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A. Folding the Dough As you make the Sweet Dough (this page), you’ll fold the dough over itself several times between rises to help eliminate air pockets. B. Rolling Out the Dough When you’re ready to make the rolls, roll out the dough into a rectangle. C. Filling and Rolling After sprinkling on the filling (a good job for kids), you’ll roll the dough into a tight cylinder. D. Slicing the Dough You can use scissors or a sharp knife. E. Letting the Rolls Rise Before being baked, they’ll double in size in the pan.
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tucking tail of each cinnamon roll underneath itself. Cover pan loosely with towel or plastic wrap and let the dough rise until doubled in size, 1 to 1½ hours. 5. Preheat oven to 350°F with rack in middle position. Uncover rolls and bake, rotating the pan about halfway through baking, until light golden brown, 27 to 32 minutes. 6. While rolls are baking, make the icing: Beat butter and cream cheese on medium speed in the bowl of a stand mixer fitted with a paddle, until smooth. Mix in vanilla and salt on low speed. Mix in confectioners’ sugar. Scrape down sides of bowl and mix on medium speed until icing is light and fluffy, 3 to 4 minutes. 7. Transfer pan to a wire rack and let cool for 5 minutes. Using an offset spatula or table knife, apply a thin layer of the icing, using about one third of it. Let rolls cool 15 to 20 minutes more. Top with rest of the icing and serve. Cinnamon rolls are best eaten the day they are made.
PA R E N T S
66 D E C E M B E R
2021
Sweet Dough Active Time 20 minutes Total Time 2 hours 20 minutes, plus overnight (12 hours) chilling Makes about 2½ lbs. of dough I N G R E DI E N T S 10 Tbs. unsalted butter, at room temperature, cut into 1-in. pieces, plus more for bowl ¾ cup whole milk 4 large eggs, at room temperature ¼ cup honey 4 cups all-purpose flour 2¼ tsp. instant yeast 2 tsp. salt MAKE IT
1. Grease a large bowl with butter and set aside. Warm milk in a small saucepan until it reaches 100°F to 110°F. Combine eggs, milk, and honey in a large liquid measuring cup. 2. Mix together flour, yeast, and salt on low speed in the bowl of a stand mixer fitted with a paddle attachment. Add egg mixture and mix to combine. With mixer still on low speed, add butter, 1 piece at a time, then increase
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speed to medium and beat until all butter is incorporated, about 1 minute. Scrape into prepared bowl; dough will be very sticky. Cover bowl with a tea towel and let dough rise 30 minutes. 3. Place fingers under dough and gently pull it up and over itself. Turn bowl slightly and
repeat. Repeat six to eight times. Cover bowl and let rise 30 minutes more. 4. Repeat folding series three more times, for a rise time of 2 hours and a total of four foldings. Tightly cover bowl and refrigerate overnight or up to 72 hours.
TIPS FOR SWEET SUCCESS * It’s worth getting started at least a day ahead: The Sweet Dough needs to chill overnight (or up to three days) before you make either classic or giant rolls. * That long chilling time makes the dough easier to roll out when it’s time to prep the Cinnamon Rolls. (If you skip this step, the dough will be sticky!) * If you don’t have instant yeast, active yeast can be used instead. The granules are larger, so dissolve it in the warm milk instead of adding it to the flour mixture.
