CINNAMON ROLLS

I’m not sure what exactly it is about cinnamon rolls that is so enticing. There is something equally comforting and delicious in those gooey swirled centers that makes it impossible to eat just one. After years of using brioche dough and a basic vanilla glaze, I’ve finally perfected cinnamon rolls to my liking. My sweet dough recipe, enriched with honey and eggs, makes for a tender base; a hefty amount of cinnamon gives a nice kick and cream cheese keeps the confectioners’ sugar in the icing from being cloying. It’s one dreamy bun. makes 12 cinnamon rolls

1 recipe Sweet Dough

½ cup (99 g) packed brown sugar

1 tablespoon ground cinnamon

Pinch salt

2 tablespoons (29 g) unsalted butter, melted and cooled

ICING

8 tablespoons (1 stick; 113 g) unsalted butter, room temperature

4 ounces (114 g) cream cheese, room temperature

1 teaspoon pure vanilla extract

¼ teaspoon salt

1 cup (113 g) confectioners’ sugar

Flour a work surface and knead the Sweet Dough 10 to 12 times. Shape the dough into a ball, cover the top lightly with flour, and if your dough has been refrigerated, cover with a tea towel and let it come to room temperature.

Grease a 9 by 13-inch pan; if desired, line with parchment paper (this makes for an easier cleanup).

In a small bowl, mix the brown sugar, cinnamon, and salt.

Roll the dough into a 16 by 12-inch rectangle. Brush the dough with the melted butter and sprinkle the cinnamon-sugar mixture evenly over top, pressing it lightly into the butter so it adheres. Starting at a long side, roll the dough into a tight cylinder. Pinch the seam gently to seal it and position the dough seam side down. Use scissors or a sharp knife to cut the dough into 12 equal pieces (see here). Transfer the pieces to the prepared pan and place them cut side up. Cover the pan loosely with plastic wrap and let the dough rise until doubled, 1 to 1½ hours.

Adjust the oven rack to the lower middle position. Preheat the oven to 350°F.

Remove the plastic and bake 27 to 32 minutes, rotating the pan halfway through, until the rolls are golden brown. While the rolls are baking, prepare the icing.

Transfer the pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the cream cheese icing, using about one-third of the mixture. Let the rolls cool for another 15 to 20 minutes. Top with the rest of the icing and serve.

FOR THE ICING: In the bowl of a stand mixer fitted with a paddle, beat the butter and cream cheese on medium until smooth and creamy. Add the vanilla and salt and mix on low to combine. Add the confectioners’ sugar and mix on low until combined. Scrape down the sides of the bowl and mix on medium until the icing is light and fluffy, 3 to 4 minutes.

VARIATION

cinnamon roll wreath • Follow the directions for filling and rolling the dough into a log. Carefully move the log to a baking sheet lined with parchment paper. Shape the log into a ring. Using scissors or a sharp knife, make 10 to 11 cuts spaced evenly around the outside of the dough, not cutting all the way through the log. Twist each piece cut side up. Cover loosely with plastic wrap and let rise 1 to 1½ hours, until doubled in size. Brush the top with egg wash then bake in a 350°F oven for 25 to 32 minutes, until golden brown. Top with Confectioners’ Sugar Glaze and chopped pistachios, if desired.

NOTES: The dough can be cut in 8, 10, or 12 pieces, depending on your preferred size. Add a few minutes to the baking time for larger-size buns.

I like my cinnamon rolls super soft and gooey, so I put a thin layer of the icing over them while they are still very warm. The icing melts into the warm rolls, eliminating any hard corners or edges. If you prefer a little crispy crunch to your cinnamon rolls, you can wait until they have cooled and then top with all the icing. And if you just need to eat them warm, go ahead and smother them with all the icing right from the oven.