Cinnamon Rolls

• portions: 12 rolls

Ingrédients

3 cups (360g) all-purpose flour, plus more as needed

1/4 cup sugar

1 teaspoon salt

1 1/2 teaspoons active-dry yeast

1/4 cup shortening or butter, room temperature

1 cup milk or buttermilk, room temperature

1 large egg, room temperature

For the filling:

6 tablespoons butter, very soft

1/3 cup sugar

1 tablespoon cinnamon

Instructions

1. In the bowl of a stand mixer fitted with the dough hook, combine the flour, sugar, salt, yeast, and shortening. Add in the milk and eggs. Start mixing on medium speed until everything comes together. Continue mixing on medium-low speed until the dough is smooth and elastic, about 10 minutes.

2. Transfer the dough to a greased bowl and cover with a cloth or plastic wrap. Set the bowl in a warm place and allow to rise until doubled in size, 45 to 60 minutes. Once doubled, lift the dough out with lightly oiled hands and gently stretch into a ball. Place it back in the bowl, cover, and refrigerate overnight.

3. While dough is rising, prepare the cinnamon filling. In a medium bowl, combine sugar and cinnamon. Mix until well combined. Set aside.

4. The next morning, lightly flour a surface and roll out dough. Roll dough to a rectangle. Spread butter evenly across the surface. Sprinkle the cinnamon sugar over the surface of dough, leaving a 1/4” gap at the far long end.

5. Starting with the end closest to you, roll the dough in jelly roll style. Using a sharp knife or dental floss, cut rolls in desired size. Place on sheet pans* with parchment and let rise until pillowy and soft, about 30 minutes.

6. Preheat oven to 375 degrees F. Bake for 15 to 20 minutes or until lightly golden brown and the center is cooked through. Transfer to a cooling rack. Once the rolls have cooled, frost with cream cheese frosting.

*Note: The rolls can be frozen right after cutting; place them on a sheet pan until frozen, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature before baking.

Notes

The rolls can be frozen right after cutting; place them on a sheet pan until frozen, then transfer to a zip-top bag for up to 3 months. Thaw at room temperature before baking.