Cinnamon Rolls inspired by Jim Gaffigan's Stand Up (sort of)
Recipe: https://recipestripper.com/recipes/5d9c1ce9-0253-4a13-9f36-050bd0ff2ced
Original source: https://www.babi.sh/recipes/cinnamonrolls
Recipe image: https://res.cloudinary.com/dd27yihoo/image/upload/v1679245506/gyb4qsztcyrv4kjnvwug.webp

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.
Yield: 4 servings
Prep time: PT0S
Cook time: PT3600S
Total time: PT3600S

Ingredients
- For the Cinnamon Rolls
- 90 g granulated sugar
- 1/2 tsp salt
- 85 g butter, soft
- 1 egg
- 1 lemon, zested
- 455 g bread flour
- 1 packet (7 g) instant yeast
- 230 g buttermilk, room temperature
- 100 g white sugar
- 1 1/2 tbsp cinnamon
- 60 g brown sugar (optional, or substitute with white sugar)
- melted butter for basting
- For the Frosting
- 240 g powdered sugar, sifted
- 225 g cream cheese, room temperature
- 115 g butter, room temperature
- heavy cream (if needed to thin out frosting)

Instructions
1. For the Cinnamon Rolls
2. 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).

- 90 g granulated sugar
- ½ tsp salt
- 85 g butter soft
3. Scrape down the sides of the bowl. Add the egg and lemon zest, and mix on medium high for about 2 minutes.

- 1 egg
- 1 lemon zested
4. Add bread flour, instant yeast, and room-temperature buttermilk. Mix on medium-low with the paddle attachment until just combined.

- 455 g bread flour
- 1 packet (7 g) instant yeast
- 230 g buttermilk room temperature
5. Switch to the dough hook and knead on medium speed for about 10 minutes.
6. 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.)
7. 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.

- For the Cinnamon Rolls
8. In a bowl, combine white sugar, cinnamon, and brown sugar. Sprinkle evenly over the rolled dough.

- 100 g white sugar
- 1 ½ tbsp cinnamon
- 60 g brown sugar (optional or substitute with white sugar)
9. Roll the dough tightly and place seam side down. Trim about 1 inch from each end and slice into 12 equal pieces.
10. Oil and line a baking dish with parchment paper. Place the rolls in the dish with ½ inch of space between each.
11. 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.
12. Preheat your oven to 375°F. Brush the tops of the rolls with melted butter and bake for 20 minutes, or until golden brown.

- melted butter for basting
13. Let the rolls cool for 5 minutes in the pan, then transfer to a wire rack.

- For the Cinnamon Rolls
14. For the Frosting
15. In a mixer, combine sifted powdered sugar, cream cheese, and butter. Mix until smooth. If too thick, thin with heavy cream or milk.

- 240 g powdered sugar sifted
- 225 g cream cheese room temperature
- 115 g butter room temperature
- heavy cream (if needed to thin out frosting)
16. Spread frosting on the warm rolls, serve, and enjoy.