Tasty homemade cinnamon rolls: quick and easy

Step by step

1. Line a 9-in x 13in/22-cm x 33-cm pan with parchment paper and generously spray with cooking spray. Set aside.

   Make the dough. In a stand mixer fitted with the dough hook attachment, add the warmed milk and yeast. Whisk to combine and let sit for 5 minutes.

2. Add eggs, flour, granulated sugar, cornstarch, and salt to the bowl. Turn to medium speed and mix until dough comes together (it will look shaggy). Continue to mix dough and slowly add softened butter, one piece at a time until all butter is incorporated. Turn to medium-high and mix until dough forms a ball around center of the dough hook and is smooth and elastic, about 8-10 minutes.

3. Remove dough from mixer and shape into a ball. Transfer dough to a medium mixing bowl greased with cooking spray. Cover bowl with plastic wrap.

4. Place oven rack to lowest position in your KitchenAid® Convection Countertop Oven. Place dough on rack and turn oven to “proof” setting at 90ºF and set timer for 1 hour, or until until dough has doubled in size.

5. Make the filling just before you’re ready to shape the rolls (about 5 minutes before they’re done proofing). In a small mixing bowl, add light brown sugar, melted butter, cocoa powder, cinnamon, espresso powder, salt, and cardamom. Use a fork to combine. Set aside.

6. Once the dough has doubled in size, punch dough down to release air. Turn dough onto  a lightly floured work surface. Using a rolling pin, roll dough into 18-in/46-cm square. Sprinkle filling evenly over the top. Using offset spatula, evenly spread filling to edges. Sprinkle chocolate chips and chopped hazelnuts over filling.

7. Starting with the end nearest you, roll dough into a tight coil, pressing lightly to seal and make sure there are no gaps. Using a serrated knife, cut log into 12 even rolls (each will be about 1 ¾ -in/4.5-cm thick). Transfer rolls, cut-side up, to prepared pan, arranging in 4 rows of 3, spacing rolls ½-in/1-cm apart. Place pan in oven and proof for an additional 30-45 minutes (NOTE: rolls won’t double in size, but will puff and expand slightly).

8. Leave rolls in oven and turn oven to “bake” setting at 350ºF. Set timer for 30 minutes. Bake rolls for 25-30 minutes, or until rolls are a deep golden brown, are cooked through, and the sugar filling has started to caramelize. (NOTE: if the tops of the rolls become too dark, lightly tent pan with aluminum foil).

9. While rolls are baking, make the icing. In a medium mixing bowl, add cream cheese, heavy cream, vanilla, and orange zest. Whisk until smooth. Slowly add in confectioners’ sugar, whisking until smooth (NOTE: if icing seems thick, add heavy cream a tablespoon (15 ml) at a time until it reaches desired consistency).

10. Once rolls are done baking, remove from oven and set on a wire baking rack. Spread icing evenly over tops of rolls. Let cool 20-25 minutes before serving.

11. CHEF’S NOTES:

    Baked cinnamon rolls will keep in an airtight container stored at room temperature for up to 2 days.

     

    To reheat rolls, place in oven and turn to “rewarm” setting at 300ºF for 5 minutes.

     

    It’s important to make the filling close to the assembly time of the rolls. If the filling sits for too long, it will tear the dough when you try to spread it.

     

    Once rolls have been filled, sliced, and placed in the pan, they can be refrigerated for up to 1 day before baking. Turn oven to “proof” setting at 90ºF and proof rolls for 1-1.5 hours and bake as directed.

    To toast hazelnuts: Line a rimmed baking sheet with parchment paper. Scatter nuts onto parchment paper. Turn oven to “bake” setting at 350ºF and set timer for 10 minutes. Bake until golden and fragrant. Let cool on a baking rack.

12. MAKES 12 SERVINGS