Nothing says “winter breakfast treat” quite like a homemade cinnamon roll, but we will take them anytime, anywhere. Our friend Hannah Noltemeyer whipped up these rolls and they’d be the perfect complement to a cup of hot coffee or chai.
INGREDIENTS:
Starter:
3 tablespoons whole cream
2 tablespoons water
5 tablespoons 2% milk
3 tablespoons + 1 teaspoon bread flour
Dough:
4 cups + 2 tablespoons Bread Flour
1 ¾ teaspoon salt
1 tablespoon instant yeast
¾ cup lukewarm 2% milk
2 large eggs
3oz Unsalted Banner Butter melted
Filling:
2 1/2oz Cinnamon, Cardamom, and Ginger Banner Butter, melted and slightly cooled.
¾ cup brown sugar
4 teaspoons ground cinnamon
Icing:
2 cups confectioners sugar
1/8 teaspoon salt
1oz Cinnamon, Cardamom, and Ginger Banner Butter
½ teaspoon vanilla extract
3 to 4 tablespoons whole cream
INSTRUCTIONS:
1. Making the starter: Combine all ingredients in a small saucepan and whisk until no lumps remain.
2. Place the saucepan over medium heat and whisk constantly until thick. The mixture is thick enough when the whisk leaves lines on the bottom on the pan. When ready, remove from heat and set aside for several minutes.
3. Making the dough: Combine all dough ingredients, as well as the starter, until everything comes together.
4. Allow the dough to rest, covered, for about 20 minutes.
5. Knead the dough to make a smooth, elastic, slightly tough but sticky dough.
6. Shape the dough into a ball and let it proof in a lightly greased bowl, covered, for 60 to 90 minutes. The dough should puff but may not necessarily double in size.
7. Making the filling: Combine the brown sugar and cinnamon and mix until evenly distributed. Add the melted, but slightly cooled, Cinnamon, Cardamom, and Ginger Banner Butter and mix thoroughly.
8. Gently deflate the risen dough and divide it in half.
9. Roughly shape the dough into a rectangle.
10. Working with one piece, roll the dough into a 16” x 8” rectangle.
11. Spread half of the filling over the rolled-out dough.
12. Beginning with the long edge, roll the dough into a log. Trim off the edges of the roll.
13. Cut the log into 8 slices.
14. Repeat steps 9 – 13 with the other half of the dough.
15. Butter a 9” x 13” pan and space the rolls on the pan.
16. Preheat the oven to 350°F. Place a rack in the bottom 1/3 of the oven.
17. Cover the pan and let the rolls rise for 45 to 60 minutes until they’re crowding one another and have puffed.
18. Uncover the rolls and bake for 22 to 25 minutes until the center the roll is about 190°F. Slight browning with occur.
19. While the rolls are cooling, make the icing: combine all ingredients, including the Cinnamon, Cardamom, and Ginger Banner Butter, to make a thick spreadable icing. The icing should be stiff in consistency.
20. Spread the icing on the slightly cooled rolls allowing it to partially melt into the folds of the rolls.
21. Serve warm with milk or coffee.
