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Steam-Baked Cinnamon Rolls

Name: Steam-Baked Cinnamon Rolls
Prep time: 120 min
Cook time: 105 min
Total time: 225 min
Ingredients: 480 g (4 cups) of all-purpose flour; 280 ml (1 cup plus 2 Tbsp) of whole milk, divided; 300 g (1 cup plus 6 Tbsp) of unsalted butter, softened, divided; 2 large of eggs; 15 g (1 Tbsp) of granulated sugar; 2 tsp of instant yeast; 1 tsp of fine salt; 150 g (¾ cup) of brown sugar, loosely packed; 2 Tbsp of ground cinnamon; 2 tsp of ground ginger; 1 tsp of ground allspice; 60 g (2 ounces) of cream cheese, at room temperature; 125 g (1 cup) of powdered sugar; 1 tsp of vanilla extract

Emily Rhodes

September 6, 2023

Using the Anova Precision Oven to make cinnamon rolls will give you the softest, fluffiest, stickiest rolls imaginable. They'll also proof and bake faster than usual, which means you can get them onto the table and into your mouth as quickly as possible! Notes: If you want to prep ahead, make the recipe up to the end of step 3, leaving the dough in the freezer for up to a week. When you're ready to assemble and bake, thaw the dough at room temperature for around 30 minutes, then proceed with the remainder of the recipe. This recipe bumps up the spices by adding ginger and allspice to the filling; if you prefer unadulterated cinnamon rolls, just replace the other spices with the same quantity of cinnamon.

Serves

Prep Time

02:00

Cook Time

01:45

4.7 (13)

3913

Ingredients

480 g (4 cups)

all-purpose flour

280 ml (1 cup plus 2 Tbsp)

whole milk, divided

300 g (1 cup plus 6 Tbsp)

unsalted butter, softened, divided

2 large

eggs

15 g (1 Tbsp)

granulated sugar

2 tsp

instant yeast

1 tsp

fine salt

150 g (¾ cup)

brown sugar, loosely packed

2 Tbsp

ground cinnamon

2 tsp

ground ginger

1 tsp

ground allspice

60 g (2 ounces)

cream cheese, at room temperature

125 g (1 cup)

powdered sugar

1 tsp

vanilla extract

Steps

1. Preheat Oven for First Proof

Rack

Sous Vide Mode: On

Steam: 60%

Temp: 82.4°F

Heat: Rear

2. Make Dough

Combine the flour, 250 ml (1 cup) of the milk, 90g (6 tablespoons) of the butter, eggs, granulated sugar, yeast and salt in the bowl of a stand mixer fitted with a dough hook. Mix on low speed for 2 minutes to combine, then increase the speed to medium and mix until smooth and glossy, about 6 minutes. The dough will be very soft, so don't worry if it doesn't pull easily away from the sides of the bowl.

3. First Proof

Rack

Transfer the dough to a clean bowl then place in the oven, uncovered. Let proof until the dough has doubled in size, about 55 minutes. Clean the stand mixer bowl while the dough proofs.

Sous Vide Mode: On

Steam: 60%

Temp: 82.4°F

Heat: Rear

00:55 Timer

4. Knock Back and Chill

At the end of the first proof, turn the dough onto a lightly floured counter. Press it out gently into a rectangle around 2cm (3/4 inch) thick. Wrap tightly in plastic wrap and freeze for 1 hour to allow the dough to firm up.

5. Leave Oven On for Second Proof and Prep Pan

Rack

Line a 30cm (12-inch) round or 23- by 30cm (9- by 12-inch) rectangle baking dish with parchment paper.

Sous Vide Mode: On

Steam: 60%

Temp: 82.4°F

Heat: Rear

6. Roll Out and Butter

Once the dough has rested in the freezer, unwrap and return to the floured counter. Roll it into a rectangle measuring about 30 by 40cm (12 by 16 inches). Working quickly so it doesn't harden, evenly spread 185g (3/4 cup) more butter over the dough using an offset spatula. Make sure it goes all the way to the edges.

7. Add Sugar and Spices

Mix the brown sugar, cinnamon, ginger, and allspice together in a small bowl. Sprinkle the mixture evenly over the buttered dough.

8. Roll and Cut

Carefully roll the dough up from the long side, making it as tight and even as possible, so you have a 40cm- (16-inch-) long spiral. Slice into 12 even rolls and transfer to prepared baking dish, cut-side-up.

9. Second Proof

Rack

Put the rolls in the oven and proof until they are puffy and almost fill out the baking dish, about 40 minutes.

Sous Vide Mode: On

Steam: 60%

Temp: 82.4°F

Heat: Rear

00:40 Timer

10. Bake

Rack

Leave the dish in the oven during the preheat, and bake the rolls until they're deep golden brown and risen, 20 to 25 minutes after the stage begins.

Sous Vide Mode: Off

Steam: 40%

Temp: 356°F

Heat: Rear

00:25 Timer

11. Make Frosting

While the rolls bake, make the frosting. Combine the cream cheese, powdered sugar, vanilla, remaining 30ml (2 Tbsp) milk, and remaining 60g (1/4 cup) butter in the now-clean bowl of the stand mixer. Fit the mixer with the paddle attachment and mix on low speed until well combined. Set aside.

12. Frost and Serve

When the rolls are cooked, remove them from the oven and allow to cool for 5 minutes in the dish. Spread the frosting over the still-hot rolls; it will soften and melt somewhat. Serve the rolls warm or at room temperature.