Cinnamon Rolls
YIELDS: 12 Cinnamon Buns
MIXER SIZE: 10 QT
METHOD
Start with room temperature butter in order to cut the 110g butter into 1/2-1" sized pieces, refrigerate until cold.
Scale together the vinegar and water. Scale together the flours, sugar, salt and yeast.
Scale the soy milk into the water/vinegar mixture and pour into the mixer bowl. Add the dry ingredients and the 50g of butter.
Mix on speed 1 for one minute until dough just comes together. Then mix on speed 2 for 3 minutes - the dough will be shaggy at this point.
On speed 3, slowly start adding in the 110g of, scraping the bowl often.
The dough should mix for roughly 9 minutes, until all of the butter is incorporated into the dough, and passes the windowpane test. Dough temperature should not exceed 76°F.
Spray a half-sheet, do a few slap-and-folds on the tray. Wrap with plastic wrap and refrigerate overnight.
The next day pull the dough out, shape and proof.
SHEETING/SHAPING
Sheet the dough to 6.5 mm, maintaining a rectangle shape, ending with a 12" x 19.5" rectangle.
Place the dough on a half sheet tray lined with parchment, and refrigerate 30 minutes until dough is cold.
Place the dough longways facing you, so that the sides are 12", and the top and bottom is 19.5".
Evenly spread 175g schmear over the dough, leaving about 1/4" bare on the bottom edge of dough.
Starting at the top, roll the dough into a log, pinching the seam closed.
Using a greased serrated knife, slice 12, 1 1/2" pieces. If the dough feels warm, place in the refrigerator or freezer until the dough cuts cleanly.
Spray a jumbo sized muffin tin, place the buns in, proof.
PROOF
Proof the buns at 78°F for 1 hr, or until the dough barely spring back when pushed.
BAKE
Bake the buns at 325°F · Low Fan · 13 minutes total. Internal temperature 195°F-205°F.
Invert onto a sheet tray, unmolding the buns, and let cool five minutes.
When the buns are cool enough to pick up, dunk them in a syrup 2:1 sugar to water.
When the buns have cooled, schmear a dollop of cream cheez frosting.
NOTES
Bake times and temperatures are a suggestion.
GRAMS
110
5
60
220
220
60
10
7
220
50
INGREDIENT
Tourlami All Purpose, Cold
White Distilled Vinegar
Water
King Arthur Sir Galahad AP Flour
King Arthur Special Flour
Granulated Sugar
Diamond Crystal Kosher Salt
Saf Gold Instant Yeast
Soy Milk, Silk Unsweetened
Tourlami Premium, Cold
Cinnamon Rolls Schmear
YIELDS: 12 Cinnamon Buns
MIXER SIZE: 5 QT
METHOD
Paddle the butter, light brown sugar, granulated sugar, and maple syrup until light and creamy, about one minute.
Add the vanilla, salt, and cinnamon, mix to combine
NOTES
· The schmear can be made ahead of time and allowed to come to room temperature before using.
GRAMS
60
60
40
20
3
.5
5
INGREDIENT
Tourlami All Purpose, Soft
Light Brown Sugar
Granulated Sugar
Maple Syrup
Vanilla Extract
Diamond Crystal Kosher Salt
Burlap & Barrel Vietnamese Cinnamon
Cream Cheez Frosting
METHOD
Soak the cashews in boiling water for 10 minutes.Add the vanilla, salt, and cinnamon, mix to combine.
Meanwhile, in a sauce pot, whisk together the flour, sugar, and salt. Whisk in the 230g of water.
Bring the mixture to a simmer whisking constantly until thickened, about 1 minute.
Pour into a shallow dish and set aside to cool a bit.
Drain cashews, Vitamix with the lemon juice, 50g water, vanilla, and butter.
Pour into a food processor, add the cooked flour mixture, and process until smooth.
Chill two hours before using, shmear a nice dollop on each cinnamon bun.
NOTES
· The cream cheez frosting is best eaten within two days.
INGREDIENT
Tourlami All Purpose
Raw Cashews
King Arthur Sir Galahad AP Flour
Granulated Sugar
Diamond Crystal Kosher Salt
Water
Lemon Juice
Vanilla Extract
Water
YIELDS: 1 Pint
GRAMS
125
75
45
70
2
230
20
6
50