They say baking is a science and I was never good at science.
My graduating grade had 700 kids in it. I would flip through the yearbook and literally not be able to name most of the kids. Out of 700, I graduated ranked 80, so does that make me above average? Let's see...80 divided by 700 equals 11%. Does that make me in the 89% percentile? I never understood that metric. I heard that they abolished class rankings, but I hold on to that 80th place ranking as a guide to my life. The 11% more so defines me. No, I'm not one of those top ten percent weirdos, but I'm damn close to it. I am prime number, at least when it comes to percentage wise. I am not divisible by anyone! (she then googles is 11 a prime number?)
If baking is not a science, then I don't know what it is because it is not cooking. I define cooking as experimenting with flavors until you come up with something divine. The key to that is experimenting. Yes, the backbone of science is experiments, I get that. However it also relies on measurements, specifics, and time. The three components of the perfect cinnamon bun. I have recently become obsessed with Joshua Weissman's YouTube channel. Because of him, I have made a sourdough starter with success, but failed on my own to make actual sourdough. I also have Fresno peppers fermenting on my windowsill, and my most recent endeavor was making the most delicious batch of brioche buttery cinnamon rolls I have ever made. Cinnamon rolls are cool and all as is, but I added some instant espresso powder to give them that delicious coffee kick that everyone needs in the morning. One thing you will notice is that I don't smear these rolls with a cream cheese sugary frosting. I'm not 100% for the sweets so these rolls don't need a topping for me. Most will disagree with me, but you can look up your favorite topping and cover these rolls with whatever you want!
Ingredients:
3/4 cups whole milk (room temp)
2 1/2 teaspoons active dry yeast
1/2 tsp salt
1/4 cup granulated sugar
4 - 5 cups all purpose flour
3/4 cup unsalted butter (softened)
4 whole eggs (room temp)
Filling:
4 tbsp unsalted butter (softened)
2 tbsp ground cinnamon
1 tbsp instant espresso powder
1 tbsp coco powder
1/2 cup packed brown sugar
In a small bowl whisk yeast and 1 tsp granulated sugar into milk and stir until fully dissolved. Let sit to proof for 10 minutes. Meanwhile combine 3 cups flour, salt, and remaining granulated sugar in the bowl of a standing mixer. Turn the mixer on low and slowly poor in the yeast/milk mixture. Once fully combined add in the softened butter and continue mixing. Add one egg at a time into the mixture and mix on a medium speed until everything is combined. Add in 1 cup of flour and beat on a medium speed for 3 minutes. If the mixture is still wet, continue to add in more flour until it is smooth and consistent. Continue beating for 6 - 8 minutes. Remove dough from mixer, place in a large bowl, cover with saran or a damp towel and let rise for 12 hours or overnight. Once ready, place dough on a well floured surface and roll into a 1/4 inch thick rectangle. Whisk brown sugar, coco powder, cinnamon, and espresso powder together. Coat the dough with the softened butter. Sprinkle the cinnamon sugar mixture over the entire rectangle of dough. Roll the dough around the filling to create a log. Cut off roughly and inch from the ends and discard. Begin slicing 1 1/12 inch wide pieces off of the log and place into a baking sheet. Cover and let rise for 2 hours. Preheat oven to 350 degrees F and bake for 15 minutes. Then rotate your sheet, and bake for an additional 15 minutes. Spread frosting over rolls as desired.
3/4 cups whole milk (room temp)
2 1/2 teaspoons active dry yeast
1/2 tsp salt
1/4 cup granulated sugar
4 - 5 cups all purpose flour
3/4 cup unsalted butter (softened)
4 whole eggs (room temp)
Filling:
4 tbsp unsalted butter (softened)
2 tbsp ground cinnamon
1 tbsp instant espresso powder
1 tbsp coco powder
1/2 cup packed brown sugar
In a small bowl whisk yeast and 1 tsp granulated sugar into milk and stir until fully dissolved. Let sit to proof for 10 minutes. Meanwhile combine 3 cups flour, salt, and remaining granulated sugar in the bowl of a standing mixer. Turn the mixer on low and slowly poor in the yeast/milk mixture. Once fully combined add in the softened butter and continue mixing. Add one egg at a time into the mixture and mix on a medium speed until everything is combined. Add in 1 cup of flour and beat on a medium speed for 3 minutes. If the mixture is still wet, continue to add in more flour until it is smooth and consistent. Continue beating for 6 - 8 minutes. Remove dough from mixer, place in a large bowl, cover with saran or a damp towel and let rise for 12 hours or overnight. Once ready, place dough on a well floured surface and roll into a 1/4 inch thick rectangle. Whisk brown sugar, coco powder, cinnamon, and espresso powder together. Coat the dough with the softened butter. Sprinkle the cinnamon sugar mixture over the entire rectangle of dough. Roll the dough around the filling to create a log. Cut off roughly and inch from the ends and discard. Begin slicing 1 1/12 inch wide pieces off of the log and place into a baking sheet. Cover and let rise for 2 hours. Preheat oven to 350 degrees F and bake for 15 minutes. Then rotate your sheet, and bake for an additional 15 minutes. Spread frosting over rolls as desired.
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