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» Cinnamon Roll
RECIPE: Step 1: THE DOUGH 1/4 Cup Water (2 oz, 56gr) 1 Cup Whole Milk (8 oz, 224gr) 1Tb Instant Yeast 1/2 Cup Butter, unsalted, melted (0.25 lb, i.e. 1 stick, 113gr) 1 Large Egg, well beaten 1 tsp Vanilla Extract (preferably alcohol free) 1/2 tsp Salt 1/2 Cup Sugar, preferably Superfine Granulated (0.224 lb, 100gr) 4 1/2 Cup Unbleached White Bread Flour (1 1/4 lb) (I used All Purpose, 568gr)1 Tbsp Vital Wheat Gluten (0.021 lb) (This is a crucial ingredient! I get Bob's Red Mill Vital Wheat Gluten from the Supermarket. You can also get it on Amazon)
METHOD:
Place ALL dry ingredients into a bowl (the last 4 ingredients). You can include the instant yeast in here too, I just like to dissolve mine in the warm milk/water mixture first as you see in the video.
Heat the butter just until it melts. Heat the milk and water until it's warm (NOT HOT) 75 F. You may dissolve the instant yeast in the warm milk/water now (if you haven't added it in the dry ingredients already) and set aside;). Beat the egg and add the vanilla extract in it.
In your stand mixer bowl, add the dry ingredients, followed by the melted butter, the egg and vanilla and finally the warm milk/yeast mixture. Knead to combine. I like to finish it by hand, but you can keep kneading it in the mixer until it forms a rather soft ball, it will look a little rough though. It's ok! After it proofs it will be soft and elastic!!! Place it in a greased bowl cover with plastic and a towel and let stand in a warm place to proof for an hour or until double in size!
STEP 2a: THE ICINGMETHOD:
4 oz Cream Cheese (0.25 lb, 113.50gr) 1/2 Cup Margarine (0.25 lb, 113.50gr) 1 3/4 Cup Powdered Sugar (344gr) 1 tsp Vanilla Flavor 1/8 tsp Lemon Flavor (I use the ZEST of a LEMON!)
STEP 2b: THE FILLING
1 Cup Light Brown Sugar, firmly packed (0.4255 lb) 5 Tbsp Cinnamon (0.0745 lb) 1/2 Cup Margarine (0.25 lb)
With your fingers rub the cinnamon into the brown sugar WELL. Set aside. Keep the margarine at room temperature for spreading on the rolled dough later.