If you’re like most people, you will gravitate to cinnamon rolls every chance you get. How could you not? A beautifully soft dough filled with a cinnamon schmear and then baked until golden brown. And you can’t forget the pièce de résistance, the layer of warm icing that gets drizzled on top.
Lucky for you, we just launched our
French Porcelain Bakeware
, which is perfect for making all kinds of breakfast pastries, especially cinnamon rolls. And we went to
Sour Duck Market
in Austin to meet up with pastry chef Frida Silva-Carreria to find out how they make their delectable cinnamon rolls, from start to finish in our
Oval Baking Dish
. While this recipe can be made in one day, Frida suggests allowing the dough to ferment overnight in the fridge. This recipe can also be made in our
Square Baking Dish
Find the recipe below!
*measurements are in grams, as this is the most accurate way of baking. If you don’t have a scale, we highly recommend purchasing one; it will come in handy in the future! We have gone ahead and translated the grams, but please note that due to the exact precision of weighing measurements, the conversions are not 100% accurate.
By Frida Silva-Carreria
Cold Water - 111 G (1/2 cup)
Whole Egg - 31 G ( 1 egg)
Egg Yolks - 56 G (4 egg yolks)
Canola Oil - 43 G (3 Tbsp)
Yeast - 5 G (2 tsp)
Bread Flour - 263 G (2 cups 1 Tbsp)
Whole Wheat Flour - 46 G (1/4 cup plus 2 Tbsp)
Sugar - 37 G (2 Tbsp and 1 tsp)
Salt - 8 (1 Tbsp)
In the mixing bowl of a stand mixer, mix the water, egg, egg yolks, and oil with a paddle attachment.
Switch to a dough hook. Add the yeast, both flours, sugar, and salt. Mix on low speed until incorporated, about 5 minutes, scraping the bowl and hook halfway through.
Turn the mixer to medium speed to fully develop the dough, and mix for about 6-7 more minutes.
Perform the window pane test: Take a small piece of dough and stretch it out and hold it up to the light. It should be thin enough so you can see the light through it. Your dough is ready if you can stretch it without it breaking.
Grease the inside of a large bowl with a small amount of neutral oil and place the dough in. Cover with plastic wrap and place in the fridge to proof overnight. You can also allow it to rest on the counter for 2 hours. Frida mentions it will be easier to work with and you’ll have a more developed flavor if made the day before.
Butter - room temperature 205 G (14.5 Tbsp)
Brown Sugar - 114 G (1/2 cup plus 1 tsp)
Honey - 57 G (3 Tbsp)
Molasses - 57 G (2.5 Tbsp)
Pecan Flour (or other nut flour) - 50 G (1/2 cup)
Cinnamon - 7 G (1 Tbsp)
Salt - 11 G (1 tbsp plus 1 tsp)
Pecans - 125 G, chopped (1 cup), optional
In a medium-sized bowl, combine the butter and sugar until homogenous.
Stream in the molasses and honey and mix until combined.
Add in the pecan flour, cinnamon, and salt. Mix until combined.
Butter - 33 G (2.5 Tbsp)
Milk - 41 G (3 Tbsp)
Confectioners Sugar - 222 G (2 cups)
Vanilla Extract - 5 G (1 tsp)
2 QT saucepan
, melt the butter with the milk until it is warm.
Sift the confectioners sugar into a bowl and stream the milk and butter mixture into the sugar while whisking.
Add the vanilla extract at the end.
Preheat the oven to 350F
Once the dough has fermented, turn it out onto a floured surfaced and roll it out to be ½ - ¾ inches thick. Aim for the dough to measure 1 foot long from top to bottom.
Using a rolling pin, roll the bottom edge of the dough very thin so that it sticks to the table. This will help seal the roll at the end.
Spread the cinnamon schmear all over the dough, leaving a ¼ - ½ inch of space at the top edge. If using, sprinkle the chopped pecans over the schmear for added texture.
Starting from the top, fold down the ¼ - ½ inch of bare dough onto the schmear, and being to roll the dough towards you.
Roll the dough all the way to the bottom and press it into the thin piece so that it is fully sealed.
Cut 1-inch slices and lay in a greased oval baking dish. It’s okay if the pieces aren’t touching. When they proof, they will expand.
Proof for 1 hour, or more, until the dough can be poked without fully bouncing back.
Bake for 15-25 minutes, until they’re golden brown.
While the rolls are still warm, pour the glaze over and eat immediately!