Classic Cinnamon Rolls
 
 
The cinnamon buns can be frozen after filling, rolling, slicing and placing in the pan. Defrost over night in the refrigerator.
Katie:
Serves: 12 rolls
Ingredients
  • Dough:
  • ¾ cup (175 ml) warm water
  • 2¼ tsp. active dry yeast
  • ½ cup (100 g) sugar
  • 1 tsp. salt
  • ¼ cup (60 ml) buttermilk
  • 1 egg
  • ⅓ cup 978 ml) oil
  • 4½ – 5 cups (560-625 g) flour
  • Filling:
  • ½ cup (113 g) butter
  • 1¼ cups (250 g) brown sugar
  • 2½ tblsp. cinnamon
  • 2 tblsp. corn starch
  • Frosting:
  • 4 oz (113 g) butter (room temperature)
  • 4 oz (113 g) cream cheese (room temperature)
  • 2 cups (250 g) powdered sugar (sifted)
  • vanilla extract
Instructions
  1. In a stand mixer with a dough hook, stir together the water, yeast and 1 tablespoon of the sugar. Let proof for 5 minutes. When the mixture starts to get bubbly, add the remaining sugar and salt and stir for about 20 seconds. In another bowl, measure out the buttermilk, oil and egg. Whisk together well and pour into the sugar and yeast mixture; stir another 20 seconds.
  2. Start slowly adding the flour a little bit at a time until the dough is only a little bit sticky. Knead the dough for 5 minutes. Remove the dough from the bowl, it should be somewhat clean at this point, and grease the bowl. Return the bowl cover with plastic wrap and a towel and let rise for about an hour an a half or until it doubles.
  3. While the dough is rising, mix together the filling in a small bowl. Once risen, punch the dough down. On a lightly floured work space, roll out the dough to a 20×30 rectangle and spread the filling on the rolled out dough leaving space along the edges. Roll up the dough into a tight log and slice the rolls about 2 inched thick.
  4. Place the rolls into a pan lined with baking paper and let rise another hour and a half. The rolls will grow horizontally, so make sure to leave enough room to allow for the rolls to get larger (Here would be the perfect time to freeze the rolls!)
  5. Bake at 180 Celsius or 350 Fahrenheit for about 20 minutes. Be careful not to over bake the rolls, so watch them carefully.
  6. While the rolls are cooling off, mix together the frosting until incorporated and ice the rolls, when they have slightly cooled.
Recipe by Baking My Way Through Germany at http://www.bakingmywaythroughgermany.com/2015/06/classic-cinnamon-rolls/