{"id":"5d9c1ce9-0253-4a13-9f36-050bd0ff2ced","url":"https://recipestripper.com/recipes/5d9c1ce9-0253-4a13-9f36-050bd0ff2ced","source_url":"https://www.babi.sh/recipes/cinnamonrolls","title":"Cinnamon Rolls inspired by Jim Gaffigan's Stand Up (sort of)","description":"bingingwithbabish's Cinnamon Rolls inspired by Jim Gaffigan's Stand Up (sort of): Okay, let's face it, I just wanted an excuse to make cinnamon rolls this week - and Jim Gaffigan ranting about them to a 2006 audience's delight was good enough for me. Follow along this week as we bake up a batch of the saccharine cinnamon sweet; careful, you just might learn a thing or two.","servings":4,"servings_text":"4 servings","prep_time":"PT0S","cook_time":"PT3600S","total_time":"PT3600S","image_url":"https://res.cloudinary.com/dd27yihoo/image/upload/v1679245506/gyb4qsztcyrv4kjnvwug.webp","ingredients":[{"text":"For the Cinnamon Rolls","item":"For the Cinnamon Rolls"},{"text":"90 g granulated sugar","item":"granulated sugar","quantity":90,"unit":"g"},{"text":"1/2 tsp salt","item":"salt","quantity":0.5,"unit":"tsp"},{"text":"85 g butter, soft","item":"butter, soft","quantity":85,"unit":"g"},{"text":"1 egg","item":"egg","quantity":1},{"text":"1 lemon, zested","item":"lemon, zested","quantity":1},{"text":"455 g bread flour","item":"bread flour","quantity":455,"unit":"g"},{"text":"1 packet (7 g) instant yeast","item":"packet instant yeast","quantity":1,"metric_alternate":{"quantity":7,"unit":"g"}},{"text":"230 g buttermilk, room temperature","item":"buttermilk","quantity":230,"unit":"g","preparation":"room temperature"},{"text":"100 g white sugar","item":"white sugar","quantity":100,"unit":"g"},{"text":"1 1/2 tbsp cinnamon","item":"cinnamon","quantity":1.5,"unit":"tbsp"},{"text":"60 g brown sugar (optional, or substitute with white sugar)","item":"brown sugar","quantity":60,"unit":"g","preparation":"optional, or substitute with white sugar"},{"text":"melted butter for basting","item":"melted butter for basting"},{"text":"For the Frosting","item":"For the Frosting"},{"text":"240 g powdered sugar, sifted","item":"powdered sugar","quantity":240,"unit":"g","preparation":"sifted"},{"text":"225 g cream cheese, room temperature","item":"cream cheese","quantity":225,"unit":"g","preparation":"room temperature"},{"text":"115 g butter, room temperature","item":"butter","quantity":115,"unit":"g","preparation":"room temperature"},{"text":"heavy cream (if needed to thin out frosting)","item":"heavy cream","preparation":"if needed to thin out frosting"}],"instructions":[{"number":1,"text":"For the Cinnamon Rolls"},{"number":2,"text":"In a stand mixer, combine granulated sugar, salt, and soft butter. Mix slowly at first, then increase to medium-high speed until fluffy (about 1 minute).\n\n- 90 g granulated sugar\n- ½ tsp salt\n- 85 g butter soft"},{"number":3,"text":"Scrape down the sides of the bowl. Add the egg and lemon zest, and mix on medium high for about 2 minutes.\n\n- 1 egg\n- 1 lemon zested"},{"number":4,"text":"Add bread flour, instant yeast, and room-temperature buttermilk. Mix on medium-low with the paddle attachment until just combined.\n\n- 455 g bread flour\n- 1 packet (7 g) instant yeast\n- 230 g buttermilk room temperature"},{"number":5,"text":"Switch to the dough hook and knead on medium speed for about 10 minutes."},{"number":6,"text":"Transfer the dough to an oiled bowl large enough for it to double in size. Cover with the plastic wrap and let rise for 2 hours, or until doubled. (If your home is cool or dry, proof the dough in a turned-off oven with a bowl of hot water for better rising.)"},{"number":7,"text":"Oil your work surface and rolling pin, then turn out the dough and knead for a minute to release air. Roll the dough into a 14x18-inch rectangle.\n\n- For the Cinnamon Rolls"},{"number":8,"text":"In a bowl, combine white sugar, cinnamon, and brown sugar. Sprinkle evenly over the rolled dough.\n\n- 100 g white sugar\n- 1 ½ tbsp cinnamon\n- 60 g brown sugar (optional or substitute with white sugar)"},{"number":9,"text":"Roll the dough tightly and place seam side down. Trim about 1 inch from each end and slice into 12 equal pieces."},{"number":10,"text":"Oil and line a baking dish with parchment paper. Place the rolls in the dish with ½ inch of space between each."},{"number":11,"text":"Cover and let proof for 90 minutes. (Overnight Option: After step 10, cover the rolls and refrigerate overnight. In the morning, proof for 1.5-2 hours before baking."},{"number":12,"text":"Preheat your oven to 375°F. Brush the tops of the rolls with melted butter and bake for 20 minutes, or until golden brown.\n\n- melted butter for basting"},{"number":13,"text":"Let the rolls cool for 5 minutes in the pan, then transfer to a wire rack.\n\n- For the Cinnamon Rolls"},{"number":14,"text":"For the Frosting"},{"number":15,"text":"In a mixer, combine sifted powdered sugar, cream cheese, and butter. Mix until smooth. If too thick, thin with heavy cream or milk.\n\n- 240 g powdered sugar sifted\n- 225 g cream cheese room temperature\n- 115 g butter room temperature\n- heavy cream (if needed to thin out frosting)"},{"number":16,"text":"Spread frosting on the warm rolls, serve, and enjoy."}],"date_published":"2026-10-29T23:49:09.45437+00:00","date_modified":"2026-10-29T23:49:09.45437+00:00"}