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Cinnamon Rolls
Roux Thanksgiving Community Cookbook
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Cinnamon Rolls
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This recipe has evolved over 20 years. Homemade cinnamon rolls are a labor of love. They take time but they are well worth the investment. It's the best reason to gather a crowd; although you can reheat them, they are best enjoyed right out of the oven.
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You Need

12 cinnamon buns

  • Dough

    • 4 cups AP flour
    • 1 package of yeast
    • 1 tsp salt
    • 4 tbs sugar
    • 4 whole eggs room temp
    • 10 tbs unsalted rm temp buttercup into small cubes
    • 3/4 cup of whole milk room temp or slightly warm

  • Filling

    • 1 1/2 cups of packed light brown sugar + 3 tbs to Be used for bottom of the pan
    • 2 tbs of cinnamon + 1/4 tbs to be used for the bottom of the pan
    • 1 stick unsalted butter room temperature + 2 tbs to be used for bottom of the pan
    • 1 tbs flour

  • Cream Cheese Frosting

    • 1 stick of butter room temperature
    • 4 oz full fat cream cheese
    • 1 1/4 tsp of pure vanilla extract

    • How To

      Make the dough

      1. Proof the yeast by sprinkling it over the warm milk (no hotter than 110 degrees or it will kill the yeast) with 1 tbs of sugar added wait a few minutes to see the yeast foamy and bubbly to make sure it is active.
      2. To a bowl of a stand mixer with the paddle attachment add the flour and salt and mix a minute to blend.
      3. Add the milk, yeast, eggs,and remaining sugar mix on low to combine then add the butter 1 piece at a time and mix to blend the butter into the dough. When All butter is added switch to the dough hook and mix on medium speed for a minute or two the dough will be sticky. Grease a large bowl and add the dough and cover with plastic wrap let rise for 30 Minutes .
      4. Uncover the dough and react in to grab 1/4 of the dough and turn it over onto itself do this 3 more times so the entire dough has turned onto itself and recover with plastic wrap and let rise 30 minutes again. Repeat turning the process of turning dough onto itself 3 more times for 4 turnings and 2 hours total time. Cover the bowl with plastic and refrigerate overnight or up to 48 hours

      Assembly

      1. Line a 9x13” pan with parchment paper use the 2 tbs of softened butter to spread on the bottom of the pan sprinkle the 3 tbs of sugar and cinnamon on the butter.
      2. Let dough come to room temp and roll to approx 12x14 or12x16” rectangle trying to keep the rectangular shape as best as possible.
      3. Take the stick of very soft butter and brush it gently on the rectangle and sprinkle with the sugar filling mixture leaving a 1/2” border across the lower edge of the rectangle. Roll up the long side of the rectangle. From bottom of the dough to the top then pinch the seam gently and turn the dough over to seam down.
      4. Use cotton thread or unwaxed dental floss to slice the dough into 12 slices. Place the thread under the roll of dough cross both ends of the thread and pull together through the middle the dough to create a slice.
      5. Arrange the slices in 4 rows of 3 slices on the butter sugar mixture and cover with plastic wrap and let rise overnight up to 12 -14 hours.
      6. Beat all the ingredients for the icing together until it is smooth. Set aside.

      Bake

      1. Preheat the oven to 350. Let the pan of rolls come to room temperature still covered.
      2. Bake on the middle rack of a preheated oven for 25-30 minutes until golden brown.
      3. Let cool for 10 minutes or until they are cool. If you don't wait for them to cool, the icing will completely melt (maybe you like that? do you). Enjoy!