Small Batch Cinnamon Rolls

• porciones: 6 servings
• tiempo activo: 50 minutes
• tiempo total: 2 hours 15 minutes

Ingredientes

2 to 2 & 1/2 cups (240g-300g) all-purpose flour, spoon and leveled

1 & 1/2 teaspoons instant yeast * (see notes for using active dry)

1/4 teaspoon salt

1/4 cup (60mL) water

1/4 cup (60mL) whole milk

2 tablespoons (30g) unsalted butter, sliced

2 tablespoons packed brown sugar, light or dark

1 large egg, at room temperature

1 tablespoon vegetable oil (for oiling the bowl)

1/4 cup (60g) unsalted butter, softened to room temperature

1/4 cup (50g) packed brown sugar, light or dark

2 teaspoons ground cinnamon

3 tablespoons (45g) unsalted butter, room temperature

2 ounces (60g) block cream cheese, room temperature

3/4 cup (95g) powdered sugar

1/2 teaspoon salt

1 teaspoon pure vanilla extract

splash of milk, as needed to thin the icing

Instrucciones

Cinnamon roll dough:

In a large bowl, whisk together flour, salt, and instant yeast. Set aside.

In a separate microwave safe bowl or measuring cup, combine water, milk, and butter. Heat in 10 second bursts in the microwave until the butter is just melted and the mixture is warm but NOT hot! You can also do this on your stovetop in a small pot.

Whisk the brown sugar and egg into the warm water mixture.

Add the wet ingredients to the dry ingredients. Mix together until it starts to combine into a rough shaggy dough. Add more flour if needed if you find the dough is too sticky.

Knead the dough (either directly in the bowl or on a lightly floured surface) adding flour as needed until smooth and elastic. If you poke the top of the dough, it should spring back.

Shape the dough into a rough ball then drop it back into the bowl. Brush the oil over the dough to help prevent skin formation.

Cover the dough with plastic wrap or a lint-free tea towel. Set aside to rest for 20 to 25 minutes. The dough will puff up slightly, but won't double in size. This rest is just to relax the gluten, making the dough easier to roll out without having it spring back in on itself.

Uncover the rested dough and punch it down to deflate any air. Place it onto a lightly floured work surface and roll it out into a rough rectangle that's about 9x12 inches large. Use your hands to shape the edges into a rectangle as best you can - it doesn't have to be perfect though!

Spread the soft butter for the filling on top leaving a roughly 1/2 inch boarder along the edges. Sprinkle brown sugar on top followed by cinnamon.

Cut the dough into 6 even strips going parallel to the shorter side of the dough. Roll up each strip and pinch the end to seal.

Arrange the cinnamon rolls swirl side up in a 10x7 inch baking dish (or any other similarly sized pan **see notes). Cover the pan with plastic wrap.

Set the rolls aside in a warm place to rise for about 45 minutes or until doubled in size.

Uncover the risen rolls. Bake in the center of your preheated oven for 25 to 30 minutes or until golden brown on top. If you lightly poke the center of a roll, it should spring back.

Set aside to cool slightly while you prep the cream cheese icing.

In a medium sized bowl, combine cream cheese icing ingredients and cream together until smooth. If the icing is too thick, thin it out with a splash of milk. If it's too thin, add some powdered sugar.

Spread the icing over the warm cinnamon rolls. The warmer the rolls are, the gooier the icing will be! These are best enjoyed warm.