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Name: Cinnamon Rolls
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 12
Cuisine: not set
Ingredients: 3 large eggs; 1/3 cup packed light brown sugar; 3/4 cup buttermilk; 2 teaspoons salt; 2 teaspoons instant yeast; 6 tablespoons unsalted butter, melted; 20 oz AP Flour; 4 oz cream cheese; 1/4 cup buttermilk; 1 1/2 cups confectioners' sugar; 1 tablespoon grated orange zest; 2 tablespoons fresh orange juice; pinch salt; 2/3 cup packed light brown sugar; 1 tablespoon ground cinnamon; 2 tablespoons unsalted butter, melted

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INGREDIENTS

Dough
3 large eggs
1/3 cup packed light brown sugar
3/4 cup buttermilk
2 teaspoons salt
2 teaspoons instant yeast
6 tablespoons unsalted butter, melted
20 oz AP Flour
Orange Cream Glaze
4 oz cream cheese
1/4 cup buttermilk
1 1/2 cups confectioners' sugar
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
pinch salt
Filling
2/3 cup packed light brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted

Servings

INSTRUCTIONS

1. Make the dough:

Whisk the eggs in a large bowl until homogeneous. Add the brown sugar, buttermilk, salt, yeast, and melted butter and whisk until homogeneous (the mixture may clump up a bit-this is OK). Add the flour and stir with a wooden spoon until a cohesive ball of dough forms.

2. Turn the dough out onto a lightly floured surface and knead for 2 minutes, or until completely homogeneous, smooth, and silky. Return to the bowl, cover with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.

3. Make the filling:

Combine the sugar and cinnamon in a small bowl and set aside

4. Roll out the dough:

Turn the dough out onto a floured surface and lightly flour it. Shape into a rough rectangle with your hands and then, using a rolling pin, roll into a rectangle about 16 inches long and 12 inches wide, with a short end towards you. Brush with the cinnamon and sugar mixture and spread it with your hands until the buttered portion is evenly coated. Roll the dough up jelly-roll-style into a tight cylinder, using a bench scraper as necessary to assist you. Pinch the seam shut and turn the dough so that it's seam side down. Use your hands to even out its shape.

5. Use a sharp knife to cut the roll into 12 even slices: the easiest way to do this is to cut it in half, cut each half in half, and then cut each section into thirds. Nestle the 12 rolls with the swirl pattern facing up in the prepared baking dish, making sure the slices from the ends of the log go cut side down. Cover with plastic wrap and allow to rise until roughly doubled in volume, about 2 hours. The rolls should be well puffed and pressed tightly against each other.

6. While the dough is rising, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Transfer the baking dish to the oven and bake until the buns are golden brown and well puffed, about 30 minutes, rotating the dish once. Allow to rest for 5 minutes, then invert the buns onto a serving platter; scrape out any excess goo from the pan and spoon over the buns.

7. Make the glaze:

Combine the cream cheese, buttermilk, confectioners' sugar, orange zest, orange juice, and salt in a small saucepan and cook over medium heat, whisking constantly, until simmering and homogeneous. Spoon half the glaze over the sticky buns, reversing the rest in a bowl to pass table-side. Serve immediately.

NOTES

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Cinnamon Rolls

Dough
3 large eggs
1/3 cup packed light brown sugar
3/4 cup buttermilk
2 teaspoons salt
2 teaspoons instant yeast
6 tablespoons unsalted butter, melted
20 oz AP Flour
 Orange Cream Glaze
4 oz cream cheese
1/4 cup buttermilk
1 1/2 cups confectioners' sugar
1 tablespoon grated orange zest
2 tablespoons fresh orange juice
 pinch salt
 Filling
2/3 cup packed light brown sugar
1 tablespoon ground cinnamon
2 tablespoons unsalted butter, melted

1. Make the dough:
Whisk the eggs in a large bowl until homogeneous. Add the brown sugar, buttermilk, salt, yeast, and melted butter and whisk until homogeneous (the mixture may clump up a bit-this is OK). Add the flour and stir with a wooden spoon until a cohesive ball of dough forms.
2. Turn the dough out onto a lightly floured surface and knead for 2 minutes, or until completely homogeneous, smooth, and silky. Return to the bowl, cover with plastic wrap, and allow to rise at room temperature until roughly doubled in volume, about 2 hours.
3. Make the filling:
Combine the sugar and cinnamon in a small bowl and set aside
4. Roll out the dough:
Turn the dough out onto a floured surface and lightly flour it. Shape into a rough rectangle with your hands and then, using a rolling pin, roll into a rectangle about 16 inches long and 12 inches wide, with a short end towards you. Brush with the cinnamon and sugar mixture and spread it with your hands until the buttered portion is evenly coated. Roll the dough up jelly-roll-style into a tight cylinder, using a bench scraper as necessary to assist you. Pinch the seam shut and turn the dough so that it's seam side down. Use your hands to even out its shape.
5. Use a sharp knife to cut the roll into 12 even slices: the easiest way to do this is to cut it in half, cut each half in half, and then cut each section into thirds. Nestle the 12 rolls with the swirl pattern facing up in the prepared baking dish, making sure the slices from the ends of the log go cut side down. Cover with plastic wrap and allow to rise until roughly doubled in volume, about 2 hours. The rolls should be well puffed and pressed tightly against each other.
6. While the dough is rising, adjust an oven rack to the middle position and preheat the oven to 350 degrees. Transfer the baking dish to the oven and bake until the buns are golden brown and well puffed, about 30 minutes, rotating the dish once. Allow to rest for 5 minutes, then invert the buns onto a serving platter; scrape out any excess goo from the pan and spoon over the buns.
7. Make the glaze:
Combine the cream cheese, buttermilk, confectioners' sugar, orange zest, orange juice, and salt in a small saucepan and cook over medium heat, whisking constantly, until simmering and homogeneous. Spoon half the glaze over the sticky buns, reversing the rest in a bowl to pass table-side. Serve immediately.

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Nutrition

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Serving Size: 1 Serving (152g)
Recipe Makes: 12 Servings

Calories: 466
Calories from Fat: 127 (27%)

Amt Per Serving		% DV

	Total Fat 14.1g	19 %
	Saturated Fat 7.7g	38 %
	Monounsaturated Fat 3.9g
	Polyunsanturated Fat 1g
Cholesterol 137.3mg		42 %
Sodium 105.3mg		4 %
Potassium 174.4mg		5 %
Total Carbohydrate 75.7g		22 %
	Dietary Fiber 1.9g	8 %
	Sugars, other 73.8g
Protein 9.9g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 466

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