Cinnamon Rolls

• The Dough:
• 580 grams All Purpose Flour I used High Gluten flour to give it a little more chew.
• 107 grams Granulated Sugar
• 6 grams Fine Sea Salt
• 84 grams Unsalted Butter
• 235 grams Luke Warm Whole Milk 100f
• 7 grams Instant Yeast 9 grams if using dry active yeast.
• 2 Whole Egg
• 1 Egg yolk

Filling

• 225 grams Brown Sugar
• 17 grams Cinnamon
• 84 grams Unsalted Butter

Vanilla Cream Cheese Glaze

• 115 grams Cream Cheese
• 90 grams Powdered Sugar
• 1 tsp Vanilla Extract Original recipe calls for a half of a vanilla bean striped of it;s seeds. Since I had none I used extract instead.
• 45 ml Whole Milk

The Dough.:

1. To a stand mixer bowl add flower, sugar and salt. Whisk until combined. Once combined add 84g of softened butter. Incorporate with two forks.
2. In a cup add 235g of milk warmed to 100f and add yeast. Stir until dissolved.
3. Mix flower on medium low speed in stand mixer using the dough hook. Add yeast and milk mixture and eggs.
4. Mix for 3-4 min or until dough is smooth.
5. Plop dough into lightly flowered surface and kneed for 30 seconds to a minute.
6. Roll into a ball and place into lightly greased bowl and cover with damp towel or plastic wrap.
7. Let rise for 1 1/2 hours or until doubled.
8. The Filling:
9. Combine brown sugar and cinnamon into a bowl. Whisk until Incorporated.
10. Back to the Dough
11. Lightly flour a surface and place your degassed dough onto it. Flatten dough and roll out a rectangle a little over 1/4 inch thick. Spread 84g of softened butter onto dough.
12. Take cinnamon/sugar and spread onto the dough evenly across the surface.
13. Tightly roll up from the long side until you have a thick log. Then using a serrated blade cut 2 inch size slices. ( 12 rolls )
14. Lightly grease a 9 x 13 baking dish and line pan with rolls into even rows of 3. Face tails towards each other and cover with plastic wrap for 30-45 min or until 1 1/2 times original size.
15. Remove wrap and place into oven at 375f for 15-20 min or until golden brown. Cool for 15 min.
16. The Glaze:
17. Whip cream cheese on high speed until smooth. Blend in powdered sugar until smooth then mix in 45ml of whole milk. Once smoothed add half a vanilla bean ( 1 tsp vanilla extract if no bean ) scraped of it's seeds and whisk in.
18. Drizzle on the warm rolls after the 15 min of cooling time is over.

I highly recommend laying out all of your ingredients ahead of time like I did here. It makes things immensely easier.