Yeasted Cinnamon Rolls and Non Yeasted Cinnamon Rolls
Cinnamon Rolls (with yeast)
Adapted from Cook’s Illustrated
Dough:
21/4 teaspoons yeast
1/4 cup sugar
3/4 cup buttermilk
3 eggs
1 1/4 teaspoon salt
4 1/4 cup all purpose flour
6 tablespoons melted butter
Filling:
1/2 cup brown sugar
1/4 cup white sugar
2 teaspoons cinnamon
2 tablespoons melted butter
Frosting:
8 ounces cream cheese, room temperature
1 cup powdered sugar
To make the dough, combine yeast, milk, eggs, sugar and salt in bowl of stand mixer and whisk until well combined. Add 4 cups of flour and butter, and use dough attachment to knead dough for 5 minutes. The dough should not be very sticky, if it is, add extra 1/4 cup of flour. Knead by hand into a ball and place in greased bowl to rise. Let rise about 2 to 2 1/2 hours, or until doubled in size.
Preheat oven to 350 degrees F. Make the frosting by whipping together cream cheese and powdered sugar.
Remove dough from bowl and roll into a large rectangle (about 12x18 inches). Combine cinnamon and sugars. Spread melted butter across the dough. Sprinkle sugar mixture on top. Roll into a tight cigar shape. Cut into 12 rolls. Place rolls in a 13x9 inch baking dish, leaving space between each roll. Place in a warm location and let rise another hour or so until buns are puffy. Bake for 20 to 25 minutes until golden brown on top. Frost with cream cheese frosting.
Cinnamon Buns (without yeast)
Adapted from Cook’s Illustrated
Dough:
1 1/4 cups buttermilk
2 tablespoons white sugar
4 tablespoons melted butter
2 1/2 cups all purpose flour
1 1/4 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
Combine, milk, sugar and 2 tablespoons of melted butter in a medium bowl. Add flour, baking powder, baking soda, and salt and mix until combined. Dough will be shaggy. Use flour on your hands to pat into a 12x9 inch rectangle. Refrigerate or freeze for half an hour so dough is easier to work with.
Preheat oven to 350 degrees F. Brush the other 2 tablespoons of melted butter on top of refrigerated dough. Sprinkle filling evenly over the butter. Roll into a tight cigar shape. Cut into 8 rolls and place in an 8x8 inch baking dish or cake pan. Bake for 20 minutes. Frost with cream cheese frosting.
Filling - same as above
Frosting - same as above
