Description
Delicious homemade laminated cinnamon rolls with a soft and flaky texture, topped with a sweet cream cheese glaze.
Ingredients
Scale
- 400 g all-purpose flour (Read notes)
- 100 g bread flour
- 60 g granulated sugar
- 10 g fine sea salt
- 9 g instant yeast
- 310 g whole milk (cold)
- 30 g unsalted butter (very soft)
- 283 g 10 oz Plugrà unsalted butter (cold but pliable, cut into slices)
- 160 g light brown sugar
- 12 g ground cinnamon
- 8 g cornstarch or all-purpose flour
- Pinch of salt
- 20 g unsalted butter (melted for brushing)
- 55 g cream cheese (very soft)
- 180 g powdered sugar
- 20 g milk or cream (adjust for consistency)
- 1 teaspoon vanilla extract or vanilla bean paste
- Pinch of salt
Instructions
- In the bowl of a stand mixer, whisk together the all-purpose flour, bread flour, sugar, salt, and yeast.
- Add the cold milk and soft butter.
- Mix on low speed for 3–4 minutes until a shaggy dough forms.
- Increase to medium-low speed and mix another 3–4 minutes until smooth and elastic. The dough should be soft but not sticky.
- Shape into a rectangle about 1 inch thick, wrap tightly, and refrigerate for 30–45 minutes.
- On a sheet of parchment paper, draw a 7 × 8-inch rectangle using a ruler and marker. Flip the parchment over so the ink side is facing down (this prevents ink transfer).
- Put the cold but pliable butter slices in the center of the drawn rectangle on the clean side of the parchment. It’s okay if it doesn’t fill the shape yet. Place a second piece of parchment on top. Using a rolling pin, gently pound the butter to start flattening it.
- After pounding, begin rolling the butter outward toward the corners of the rectangle, using the drawn lines as your guide. Keep the edges as straight as possible.
- If needed, lift the parchment and use a bench scraper or your hands to press and straighten the sides so you end up with a neat, even 7 × 8-inch rectangle of consistent thickness.
- Refrigerate the butter block until it is cold but still bendable.
- Roll the chilled dough on a lightly floured surface into an 8 × 16-inch rectangle. Keep the edges straight and thickness even.
- Place the butter block in the center of the dough so it covers half the rectangle. Fold the dough over the butter to fully enclose it, aligning edges carefully.
- Fold into thirds like a letter. Wrap tightly in plastic wrap and refrigerate for 30 minutes to firm the butter and relax the gluten.
- Rotate the dough 90 degrees (so the folded edge is on your left like a book spine). Roll again into a 10 × 20-inch rectangle, keeping the thickness even and edges straight.
- Fold into thirds again. Wrap tightly and refrigerate for 30–40 minutes.
- Roll slightly thicker into an 8 × 15-inch rectangle for the final fold.
- Fold into thirds one last time. Wrap tightly and refrigerate for 45–60 minutes before rolling out to add the filling and shape the cinnamon rolls.
- In a medium bowl, mix the brown sugar, cinnamon, cornstarch (or flour), and a pinch of salt until evenly combined. Set aside.
- On a lightly floured surface, roll the dough into a 14 × 16-inch rectangle, about ¼-inch thick.
- Lightly brush the surface of the dough with melted butter.
- Sprinkle the cinnamon sugar mixture evenly over the dough, leaving about ½ inch bare along one long edge to help the seam seal.
- Starting from the longer side, roll the dough up into a tight log.
- Finish with the seam on the bottom of the log and gently press to seal.
- Trim a thin slice off each end to clean up the edges, then cut into 8 even rolls.
- Arrange rolls in a parchment-lined 9 × 13-inch pan, spaced evenly.
- Cover loosely and proof until noticeably puffy and the rolls are just touching (about 1½–2 hours).
- Once proofed, place the pan in the refrigerator for 15–20 minutes while the oven preheats.
- Preheat oven to 400°F. Bake for 10 minutes, then reduce to 375°F and bake for 15–20 minutes more.
- Let the rolls cool in the pan for 10 minutes before glazing.
- Beat the softened cream cheese until completely smooth. Add powdered sugar, vanilla, and a pinch of salt and mix until smooth.
- Whisk in milk or cream a little at a time until the glaze is thin and pourable.
- Drizzle glaze over warm rolls and serve immediately.
Notes
- For best results, ensure the butter is cold but pliable during lamination.
- The dough can be made a day in advance and kept in the refrigerator.
- Experiment with different fillings such as nuts or chocolate.
- Prep Time: 1 hour
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 roll
- Calories: 370
- Sugar: 16 g
- Sodium: 250 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 50 mg