BGP Signature Cinnamon Rolls

Directions

Mix the dry ingredients and ready your butter

1. In a large bowl combine flour and salt and set aside.

2. Your butter should be very soft but not melted. If needed, microwave it on the “soften butter” setting or in short 5-10 second bursts. Very soft butter is more easily incorporated into your dough. Divide it into tablespoon-sized portions and set it aside. You’ll add it a bit at a time later, so having it ready now makes the process quick and easy.

Warm the liquids

1. In a microwave safe bowl or glass measuring cup, combine milk and water. On the stovetop in a small saucepan or in the microwave, heat them to 95-110º F. Use a digital thermometer if you have one. If not, it should feel like very warm bath water.

Proving the yeast

1. If using instant yeast, you can skip the proofing step. Instant yeast doesn’t need to be proved or proofed, so simply whisk it into the bowl of your stand mixer with the sugar and warm liquids and continue with the recipe.

2. If using active dry yeast, whisk the yeast, sugar and warm liquids in the bowl of your stand mixer. Let stand for about 5 minutes until it is foamy and frothy. This tells you your yeast is alive and ready to make your dough rise. If nothing happens after 5-10 minutes, it’s usually a sign your yeast is old or your liquid was too hot or too cold.

Bring the dough together

1. Add the eggs and vanilla to the yeast, sugar, milk, and water mixture. Whisk until the eggs are incorporated. I do this before using the dough hook because the hook can push the eggs around the bowl instead of mixing them in. Place the bowl on your mixer and attach the dough hook.

2. Add the flour and mix on medium-low just until a shaggy dough forms. Add the softened butter one tablespoon-sized piece at a time, allowing each addition to incorporate before adding the next. Don’t be alarmed if the dough looks slick or starts to separate after you add the butter- that’s completely normal. This is one of those moments where you just have to trust the process. Give it a minute after each addition and let each piece of butter mostly incorporate before adding the next. Adding the butter will take 3 or 4 minutes. Soon enough it will transform into a smooth, shiny, beautiful, soft dough.

3. Continue to knead the dough on medium-low speed for 5-7 minutes, until the dough looks smooth and feels stretchy. This is a soft, sticky dough, so some may still spread across the bottom of the bowl- and that’s okay. Don’t wait for the bowl to look clean. Because this is an enriched dough with lots of dairy and eggs, it will feel a bit sticky at first. Resist the urge to dump in a ton of extra flour. To check the dough, pinch off a small piece and gently stretch it between your thumbs and fingers. If it stretches thin enough to see light through it without tearing, it’s passed the windowpane test, and it’s ready. If it tears right away, knead for another minute or two and check again.

The First Rise

1. Remove your dough from the bowl and shape it into a smooth ball. Place it in a lightly greased bowl and cover it tightly with a damp towel, lid, or plastic wrap. Place it in a warm, cozy spot for 60-90 minutes. You are waiting for the dough to completely double in size. It should look wonderfully puffy, smooth, and slightly domed on top.

Roll and Fill

1. Release your risen dough from the bowl on a lightly floured counter, roll it out into a large rectangle, about 16x24 inches.

2. Spread the softened butter evenly across the dough, leaving a tiny border a the top edge. This will allow you to seal the rolls. Mix the brown sugar and cinnamon in a small bowl and then spread it evenly over the butter. Gently press the sugar into the butter with your hands.

3. Roll the dough up tightly starting from the bottom on the long edge to create a 24 inch log. Slice into 12 equal rolls using a sharp serrated knife or dental floss. Place them in a 9x13 inch baking dish.

The Second Rise And Bake

1. Cover the pan with plastic wrap or a towel and let them rise in a warm place about 45-60 minutes. They are ready when they are big, puffy, and tightly touching each other. If you gently poke the edge of a roll, it should leave a slow-rebounding indentation. If it snaps back instantly, give them 10 more minutes.

2. If desired, pour a small amount of heavy whipping cream on each roll and brush it evenly across the top. Put them into a preheated 350º F oven for 25-28 minutes until the tops are golden or they reach an internal temperature of 185-190º F. Yes, I use a digital thermometer to test the doneness of my rolls.

The Grand Finale: Cream Cheese Frosting

1. While your rolls are baking, prepare the frosting. In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese and butter together on medium speed until smooth. Add the vanilla bean paste and/or vanilla extract, a pinch of salt and gradually add the powdered sugar, mixing on low at first until incorporated. Increase to medium speed and beat until the frosting is smooth, light and fluffy, about 1 minute.

2. Add 2 Tablespoons whole milk and beat until smooth. If needed, add additional milk one tablespoon at a time until the frosting reaches your desired consistency. Spread the frosting generously over the rolls while they are still warm from the oven so it melts into all the swirls and nooks and crannies. Enjoy!