Cinnamon Rolls
- Cook
- 120 min
-
[WARM 90°F] 60 min + 30 min
OVEN 350°F 30 min
Dough
3 tablespoons (36 g) granulated sugar
2 teaspoons (7 g) active dry yeast
¾ cup (180 ml) milk, room temperature
1 large egg, beaten, room temperature
2 ¾ cups (340 g) bread flour
1 teaspoon kosher salt
3 tablespoons (43 g) unsalted butter, softened
Filling
3 ½ tablespoons (50 g) unsalted butter, softened
½ cup (100 g) brown sugar
1 tablespoon ground cinnamon
¼ cup chopped pecans
Glaze
1 cup (120 g) powdered sugar
2 tablespoons milk, room temperature
1 tablespoon (14 g) unsalted butter, softened
½ teaspoon vanilla extract
In a large bowl, combine granulated sugar, dry yeast, milk, and egg; stir well. Add bread flour and salt; knead for 5 minutes until well incorporated. Transfer the dough to a lightly floured surface and knead until it comes together. Add butter 1 tablespoon at a time and knead for another 5–10 minutes until smooth.
Shape the dough into a tight ball by pulling down the sides. Place the dough in the lightly floured pot. Cover and proof at [WARM 90°F] for 60 minutes or until almost doubled in size.
Remove the dough from the pot and gently punch it down to release air. Roll it out into a 13” x 9” rectangle. Smear the butter, brown sugar, and cinnamon mixture evenly over the dough, then sprinkle pecans throughout. Roll up from the long edge into a 13” log and cut crosswise into 8 equal pieces.
Lay parchment paper in the pot and arrange the rolls on it. Cover and proof at [WARM 90°F] for another 30 minutes or until nearly doubled in size.
Preheat oven to 350°F. Bake uncovered for 30 minutes or until golden brown. Meanwhile, mix ingredients for Glaze and set aside.
Remove the rolls from the pot and let cool on a wire rack. Once cooled, spread Glaze over the rolls and serve.
To make matcha rolls, substitute 1 tablespoon of ground cinnamon with 2 tablespoons of green tea powder and ½ cup of brown sugar with ½ cup of granulated sugar.
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