Cinnamon Rolls

Make the paste and set aside
Make the dough and place in a lightly greased bowl and cover for an hour in a warm dry place. Alternatively, preheat oven to 200° and turn it off once bowl is in the oven.
Roll dough out on a floured surface to 24x15”
Spread 8 Tbsp or a stick of softened butter evenly over top of the dough. It needs to be extra soft but not melted.
Make cinnamon filling and sprinkle on top.
Tightly roll up the dough and cut into 10-12 rolls.
Place on a parchment lined sheet pan with space between each roll.
Warm heavy whipping cream and pour over the rolls.
Bake at 375° for 18-20 minutes.
While the rolls bake, mix the icing.
Allow rolls to rest 5-10 minutes before slathering in icing.

↓ This is a component-based recipe. ↓

Make your paste by adding 1/3 cup milk, 1/2 cup hot tap water and 1/3 cup bread flour. Turn heat to medium and whisk until a thick paste forms and the lumps are all worked out. Set aside.

In another pot warm 2/3 cup milk over low medium heat until it reaches 100-110° Fahrenheit. Use a thermometer to check.
Add warm milk and instant yeast to a large mixing bowl or to a stand mixer bowl.
To the yeast and milk add the sugar, melted salted butter, egg, salt and prepared paste. Mix on low until everything is combined.
Add 3 2/3 cup bread flour one cup at a time to the mixture. Allow it to come together then switch out the paddle for the dough hook. Knead for 15 minutes on medium speed.

Mix brown sugar and cinnamon together in a bowl then sprinkle on top of the butter and dough evenly.

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