• Prep

    6 hr 0 min

  • Total

    6 hr 45 min

  • Servings

    8

Truck Stop Cinnamon Rolls

Jeff & Zoe from Breadin5.com share a recipe for buttery-rich cinnamon rolls perfect for brunch or company—a special indulgence!

  • Prep

    6 hr 0 min

  • Total

    6 hr 45 min

  • Servings

    8

  • Truck Stop Cinnamon Rolls

Jeff & Zoe from Breadin5.com share a recipe for buttery-rich cinnamon rolls perfect for brunch or company—a special indulgence!

Ingredients

    • 2 1/2pounds Brioche dough (recipe follows)
    • 1/2 cup sugar
    • 1/2cup brown sugar
    • 1 tablespoon cinnamon
    • 1teaspoon orange zest
    • 6 tablespoons butter, melted
  • Brioche Dough (makes about 4 pounds of dough):
    • 1 1/2cups lukewarm water
    • 1 tablespoon granulated yeast
    • 1to 1 1/2 tablespoons kosher salt
    • 8 large eggs, lightly beaten
    • 1/2cup honey
    • 1 1/2 cups (3 sticks) unsalted butter, melted
    • 7 1/2cups Gold Medal™ unbleached all-purpose flour
  • Cream Cheese Icing:
    • 8ounces cream cheese, at room temperature
    • 6 tablespoons confectioners' sugar
    • 4tablespoons heavy cream
    • 1 teaspoon vanilla extract
    • 1/2teaspoon orange zest

Directions

  • 1

    Mix the yeast, salt, eggs honey and melted butter with the water in a 5-quart bowl, or lidded (not airtight) food container. Mix in the flour, using a spoon until all of the flour is incorporated. Cover (not airtight), and allow to sit at room temperature for about two hours, then refrigerate for at least three hours before using. The dough can be stored in the refrigerator for five days; after that, freeze in well-sealed containers for up to two weeks (defrost frozen dough in the fridge overnight before using).

  • 2

    After the dough is thoroughly chilled, scoop out about 2 1/2 pounds of dough (a little more than half the recipe) onto a flat surface. Here is the secret to getting the right texture for the buns. You need to fold the dough over a few times and get that gluten all linked up and excited. This happens naturally with the master recipe, but all the butter in the brioche can stand in the way, so we need to give it a little help. Just 3 or 4 turns will do the trick–an extra 30 seconds of work will make all the difference! Now that we have the gluten all excited and bunched up we need to give it a rest or it will be impossible to roll out. This may take 15-20 minutes. If your kitchen is warmer, it may go faster.

  • 3

    Once the dough is ready, roll it to 1/4-inch thick rectangle. Brush the entire surface with the melted butter. In a small bowl mix together the sugars, cinnamon and zest. Spread the mixture over the butter topped dough. Use your hands to make sure you have an even coat of the sugar.

  • 4

    Roll the dough up, starting at the short end.

  • 5

    Use a bread knife, kitchen scissors or floss to cut the log into 8,10, or 12 equal pieces. (The 12 pieces here made medium-large buns, cutting less pieces will make larger buns.)

  • 6

    Set the buns on a parchment lined sheet pan or in a buttered baking dish. Give them about 1 1/2 to 2-inches between them. It is ok if they rise together in the oven.

  • 7

    Loosely cover the buns and let them rest between 1 1/2 to 2 hours. The long rest will insure that you have a fluffy bun. (You can set these up the night before and let them rest overnight in the refrigerator. In the morning take them out and let them sit on the counter for about 45 minutes to an hour.) You may get away with a slightly shorter rise, but the buns will not be quite as soft.

  • 8

    Preheat the oven to 350°F and place the rack in the middle of the oven. Bake for about 25 to 30 minutes, just until the centers are set when poked with your finger (they should be caramel colored). Let them cool for about 10 minutes.

  • 9

    Mix together the ingredients for the icing and spread over the warm buns.

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