Baked cinnamon rolls for breakfast last Sunday.
Dough was made the day before and filled, rolled and cut
and left overnight in the fridge to rise.
Taken out of the fridge an hour before baking.
Just out of the oven.
Topped with cream cheese frosting.
I have adapted the recipe
and used the autolyze, stretch and fold method for the dough.
Cinnamon Rolls (Buns)
Edited March 2015
1 cup brown sugar
1/4 cup flour
1 tablespoon ground cinnamon
1/2 cup soft butter
1 tablespoon cream
Warm milk, add butter, sugar and salt. Add to flour. Add beaten eggs.
Mix by hand. Allow to rest for 30 minutes.
Mix yeast with a tablespoon of water. Add yeast and salt to flour mixture.
Mix by hand using the pinch, stretch and fold method.
Allow to rest another 30 minutes. Stretch and fold three times
over the next hour. Cover and leave to rise until doubled.
Prepare filling. Mix sugar, flour and cinnamon.
Tip dough out on to flour surface. Roll out into a rectangle.
Spread with soft butter. Sprinkle brown sugar and cinnamon over the butter.
Roll up jelly roll style. Seal well.
Cut into 1 1/2 to 2″ slices. (I use floss to cut) Place in buttered baking dish,
leaving room between each piece. Cover.
If baking same day, leave on counter until dough doubles.
If baking next day, cover and place in the fridge. Take out an hour before baking. Preheat oven to 375°F.
Brush rolls with cream. Bake for about 25 to 30 minutes.
Frost while still warm.
1 – 8 oz package cream cheese
1/4 cup butter softened
Beat cream cheese and butter together. Add powdered sugar.
Beat until smooth add vanilla.