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CINNAMON ROLLS 3-WAYS (PUMPKIN SPICE, STRAWBERRY NUTELLA, CLASSIC)
cook:
3 h
1,058,515 views
12 servings
US
original
metric
INGREDIENTS
DIRECTIONS
Pumpkin Spice
INGREDIENTS
For the Tangzhong Starter
150 ml water
30 g all purpose flour
For the Dough
165 ml cold buttermilk
550 g all purpose flour
50 g granulated sugar
2 tsp kosher salt
2 ¼ tsp instant yeast (1 packet)
2 large eggs
70 g unsalted butter, room temperature (5 tbsp)
250 g pumpkin puree
For the Pumpkin Spice Mixture
50 g light brown sugar
80 g granulated sugar
1 tbsp ground cinnamon
1 tsp ground ginger
½ tsp ground cardamom
¼ tsp allspice
¼ tsp kosher salt
⅛ tsp ground cloves
½ tsp freshly grated nutmeg
For the Frosting
200 g powdered sugar
80 g unsalted butter, room temperature
115 g cream cheese, room temperature
½ tsp kosher salt
1 tsp instant coffee
2 tbsp heavy cream
TOOLS
stand mixer
dough hook attachment
wire whip attachment
mixing bowls
rolling pin
23 x 33 cm casserole dish
parchment paper
plastic wrap
oven
saucepan
whisks
Chef's knife
pastry brush
DIRECTIONS
1.
For the Tangzhong Starter
1.
In a small saucepan, whisk together water and flour over medium heat until thickened and reaching 175°F (80°C), like frosting. Remove from heat.
150 ml water
30 g all purpose flour
saucepan
whisks
2.
For the Dough
1.
Transfer the Tangzhong to the bowl of a stand mixer. Add cold buttermilk in small splashes while mixing. Add flour, sugar, salt, yeast, and beaten eggs. Knead on low, then medium, for 2 minutes. If the dough is too wet, add flour 1 tbsp at a time. Once combined, add butter, one tbsp at a time. Knead for 6 minutes until the dough is smooth and elastic.
For the Tangzhong Starter
165 ml cold buttermilk
450 g all purpose flour
50 g granulated sugar
2 tsp kosher salt
2 ¼ tsp instant yeast (1 packet)
2 large eggs
70 g unsalted butter, room temperature (5 tbsp)
stand mixer
dough hook attachment
2.
Transfer dough to an oiled container. Cover and let rise for 1-2 hours until doubled in size. For faster proofing, place in an oven with the light on (about 80°F/27°C).
mixing bowls
plastic wrap
oven
3.
For the Pumpkin Spice Mixture
1.
In a mixing bowl, whisk all ingredients together until homogenous.
50 g light brown sugar
80 g granulated sugar
1 tbsp ground cinnamon
1 tsp ground ginger
½ tsp ground cardamom
¼ tsp allspice
¼ tsp kosher salt
⅛ tsp ground cloves
½ tsp freshly grated nutmeg
2.
For the Assembly
1.
Roll out the dough into a 12x20-inch (30x50 cm) rectangle. Spread pumpkin puree evenly over the dough, leaving a 1-inch (2.5 cm) border. Sprinkle the pumpkin spice mixture evenly over the puree.
For the Dough
250 g pumpkin puree
For the Pumpkin Spice Mixture
rolling pin
2.
Roll the dough tightly from the bottom edge upward. Slice into 12 pieces and arrange in a prepared 9x13-inch (23x33 cm) pan. Cover with oiled plastic wrap and let rise for 1 hour.
plastic wrap
Chef's knife
23 x 33 cm casserole dish
3.
Preheat oven to 375°F (190°C). Brush the tops with melted butter. Bake for 25 minutes, rotating halfway.
oven
pastry brush
4.
For the Frosting
1.
Dissolve instant coffee in heavy cream. Beat powdered sugar, butter, cream cheese, and salt until smooth, then add the coffee-cream mixture until frosting is creamy.
200 g powdered sugar
80 g unsalted butter, room temperature
115 g cream cheese, room temperature
½ tsp kosher salt
1 tsp instant coffee
2 tbsp heavy cream
stand mixer
wire whip attachment
2.
Spread the frosting over warm rolls.
Strawberry Nutella
INGREDIENTS
For the Tangzhong Starter
150 ml water
30 g all purpose flour
For the Dough
165 ml cold buttermilk
550 g all purpose flour
50 g granulated sugar
2 tsp kosher salt
2 ¼ tsp instant yeast
2 large eggs
70 g unsalted butter, room temperature (5 tbsp)
200 g Nutella
1 oz freeze dried strawberries
For the Frosting
200 g powdered sugar
80 g unsalted butter, room temperature
115 g cream cheese, room temperature
1 oz freeze dried strawberries, ground into powder
½ tsp kosher salt
½ cup heavy cream
TOOLS
stand mixer
dough hook attachment
wire whip attachment
food processor
mixing bowls
rolling pin
23 x 33 cm casserole dish
parchment paper
plastic wrap
oven
saucepan
whisks
Chef's knife
pastry brush
DIRECTIONS
1.
For the Tangzhong Starter
1.
In a small saucepan, whisk together water and flour over medium heat until thickened and reaching 175°F (80°C), like frosting. Remove from heat.
150 ml water
30 g all purpose flour
saucepan
whisks
2.
For the Dough
1.
Transfer the Tangzhong to the bowl of a stand mixer. Add cold buttermilk in small splashes while mixing. Add flour, sugar, salt, yeast, and beaten eggs. Knead on low, then medium, for 2 minutes. If the dough is too wet, add flour 1 tbsp at a time. Once combined, add butter, one tbsp at a time. Knead for 6 minutes until the dough is smooth and elastic.
For the Tangzhong Starter
165 ml cold buttermilk
450 g all purpose flour
50 g granulated sugar
2 tsp kosher salt
2 ¼ tsp instant yeast
2 large eggs
70 g unsalted butter, room temperature (5 tbsp)
stand mixer
dough hook attachment
2.
Transfer dough to an oiled container. Cover and let rise for 1-2 hours until doubled in size. For faster proofing, place in an oven with the light on (about 80°F/27°C).
mixing bowls
plastic wrap
oven
3.
Roll out the dough into a 12x20-inch (30x50 cm) rectangle. Spread Nutella evenly over the dough, leaving a 1-inch (2.5 cm) border at the top edge.
For the Dough
200 g Nutella
rolling pin
4.
Roll the dough tightly from the bottom edge upward. Slice into 12 pieces, wiping your knife between cuts. Arrange in a prepared 9x13-inch (23x33 cm) pan. Cover with oiled plastic wrap and let rise for 1 hour.
plastic wrap
Chef's knife
23 x 33 cm casserole dish
parchment paper
5.
Preheat oven to 375°F (190°C). Bake for 25 minutes, rotating halfway, until rolls are golden and internal temperature reaches 195°F (90°C).
oven
6.
For the Frosting
1.
In a food processor, grind freeze-dried strawberries into powder. Beat powdered sugar, butter, cream cheese, and salt until smooth. Add strawberry powder and heavy cream until the frosting reaches a smooth, spreadable consistency.
1 oz freeze dried strawberries, ground into powder
200 g powdered sugar
80 g unsalted butter, room temperature
115 g cream cheese, room temperature
½ tsp kosher salt
½ cup heavy cream
food processor
wire whip attachment
stand mixer
2.
Spread the frosting over warm rolls.
For the Frosting
Classic
INGREDIENTS
For the Tangzhong Starter
150 ml water
30 g all purpose flour
For the Dough
165 ml cold buttermilk
550 g all purpose flour
50 g granulated sugar
2 tsp kosher salt
2 ¼ tsp instant yeast
2 large eggs
60 g unsalted butter, room temperature (1/4 cup)
For the Cinnamon Sugar Mixture
80 g granulated sugar (1/3 cup)
50 g light brown sugar (1/4 cup)
1 ½ tbsp ground cinnamon
For the Frosting
200 g powdered sugar (1 1/2 cups)
80 g unsalted butter, room temperature (1/3 cup)
115 g cream cheese, room temperature (1/2 block)
½ tsp kosher salt
1 - 2 tbsp heavy cream
TOOLS
stand mixer
dough hook attachment
wire whip attachment
mixing bowls
rolling pin
23 x 33 cm casserole dish
parchment paper
plastic wrap
oven
saucepan
whisks
Chef's knife
pastry brush
DIRECTIONS
1.
For the Tangzhong Starter
1.
In a small saucepan, whisk together water and flour over medium heat until thickened and reaching 175°F (80°C), like frosting. Remove from heat.
150 ml water
30 g all purpose flour
saucepan
whisks
2.
For the Dough
1.
Transfer the Tangzhong to the bowl of a stand mixer. Add cold buttermilk in small splashes while mixing. Add flour, sugar, salt, yeast, and beaten eggs. Knead on low, then medium, for 2 minutes. If the dough is too wet, add flour 1 tbsp at a time. Once combined, add butter, one tbsp at a time. Knead for 6 minutes until the dough is smooth and elastic.
For the Tangzhong Starter
165 ml cold buttermilk
450 g all purpose flour
50 g granulated sugar
2 tsp kosher salt
2 ¼ tsp instant yeast
2 large eggs
60 g unsalted butter, room temperature (1/4 cup)
stand mixer
dough hook attachment
2.
Transfer dough to an oiled container. Cover and let rise for 1-2 hours until doubled in size. For faster proofing, place in an oven with the light on (about 80°F/27°C).
For the Dough
mixing bowls
plastic wrap
3.
For the Cinnamon Sugar Mixture
1.
In a mixing bowl whisk all cinnamon sugar mixture ingredients together until homogenous.
80 g granulated sugar (1/3 cup)
50 g light brown sugar (1/4 cup)
1 ½ tbsp ground cinnamon
mixing bowls
whisks
2.
For the Assembly
1.
Turn the dough onto an oiled surface. Roll into a 12x20-inch (30x50 cm) rectangle. Spread butter over the surface, then sprinkle with the cinnamon-sugar mixture.
For the Dough
For the Cinnamon Sugar Mixture
rolling pin
pastry brush
23 x 33 cm casserole dish
2.
Roll the dough tightly from the bottom edge upward. Slice into 12 pieces and arrange in a prepared 9x13-inch (23x33 cm) pan. Cover with oiled plastic wrap and let rise for 1 hour (or refrigerate overnight and let sit at room temperature for 1 hour before baking).
For the Dough
plastic wrap
Chef's knife
parchment paper
3.
Preheat oven to 375°F (190°C). Bake for 25 minutes, rotating halfway, until rolls are golden and internal temperature reaches 195°F (90°C).
oven
4.
For the Frosting
1.
Beat powdered sugar, butter, cream cheese, and salt until smooth. Add heavy cream to desired consistency. Spread over warm rolls.
200 g powdered sugar (1 1/2 cups)
80 g unsalted butter, room temperature (1/3 cup)
115 g cream cheese, room temperature (1/2 block)
½ tsp kosher salt
1 - 2 tbsp heavy cream
wire whip attachment
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