Gooey Cinna..mmm..on Rolls

Who doesn't like cinnamon rolls? They're so soft, gooey, and buttery sweet. If only that were true right? I mean have you tried the average canned or even home baked cinnamon roll; finding the cinnamony bliss that only these doughy walls of goodness can deliver can actually be a true foodies' mecca.

Well your search is over, put down the car keys and pick up your fork (some assembly required first).

Yield: 12-13 Cinnamon rolls

Ingredients:

Cinnamon Roll:

• 1 Package Yeast
• 563 Grams Flour (Roughly 4.5 Cup)
• 95 Grams Corn Starch (Roughly 1/2 Cup)
• 1/2 Cup Dark Brown Sugar
• 1 Cup Buttermilk
• 2 Eggs
• 1/2 Cup Salted Butter (1 stick or 8 tablespoons)
• 1 tsp Salt
• 1 tbsp Vanilla Extract

Filling:

• 1 1/2 Cup Dark Brown Sugar
• 1 tbsp + 1 tsp Cinnamon
• 1 1/4 tsp Nutmeg (My little twist :) )
• 5 tbsp Salted Butter (COLD)

Icing:

• 170 Grams Powdered Sugar
• 2 tbsp Salted Butter (Melted)
• 3 tbsp Milk
• 1 tsp Vanilla Extract

Recipe:

Cinnamon Roll:

In a sauce pan over low heat add the butter milk, brown sugar, and butter. Heat just until all is combined and homogeneous.

In a bowl, sift together the flour, yeast, and salt.
In a seperate mixing bowl, add the mixture from the sauce pan, vanilla, and eggs.

Beat the mixture with a hand or stand mixer and slowly add the dry ingredients until the dough starts to thicken (1/2-3/4 of dry ingredients added).



Knead by hand on a floured surface or attach a dough hook and add remaining ingredients. To achieve a perfect dough ball you will need to add a few tablespoons, up to a 1/4 cup of additional flour (it's easier to add flour and still knead it than liquid).

Place the dough in a greased bowl, cover with plastic wrap or a towl and place in a warm place for 1-1 1/2 hours until dough is doubled in size.

Turn out the dough onto a floured surface (didn't need it with a silicone surface) and roll out to a roughly 18'' x 15'' sheet.

Filling:

By hand, mix together the brown sugar, cinnamon, nutmeg, and cold butter.

Spread evenly (as possible) across the rolled out dough.

Roll up the dough into a log (jelly roll style, who comes up with this stuff??). Slice into 1'' pieces and arrange in a greased pan.

Cover with plastic wrap or a towel and place in a warm place for 1-1 1/2 hours until dough is doubled in size. 

Brush the rolls with butter and bake at 350F for 17min. While these are baking you can make the icing.

Icing:

Mix together the powdered sugar, melted butter, milk, and vanilla.

Brush the baked rolls with butter and drizzle the icing over them and let them cool for......what am I talking about eat one now!!!!!