Cinnamon Rolls 

This is my choice cinnamon roll recipe, currently. Light enough, not too sweet, balanced for all my cinnamon roll aficionados. I am making 24 individual rolls in large muffin papers, but baked on the 2/3 sheet pan OR half recipe 12 rolls on sheet pan or 9x13 pan.

~Half Recipe which can be comfortably mixed by hand
5 oz starter
11 oz lukewarm milk (NOT soured)
1 eggs
2 1/2 oz (5 T) soft unsalted butter
19 oz white all-purpose flour
2 1/2 oz whole wheat bread flour
1/4 c sugar
1 1/2 t salt

Rest

Add 1/2 - 1 t yeast

Rise in 1/2 gallon jar.

~Filling
6 oz brown sugar
1/4 c all purpose flour
1 T cinnamon
pinch salt
1 oz very soft unsalted butter

~Form into
12 large rolls on 1/2 sheet pan
30 smaller rolls baked on 2/3 sheet pan

Smaller rolls baked 375* about 15 min
~Mix the dough
In bosch with dough hook mix:
10 oz starter
24 oz lukewarm milk (NOT soured)
2 eggs
5 oz (10 T) soft unsalted butter
38 oz white flour
5 oz whole wheat bread flour
1/2 c sugar OR 6 oz honey
1 T salt

Mix until evenly moistened and dough is cohesive and sticky.

Rest 30 minutes.

Mix in:
1-2 t yeast (more if you need them to rise quicker or you want them even lighter) (You really should use the yeast here otherwise they are springy and just too dense)
Knead and rest until smooth, soft and tacky. Put out onto moist counter and stretch and fold until perky.

Rise 2-4 hours, in 1 gallon jar, in warm spot until double. It will come to the top.

~Make the filling *See dried fruit option for a no sugar cinnamon roll.
(If making 30 rolls make up filling into TWO bowls)
Stir together until it looks like wet sand:
12 oz brown sugar
1/2 c all purpose flour
1-2 T cinnamon
1/4 t salt
2 oz very soft unsalted butter
(Mix in food processor if you want to add: 6 oz raisins) Like my raisin cinnamon swirl bread.

*Dried fruit filling
In small bowl moisten:
8 oz currants
6 oz chopped dried dates (the kind which come chopped and rolled in oat flour or something like that)
2 oz alcohol (whatever you have on hand like gin or whiskey)
OR just use warm water
The dates will form a paste-like texture and the currants are small enough to combine into the paste.

*When fruits have absorbed the alcohol and are soft add:
1 T cinnamon
1/4 t salt
4 oz very soft unsalted butter
This mixture must be able to spread or somewhat evenly disperse across the dough. Be sure to spritz the dough with water to cause the filling to stick into the rolled dough.

~Make honey butter OR

~Make icing - though they don't need it.
Stir together:
12 oz powdered sugar
a pinch of salt
4 T  melted butter
1 t  vanilla
1-2 oz  milk or cream
A little cream cheese too if you have it.

~Form the rolls
Turn dough out onto lightly buttered or just moist work surface. Gently fold so it is evenly dispersed top and bottom of rising jar.

~For 24 rolls
Pat, stretch, rest and form into a very long rectangle 36 inches x 8 inches (what you will roll up and cut into 24 rolls). Spritz with water and spread with filling. Spritz the filling with water. (This really holds the filling tight when you cut them.) Roll up gently but snugly but not too tight or they will rise up through the middle when baking.

Cut with sharp knife into 24. Place into large muffin cups and place them onto the 2/3 large baking sheet, 6x4, 24 total.

~For 30 rolls
Divide dough into two (42 oz each). Pat, stretch, rest and form into 30 inches x 6 inches. Spritz, spread filling, spritz again. Roll firmly but gently. Cut with sharp knife into 15 each piece - 2 inches each roll. Place on 2/3 large baking sheet, 6x5, 30 total.

Spritz with water. Cover with wet dish towel.

At this point, you can place the pan in the refrigerator overnight, covered with plastic wrap, and bake the buns the next day (up to 24 hours later). Allow plenty of time for them to completely warm up before baking.

Rise until puffy, preferably in warm spot, about 30-60 minutes until puffy.

Spritz with water again. Bake the buns at convection bake 375* with steam for 20 to 25 minutes, until golden. A digital thermometer inserted into the center of a middle bun should read 190*. By baking in the papers they get more evenly done faster so you don't end up overbaking.

*Regarding the frosting, if you frost them you won't be able to warm them very well, most likely the frosting will dissolve into them. So maybe reheat and drizzle when ready, or leave it off, or use it as a dip.

~Remove the buns from the oven and cool 10-20 minutes before icing. Put the icing into a plastic bag, cut the corner and drizzle frost them!

~Cover with wet towel to cool. As soon as cool get them into a covered hotel pan or plastic bags to keep their tops very soft.

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