Classic Brown Sugar Cinnamon Rolls (with overnight instructions)

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 RECIPE

Brown Sugar Cinnamon Rolls


Total Time: 4 - 12 hours

Yields: 6 jumbo cinnamon rolls or 12 regular cinnamon rolls

Ingredients

Dough:

  • 595 g. all-purpose flour (about 4 - 4 ¼  cups)

  • 30 g. milk powder (3 tablespoons)*

  • 1 tsp. kosher salt

  • 50 g. sugar (¼  cup)

  • 50 g. light brown sugar (¼ cup)

  • 12 oz. (1 ½ cups) warm whole milk (100-110 F)

  • 2 ¼ tsp. active dry yeast

  • 1 large egg + 1 egg yolk

  • 30 ml neutral oil (2.5 Tablespoons) 

  • 1 tsp. pure vanilla extract

  • dash of cinnamon 

Filling: 

  • 113 g. softened, salted butter (½ cup; 8 tablespoons)

  • 200 g. (1 cup) light brown sugar

  • 2 TB. ground cinnamon 

  • 1 tsp. cornstarch 

  • 2 tsp. pure vanilla extract

Brown Sugar Frosting:

  • 113 g. (8 TB) softened, salted butter

  • 150 g. (¾ cup) brown sugar (dark or light)

  • 4 TB. heavy cream

  • 120 g.  (1 cup) powdered sugar

  • pure vanilla extract


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

Preparation

Tools Needed:

  • Stand Mixer with hook attachment (optional)

  • Rolling Pin

  • Unflavored Dental Floss OR  a large serrated bread knife

  • A 9 x 13 baking pan or sheet pan

  • Rubber spatula or offset spatula

  • Parchment paper

  • Hand Mixer (for the frosting)

  • Large bowl and medium bowl 

Prepare The Dough

  1. To a large bowl, combine the flour, milk powder, sugar, salt and cinnamon. Whisk until combined, and create a well at the center using your hands. If you are measuring your ingredients using cups, start with 4 cups of loosely packed flour. Adjust as needed with the remaining ¼  cup. 

  2. To the flour well, add the warm milk, active dry yeast, egg and egg yolk, vanilla extract and oil. 

  3. Mix the ingredients together using your hand or a rubber spatula to create a sponge. You want to make sure all the ingredients are well incorporated, and all the flour has been coated and hydrated. 

  4. 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. 

  5. If using a stand mixer, begin kneading the dough using the hook attachment at speed 4.

  6. Be patient when kneading your dough and take breaks if needed. When kneading by hand, the dough can take about 10-15 minutes to come together. The dough will be sticky at first. Continue to oil your surface and your hands to reduce sticking. If you are kneading your dough using a mixer, it should come together in about 8-12 minutes. 

  7. After your soft dough has come together (no longer sticks to your hand or bowl and has a slight stretch before tearing) place the dough into a large and  lightly oiled bowl, and allow it to rise for 1 to 1.5 hours, or until doubled in size. 

Prepare the Cinnamon Filling

  1. For the filling, place the softened salted butter, cinnamon, cornstarch and brown sugar into a medium bowl. 

  2. Mix the ingredients together with a rubber spatula until a well incorporated, spreadable consistency forms. 

  3. Add the vanilla and incorporate well. 

  4. Your filling and dough are now ready for assembly. 

Assembling the Rolls

  1. Turn your dough out onto a clean, lightly oiled surface and begin rolling out with a lightly oiled or floured rolling pin. 

  2. As you're rolling, begin forming a rectangle with one of the short ends 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). As you roll up your dough, you'll be able to create a tight spiral by starting with the thin side, and ending the roll with the slightly thicker side.  My dough rectangle is usually 12 inches in width and 20 inches in length. 

  3. Spread your cinnamon sugar filling all over the dough using a rubber or offset spatula. Try to spread it as evenly as possible. The edge closest to you should have filling spread all the way at the edge. The end opposite of you (thicker end) should have about having filling reaching until there's a ½ inch gap from the edge.  

  4. 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. 

  5. After you’ve formed a log, use your hands to gently even out the thickness of the roll, focusing on the middle and distributing out toward the ends. Next, trim the edges. Using unflavored dental floss or a serrated knife, cut 6 large rolls, or 10-12 rolls. I like to cut right down the middle first, and then divide both sides evenly. 

  6. Gently place your rolls onto a baking pan or sheet that has been lined with parchment paper.  Cover tightly and securely with plastic wrap, and place in the fridge overnight for up to 12 hours. If baking the same day, allow the rolls to rise another 30-45 minutes until soft and poofy (preheat your oven to 350 F). 

Baking the Rolls

  1. If baking your cinnamon rolls the same day, bake them at 350 F/180 C for 22-24 minutes after their second rise. Your rolls should be golden brown when done - test the most center roll with a fork for doneness. It should come out clean.

  2. If baking after an overnight rise, pull the cinnamon rolls out of the fridge after 8-12 hours. Allow them to sit at room temperature on the counter for 45 minutes to 1 hour. (I like to set my oven to preheat and let the rolls sit on the stove to warm up a little more quickly).  When ready, place them in the oven to bake for 24-26 minutes at 350 F or 180 C. 

Prepare the Brown Sugar Frosting 

  1. While the rolls are baking, prepare the frosting. 

  2. To a small saucepan, add the salted butter and brown sugar. Cook over medium heat until the butter is melted and the sugar begins to dissolve, creating a runny mixture.

  3. Add your heavy cream, and stir until the cream is well incorporated, and the mixture becomes homogeneous. 

  4. Continue to stir gradually until you bring your mixture to a low boil. Remove from the heat. 

  5. Pour the brown sugar mixture into a mixing bowl and allow to cool for 10 minutes. After 10 minutes, sift in the powdered sugar. 

  6. Whip your frosting with a whisk attachment (using a hand or stand mixer) for about 5 minutes until the frosting begins to thicken. We are not looking for a buttercream consistency, just a smoother, thicker, and lighter in color version of the runny brown sugar mixture. Add the vanilla extract and mix in thoroughly. 

  7. Allow the frosting to sit and thicken for another 5-10 minutes. 

  8. Give the frosting a good stir, and spread on top of your warm rolls. The frosting will run down the rolls and into the crevices. And it’ll be really delicious (I like to frost the rolls using an ice cream scoop).

  9. This frosting can be made ahead - give it a good whip before frosting your rolls with it, and keep it in the fridge until ready to use.  


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

Thank you.  -Chanel 

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