Cinnabon Cinnamon Rolls But Better

Ingredients

• 580 g all-purpose flour
• 107 g granulated sugar
• 6 g fine sea salt
• 84 g unsalted softened butter
• 235 g lukewarm whole milk
• 7 g instant yeast
• 2 whole eggs
• 1 item egg yolk
• 225 g brown sugar
• 14 g Muscovado sugar — optional
• 17 g ground cinnamon
• 84 g unsalted softened butter
• 115 g cream cheese
• 90 g powdered sugar
• 45 ml whole milk
• ½ item vanilla bean

Steps

1. 1

   In a medium-sized bowl, combine 580g of all-purpose flour, 107g of granulated sugar, and 6g of fine sea salt.

   ▶ 1:58
2. 2

   Transfer the mixture to a stand mixer bowl and mix until thoroughly combined.

   ▶ 2:03
3. 3

   Add 84g of unsalted softened butter and blend it in using two forks or your fingers until incorporated.

   ▶ 2:12
4. 4

   In a separate bowl, combine 235g of lukewarm whole milk (around 100°F) with 7g of instant yeast and stir to dissolve.

   ▶ 2:30
5. 5

   Pour the milk mixture into the flour mixture in the stand mixer, then add 2 whole eggs and 1 egg yolk.

   ▶ 2:33
6. 6

   Mix on medium-low speed for about 2-3 minutes until a smooth dough forms.

   ▶ 2:47
7. 7

   If you don't have a stand mixer, you can knead the dough by hand for a bit longer.

   ▶ 2:56
8. 8

   Once the dough pulls together, knead it on a lightly floured surface for about 30 seconds to 1 minute.

   ▶ 3:11
9. 9

   Shape the dough into a ball, place it in a greased bowl, cover with a damp towel or plastic wrap, and let it rise at room temperature for 1.5 hours or until doubled in size.

   ▶ 3:23
10. 10

    In the meantime, mix together 225g of brown sugar, 14g of Muscovado sugar (if using), and 17g of ground cinnamon in a bowl until combined.

    ▶ 3:35
11. 11

    Once the dough has risen, punch it down and roll it out on a lightly floured surface into a large rectangle, about 27 inches long and a little over 1/4 inch thick.

    ▶ 3:38
12. 12

    Spread 84g of unsalted softened butter evenly across the surface of the dough.

    ▶ 3:50
13. 13

    Sprinkle the cinnamon sugar mixture evenly over the buttered dough.

    ▶ 3:54
14. 14

    Starting from the bottom, tightly roll the dough up to form a log.

    ▶ 4:00
15. 15

    Using a serrated knife, slice the log into 12 segments, each about 2 inches thick.

    ▶ 4:09
16. 16

    Grease a 9x13 inch baking dish and arrange the cinnamon rolls in the dish, facing their tails towards each other.

    ▶ 4:18
17. 17

    Cover the dish with plastic wrap and let the rolls rise at room temperature for 30-45 minutes until they are 1.5 times their original size.

    ▶ 4:24
18. 18

    Preheat the oven to 375°F (190°C).

    ▶ 4:37
19. 19

    Remove the plastic wrap and bake the rolls for 15-20 minutes until golden brown and risen.

    ▶ 4:44
20. 20

    Let the rolls cool in the dish for about 15 minutes.

    ▶ 4:55
21. 21

    To make the glaze, whip 115g of cream cheese until smooth, then blend in 90g of powdered sugar until smooth.

    ▶ 5:06
22. 22

    Mix in 45ml of whole milk until you achieve a thick but drizzle-able consistency, adding more milk if necessary.

    ▶ 5:09
23. 23

    Add the seeds from half a vanilla bean and whisk to combine.

    ▶ 5:17
24. 24

    Drizzle the cream cheese glaze over the warm cinnamon rolls and serve.

    ▶ 5:20