Ingredients

Dough:

Filling:

Whipped Cream Frosting:

Milk Soak:

Toppings:

*Please note: for this recipe, milk powder for the dough portion is optional.

Preparation

The Dough

In a large bowl, combine your flour, milk powder, sugar, salt and cinnamon. Whisk until combined, and create a well at the center. If you are measuring your ingredients using cups, start with 4 ½ cups of flour. Adjust as needed with the remaining ½ cup.
To the well, add your warm milk, yeast, egg and egg yolk, vanilla and oil.
Mix the ingredients together to create a sponge. You want to make sure all the ingredients are well incorporated, and all the flour has been coated and hydrated. If you plan to knead your dough by hand, allow your mixture to sit covered in a warm place for 15 minutes. If using a stand mixer, begin mixing right away at speed 4 with the hook attachment.
If kneading by hand, move your sponge to a well oiled surface. Set aside another ¼ cup of flour in case you need to add more. (I suggest adding no more than a few tablespoons to prevent drying out your dough). Be sure to oil your hands, and begin kneading until a soft dough forms.
Be patient when kneading your dough and take breaks if needed. When kneading by hand, the dough can take about 15 - 20 minutes to come together. The dough will be sticky at first. Continue to oil your surface and your hands to prevent sticking. If you are kneading your dough using a mixer, it should come together in about 10-15 minutes.
After your soft dough has come together, place it into a well oiled bowl. Cover with a tea towel and allow to rise and double, about 1-1.5 hours.

The Cinnamon Filling

For the filling, place the softened salted butter, cinnamon, brown sugar, salt and vanilla into a bowl.
Mix the ingredients together with a rubber spatula or wooden spoon until a well incorporated, spreadable consistency forms.
Set aside.

Assembling the Rolls

Turn your risen dough out onto a clean, lightly oiled surface and begin rolling out with a lightly oiled or floured rolling pin.
As you're rolling, form a rectangle with the short end closest to you. Make the end closest to you a bit thinner (about ¼ inch thick), with the short end opposite of you thicker (about a ½ inch) thick. When rolling, you'll be able to create a tight spiral by starting with the thin side, and ending the roll with the slightly thicker side.
Spread your cinnamon sugar filling all over the dough using a rubber spatula or offset spatula. Try to spread it as evenly as possible, and close to the edges.
Begin rolling your dough from the edge closest to you. As you roll and tuck, pull the dough towards yourself before you roll again to create a tight spiral.
After you’ve formed a log, trim the edges. Using unflavored dental floss or a serrated knife, cut 6 large rolls, or 9-12 rolls of your preferred size.
Place your rolls into a 9 x 13 inch baking pan that has been lightly greased with butter, oil or baking spray. Cover with a tea towel and allow to rise again for 45 minutes to an hour, or until doubled.
After the rolls have doubled in size, bake in a 350 F preheated oven for 24-30 minutes or until golden brown.

Prepare the Milk Mixture

To a small bowl or measuring cup with a spout, combine the condensed milk, evaporated milk, whole milk and vanilla.
Whisk until fully combined and homogenous, and set aside until the rolls are ready for soaking.
To infuse your rolls with even more flavor, add a dash of cinnamon or mix a spoonful of cajeta into your milk mixture.

Soaking the Cinnamon Rolls

After removing your rolls from the oven, let them cool on a wire rack for at least 30 minutes. The rolls do not need to be completely cooled before soaking, just warm to the touch.
Using a fork, poke holes into each cinnamon roll. Be sure to poke holes at the base of each roll, through the swirls of each roll and well…just all over the damn roll! This will ensure a proper soak.
Next, using a ladle, pour some of the milk mixture over each individual cinnamon roll first. Pour right into the cinnamon roll swirl so the milk soaks right in.
Gradually begin pouring over the perimeter of the rolls and through the various crevices.
You want the milk to sit about halfway full in the pan - you should have some remaining milk leftover for the second soak and for topping when serving the rolls.
Cover the rolls in plastic wrap and place in the fridge overnight for best results. I like to check on the rolls after about 4-6 hours to determine if they can use a second soak.

Preparing the Whipped Cream Frosting (next day)

In a large bowl, combine the heavy cream and powdered sugar.
Whip with a hand mixer until soft peaks form (not fully whipped quite yet).
Next, add the mascarpone cheese straight from the fridge, and then vanilla extract.
Whip on high speed until a smooth, spreadable and creamy consistency forms.
Set aside until ready to frost the rolls (can place in the fridge for up to 30 minutes before using).

Assembling the Rolls

After the 12 hour soak is complete, remove the rolls from the fridge.
Give each roll one last soak using the milk mixture (pour about 2-3 TB. amount into the swirl of each roll).
If you would like to serve your rolls warm - remove the amount you are planning to serve and microwave for about 45 seconds to 1 minute. (I prefer to eat the rolls cold - they are just as delicious as a warm cinnamon roll in my opinion.)
Next, using a piping bag or a spoon, frost each roll with the whipped cream. Create volume as you pipe and pile it on - it’s delicious!
Top each roll with any fruit - like sliced strawberries, blueberries, blackberries and raspberries.
Dust powdered sugar onto your rolls.
As you serve your rolls, drizzle more of the milk mixture onto each one.

Enjoy your rolls! I really hope y’all like this recipe!

Thank you. -Chanel