Cinnamon rolls are one of the things that pushed me to become a baker
700g all purpose flour
490g room temp water
180-200g cooled, but fluid, melted butter or oil
7g instant yeast
110g white sugar
110g brown sugar
60g milk powder
70g instant mashed potato flakes
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Put all your ingredients in the stand mixer bowl and mix just until the flour is just incorporated and let it rest 15 minutes or so. Then knead until it’s developed and clearing the sides of the mixer bowl.
Put your dough in a greased container and allow to rise until doubled.
Turn the dough out onto a lightly floured surface and gently pat into a rectangle. Give a ten minute bench rest before rolling out to the desired thickness.
I smear room temp butter over the surface of the dough and leave an inch or so along the edge, free of butter, to seal the rolls after rolling the up. Then spread cinnamon and sugar over the butter and roll them up, using a bit of water on the edge to seal the dough.
Portion into whatever size you wish, and place in a parchment lined cake pan or sheet tray. I brush these with melted butter before proofing. Gently cover with cling wrap and proof until doubled and fluffy. This dough takes a little longer to proof.
Cream cheese buttercream
1# softened cream cheese
8oz softened butter
9oz powdered sugar
Pinch of salt
Place these in the mixer bowl and use the paddle attachment and run on medium speed for ten minutes.
1-2t vanilla extract
If you like, add lemon or orange zest
Credits James Allen