Note that this recipe takes a day as the dough rests!

Ingredients

Dough

• 320 grams (1 and 1/3 cup) whole milk (2% is fine too)

• 56 grams (4 tablespoons) butter room temperature

• 2 large eggs room temperature

• 200 grams (1 cup) bubbly, active starter

• 48 grams (4 tablespoons) cane sugar

• 600 grams (5 cups) all-purpose flour)

• 6 g (1 teaspoon) salt

Filling

Option 1

• 115 grams (4 tablespoons butter) room temperature

• 280 grams (1.5 cups) brown sugar

• 8 teaspoons cinnamon (or be like me and just take the jar and cover the whole area)

Option 2

• 2 80z packs cream cheese room temperature

• 1/4 cup maple syrup

You can also add any fillings. I love to shred some apples (about 3) giving you an amazing apple cinnamon roll!

Glaze

• 2 cup confectioners sugar

• 2 tablespoons melted butter

• 2 teaspoons vanilla extract

• 4 tablespoons milk

Directions

Dough

1. Warm the milk and butter in the microwave. About 45 seconds.

2. In your standing mixer with the dough hook add the egg, starter, and sugar.

3. Add the milk mixture and start mixing on low.  

4. Slowly add the flour and salt, and continue mixing until a rough dough forms, about 1-2 minutes. Cover with a damp towel or plastic wrap and let it rest for 30 minutes. 

5. Once the dough has rested knead on medium-low for 8 minutes. When done transfer the dough to a lightly oiled bowl.

6. Cover again with a damp towel or plastic wrap (I like to use a plastic shower cap) and let rise for 8-10 hours or until it has doubled in size.

   • Note in the summer months it may rise much faster due to the temperature.

Assembling the Dough

1. Once the dough is doubled in size lightly flour your countertop, to prevent sticking. Remove the dough from the bowl with wet hands or a dough scraper and let it rest on the counter for 5 minutes. This will relax the gluten and make it easier to roll out.

2. After your 5 minutes are done, with a floured rolling pin, roll the dough into a large rectangle (12×12 inches). 

3. In a small bowl, mix together the brown sugar and cinnamon.

4. Spread the softened butter over the dough, and top with brown sugar and cinnamon mixture.

Roll & Cut the Dough

1. Using lightly floured fingertips, roll it up pressing down as you go. Do not rush this step! You want the log to be tight so that the swirls stay intact when they bake.

   • Once you get to the end, make sure the dough is facing seam side down. 

2.  To cut the dough and to ensure you don’t squish the spiral, use unflavored dental floss, sewing thread, or a very sharp bread knife. I cut about 10 pieces for my baking dish!

   • To use the floss: place it underneath the dough in the middle. Bring the floss up on either side, and criss cross it.

Final Rise

1. Butter a baking dish (9x12).

2. Place the rolls into the baking dish and let rest with a damp towel or plastic wrap for 1-2 hours. Or until the dough puffs up.

Baking the Rolls

1. Preheat your oven to 350 F. Place the dough onto the center rack and bake for 40-45 minutes. The tops should be light golden brown and the internal temperature should read 190 F. Cool in the pan for 15 minutes, and then remove to a wire rack. 

Glaze Time

1. While the rolls are cooling make the glaze.

2. Option 1: In a small mixing bowl, whisk together the glaze ingredients. You can adjust the consistency by adding a little more milk, or more sugar. Then spread the glaze on top of the rolls or leave on the side and top when you are ready to eat them.

3. Option 2: In a large bowl cream together the cream cheese and maple syrup. Then spread the glaze on top of the rolls or leave on the side and top when you are ready to eat them.

Notes:

• Store cooled cinnamon rolls at room temperature for up to 5 days. You can also freeze these for 3 months but that never happens in our house!