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

Name: Cinnamon Rolls inspired by Jim Gaffigan's Stand Up (sort of)
Cook time: 3600 s
Total time: 3600 s
Yield: 4 servings
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)

cook:

1 h

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

6,673,639 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

original

metric

INGREDIENTS

For the Cinnamon Rolls

90 g granulated sugar

½ 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 ½ 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)

TOOLS

rolling pin

mixing bowl

measuring cups & spoons set

mini prep bowls

Clef knife

cutting board

stand mixer

rubber spatula

dough hook attachment

paddle attachment

paring knife

large baking dish

parchment paper

plastic wrap

wire rack

oven

basting brush

DIRECTIONS

For the Cinnamon Rolls

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

stand mixer

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

rubber spatula

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

paddle attachment

Switch to the dough hook and knead on medium speed for about 10 minutes.

dough hook attachment

stand mixer

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.)

mixing bowl

plastic wrap

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

rolling pin

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)

Roll the dough tightly and place seam side down. Trim about 1 inch from each end and slice into 12 equal pieces.

paring knife

Oil and line a baking dish with parchment paper. Place the rolls in the dish with ½ inch of space between each.

large baking dish

parchment paper

10.

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.

plastic wrap

11.

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

oven

basting brush

12.

Let the rolls cool for 5 minutes in the pan, then transfer to a wire rack.

For the Cinnamon Rolls

wire rack

13.

For the Frosting

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)

stand mixer

Spread frosting on the warm rolls, serve, and enjoy.

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