Cinnamon Rolls

Emily Rhodes
Emily Rhodes
August 24, 2021
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
12
Prep Time
01:30
Cook Time
00:25
Cinnamon Rolls
5 (3)
277
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

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, 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.
Make Dough

3. First Proof

Transfer the dough to a clean bowl then place in the oven, uncovered. Let proof until the dough has doubled in size, about 40 minutes. Clean the stand mixer bowl while the dough proofs.
First Proof
Sous Vide Mode: On
Steam: 60%
Temp: 82.4°F
Heat: Rear
00:40 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.
Knock Back and Chill

5. Leave Oven On for Second Proof and Prep Pan

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.
Roll Out and Butter

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.
Add Sugar and Spices

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.
Roll and Cut

9. Second Proof

Put the rolls in the oven and proof until they are puffy and almost fill out the baking dish, about 40 minutes.
Second Proof
Sous Vide Mode: On
Steam: 60%
Temp: 82.4°F
Heat: Rear
00:40 Timer

10. Bake

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

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.
Frost and Serve
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