The best homemade cinnamon rolls ever! If you love gooey cinnamon buns, here’s the secret ingredient. Everyone raves about these homemade yeast rolls.
The secret for Gooey cinnamon rolls is to add heavy cream to the cinnamon buns before baking. THIS is the secret ingredient and what makes the rolls rich and gooey.
Here’s how you do it. After the cinnamon rolls are rolled into their pretty swirls and you’ve allowed them to rise in the pan…right before they are ready to bake, warm heavy cream in a small bowl.
Why warm the cream? Because your rolls have risen in warmth and you don’t want to add refrigerator-cold cream to your cinnamon rolls. Adding warm (not hot!) heavy cream will keep the rolls rising as they should during baking. Pour the heavy cream overtop all of the rolls and watch that rich cream soak in and around the cinnamon roll dough.
Can you make the cinnamon rolls without heavy cream? Yes.
Will they be good? Yes.
Will they be as gooey? No.
I find that the heavy cream helps the filling of the cinnamon rolls to be smoother and not as grainy. So just try it, K?
Overnight Cinnamon Rolls
We often make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Cover and refrigerate until morning.
The morning you want to bake them, pull them out of the refrigerate and allow them to rise. Plan about at least an hour for this so you aren’t waiting too long! Then let them do their second rise. Pour on the cream and let them bake.
Can you freeze cinnamon roll dough before baking?
Yes! Make the cinnamon rolls and get them to the point of the second rise (when they are rolled out, cut up and put in the pan). Place them on a pan (not touching) and put them in the freezer for about 1 hour. Then place the rolls in a zippered bag.
When you’re ready to bake the rolls, plan ahead and put the rolls in the fridge to defrost overnight. Then pull them out of the refrigerate and allow them to rise the morning you want to bake them. Plan about at least an hour for this so you aren’t waiting too long! Allow them to do their second rise, then bake as normal.
Recipe :
Ingredients
For the dough:
1 cup vegetal milk
1 stick (113 grams) unsalted butter ( for vegan use soy butter unsalted )
1/4 cup (57 grams) unsweetened soy yogurt or normal yogurt for non vegan , at room temperature
1 envelope (2 1/4 teaspoons) instant yeast*
1/4 cup (50 grams) granulated sugar
1 large egg, at room temperature + 2 egg yolks, at room temperature ( for vegans sub with 3 tbs of flaxseed mixed with 9 tbs cold water let it sit first for 15 min to thicken before using )
1/2 teaspoon vanilla extract
4 cup to 4 1/4 cups (508 to 540 grams) all-purpose flour, plus more for dusting
1 teaspoon fine salt
1/2 cup heavy cream (for pouring over the risen rolls)( for vegan sub with plant based cream )
For the filling:
1 stick (113 grams) unsalted butter, completely softened to room temperature ( for vegan use soy butter unsalted )
3/4 cup (150 grams) packed light brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon fine salt
You could add also crushed walnuts ( just mix them with some cinnamon powder and brown sugar ) and let them sit aside .
For the Frosting:
6 ounces (170 g ) cream cheese (softened) or 1/4 cup whole milk
1/3 cup butter (softened) or if you make with milk use 2 tablespoons unsalted butter, melted
2 cups (250 grams) powdered sugar
1 tablespoon maple extract (or vanilla)
Directions
Make the dough:
In a small saucepan, heat the milk and butter until the butter melts. Remove from heat and stir in the yogurt until smooth. Let cool until (about 110°F) ( 43°C) .In the bowl of an electric mixer, use a spatula to combine the milk mixture with the yeast, sugar, egg, egg yolks, and vanilla until well combined. Add in half of the flour and the salt and stir with the spatula until combined. Fit the mixer with the dough hook and gradually add the remaining flour until a dough begins to form. Only add as much flour as you need to form the dough. Knead at medium speed until the dough is very soft, smooth, pliable, and doesn’t stick to the sides of the bowl, about 8 to 10 minutes. If the dough is unbearably sticky add more flour 1 tablespoon at a time. Only add as much flour as needed to create a smooth dough.Lightly grease a large bowl. Shape the dough into a ball and place in the greased bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, 1 1/2 to 2 hours. Or overnight.
Make the filling:
While the dough rises, add filling ingredients to a medium mixing bowl. Beat with a hand held electric mixer on medium-high until very well combined, about 3 minutes.
Prepare the walnuts , should be crushed to a small pieces add some (2-3 tbs brown sugar +1-2 tbs cinnamon ) mix together and set aside .
To shape the dough:
Punch down the risen dough and turn out onto a lightly floured work surface. Use a rolling pin to shape the dough into a 16x12-inch rectangle, long side facing you.
Spread the filling mixture all over the dough, (if you want to add walnuts this is the time to spread also over the filling )leaving a 1/2-inch border at the far edge.
Brush the border with water to help seal. Roll the dough up, pulling with your hands to keep it tightly rolled until it’s an even log shape. Press the border to seal. Trim the edges. Lightly flour the roll.Grease or Spray a large baking dish with cooking spray ( a 13x9-inch baking dish or two 9-inch pie pans).
Cut the roll into 12 equal pieces using a sharp serrated knife or unflavored dental floss.
Place the rolls cut side up in the prepared baking dish. Cover with plastic wrap and let rise in a warm place until doubled, about 25 minutes .
MAKE AHEAD: Allow the shaped rolls to rise until they’ve grown in size by about a quarter. Refrigerate for up to 24 hours. Allow to come completely to room temperature and continue to rise until doubled in size, about 2 hours, before baking as directed below.
Meanwhile, preheat the oven to 350°F ( 176°C), Warm the heavy cream until the chill is off. Don't make it hot...you just don't want it cold. It should be warm to the touch.
Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
Bake at 350°F ( 176°C), degrees for 17-20 minutes, until the rolls are lightly golden brown and the center rolls are cooked through. Note...the time will vary based on how big the rolls are, what type of pan, how close the rolls are packed, etc. They could take up to 25 minutes.
For the Frosting :
While the rolls bake, combine the icing ingredients in a small mixing bowl until a smooth pourable icing forms.Spread over hot rolls immediately after they come out of the oven. Serve warm the day they’re baked.
Recipe Notes
*You can use active dry yeast in place of the instant yeast. Add it in with the warm (110°F) ( 43°C) milk and butter mixture and a teaspoon of the sugar and allow it to proof for 5 to 10 minutes, or until foamy.
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