Bread Flour Cinnamon Rolls with Vanilla Cream Glaze
Rich enriched dough rolled with a brown sugar and cinnamon filling, baked in a 9x13 pan and finished with vanilla cream glaze.
Equipment
- Large mixing bowl
- Stand mixer with dough hook, optional
- Rolling Pin
- 9x13-inch baking pan
- Pastry brush
Ingredients
Main Ingredients
- 4 ½ cup bread flour
- ⅓ cup granulated sugar
- 1 tbsp instant dry yeast
- 1 tbsp kosher salt
- 4 large eggs cold
- 1 large egg yolk cold
- 14 tbsp whole milk cold
- 18 tbsp unsalted butter room temperature, plus more for the pan
- 12 tbsp unsalted butter melted, for the filling
- 9 tbsp brown sugar
- ¼ cup granulated sugar for the filling
- 3 tbsp ground cinnamon
- 1 tsp pumpkin pie spice
- ¼ tsp kosher salt for the filling
- 1 large egg lightly beaten, for brushing
- 1 tbsp milk for brushing
- 2 cup powdered sugar
- 6 tbsp heavy cream
- 1 tsp pure vanilla extract
- ⅛ tsp table salt
Instructions
Cooking
- Mix the dough. Combine the flour, sugar, yeast, and salt, then stir in the eggs, yolk, and milk until a dough forms.
- Knead. Knead in the soft butter for about 10 minutes until smooth and elastic.
- Rise. Cover the dough and let it double, about 1 to 2 hours.
- Fill and roll. Stir the melted butter, sugars, spices, and salt into the filling, roll out the dough to 1/4 inch thick, spread the filling, and roll tightly.
- Shape and proof. Cut into 12 rolls, place in a greased pan, and let rise 30 to 45 minutes.
- Bake and glaze. Brush with the egg wash, bake at 350 degrees F for 25 to 30 minutes, then drizzle with the glaze.
Notes
Substitutions: All purpose flour works but gives a softer, less chewy roll.
Tips: Spoon and level the flour, roll the log tight, and pull the pan as soon as the tops are deep golden.
Storage: Room temperature 2 days, refrigerate up to 4 days, or freeze unglazed rolls up to 3 months.