Cinnamon Rolls 

After years of making cinnamon rolls, here's my personal favorite recipe. I prefer a lean dough with some chew or substance and a small to moderate amount of cinnamon in the rolls and a sticky bun slurry at the bottom of the pan. Then various members of my family also require frosting as well! It's a good thing I start with a lean dough.

Roll the dough out on a wet counter using the dough while it is still quite cold. If it resists rolling too much let it warm up and rest just a bit more as you are rolling it. Handle the dough gently but purposely. Make your rectangle narrow and long. You'll be cutting it into 8 pieces but you want it long enough to allow all the filling to spread thinly enough.

Brush with about 2 T (1/4 c total for both pans) melted butter and sprinkle with filling. Roll as tightly as you can get it stretching the edges as you get to the end. Pinch to seal the roll.

Cut into 8 pieces and put in a lightly buttered 9x13 aluminum pan. Repeat for the other pan. Cover with plastic wrap and refrigerate immediately or rise and move to baking. Rising in the refrigerator results in rich tasting dough.

Make the frosting:
Beat
1/2 c soft unsalted butter
8 oz powdered sugar
1-2 oz milk or sour cream
1 oz cream cheese if you have it, otherwise probably more milk
vanilla
dash salt

Take the cinnamon rolls out of the refrigerator. Leave the plastic wrap on and let them warm up for 1 hour on the counter.

Preheat oven to bake 450. (Don't forget to turn it down.)

Gently warm the goo and pour over the tops just before baking.

Bake at convection roast 350* for 25-30 minutes until the goo is carmelized and all the sugar is melted. Be sure the cinnamon rolls are done too. Use an instant thermometer to see that the dough in the middle is 190*.

Let cool just a bit then invert so the goo doesn't get too thick to get out of the pan. Let cool enough that the dough has time to let off steam and form a strong structure. Rewarm gently if needed to serve.
Make the dough a few days before you want to use it:
In my Bosch mixer bowl combine-
1360 g white allpurpose flour
30 g sea salt
14 g instant yeast

In 2 qt measuring pitcher combine-
875 g lukewarm water
1/4 c melted unsalted butter
60 g honey

Add the wets into the flour and mix with dough hook
2 minute on speed #1. Let it rest for
5 minutes. Mix
2 minutes on #1. Then mix
4 minutes on #2. Finish with
about 30 seconds on #3 until it is stretchy and holds a windowpane.

Divide in half give it a stretch and fold with wet hands until it is a nice supple ball. Then immediately put it to rise in two 1 gallon buttered glass jars in the refrigerator. Keep it a couple of days before using to mature the flavor.

Mix together the cinnamon sugar filling:
170 g light brown sugar (washed raw sugar did not work!)
20 g cinnamon
1/8 t sea salt
Divide into two bowls (one for each pan of cinnamon rolls) and set aside until you roll out the cinnamon rolls.

Make the goo:
Beat
113 g granulated sugar
113 g light brown sugar
1/2 c softened or melted unsalted butter
until smooth and evenly blended.

Stir in until fluffy:
43 g honey
1/4 t sea salt
Set aside to warm and pour over the top of the cinnamon rolls just before baking.

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