serrated knife. Use unwaxed/unflavored (important) dental floss to cut the log into rolls. I keep a roll of inexpensive floss in my kitchen drawer just for this purpose. Using the floss puts less pressure on the roll and very little filling will squish out. I cut a 12 -inch length of floss, slide it under the roll at where I want my cut, grab both ends of the floss in each hand, crossing over the top of the roll, your hands will also be moving in opposite directions. Pull it taut until the slice you want is cut. 11. Cut into {12} 2 inch slices. I use unflavored floss to cut my dough but you can use a serrated knife. Use unwaxed/unflavored (important) dental floss to cut the log into rolls. I keep a roll of inexpensive floss in my kitchen drawer just for this purpose. Using the floss puts less pressure on the roll and very little filling will squish out. I cut a 12 -inch length of floss, slide it under the roll at where I want my cut, grab both ends of the floss in each hand, crossing over the top of the roll, your hands will also be moving in opposite directions. Pull it taut until the slice you want is cut.

note: *IF FLASH FREEZING** - Place your cinnamon rolls on a baking sheet lined with parchment paper and pop them immediately into the freezer until they are frozen solid {a couple of hours}. Then, place cinnamon rolls in freezer bags, seal them up, and store them flat in the freezer for up to 3 months.

When you are ready to enjoy some homemade cinnamon rolls, simply place the desired amount in a parchment and non-stick sprayed pan leaving about 2-inches all around for them to expand and let the frozen cinnamon rolls come to room temperature and double in size or at least 25% they grow while cooking too.

Then bake at 350 degrees for 25 to 30 minutes or until nice and brown.

IF BAKING RIGHT AWAY

12. Place cinnamon rolls in a 13 by 9-inch pan that is lined with parchment paper and greased with non-stick spray. You’ll thank me later for using the parchment paper when you see how easy you can lift the rolls out of the pan.

13. Cover pan with plastic wrap and let rise in a warm place until doubled in size (or 25% bigger) for about one hour.

14. Heat oven to 350 degrees. Remove plastic and bake for 25 to 30 minutes, until puffed with golden brown tops.

FOR THE ICING

15. Using a hand or stand mixer, combine frosting ingredients until smooth.

TO ASSEMBLE

17. After removing rolls from oven, immediately top them with about ½ of the icing. Let cool for 30 minutes. Transfer rolls to serving platter and generously ice tops with the remaining frosting.

TO MAKE AHEAD

18. Skip second rise (step 13). Cover pan with plastic wrap and place in refrigerator overnight. To bake, let sit at room temperature for an hour or more until doubled in size (or 25% bigger) remove plastic and proceed with step 14.

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