Perfect Cinnamon Rolls Recipe(No Knead!)
I promise you, these are the best cinnamon rolls you’ve ever had!
I’m gonna share this recipe with a lot of tips and techniques.
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[ingredients]
For the dough : (0:48)
Strong Bread flour 60 g + 240 g, divided(I use one with a protein content of 13%)
Whole milk 200 g
Egg 130g
unsalted butter 60 g, cold and cubed
Instant dry yeast 5 g
Salt 5 g
Sugar 45 g
For the cinnamon paste:
Cinnamon 13g
Sugar 180 g
Unsalted melted butter 90 g
Bread flour 45 g
Egg 25 g
Salt 1.5 g
*just mix all the ingredients in a microwave-safe bowl
For the frosting:
Powdered sugar 150 g
Heavy cream 70 g
Cream cheese 30g
Salt 1.0 g
Optionally some vanilla (I added 5 g of this vanilla paste https://amzn.to/3M0V3I2)
*just whisk well all the ingredients until no lumps.
[equipment]
Hand blender, Bowl, baking sheet
Dough scraper, silicon spatula, Temperature probe
[Instructions]
How to mix the ingredients: (1:15)
1. In a large bowl, add 60 g of the bread flour.Bring the milk to a boil on high heat and immediately pour in the bowl.Mix with a spatula until just combined.
2. Immediately add the butter to the hot paste, mix until melted.
3. Add the egg, mix lightly.
4. Cover and leave to cool down for 15-20 minutes or until the temperature drops to around 30c/86F
5. Add salt, sugar and yeast. Blend it into purée.
6. Add in 240 g of the bread flour. Mix until no dry flour left.Now you have finished mixing and move on to the next.
After mixing: (4:36)
1. Once mixed, cover and ferment for 1h.
2. Fold. @4:43
3. Ferment for 1 more hour.
4. 2nd fold
5. Rest for 15 minutes.
6. Flour the work surface generously. Roll it out into a very thin, large rectangle, around 30 x 50cm/12 x 20in @6:20
7. Microwave the paste for only 10 seconds as necessary to make it easier to spread.
Spread the cinnamon paste evenly across the dough, leaving 1 inch/2 cm of the top edge free of the paste.
8. Roll it up tightly into a log.
9. Pinch the seam to seal it shut.
10. Dust with a little flour on the cutting board before transferring onto it
11. Trim the edges. Then cut into 10 equal pieces
12. Transfer to a baking sheet lined with a baking paper, leaving enough space between them.
13. Cover with plastic wrap or a plastic bag. Final ferment for 50 to 90 minutes until puffy. (Adjust depending on your kitchen’s temperature.)
14. Preheat the oven to 170C/340 F fan on (or 190 C/370 F fan off)
15. You can apply some egg wash before baking.
Bake for 17-19 minutes until golden Brown and the cinnamon paste crisps up.(Each oven is different so the cooking times may vary)
16. Cool down completely on a wire rack. You can brush them with sugar syrup.
17. Drizzle the frosting as much as you like. Ready to eat. Try it out.
[note]
1. tastes the best on that day as it’s gonna lose its crispiness the next day.
[My gear]
Best scale TANITA KJ-212 https://amzn.to/3Xj1oko
High power portable cooktop with 15,000 BTU https://amzn.to/4q2wKbQ
camera https://amzn.to/48h7zud
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Intro 0:00
Make tangzhong brioche dough 1:15
Cinnamon paste and frosting 3:38
Fold, ferment 4:36
Roll out 6:04
Taste test 10:46
B roll 12:07