Cinnamon Rolls

Cinnamon Rolls

Published on January 17, 2024 | By

Ingredients

  • 3 cups unbleached flour
  • 1/2 cup buttermilk powder or powdered milk
  • 1/4 cup potato flour
  • 3 Tbsp. yeast
  • 3 cups warm water (115 degrees)
  • 1/2 cup honey
  • 1/2 cup conola oil
  • 3 eggs - slightly beaten
  • 2 Tbsp. sea salt
  • Filling:
  • 8-12 Tbsp. salted butter, softened
  • 3/4 cup packed light brown sugar
  • 1 Tbsp. cinnamon
  • 1/4 tsp. cardamom, optional
  • Frosting:
  • 16 oz. cream cheese
  • 1 cube butter
  • 2 tsp. vanilla
  • 1/2 tsp. imitation butter flavor
  • 1/2 tsp. almond extract
  • 2 lbs. powdered sugar

Instructions

  1. In a bosch with a dough hook combine: flour, milk, potato flour and yeast. Mix thoroughly for several minutes so the powdered milk/buttermilk will not for lumps.
  2. Add: water, honey, oil, eggs and salt.
  3. Mix as you continue to add unbleached flour until the dough starts to pull away from the side of the bowl. You want the dough sticky. Knead on speed 1 for 5 minutes.
  4. Put in a large greased bowl to rise until doubled.
  5. On a lightly floured surface, roll the dough out into a 20x12 rectangle (does not have to be exact)
  6. Spread the softened butter evenly and top with the cinnamon and sugar mixture.
  7. Roll up the dough and cut into 1-inch sections. Place on a parchment-lined baking sheet, tucking the end of the cinnamon roll underneath.
  8. Let the cinnamon rolls rise until puffy and early doubled. Bake at 350 for 15-20 minutes until baked through (do not overbake) Let cool until just warm and then spread evenly with the icing.
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