Cinnamon Roll Recipe Vera

Cinnamon Roll
Prep ( 2 days to prep )

Serves : 8
120 ml (120 g) ice cold water

28 g lean dough yeast
315 g all-purpose our
340 g bread our
82 g sugar
1 tbsp salt
5 large eggs
310 g unsalted butter
Mixing Dough
1
In a standing mixer tted with the dough hook, combine the water,
yeast, all-purpose our, strong our, sugar and salt, and mix the
ingredients together on low speed. Add the eggs and then increase
the speed slightly. Beat the mixture until all of the our is
incorporated and the dough is a pale yellow colour, about 3
minutes. Beat on low speed once again until the dough comes
together in one ball that’s smooth and springy to the touch, about 3
to 5 minutes. One way to know your dough is ready is the
windowpane test: Gently stretch the dough apart with your hands
and look for the web-like gluten strands that have developed. You
should be able to almost see through it, like a window.
2
Once the dough has come together, turn the mixer to medium
speed and add the butter. Wait for each piece to incorporate before
adding the next. Continue mixing on low speed for 6 to 8 minutes
and up to 10 minutes until all of the butter is thoroughly mixed in.
3
Continue mixing on medium speed for 6 to 12 minutes, pausing the
mixer every few minutes to scrape the dough off the bottom of the
bowl and the dough hook. It will eventually come together in a
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single stretchy mass as the butter gets absorbed and the gluten
develops.
4
As the dough starts to look more cohesive, increase the mixer
speed to medium-high. In the last few minutes of mixing, the dough
should start to gather together and slap around on the inside of the
bowl. When the dough is done, it should be smooth and glossy, and
it should hold together as one piece. You should still be able to
gently stretch it and see through it like through a window pane.
Proo ng Your Dough
5
Place the dough in a large bowl. If you’re making one batch of
Cinnamon rolls at this time, divide the dough in half and tightly
cover and freeze the second half (to defrost, place the dough in the
refrigerator 24 hours before you’re ready to use it). Use the second
half within 5 days or the yeast will no longer be active. If you plan to
use the second half of dough within 1 day, store it, tightly wrapped
in plastic, in the refrigerator until you’re ready to use it.
6
Cover the bowl with the remaining half of dough tightly with cling
lm. Place the bowl in the refrigerator, and let the dough proof for at
least 6 hours and up to overnight. The goal is for the dough to
double in size.
For the base syrup (optional)
170 g unsalted butter

330 g rmly packed light brown sugar
115 g honey
80 ml (80 g) double cream
80 ml (80 g) water
¼ tsp cooking salt
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For the Cinnamon and Sugar Filling
• 50 g light brown sugar

50 g caster sugar
1/2 tsp ground cinnamon
100 g pecan halves
For the cream cheese frosting:

113 g unsalted butter, softened
43 tablespoons cream cheese, softened
½ teaspoon vanilla extract
Pinch of salt
25g cup confectioners’ sugar
Making Your Base Syrup (Optional)
1
Melt the butter in a medium saucepan set over medium heat. Add
the brown sugar, and whisk until the sugar completely dissolves.
Whisk in the honey until combined, then whisk in the double cream
and water. Stir in a pinch of salt, and whisk until the ingredients are
thoroughly combined. Set the syrup aside to cool. The syrup can be
made up to 2 weeks in advance and kept in an airtight container in
the refrigerator; simply bring it back to room temperature before
using it.
Making Your Cinnamon Sugar Filling
2
In a small mixing bowl, combine the brown sugar, caster sugar,
cinnamon and half of the pecans. Set aside. The sticky cinnamon
sugar mixture can be made up to 2 weeks in advance and kept,
tightly sealed, at room temperature.
Make the cream cheese frosting:
1. As the rolls bake, make the cream cheese frosting. In a

medium-sized bowl, beat together the butter, cream cheese,
vanilla extract, and salt until combined.
2
Gradually beat the powdered sugar into the cream cheese
mixture.
3. Set aside.
START
Assembling Your Rolls
1. Remove the dough from the refrigerator. It should have doubled

in size since you put it in.
2
Flick all-purpose our across a clean work surface. Dump the
chilled dough out onto the work surface and press it down to atten
it into a rough rectangle. Flip the dough over and ick our across
the top of it.
3
Using a rolling pin, roll the dough into a rectangle that’s 15 inches
long by 12 cm wide, working from the centre and pushing out.
Rotate the dough 90 degrees and repeat. Use some force – be rm
with the rolling pin to manipulate the dough and encourage gluten
development, which will make for light, uffy rolls.
4
Sprinkle the sticky cinnamon sugar mixture evenly across the
surface of the dough. Starting at the edge farthest from you, fold
over a small lip of dough, about 2½ cm, then start rolling the dough
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like a jelly roll. Trim off about 6 mm from either end of the nished
roll for a neat look.
5
Use a bench scraper or a chef’s knife to cut the roll into 8 equal
pieces. (Note: At this point, the unbaked rolls can be placed on a
baking sheet, well wrapped in plastic and frozen for up to 5 days.
When you’re ready to bake your rolls, thaw them, still wrapped, in
the refrigerator overnight or at room temperature for 2 to 3 hours,
then proceed as directed.)
6
Pour the cooled base syrup into the baking tray. Place the rolls in
the pan cut side down, spaced about 2½ cm apart.
Proo ng Your Cinnamon Rolls
1
Cover the baking dish with cling lm, and place it in a warm spot to
proof for 2 to 3 hours, or until the buns have nearly doubled in size
(they should be touching) and the dough is puffy, pillowy and soft.
Baking, Cooling and Serving Your Cinnamon Rolls.
2
Heat the oven to 175°C for 30mins, and position a rack in the centre
of the oven.
3
After the preheat, bake the cinnamon rolls until they’re golden
brown on top and uffy. Start checking them after 20 or 25 minutes
by pulling the pan out of the oven and examining the colour of the
buns – be careful to not over bake them. If the buns are done, take
them out of the oven. If not, continue baking for another 20 minutes.
Once out of the oven scoop the cream cheese frosting on top of
each cinnamon bun.
4
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Cool the buns for at least 15 minutes before transferring them onto
a serving platter (this way the buns will continue to soak up the
syrup.
5.
These cinnamon rolls are best served within a day of baking them.
But if needed to keep for 1 day, store them in an airtight container at
room temperature. After 1 day, reheat the buns in a 150°C oven for
3 to 4 minutes.

Cinnamon Roll Recipe Vera

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Cinnamon Roll Recipe Vera

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Cinnamon Roll

Prep ( 2 days to prep )

120 ml (120 g) ice cold water

Proo ng Your Dough

For the base syrup (optional)

170 g unsalted butter

• 50 g light brown sugar

For the cream cheese frosting:

Making Your Base Syrup (Optional)

Making Your Cinnamon Sugar Filling

1. As the rolls bake, make the cream cheese frosting. In a

Assembling Your Rolls

1. Remove the dough from the refrigerator. It should have doubled

Proo ng Your Cinnamon Rolls

Baking, Cooling and Serving Your Cinnamon Rolls.

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