Ingredients
- and 3/4 cup s (344 g) all-purpose flour(spooned & leveled), plus more as needed
- 1/4 cup(50 g) granulated sugar
- 1/2 teaspoon salt
- 1/4 cup(180ml) whole milk
- Tablespoon s(43 g) unsalted butter
- and 1/4 teaspoon sPlatinum Yeast from Red Staror any instant yeast(1 standard packet)
- large egg, at room temperature
- Tablespoon s(43 g) unsalted butter, extra softened
- 1/3 cup(67 g) packed light or darkbrown sugar
- Tablespoon ground cinnamon
- ounce s(113 g) full-fat blockcream cheese, softened to room temperature
- Tablespoon s(28 g) unsalted butter, softened to room temperature
- 1/3 cup(80 g) confectioners’ sugar
- teaspoon purevanilla extra ct
Instructions
- Flour: Flour provides the dough structure. All purpose flour is best for these cinnamon rolls. You could also use bread flour the rolls will be chewier.
- Sugar: You need white granulated sugar in the dough, both for flavor and to feed the yeast.
- Salt: Flavor.
- Whole milk: Whole milk is ideal for the richest tasting cinnamon rolls. Buttermilk works just as well without any changes to the recipe. Many readers have successfully substituted nondairy milks. In a pinch, you can use low fat milk, but avoid using nonfat milk.
- Butter: This is a rich dough, meaning it has fat to help guarantee softness.
- Egg: Like butter, egg promises a softer, richer dough.
