Place a 750-gram piece of Pain de Mie dough on a lightly floured surface. Gently pat and stretch into a rough 9 by 6-inch rectangle. Cover and allow it to relax for 15 to 30 minutes. While the dough rests, prepare the filling.
CINNAMON ROLL FILLING
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Brown sugar | 250 | 1¼ cups |
| Cinnamon | 20 | 1 tablespoon |
| Milk, cream, or egg wash, for brushing the dough |
Stir together the brown sugar and cinnamon. Set aside.
Generously grease or spray a 9 by 13-inch baking dish.
After the rest, lift the dough with a bench scraper to be sure it is not sticking. Lightly flour the surface underneath. Roll and pat the dough into a 14 by 20-inch rectangle with the long side running horizontally on your work surface. If the dough resists being stretched or rolled, let it relax for another 15 minutes, covered.
Using a pastry brush, paint the entire surface of the dough with milk, cream, or egg wash.
Evenly spread the brown sugar and cinnamon mixture over the surface of the dough. Leave an inch margin of dough along the long side, closest to you, with no sugar or cinnamon filling. This will allow the rolls to be sealed closed.
Begin at the long edge of dough farthest from you. Roll the dough toward you, tensioning it slightly as you go, stretching it gently away from yourself, then rolling forward to take up the slack.
Repeat this process until you reach the edge closest to you.
Brush the final edge again with egg wash. Press to seal the tube closed.
With a chef’s knife or sharp bench knife cut 1 to 1¼-inch segments (about 15 pieces) and place in your baking dish. Distribute the pieces evenly, leaving ¼-inch spaces between them.
Cover and proof until the rolls are light and puffy, 60 to 75 minutes.
BAKE
Toward the end of the proof, preheat the oven to 425°F. Bake for 22 to 26 minutes. Rotate after 15 minutes. The rolls are done when they are golden brown.
While the rolls bake, prepare the glaze.
CINNAMON ROLL GLAZE
| INGREDIENTS | METRIC (GRAMS) | VOLUMETRIC (APPROXIMATE) |
| Confectioners’ sugar | 227 | 2 cups |
| Butter, unsalted, softened | 56 | 2 tablespoons |
| Vanilla extract or whiskey | 5 | 1 teaspoon |
| Milk | 17 | 1 tablespoon |
Sift the confectioners’ sugar and mix with the butter and vanilla or whiskey.
Whisk to combine, then add the milk all at once. Whisk again.
After baking, the rolls can be left in the baking dish and glazed after they have cooled for 5 minutes.
Alternatively, immediately after baking invert the baking dish onto a large platter or sheet pan. To do this, place the platter or pan over the rolls and hold it and the baking dish together. Invert the two, letting the rolls slowly fall. Lift off the baking dish. Glaze after they have cooled for 5 minutes.
