Unequivocally the best cinnamon rolls I’ve ever had. Refrigerating them overnight helps them set and not spread everywhere when baking. Also, since they can go straight from fridge to oven without proofing, it’s nice when you’re having people over in the morning and can provide them freshly baked.
Ingredients
DOUGH
- 450 g all purpose flour
- 60 g sugar
- 6 g instant yeast
- 8 g kosher salt
- 1 g baking soda
- 1 stick butter
- 225 g or 1 C Greek yogurt
- 115 g or 1/2 C milk
FILLING
- 1 stick butter softened
- 150 g or a full 1/2C. Brown sugar
- 25 g cinnamon
- 2 g kosher salt
FROSTING
- 115 g cream cheese softened
- 10 g vanilla extract
- 140 g powdered sugar
- Zest of one lemon
Instructions
DOUGH
- Melt butter with milk in small pot. Let cool slightly then add yogurt.
- Combine all dry ingredients in bowl of stand mixer.
- Add yogurt mixture then mix on low for three minutes until well combined. Turn mixer up to medium and mix for another 4-5 minutes, then on high for an additional two minutes. This timing varies from batch to batch, but you will mix until the dough can pass the "windowpane test".
- Cover and let rise for 90-120 minutes.
- Flip dough onto lightly floured surface. Pat with rolling pin until it’s a rough rectangle.
- Roll until dough is roughly 8/9 inches wide by 18 inches long.
- Spread filling to cover dough – you can go nearly to the edge. Try to not have the filling layer be too thick; after baking it will be too gooey and heavy.
- Roll up the dough, cut into four, six, or seven rolls, place in buttered 9×9 cake pan or other baking dish.
- Cover with foil, refrigerate overnight, if possible.
- Tent the foil and bake at 350 for 40 minutes. Remove foil and cook another 15-20 minutes.
FILLING
- Whip everything in stand mixer with paddle attachment until butter is light and creamed.
- Put in a deli and leave on counter – it will harden in the fridge.
FROSTING
- Whip everything with whisk attachment until light and creamed. Transfer to airtight container and leave on counter.