Henry’s (Not-So-Secret) Secret Ingredient Cinnamon Rolls

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Hello everyone. Today I’m sharing with you my cinnamon roll recipe that’s been turning heads, all thanks to my not-so-secret ingredient – heavy cream. Yep, you heard it right! Now, before you raise your eyebrows, let me explain. Pouring heavy cream over these rolls right before they hit the oven might seem a bit out there. It’s like taking a leap of faith in baking, and I get it – it feels a tad scary. But trust me on this one. That heavy cream isn’t just going to sit there; it’s going to bake right into the rolls, creating something you’ve got to taste to believe. It’s like the secret handshake of cinnamon roll baking. But wait, there’s more! Want to jazz things up a bit? Let’s throw some orange zest into the filling. It adds a pop of citrusy brightness that’s especially great around the holiday season. It’s like a little zesty surprise in every bite. So, don’t shy away when it’s time to drizzle that cream. Embrace it, bake with it, and get ready to be pleasantly surprised. Trust the process, and let’s create some cinnamon roll magic together! 🌟🍞🥛🍊

EQUIPMENT

  • Stand Mixer with Dough Hook and Paddle Attachment
  • Large Mixing Bowl (for dough rising)
  • Medium Bowl (for mixing filling)
  • 9×13 Inch Baking Pan
  • Pastry Mat (for rolling dough)
  • Rolling Pin
  • Rubber Spatula (for spreading filling)
  • Sharp Knife or Dental Floss (for slicing rolls)
  • – Oven
  • Wire rack for cooling

INGREDIENTS

The Dough

  • Warm Milk: 366g about 115°F or 1 1/2 cups
  • Instant Dry Yeast: 11.5g approx. 3 3/4 tsp
  • Large Eggs: 3 at room temperature
  • Salted Butter: 113.5g melted, not over 110°F, about 1/2 cup
  • Granulated Sugar: 150g about 3/4 cup
  • Salt: 11.5g approx. 2 tsp
  • All-Purpose Flour: 750g + Start with 750g, add more If it’s too sticky.

The Filling

  • Salted Butter: 170.25g almost melted, about 3/4 cup
  • Packed Brown Sugar: 330g about 1 2/3 cups
  • Cinnamon: 3 tbsp/23g
  • Heavy Cream: 178.5g for pouring over risen rolls, about 3/4 cup

The Frosting

  • Cream Cheese: 255.15g softened, about 1 cup
  • Salted Butter: 113.5g softened, about 1/2 cup
  • Powdered Sugar: 360g about 3 cups
  • Maple or Vanilla Extract: 2 1/4 tsp
  • The zest of one orange.

INSTRUCTIONS

  • Prepare Dough: Pour warm milk into a mixer bowl, sprinkle yeast. Add eggs, butter, sugar; mix. Add salt and 4 cups flour; mix lightly. Let rest for 5 minutes.
  • Knead Dough: Attach the dough hook to the mixer. Knead on medium, adding up to 1/2 cup flour. The dough should be tacky but not overly sticky. Knead for 10-15 minutes.
  • First Rise: Grease a large bowl. Transfer dough, cover, let rise in a warm place until doubled (about 30 minutes).
  • Prepare Filling: Mix soft butter, brown sugar, and cinnamon.
  • Shape Rolls: On a floured surface, roll dough into a 24×15″ rectangle. Spread filling, roll up, cut into 12 slices. Place in a 9×13 baking pan. Let rise for 20 minutes.
  • Pre-Bake Preparation: Preheat oven to 375°F. Warm heavy cream slightly, pour over rolls.
  • Bake: Bake for 20-22 minutes (up to 25-27 minutes if needed). If browning too quickly, cover with foil.
  • Frosting: Mix softened cream cheese, butter, extract, orange zest, and powdered sugar. Spread on cooled rolls.
  • Serve and Store: Enjoy fresh, store in an airtight container.

NOTES

My Assurance: Don’t hesitate to pour that cream over your rolls; it’s the game-changer that makes these cinnamon rolls incredibly moist and flavorful.Embrace the process and enjoy the delightful outcome of these unique cinnamon rolls!

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