Cinnamon Rolls

Cinnamon Rolls

                Ingredients                        Yield: 8-12 cinnamon rolls

Dough

• 260g (1 3/4c)      All-purpose Flour
• 7g (1 1/2tsp)       Active Dry Yeast
• 150ml (2/3c)       Milk
• 2                         Egg Yolks
• 15g (1Tbsp)          Butter
• 20g (1Tbsp +1tsp) Granulated Sugar
• 160g (2/3c)          Butter

Cinnamon Mix

• 5g (1 1/2tsp)   Cinnamon
• 100g (1/2c)     Brown Sugar
• 30g (2Tbsp)     Butter
• 5g (1tsp)         Granulated Sugar 

                Instructions

1. In a small pot, combine milk, 15g of butter, 20g of granulated sugar and scald.
2. Once the milk has cooled back down add in yeast and let activate for 10 minutes.
3. Mix in flour, egg yolks and form a dough.
4. Turn out onto work surface and knead for 10 minutes until smooth and elastic. Place in a lightly greased bowl and let rise in a warm place for an hour.
5. Place the 160g of butter in between two sheets of plastic wrap and roll to a 9x4 inch flat sheet of butter. Place in the fridge and let harden.
6. Make the cinnamon mix by combining brown sugar and cinnamon in a bowl until a uniform texture.
7. Once dough has risen for an hour, roll out into a rectangle that is at least 9x12 inches and a 1/4 inch in thickness.
8. Place the sheet of cold butter in the centre and fold both sides over it. Roll out to a 1/4 inch thickness again and fold into thirds. Repeat this step three more times. Be gentle when rolling as to not split the layers. If the butter starts smearing or it gets hard to work with place in a freezer for 10-15 minutes to harden up the butter.
9. After the last folding roll into a rectangle with a 1/2-1inch thickness just to get the basic shape. Chill in the freezer for 30 minutes, wrap tightly with plastic wrap.
10. Take the chilled dough and roll to final size of at least 9x12 inches and 1/4inch thick, on a lightly floured surface.
11. Melt the 30g of butter in microwave for about 30 seconds. Brush all over the dough the dough. Combine 5g of granulated sugar with the leftover butter.
12. Take the cinnamon sugar mixture and sprinkle all over the dough, leaving a 1 inch space at the top without the cinnamon sugar.
13. Roll into a tight log starting from the bottom. Brush some water on the seam to help seal and then pinch together to form a tight seal. Roll until seam is smooth again.
14. Cut into at least 1inch thick cinnamon rolls with either a knife or some thread and place onto a cookie sheet lined with parchment paper. (If placed closer together they will yield soft sided cinnamon rolls).
15. Brush the tops with the butter sugar mixture to help aid in caramelizing.
16. Let proof for 30 minutes to an hour in a warms place.
17. Bake in a preheated 350 degree Fahrenheit oven for 20-25 minutes until nicely golden brown.
18. Let cool and apply sour cream frosting!!

Check out the video!!

https://youtu.be/J-NJdWlgTnM