The method for making these cinnamon rolls is based on a popular trick for making brioche dough in a food processor, shared by talented chefs including James Beard, Julia Child and Jack Pepin. The food processor takes the prep time down considerably. A note on sizing: There is flexibility when it comes to how many rolls you decide to make. It’s all about the size of your baking dish. Take a look at our article above for our guide on make 6 large, 9 medium, and 12 smaller cinnamon rolls.
Category: not set
Cuisine: not set
1/4 cup (60 ml) whole milk
3 tablespoons plus 1 teaspoon (38 grams) granulated sugar divided
2 1/4 teaspoons active dry yeast (one 1/4-ounce packet)
2 cups plus 2 tablespoons (268 grams) all-purpose flour
1/2 teaspoon fine sea salt
1/2 teaspoon ground cinnamon
6 tablespoons (85 grams) cold unsalted butter plus more for the pan
2 large eggs beaten
1/4 cup (60 ml) heavy cream for pouring over rolls before optional
6 tablespoons (85 grams) unsalted butter
1/4 cup packed (50 grams) brown sugar preferably dark brown sugar
2 tablespoons (25 grams) granulated sugar
1 tablespoon ground cinnamon
1/2 teaspoon ground cardamom optional
Pinch freshly grated nutmeg optional
2 tablespoons cream cheese softened
2 tablespoons heavy cream
4 tablespoons powdered sugar
1/4 teaspoon vanilla extract
Pinch fine sea salt
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