Servings: 8
Prep time: 25 minutes
Total time: 6 hours
Ingredients
for the dough:
4 large eggs
⅓ cup|80 ml whole milk
2 cups|240 grams all-purpose flour
1 ½ cups|158 grams whole wheat pastry flour
½ cup|63 grams granulated sugar
2 teaspoons instant yeast
2 teaspoons fine sea salt
1 ½ teaspoons ground cardamom
16 tablespoons|227 grams|2 sticks unsalted butter, cubed, room temperaturefor the filling:
1 cups|200 grams dark brown sugar
8 tablespoons|113 grams|1 stick unsalted butter, cubed, room temperature
2 teaspoons ground cinnamon
pinch fine sea saltfor the glaze:
3 ⅓ cups|400 grams confectioner’s sugar
½ cup|125 ml buttermilk, well-shaken
⅛ teaspoon fine sea salt
Directions
- Make the dough: Place the all-purpose flour, whole wheat pastry flour, sugar, yeast, salt, and cardamom in a large bowl and stir to combine. Place the eggs and milk in the bowl of a stand mixer. Add the dry ingredients, fit the mixer with the dough hook, and mix on low speed for about 3 minutes to combine. Increase the speed to medium-low and mix for 5 minutes to develop the gluten. Reduce the speed to low, add the butter, and mix until the butter is incorporated into the dough (this will take 5 to 10 minutes, depending on how soft the butter is), stopping to scrape down the dough hook and the sides of the bowl once or twice with a wet hand during that time. Remove the bowl from the mixer and use a wet hand to scrape the dough off the hook. Place a clean kitchen towel over the bowl and set the bowl aside to ferment for 2 hours, turning the dough halfway through the fermentation with wet hands.
- Line a baking sheet with parchment paper and spray the parchment with nonstick cooking spray.Use a plastic scraper to scoop the dough out of the bowl onto the prepared baking sheet. Gently pat and form the dough into a roughly 8-inch square. Refrigerate the dough for at least 2 hours, and as long as overnight. (If you are leaving the dough overnight, after 2 hours, wrap the pan in plastic wrap to prevent a skin from forming on the dough and return it to the refrigerator.)
- Prepare the filling: Just before rolling out the dough, combine the brown sugar, butter, cinnamon, and salt in the bowl of a stand mixer. Fit the mixer with a paddle attachment and mix on low speed to combine the ingredients. Set the filling aside at room temperature while you roll out the dough so it stays soft and spreadable.
- Roll out the dough and form the rolls: Spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray.
- Lightly flour a large flat work surface. Remove the dough from the refrigerator, unwrap it if it is wrapped, and peel it from the parchment paper using a plastic scraper. Place the dough on the floured surface. Lightly dust your rolling pin and the dough with flour and, starting in the center of the dough and working outward, roll the dough out to a 12- x 16-inch rectangle with the long edge parallel to you. Lift the dough and dust underneath lightly with flour. Use a small offset spatula to spread the filling evenly over the surface of the dough, leaving ½-inch border at the top edge of the dough with no filling. Gently roll the dough away from you to form a log.
- With the seam face-down on the countertop, trim the sides of the log with a serrated knife and cut the log into 8 equal-sized spiral rounds; each will be about 2 inches wide. Put one segment cut-side up in the center of the prepared pan and arrange the remaining segments in a circle around the center segment. If you are baking the cinnamon rolls the same day, cover the cinnamon rolls with plastic wrap or a damp, lightweight kitchen towel and set them aside to proof for 2 hours, until the dough looks swollen. If you plan to bake the rolls the following morning, spray a sheet of plastic wrap with nonstick cooking spray and place it sprayed side down to cover the pan. Set the rolls aside to proof for 1½ hours. Refrigerate the cinnamon rolls overnight.
- Bake the cinnamon rolls: Adjust the oven racks so one is in the center position and heat the oven to 350°F.
- If the rolls are in the refrigerator, remove the rolls from the refrigerator. In either case, uncover them. Place the pan of cinnamon rolls on the center rack of the oven to bake for 45 minutes to 50 minutes for freshly proofed rolls; 50 to 55 minutes if the rolls were refrigerated, until the tops of the cinnamon rolls are deep golden brown. Remove the pan from the oven and place it on a cooling rack. Carefully remove the side of the springform pan. Allow the buns to cool slightly while you prepare the glaze.
- To prepare the glaze, whisk the confectioner’s sugar, buttermilk, and a generous pinch of salt together in a medium bowl. Spoon glaze over the top of each bun. Serve warm or at room temperature.
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FAQs
Julie Clark, the blogger behind the website, notes that after years of research, she discovered that the key to getting perfectly gooey rolls is to “pour heavy cream over the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.”
Which of the following are common mistakes made when preparing cinnamon rolls? ›
We spoke to some baking pros about common mistakes to avoid if you want the ultimate tray of cinnamon rolls.
- You didn't use quality cinnamon for the cinnamon rolls. ...
- You killed the yeast. ...
- Not kneading the cinnamon roll dough enough. ...
- Overmixing is as bad as undermixing. ...
- Your cinnamon roll dough was under proofed.
Don't Overbake Cinnamon Rolls
Overbaked cinnamon rolls are tough and chewy instead of light and pillowy. Since it can be a bit tricky to know when rolls are fully baked, use a digital thermometer. Bake cinnamon rolls until golden brown and the internal temperature reaches between 190°and 200°F.
Why are my cinnamon rolls not light and fluffy? ›
There are a lot of variables that go into the consistency of dough, even down to the weather and humidity. But the most common reason cinnamon rolls don't turn out fluffy is because the dough didn't have enough time to rise.
Can I use evaporated milk instead of heavy cream? ›
Evaporated milk can be used as a substitute in recipes in which heavy cream is used as a liquid ingredient, such as in baked goods, but it doesn't whip well. Substitute the heavy cream in your recipes with an equal amount of evaporated milk.
Is heavy cream the same as heavy whipping cream? ›
Yes, heavy cream and heavy whipping cream are the exact same thing. The confusion lies in the fact that they're sold by different brands under two different names. According to the US Food and Drug Administration's labelling standards, heavy cream must contain at least 36 percent milk fat.
Why do cinnamon rolls collapse after baking? ›
If you let your cinnamon rolls rise for too long you can over-proof them. This can lead to dense rolls or rolls that collapse after baking.
Can I use half-and-half instead of heavy cream? ›
So, if you're cooking something forgiving like soup or mashed potatoes, heavy cream and half-and-half are virtually interchangeable in equal amounts, yes—both will give you that creamy texture we all love and crave. Just be mindful that heavy cream contains more fat, so it will taste much richer.
What makes cinnamon rolls unhealthy? ›
Often a favorite at many seasonal events and carnivals, eating just one cinnamon roll gets you close to your daily recommended calorie count per day, as well as your fat intake and sugar intake. There are really no healthy alternatives to cinnamon rolls, as most are way too high in calories and fat.
Should I cover cinnamon rolls when baking? ›
They will expand more when baked. Preheat the oven to 375F. Brush the tops of the rolls with water or any kind of milk before baking. Cover your pan with foil or a lid (if using a cast iron) and place into preheated oven.
Do you need to refrigerate cinnamon rolls? Unfrosted cinnamon rolls do not need to be refrigerated and will keep best at room temperature. Iced cinnamon rolls, and especially rolls with cream cheese frosting, should be stored in the fridge.
What happens if you proof cinnamon rolls too long? ›
The cinnamon rolls deflated after baked: When dough has over proofed, it loses its structure. Letting your cinnamon roll rise really big isn't always a good thing. For the best results, be sure to only let them rise to double in size.
How to know when homemade cinnamon rolls are done? ›
Once proofed, bake the cinnamon rolls for 20-30 minutes. When the cinnamon rolls are lightly golden brown, spot-check their internal temperature with a Thermapen to test their doneness. Their internal temperature should be 190–200°F (88–93°C).
What does heavy cream do in baking? ›
It's an excellent thickener/enricher for soups and sauces, especially since cream (as opposed to half and half) will not curdle when boiled. Heavy cream is also used for ice cream, frostings and as a topper for desserts because when whipped, it can be piped and hold its shape.
How do you keep cinnamon rolls moist after baking? ›
The key to keeping your cinnamon rolls moist is to store them airtight. Wrap your cinnamon rolls individually in plastic wrap or foil and place them in a freezer bag. If you want to keep them in the pan, you can wrap the pan tightly as well. We recommend two layers to ensure they are airtight.
What happens when you churn heavy cream? ›
By time the butter forms from the cream, the fat particles have clearly separated from the liquid in the cream. The butter-making process is called churning.
Is heavy cream the same as half and half? ›
According to the FDA, half-and-half contains between 10.5 percent to 18 percent milk fat, while heavy cream contains between 36 percent and 40 percent milk fat. Because heavy cream contains more fat, it is thicker and has a richer taste and a creamier mouthfeel than half-and-half.
