We love cinnamon rolls, and are always searching for ways to improve on them. This recipe is both easy and OMG delicious! These are by far the best cinnamon rolls we have ever had. The secret is using all the best ingredients and letting them rest overnight, which improves the flavor. It also makes them really easy to make.
TIPS FOR MAKING CINNAMON ROLLS
- Use the best ingredients – brands matter! We included the brands we used. The brands also make this recipe sustainable and climate friendly (see EAT BETTER for more information)
- We consider this dough a pantry item since it is made one day, and then refrigerated for 1 to 4 days, making baking flexible. This allows you to make the dough ahead, or bake them on more than one day.
- Use a stand mixer – it makes life so much easier.
- Use a thermometer – the temperature of the milk is very important.
- Use a scale to measure the ingredients – This is so important that all the measurements are given in grams.
- Combine flour, sugar and salt in the mixing bowl of a stand mixer with a paddle attachment.
- Heat the milk to lukewarm (about 95 degrees F). Check the temperature with a thermometer. Whisk the yeast into the milk. Pour the milk into the flour mixture. Add the lemon zest and melted butter.
- Mix on low speed for 1 minute.
- Switch to the dough hook. Increase speed and mix on medium-low for 4 minutes.
- Increase speed and mix on medium for 2 minutes.
- Knead the dough for 1 minute on a lightly oiled surface and form it into a ball.
- Put the dough in a clean, lightly oiled bowl with enough room for it to double in size. Cover the bowl with plastic wrap and refrigerate for 1 to 4 days.
ON BAKING DAY
- Remove the dough from the refrigerator. Divide it in half. Form two balls. Cover them with plastic and let them rest for 20 minutes.
- On a floured surface, roll out each ball into a 12 by 15 inch rectangle. If it resists, let it rest for a few minutes and then continue rolling.
- Brush with the melted butter. Toast and rough chop the pecans. Sprinkle all the ingredients in the topping evenly over the two rectangles.
- Line a pan with parchment paper. Roll up the rectangles into a tight log. Cut it into 1 inch slices. Place them on a sheet pan about an inch apart. Mist them with oil. Cover them with plastic wrap. Let them rise for 2 hours or until they have swelled up and are touching.
- Preheat the oven to 350 degrees F. Bake until golden brown, about 15 to 25 minutes.
- Combine all the ingredients using a mixer with the paddle attachment on low. Frost the rolls when they have cooled for at least 5 minutes.
This recipe was adapted from Peter Reinhart’s “Artisan Breads Every Day”, available at Forno Bravo.