CINNAMON ROLL RECIPE

In the bowl of a stand mixer, add warm milk and instant yeast. It should become foamy within 5-6 minutes. Add sugar, eggs, and butter, then quickly mix to combine using a rubber spatula. Add bread flour, malted milk powder, and salt. Use the dough hook attachment to mix and knead for 3-5 minutes on medium speed. The flour should be fully absorbed, and the dough shouldn’t stick to the bowl. If the dough feels too tacky, add a tablespoon of flour at a time and continue to knead. Place the dough in a greased bowl and cover it with a warm towel. Allow the dough to proof for 1 hour or until it doubles in volume. While the dough proofs, prepare the filling. Combine light brown sugar, cinnamon, ginger, and the zest of one orange in a bowl. Mix to combine and set aside. On a lightly floured surface, roll the dough out into a large rectangle. Generously coat it with softened butter and the prepared cinnamon sugar. Make sure to coat the dough with cinnamon sugar all the way to the edges. Don’t worry if it looks like a lot – go with it. Using a serrated knife or a piece of string, cut the cinnamon rolls to your desired thickness and place them in your desired baking pan, leaving about 1 ½ inches of space between each one. Proof for an additional 45 minutes. While the dough proofs, preheat the oven to 375°F. Once proofed, drizzle the cinnamon rolls with heavy cream and sprinkle with additional cinnamon sugar. Bake for 22-25 minutes until they are lightly golden brown. Remove from the oven and allow them to cool slightly before finishing with frosting.