- 3 tbsp butter, unsalted
- 1 ¼ cups whole milk
- 1 tbsp active dried yeast
- 4 cups all-purpose flour
- 1/3 cup granulated sugar
- 1 tsp salt
- 2 eggs
- ½ cup butter, unsalted and softened
- 1 cup light brown sugar
- 2 tbsp ground cinnamon
- 2 tbsp butter, unsalted and softened
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- In a small saucepan set over a medium heat, add the butter and milk until the butter is melted and the mixture is warm to the touch. Do not boil.
- Remove from heat, and set aside to cool for a few minutes until the mixture is lukewarm.
- Next, add the yeast, and stir to dissolve.
- In the bowl of a stand mixer, add the flour, sugar, and salt and stir to combine using a dough hook.
- With the mixer running, slowly pour in the milk and yeast mixture, then add the eggs.
- Continue to mix for 5 to 7 minutes until the dough is smooth and elastic.
- In a greased bowl, place dough and cover with saran wrap, then leave to rise for 45 minutes.
- Once the dough has proved, grease an 11 by 14-inch baking sheet with butter, and roll out the dough into a large rectangle, roughly 12 inches by 14 inches. (Don’t worry too much about exact measurements for this step.)
- Spread the filling all over the rolled out dough, then fold a third of the dough into the center.
- Fold the remaining third, up and over the first third, so you are left with a skinny rectangle in the middle of your work space.
- Fold the bottom third of the rectangle up, then bring the top third down to cover it so you are finally left with a small square.
- If the dough is getting warm at this point, place in the fridge to chill for 30 minutes.
- Once the dough is ready to roll again, roll the square of dough out to a rectangle, 10 inches by 12 inches and about ¼ inch thick. (Don’t worry if some of the filling is escaping at this point.)
- With a knife or a pizza cutter, cut the dough into ⅔ inch strips.
- Twist each strip to make a spiral shape. Then, place onto the lined baking sheet so you have a sheet of spiral dough pieces lined up next to each other.
- Leave to prove for 20 minutes.
- Place in the oven for 15 to 20 minutes, until the top is golden brown.
- Allow the bread to cool on the baking sheet for 5 minutes, then lay the strips on a piece of saran wrap with the top of the bread, as it was cooked, facing down. Begin to roll the bread up into a spiral.
- Wrap the bread in the Saran wrap, and allow to cool.
- In a bowl, add the filling ingredients and mix together. Set aside.
- In a medium bowl, whisk together butter, sugar, milk, and vanilla.
- Generously, add the frosting on top of the cooled cinnamon roll.
- Cut into slices, and serve.
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