Ingredients: granulated sugar, salt, soft butter, egg, lemon · 180 min cook time · 450kcal · $15.00
Ingredients
3.25oz granulated sugar, 0.5tsp salt, 3oz soft butter, 1to taste egg, 1to taste lemon, 16oz bread flour, 1packet instant yeast, 8oz buttermilk, 0.5cup wet sugar, 1.5tbsp cinnamon, 0.25cup brown sugar, 2cup powdered sugar, 8oz cream cheese, 2oz heavy cream
Instructions
1. Combine granulated sugar, salt, and soft butter in the bowl of a stand mixer. Mix slowly at first, ramping up to medium-high speed until fluffy, about 1 minute.
2. Scrape down the sides of the bowl, add one egg and the zest of one lemon optionally, and cream together on medium-high speed until soft, ribbonry, and creamy, about 2 minutes.
3. Add bread flour, instant yeast, salt, and buttermilk. Mix on medium-low speed until just combined using the paddle attachment, then switch to a dough hook and knead on medium speed for 10 minutes until very soft, tacky, but not sticky.
4. Place the dough into an oiled bowl, cover, and let it rise until doubled in size over the next 2 hours.
5. Generously oil your work surface, hands, and rolling pin. Turn out the dough and roll it out into a rectangle about 14 by 18 inches.
6. Generously sprinkle the dough with a mixture of wet sugar, cinnamon, and brown sugar. Roll it up tightly into a log, trim the ends, and divide into 12 even pieces.
7. Arrange the cinnamon rolls in a properly greased and parchment-lined larger baking dish, leaving about half an inch of breathing room between them. Cover and proof for 70 to 90 minutes until they grow by 50%.
8. Brush the rolls with melted butter, then bake in a preheated oven at 375 degrees Fahrenheit for 25 to 35 minutes, or until golden brown and delicious.
9. Make cream cheese frosting by sifting powdered sugar into the stand mixer bowl, adding cream cheese, butter, and thinning with heavy cream until smooth and creamy.
10. Frost the cinnamon rolls shortly after baking while they are still warm, letting the frosting soften and fill all the nooks and crannies.