Sunday, February 20, 2011

Cinnamon Rolls - Feb 21 is National Sticky Bun Day!



  • 4 large egg yolks, room temperature
  • 1 large whole egg, room temperature
  • 2 ounces sugar, approximately 1/4 cup
  • 3 ounces unsalted butter, melted, approximately 6 tablespoons
  • 6 ounces buttermilk, room temperature
  • 20 ounces all-purpose flour, approximately 4 cups, plus additional for dusting
  • 1 package instant dry yeast, approximately 2 1/4 teaspoons
  • 1 1/4 teaspoons kosher salt
  • Vegetable oil


  • 8 ounces light brown sugar, approximately 1 cup packed
  • 1 tablespoon ground cinnamon
  • 1 teaspoon ground ginger (Shhh... Don't tell anyone)
  • Pinch salt
  • 3/4-ounce unsalted butter, melted, approximately 1 1/2 tablespoons


  • 2 1/2 ounces cream cheese, softened, approximately 1/4 cup
  • 3 tablespoons milk
  • 5 1/2 ounces powdered sugar, approximately 1 1/2 cups

Making The Dough:

The wet stuff:

I used leftover whey (4 oz) from the ricotta I made earlier today and heavy cream (2 oz) instead of buttermilk, 4 yolks, 1 whole egg and 6 Tbsp of melted butter

Dry Stuff:

Yeast and salt

20 oz flour (by weight) & 2 oz sugar

Eggs, butter, sugar and dairy before:

Eggs, butter, sugar and dairy after:

Added the dry goods:

About half the flour, the salt and the yeast. Whipped into a batter

Mixed in the balance of the flour and ready to rise:

The Filling:

mixed the light brown-sugar with the cinnamon, salt and ginger using a fork.

Rolling out the dough:

Ready to roll:

Rolling out:
Roughly 18" x 24"


Adding the filling:

Rolled up:


Ready to chill:

Put the rolls into the oven for 30 minutes to proof. Place them on the top rack and place a pan filled with boiling water on the rack below. This makes a bit of a sauna for the yeast to wake up and enjoy. We should treat them nicely like this since were about to murder them.

Looking a bit puffy from the second rise:

Placed in the middle of a 350F oven for 30 minutes:

The Icing:
A simple matter of whisking together 2.5 oz of softened cream-cheese, 5.5 oz of sifted powdered sugar and 3 tablespoons of milk until it looks like icing.

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