- no knead -
Heavy cream poured on top of the rolls before baking steams the dough as it bakes creating airy buns and will also mix with the cinnamon sugar to create super gooey bottoms and middles.
– ¼ cup water warm – ½ teaspoon granulated sugar – 1 packet active dry yeast (7g) – 3 ½ cup all purpose flour (425g) – ¼ cup granulated sugar – ⅛ teaspoon sea salt – ⅔ cup butter, softened – 1 large egg room temperature – ⅓ cup milk warm – 1 teaspoon pure vanilla extract – 12 tablespoon heavy cream – 2 tablespoon icing sugar – ½ cup brown sugar, packed – ¼ cup butter, softened – 2 tablespoon cinnamon, ground
Combine all of the dough ingredients (except for the heavy cream) in a large bowl, stir together into a shaggy dough and rise until doubled.
Roll out the dough on a lightly floured surface into a large rectangle, about 16” by 20”.
Spread cinnamon butter sugar mix over the dough. Fold the dough into thirds starting by pulling the top long edge ⅔ of the way down and the bottom edge ⅔ of the way up to get a long strip of dough.
Trim the uneven ends off the strip. Mark and cut the dough into 12 equal strips. Cut each strip of dough into three strands, leaving the top ½” of the strip attached.
Braid the strands of each strip of dough. This will create all of those delicious cinnamon coated strands of fluffy dough and will make them look so impressive!
Braid the strands of each strip of dough. Roll the braid into a roll, starting with the end of the braid. Place each braided roll into the muffin tin with the pretty side up
Let rise until the rolls fill out the muffin tin (double in size), about 20 minutes. Pour 1 tbsp of heavy cream over each roll. Bake until the rolls are golden brown on top. Use a spatula to help lift them out and let cool on a cooling rack.
Make the simple glaze while they cool. Sift icing sugar over the cinnamon rolls and drizzle glaze before serving. Glaze: whisk together 1 cup of powdered sugar and 2-5 tablespoons of milk, until desired consistency is achieved.