Notes

The Best Homemade Cinnamon Rolls Ever! (METRIC MEASUREMENTS)


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Cook Time
14 mins
Time to Make It
14 mins

These are the METRIC MEASUREMENTS for my homemade cinnamon rolls.
Author: Rachel Farnsworth
Yield: 12 rolls
Ingredients
Dough
236.5 mls warm milk
10 grams instant dry yeast
26 grams white granulated sugar
8 grams salt
40 grams salted butter, softened
1 large egg
375 grams all-purpose flour (approximate)
7.5 grams melted butter
Filling
114 grams melted butter
200 grams brown sugar
15 grams ground cinnamon
Glaze
115 grams cream cheese
113.4 grams butter
125 grams confectioner's sugar
2.1 grams vanilla extract
15 to 30 grams milk
Instructions
In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, butter, and eggs. Add in flour. Using a dough hook, turn the mixer on to a low speed.
Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft. Add more or less flour until the dough reaches the desired consistency. The amount of flour you add in bread making is always an approximation and you should go by feel.
Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.
Lightly grease a baking sheet. Punch down the dough and roll into a 30cm by 45cm rectangle.
Brush the dough with 226.8 grams melted butter. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 (2.5 cm) slices.
Place the slices onto a lightly greased 22x33 cm pan. Cover and let rise 30 to 45 minutes.
Preheat oven to 165 degree celsius. Bake the rolls for about 14 minutes, until just kissed with brown on top.
While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in confectioner's sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.
Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.