Fluffy Cinnamon Rolls Recipes

FLUFFY FIRE HOUSE CINNAMON ROLLS

Steps:

• Sift 2 cups flour, sugar, and salt for dough together into the bowl of a stand mixer fitted with the paddle attachment. Stir in yeast. Add butter and blend at low speed until combined. Add hot water (the hottest it comes from your tap) all at once with the mixer running. Mix in egg until fully incorporated. Add remaining 2 cups flour and mix briefly until dough is soft and flour is incorporated.
• Change to the dough hook and knead dough for 10 minutes. If dough does not knead, you may need to add a little bit more flour carefully while the mixer is running. Once the dough climbs up the dough hook you have the right consistency. Make dough into a ball.
• Oil a bowl. Place the dough into the bowl and turn to coat with oil. Cover with a cloth and let sit until doubled in size, 1 to 2 hours.
• Cover your countertop with flour and roll dough out to a large rectangle, roughly 18x24 inches. Sprinkle brown sugar, pecans, and cinnamon on the dough, then pour melted butter over top. Roll the dough up from the longer side and cut into twelve 2-inch pieces. Place the pieces in a baking pan or on a baking stone. Cover with a cloth and let rise until doubled in size, about 45 minutes. Keep a close eye on the rolls; if they start to fall or look deflated at all, bake them immediately.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake the rolls in the preheated oven until golden brown, 6 to 10 minutes.
• Meanwhile, combine confectioners' sugar, butter, cream cheese, vanilla, and salt in a large bowl; beat with an electric mixer until no lumps of cream cheese remain. Whip for 2 to 3 more minutes on medium speed.
• Spread icing on warm rolls and serve.

FLUFFY CINNAMON ROLLS

Steps:

• In the bowl of a stand mixer fitted with a dough hook attachment, add these ingredients in the following order: room temperature heavy cream, milk, and egg, followed by the sugar, cake flour, bread flour, active dry yeast, and salt. There is no need to activate the yeast beforehand.
• Turn on the mixer to the lowest setting, and let it go for 15 minutes, occasionally stopping the mixer to push the dough together. If you're in a humid climate and the dough is too sticky, feel free to add a little more flour 1 tablespoon at a time until it comes together. It should be sticking to the bottom of the bowl, but not the sides. If you don't have a mixer and would like to knead by hand, extend the kneading time by 5-10 minutes.
• Cover the bowl with a damp towel and place in a warm spot for 1-2 hours, or until it has doubled in size. (We proof our dough in a closed microwave with a mug of just boiled water next to it.)
• In the meantime, grease two baking vessels on all sides with butter. We fit 12 rolls in a large oval casserole dish, and 4 into a smaller overflow casserole dish. You can also use two 9-inch cake pans. Keep in mind that these expand quite a bit. You want to ensure they have enough room to expand, but not so much room that they won't end up hugging each other in the pan once baked.
• Next, mix the cinnamon sugar filling. In a medium bowl, combine the brown sugar, cinnamon, butter, and salt until it's a brown paste. If you need to, microwave the butter for 15-20 seconds to make it easier to stir.
• After the dough has doubled in size, put it back in the mixer, and stir for another 5 minutes to get rid of any air bubbles.
• Roll the dough out into a 12x24 inch (30x60cm) rectangle, at about ¼-inch thickness. Using a butter knife, spread the brown sugar filling evenly over the dough leaving about a ½-inch of border on the sides. Roll it tightly into a big cigar, and cut it into 16 equal pieces. (It helps to score it first in half, then in fourths, and so on).
• Arrange the buns in the buttered baking pans (when it comes to the end pieces, place them cut side up) with about ¾-inch between each bun. Proof for another 30-40 minutes.
• 15 minutes into the last round of proofing, arrange a rack in the middle of the oven, and preheat to 350°F/175°C. After proofing the buns, bake for 20-25 minutes. Ours baked in 25 minutes. If you know your oven runs hot, proceed accordingly. The center buns will look a little pale relative to the ones on the edges, but don't be tempted to bake them longer!
• While the buns are baking, make the cream cheese icing. Whip the cream cheese and butter until fluffy and pale yellow. Add the vanilla extract and powdered sugar. For super thick icing, omit the milk. For a thinner, pourable consistency, add the milk.
• When the buns are done baking, remove from the oven. Drizzle icing evenly over the buns as desired. Serve warm!