Cinnamon Rolls

These rolls are the perfect way to welcome the cozy season.

Instead of the usual brioche-style dough, I’m using a soft and fluffy milk bread dough, swirled with a browned butter cinnamon sugar for an extra tender bite.

I top them off with a tangy cream cheese glaze flavoured with vanilla bean and a touch of lemon zest.

Yield 16 Rolls

Mis en Place

Dough

2/3 C. Heavy Cream, room temperature

1 C. Milk. room temperature

1 Large Egg, room temperature

1/3 C. Granulated Sugar

4 C. All Purpose Flour

1 Tbsp. Active Dry Yeast

1 1/2 Tsp, Salt

Filling

1/2 C. Unsalted Butter

3/4 C. Brown Sugar

2 Tbsp. Ground Cinnamon

Pinch of Salt

1 Tsp. Milk, optional

Frosting

4 Tbsp. Unsalted Butter, room temperature

1 1/4 C. Icing Sugar

9 Oz. Cream Cheese, room temperature

5 G. Vanilla Bean Paste

Zest of Half a Lemon

Pinch of Salt

Method

Step 1

Make Dough

In the bowl of a stand mixer fitted with the dough hook attachment, add the ingredients in this order:

heavy cream, milk, and egg, followed by the sugar, cake flour, bread flour, active dry yeast, and salt.

Turn the mixer on to the lowest setting, and let it go for 15 minutes.

If the dough climbs too high on the hook, stop the mixer to push the dough down together.

The dough should be sticking to the bottom of the bowl and release from the sides.

If you don’t have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.

Once the dough comes together, cover the bowl with a damp towel and place in a warm place (26-28 degrees celsius)

for 2 hours, or until it has doubled in size.

Step 2

Make Filling

While the dough is rising, place butter in a small saucepan over low heat to melt, once melted raise heat to medium stirring occasionally, until butter foams and the milk solids turn brown.

Transfer to a heatproof bowl and let cool.

Once cooled, add brown sugar, cinnamon and salt.

If it does not feel spreadable add 1 tsp. of milk to bring together.

Step 3

Assembly

Butter 2 pie plates, I used one that was 10" and the other that was 14"

Once dough has doubled in size, release gases from the dough by punching down.

Transfer to a lightly floured surface.

Roll the dough to a 12x24" rectangle.

If the dough resists or springs back, let rest for 5-10 minutes for the gluten to relax.

Once rolled, spread filling mixture evenly over top leaving a 1/2" border.

From the longest side, tightly roll up the dough into a log, seam down.