Why I Only Make 4 Cinnamon Rolls, by Bigger Bolder Baking with Gemma Stafford on YouTube. 14 min 57 s.
- Video length
- 14 min 57 s
- Time to do it
- 5 hours 15 minutes
- Difficulty
- Medium
- Steps
- 9
What you need
Steps
Whisk the flour, granulated sugar, instant yeast and salt in a bowl. Keep the salt away from the yeast until mixed in.
Whisk the egg yolk, lukewarm milk and melted butter in a jug. The milk should feel warm, not hot, or it will kill the yeast.
Pour the wet mix into the dry and stir to a shaggy dough. Knead by hand on a floured surface for 8 to 10 minutes until smooth and stretchy.
Cover the dough and let it proof until doubled, about 1 1/2 to 2 hours in a warm spot.
Mix the softened butter, dark brown sugar, cinnamon and salt into a paste for the filling.
Roll the dough into a 5 by 15 inch rectangle. Spread the filling to the edges, then roll up tightly from the long side.
Cut the log into four even rolls with a serrated knife. Place them cut side up in a greased 6-inch pan and proof again until puffy, about 1 1/2 hours.
Brush the proofed rolls with egg wash and bake at 375°F (190°C) for about 20 minutes until golden.
Beat the cream cheese, butter, vanilla and sifted powdered sugar until smooth. Spread it on the rolls while they are still warm.
Tips and common mistakes
For overnight rolls, cover the shaped rolls and chill after the second proof, then bring to room temperature before baking.
Use a serrated knife in a gentle sawing motion so the rolls keep their shape.
Weigh the flour if you can, since too much flour makes the dough dry and dense.
Let the melted butter cool a little before adding it to the egg yolk so it does not scramble.
Questions
Can I use active dry yeast instead of instant?
Yes. Proof it in the lukewarm milk with a pinch of the sugar for 5 to 10 minutes first, then add it with the wet ingredients.
How do I know the rolls are proofed?
They should look puffy and nearly fill the pan. Press one gently with a floured finger and the dent should spring back slowly.
Can I double the recipe?
Yes, but use a larger pan or two 6-inch pans so the rolls are not crowded. Baking time stays about the same.
This guide was drafted from the video's details and general task knowledge. It has not been checked against the full video. Check the video and relevant product instructions before following a procedure. Report a correction.
