BC20 Cinnamon Rolls

 

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I've been meaning to get around to writing up this BreadClub20 recipe for a while. I've tweaked traditional cinnamon roll recipes because I found so many over-sweet, and the flour too weak for my liking as a baker. 

As a consequence of adoption, adaptation, and, I hope, improvement...here's the BC20 Cinnamon Roll. 

INGREDIENTS

Dough

525 gms of strong white bread flour

310 gms milk (at about 40⁰C / 105⁰F)

50 gms caster sugar

55 gms beaten egg (1 medium egg)

60 gms unsalted butter (melted

4 gms fine sea salt

8 gms instant active yeast

Filling

60 gms unsalted butter (melted)

10 gms light brown sugar

8 gms ground cinnamon

Frosting

200 gms soft cream cheese

45 gms unsalted butter

100 gms icing sugar

METHOD

Add all the dough ingredients to a bowl and bring them together until thoroughly incorporated.  Knead for about 10 - 12 minutes until you have a soft and silky dough. 

Place in a lightly oiled bowl, cover and leave until doubled. This will take anywhere from one hour to two hours, depending on the temperature of your room. 

Meanwhile, stir the brown sugar, half the butter and the cinnamon together. 

Degas the dough, punching it down roughly and forming it into a boule. Cover and leave to rest for 15 minutes. 

Roll out the dough on a lightly floured surface to a rectangle 18 inches x 12 inches (roughly) - 46cm x 30 cm. 

Brush with the rest of the melted butter and sprinkle the filling evenly. 

Roll tightly from the long side into a log and then cut into 12 even pieces. 

Place in a prepared  9 x 13 (inch) / 33 x 23 (cm) tin, spaced apart.

Cover and leave for about one hour until they have expanded and are slightly puffy when pressed gently. 

Bake at 180⁰C / 350⁰F Fan (200⁰C / 400⁰F Conventional) for 30 - 35 minutes until rich, golden brown. 

Cool on a rack. 

To make the frosting, beat the cream cheese with the butter and icing sugar until smooth. 

Spread onto the cooled buns.