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CINNAMON ROLLS INSPIRED BY JIM GAFFIGAN'S STAND UP (SORT OF)

cook:

1 h

Picture for Cinnamon Rolls inspired by Jim Gaffigan's Stand Up (sort of)

6,655,943 views  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.

4 servings

US

original

metric

INGREDIENTS

For The Cinnamon Rolls

For The Cinnamon Rolls

Granulated Sugar

3 ¼ ounces Granulated Sugar

Salt

½ tsp Salt

Butter, soft

3 ounces Butter, soft

Egg

1 Egg

Zest of a Lemon

1 Zest of a Lemon

Bread Flour

16 oz Bread Flour

Instant Yeast

1 packet Instant Yeast

of Buttermilk

8 oz of Buttermilk

White Sugar

½ cup White Sugar

Cinnamon

1 ½ tbsp Cinnamon

Brown Sugar

¼ cup Brown Sugar

For The Frosting

For The Frosting

Powdered Sugar, sifted

2 cups Powdered Sugar, sifted

of Cream Cheese, room temperature

8 ounces of Cream Cheese, room temperature

of Butter, room temperature

4 ounces of Butter, room temperature

Heavy Cream (if needed to thin out frosting)

Heavy Cream (if needed to thin out frosting)

DIRECTIONS

1.

For The Cinnamon Rolls

1.

In a stand mixer combine the granulated sugar, salt, and soft butter. Mix slowly at first, but increase to medium high speed. Mix for about 1 minute or until fluffy.

Granulated Sugar

3 ¼ ounces Granulated Sugar

Salt

½ tsp Salt

Butter, soft

3 ounces Butter, soft

2.

Scrape down the sides of the bowl before adding the egg and the zest of one lemon. Mix on medium high for about 2 minutes.

Egg

1 Egg

Zest of a Lemon

1 Zest of a Lemon

3.

Next, add bread flour along with the instant yeast and buttermilk. Use the paddle attachment and mix on medium low speed until just combined. Clean off paddle attachment and affix dough hook. Mix with the dough hook for about 10 minutes on medium speed.

Bread Flour

16 ounces Bread Flour

Instant Yeast

1 packet Instant Yeast

of Buttermilk

8 ounces of Buttermilk

4.

Place dough into an oiled bowl and make sure it’s big enough for the dough to double in size. Cover with plastic wrap and let sit for 2 hours.

5.

Oil your work surface and your rolling pin, and then turn out the dough.

6.

Knead for a minute to get all the air out and then roll out the dough to about 14 x 18 inches.

7.

In a bowl combine white sugar, cinnamon, and brown sugar. Mix to combine and then generously sprinkle that over your rolled out dough. Once your dough is covered, roll it up.

White Sugar

½ cup White Sugar

Cinnamon

1 ½ tbsp Cinnamon

Brown Sugar

¼ cup Brown Sugar

8.

Place seam side down and trim off about 1 inch from either end, then slice the rest into 12 equal slices.

9.

Oil and add parchment paper to a large baking dish, and then add your cinnamon rolls. Make sure they have about ½ an inch of space between them.

10.

Cover and proof them for 90 minutes.

11.

Remove plastic wrap and brush the tops of the rolls down with melted butter. Place in the oven at 375°F for about 20 minutes or until brown.

12.

Remove from oven, let cool for 5 minutes and top with frosting.

13.

Remove rolls as a whole from the baking dish, and place on a wire rack.

14.

Pull apart, serve, and enjoy!

15.

For The Frosting

1.

In a mixer combine sifted powdered sugar, room temperature cream cheese, and room temperature butter. Mix to combine.

Powdered Sugar, sifted

2 cups Powdered Sugar, sifted

of Cream Cheese, room temperature

8 ounces of Cream Cheese, room temperature

of Butter, room temperature

4 ounces of Butter, room temperature

2.

If it’s too thick add some heavy cream or whole milk to the mixture to thin it out.

Heavy Cream (if needed to thin out frosting)

Heavy Cream (if needed to thin out frosting)

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