• David Locke

Tessa’s Cinnamon Rolls


My cousin Tessa Stone is a baker extraordinaire, recently graduating with a culinary degree and pastry degree. She is such fun to talk with about cooking and baking! I asked her to share something with my followers and she said that she is most often asked to make these cinnamon rolls. Don’t miss what she says is the best cinnamon rolls you’ve ever had!


Yield: 6-8 rolls


Dough:

Milk: 3/4 cup

Yeast: 2 1/4 tsp

Granulated sugar: 1/4 cup

Egg: 1 + 1 yolk

Unsalted butter: 1/4 cup

Apf: 3 cups

Salt: 3/4 tsp



Filling:

Brown sugar: 2/3 cup

Butter: 1/4 cup

Cinnamon: 1 1/2 Tbsp

Cream Cheese Icing:

Cream cheese: 4oz

Unsalted butter: 3 Tbsp

Powdered sugar: 3/4 cup

Vanilla ext: 1/2 tsp

I usually double this just to make a double batch to have a full pan but I will leave it up to you whether or not we double the batch. Let me know if you want the procedure for it.

Absolutely this is the best recipe there is for cinnamon rolls.

Cinnamon Roll Method:

1. Heat milk to 180 deg or scald and cool down until slightly warm

2. In the mixing bowl add:

- flour

- yeast

-luke warm milk

- sugar

3. Knead with dough hook until dough resembles a “shaggy mass” it will be very loose not forming a ball and look very shaggy. Once the dough resembles a shaggy mass add in the salt.

4: Continue kneading on low- medium speed until dough is starting to form a ball.

5. Add in egg and egg yolk and continue kneading

6. Slowly add in the room temp butter.

7. Continue kneading and increase the speed of mixer to medium/high.


If the dough starts to stick to the bowl do not add more flour. Stop mixing and place in a greased bowl and cover with plastic wrap (also greased)


Allow to bulk ferment for 1-2 hours or overnight


After bulk fermentation stage you’re ready to roll your dough.


Roll your dough and gently stretch into a long narrow rectangle. The thickness is optional. I don’t recommend any thicker than 1/4” the thinner the dough the more times it rolls. The thicker the less rolls it has.


Once you have it rolled out to your desired thickness and long rectangular shape brush the dough with melted butter don’t spare any drop!!!! Then sprinkle brown sugar and cinnamon heavily. This is the best part and the reason you’re even eating a cinnamon roll so go heavy on it!


Start from the long end of the rectangle closest to you and start rolling it up very very tightly. Once you have rolled the entire piece of dough you’re ready to make your cuts. About every 1.5”-2” this is preference. If you want them thicker cut them thicker but remember they will proof very high and very wide.


Grease a pan at least 9x9 bigger if you’re doubling recipe.

Place each cinnamon roll at least 2” brush each roll with melted butter


Cover pan with a HEAVILY DAMPENED kitchen towel. Place in warm room at least 70 degrees. The warmer the better. Allow cinnamon rolls to double in size, brush with melted butter again and bake.

Cream cheese icing:

Cream butter and sugar until smooth and fluffy slowly add room temp cream cheese whipping on medium speed. Add vanilla and chill until your rolls are ready.

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