Equipment

• mixing bowls
• kitchen scales
• spoons
• reusable bowl cower
• dough scraper
• roller pin
• plastic wrap (clingfilm)
• Pastry brush
• parchment paper

• 200 g leaven (100% hydration)
• 240 g milk
• 1 egg
• 460 g flour, all purpose or 11-12% of protein
• 100 g brown sugar
• 5 g salt (fine-grain)
• 80 g butter (82% of fat)

The filling

• 120 g brown sugar
• 5 g powdered cinnamon
• 30 g coconut oil, extra virgin

The icing

• 200 g cream cheese
• 100 g cream at least 20% of fat
• 60 g powdered sugar
• vanilla extract or pod

Instructions

Day 1

Prepare a leaven

1. Mix in a bowl and cover:

   70g all purpose flour

   70g water

   70g starter

Dough

1. Autolysis. Mix and knead:

   200g ripe leaven

   240 cold milk

   1 egg

   460g of all purpose flour

2. Adding sugar and salt. Mix:

   100g brown sugar

   5g salt

   Knead small portions of sugar and salt into the dough. Cover the dough and rest for 10 minutes.

3. Adding butter.

   80g of butter

   Cut it into small cubes. Knead small portions of butter into the dough.

4. Proofing. Proof the dough for 2 hours at 24-26C. Perform 2 coil folds every 1 hour.

5. Put the dough into the fridge overnight.

Day 2

1. Filling. Mix:

   100g brown sugar

   5g fine-grain salt

2. Forming. Remove the dough from the fridge. Roll the dough into a rectangular form.

3. Spread the coconut oil with a brush over the dough.

4. Spread the filling over the dough.

5. Dust the work surface with flour and roll the dough in a rectangular form. The dough thickness should be 5-10 mm.

6. Spread the coconut oil using a brush over the dough.

7. Roll the dough into a long sausage-form roll.

8. Cut the roll every 3,5cm.

9. Place the buns into the baking tray with parchment paper.

10. Proof the cinnamon rolls for 1.5-2 hours, at 26°C.

11. The icing.

    To make the icing, mix with a whisk blender:

    200 g cream cheese

    100 g cream

    60 g powdered sugar

    vanilla extract or pod

12. Preheat the oven to 180°C for 25 minutes.

13. Baking. Bake the cinnamon rolls at a temperature of 175°C for 25 minutes on the Convection cooking program.

14. Remove baked buns from the oven and spread the icing over them.

15. Let them rest for 15 minutes.