I have tested quite a few "Yeast" Cinnamon Roll recipes before, but none came quite so good -- they taste dry. Replicating Cinnabon's cinnamon roll is not quite my goal as I am sure ... the dough conditioners and other stuff to keep them fluffy throughout the day is not quite achievable. This recipe came from Alton Brown's "Good Eats 2, The Middle Years" cookbook. If any foodies interested in the science behind how each ingredient reacts and works together, this book is like a "mad scientist" must have guidebook.
And of course, I couldn't just follow the recipe exactly, as I have no buttermilk. But considering the fact that I have test making the wonderfully soft HOKKAIDO Bread, Challah bread, and Ponchik, I know the secret of the Sour Cream and TAN ZONG.
4 large egg yolks - room temperature
1 large egg - room temperature
2 oz sugar
6 TB unsalted butter - softened
3/4 C Sour Cream + 2 TB water
20 oz Flour - Divided into two 10 oz
1 /4 oz Instant Dry Yeast
1-1/4 tsp Kosher salt
Mix to combine egg yolks, whole egg, sugar, butter in the mixing bowl with a paddle attachment.
Add sour cream. Mix for 1 minute.
Mix 10 oz of flour, yeast and salt together with a whisk in a bowl first. Then, add to the egg mixture.
* At this point, luckily for me, I transferred my dough to my commercial Hobart mixer.
*Change to Dough Hook. Add 4 oz more of flour and knead on low speed for 5 minutes.
Add more flour if necessary. Knead until smooth dough forms. 5 minutes more.
Mix until smooth. Transfer to an oil'd bowl. Cover and let rise until doubled in size.
Turn the dough over to a work surface.
Knead gently for 30 seconds.
8 oz light brown sugar
1 Tb ground Cinnamon - Ceylon
pinch of Kosher salt
3 Tbsp softened unsalted butter
Mix Cinnamon and brown sugar together and salt
Line a 13x9x2 baking pan with parchment paper
Form the dough into rectangle shape. Roll out the dough 18 x 12 inch.
Spread the softened butter on the dough. Sprinkle the sugar mixture over it and spread with the palm of your hand as close to the edges of dough.
Start rolling in the ends tightly.
Pinch close the edge at the end. Roll gently to even out the roll all across. Cut the roll into halves. Roll gently to even out the roll, again, if needed. Slice the roll with very sharp serrated knife.
Note: In this picture the pan size is not 13x9x12. I don't know why, but I end up using my brownie pan, instead. Not trusting that it will expand to fill all the gap when double in volume.
Cover and refrigerate overnight. Take out and let rise and bake in the morning, or like me, I left it covered in the kitchen overnight. I came down at 5:30 am in the morning, and there they are all bubbled and doubled in the pan. Preheat the oven to 350'F.
Cover the pan with a sheet of aluminum foil to prevent top from over browning, if needed. As for mine, as you can see is "over crowded". Before the center temperature reaches 190'F, the external crust would have burned, so I covered the pan with aluminum foil for the first 20 min.
Bake at 350'F in the middle rack
Insert digital thermostat to the center - its done when the temperature starts to reach 190'F. **Take out before it reaches 190'F.
Mix 5-1/2 oz of Powder Sugar with 2 Tbsp of milk. 1 tsp of Pure Vanilla.
If you have some cream cheese, soften it and add to it. If not, skip it.
The mixture should be runny but not like water. The mixture should coat the spoon thick.
Add more powder sugar, if needed.
Drizzle the icing over the wonderfully baked Cinnamon Rolls.
And guess what, they were shared at the office that morning. Lucky them!