Cinnamon rolls (Bread Flour version

Serves: 6-8 | Cook Time: 1 hour 

Ingredients

Dough:

• 3 cups (420g) Better Batter Bread Flour
  
• 1 cup 240g. or 240 ml) water at 110-115°F
• If additional moisture is needed, add 1 Tbsp at a time, up to 1 1/4 cups 284g of warm water, milk, or milk substitute
• 2 eggs 100g or 1/2 cup 100g aquafaba.
  
• 4 tablespoons 56g granulated sugar
  
• 4 tablespoons 54g butter or DF margarine, softened
  
• 1 packet Instant Yeast or Rapid Rise Yeast (9 g
  
• 1 teaspoon 6 g table Salt
  

Filling:

• 4 tablespoons 54g ) butter or DF margarine, softened
  
• 1 cup (200g) brown sugar, packed
  
• 2 1/2 tsp (6.5g) ground cinnamon
  

Topping:

• 3oz (80g) regular or DF cream cheese, softened
  
• 1/4 cup (57g) butter or DF margarine, softened
  
• 1 1/2 cups (210g) powdered sugar
  
• 1/2 tsp (2g) vanilla extract
  
• 1/8 tsp (0.71g-1g) salt
  
• gluten-free flour for rolling

 

Instructions

Mixing:

By Hand: Place all ingredients into a large mixing bowl. Use your hands to stir and knead until ingredients form a dough, about 10–12 minutes. Mixture will be loose and sticky but will thicken during proofing.
Stand Mixer: Place all ingredients into the bowl of a stand mixer fitted with a paddle attachment. Mix on low for 2 minutes. Turn speed to medium and mix for another 5 to 6 minutes. Mixture will be loose and sticky but will thicken during proofing.

 

Cover bowl with plastic wrap and allow dough to hydrate/rest for 45 to 60 minutes on the counter in a warm place until doubled in size. Could take up two hours depend depending your environment and time of year

Preheat and prepare. Heat oven to 375 Line a 9x13 inch cake pan with parchment paper.

Shape. Turn dough onto a rolling mat, cloth, or floured surface and punch down.

Fill rolls. Roll dough into a 16×21-inch rectangle. Spread dough with softened butter or margarine and sprinkle evenly with sugar, then sprinkle with cinnamon. For best results, leave a 1 1/2-inch edge along one long side of the rectangle, and completely cover the rest of the surface to the edge.

Sprinkle and roll up. Once all of the sugar is sprinkled, press down lightly across the sprinkled surface with a spatula or your fingers to ensure the sprinkled mixture adheres to the dough. Starting at the covered long side, roll up dough so that a long coil forms. Pinch the seam and ends of the dough together to seal. You may tuck the ends under the roll if you wish.

Cut and place rolls. Using a thread or serrated knife, cut into 8 up 9 even rolls. Place rolls cut side up into prepared pan.

Proof. Sprinkle or spray rolls generously with water, cover tightly, and let rise in a warm place, about 45 to 60 minutes until about doubled in size. This could take up to 2 1/2 hours depend depending on time of year how warm you're kitchen environment is

Bake. Place rolls in preheated oven and bake until golden brown, about 15 to 30 minutes.

Prepare icing. While rolls are baking, beat together cream cheese, 1/4 cup butter or margarine, confectioners sugar, vanilla extract, and salt.

Remove rolls from oven. Once removed, spread 1/2 of icing on warm rolls immediately. Cool for about 5 minutes, then spread the remaining icing on the rolls. Serve warm.

Photographs & Recipe by Patrick Auger