KAF Cinnamon rolls

My go-to flour has always been King Arthur Flour. Not only do they produce a superb product, I also admire their business policy. Plus, they are local! Their recipe of the year was one for cinnamon rolls, and they are indeed amazing!


0.5 cup milk

23 g flour

2/3 cup cold milk

300g flour

1 tsp salt

2 tbsp sugar

2 tsp yeast

4 tbsp softened butter


2 tbsp melted butter

1/3 cup brown sugar

1 tbsp flour

3 tbsp cinnamon



2 tbsp melted butter

1/2 tsp vanilla extract

3/4 cup icing sugar

1 tbsp milk (as needed)


Whisk 0.5 cup milk and 23 g flour and cook, stirring, until it forms a paste.

Add this paste to the bowl of a food processor and add the cold milk followed by the other dough ingredients.

Knead on medium setting for 10 minutes. Shape into a ball and allow to rise.

Mix the ingredients of the filling, adding the melted butter last. Set aside.

Roll out dough to a 10-by-12-inch rectangle (about 0.5-inch-thick). Cover all of it with filling, but a narrow strip along the long side. Roll up to make a long roll. Using floss cut into 8 rolls. Place onto a half sheet pan lined with parchment paper, tucking the free ends under so they do not unfold. Allow to rise until very puffy.

Preheat oven to 375F and bake puffy rolls for about 14 minutes, until very lightly browned.

Brush the rolls with 1.5 tbsp melted butter. Mix the 3/4 cups of icing sugar with 0.5tbsp melted butter and the vanilla. Adjust thickness with milk. Spread onto warm rolls so the frosting melts in a little. Serve!

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