Cinnamon & Caramel Rolls Recipe - Due North GF Bakery

Step 1:

2 cups (16 fl’oz) warm milk (100° – 105° (this is the ideal temp for the yeast). then add
1 ½ TBS vinegar

Step 2:

Step 3:

1/4 cups water to 107° in 4 cup glass measuring cup
Add 1/2 Tbs sugar
Add 1 tsp honey
Add 10 grams instant yeast (Saf-Instant brand) and stir. Note if it’s too yeasty flavored, it’s either too much yeast or over-proofed. Different yeast work differently; adjust accordingly
Let sit 5-10 minutes until yeast blooms

Step 4- start once yeast is almost fully bloomed:

2 eggs + 4 egg whites. Beat on medium high for about 20 seconds or until eggs are combined
add 2 cups sugar – add to eggs and beat until well combined

Step 5:

Add milk mixture
Then add yeast mixture
Add ¼ cup sour cream, room temp
Slowly add flour mixture. Once combined, mix in high for about 30 seconds
Add 338 g butter (partially melted). Beat on high until butter is fully incorporated.

Step 6:

Proof for approximately 30 minutes. This time may change based on heat source and humidity. Gently fold batter, then
Cover with plastic wrap or lid and chill in refrigerator over night.

Step 7 – the next day

For the filling: add 1cup + 1/3 cup brown sugar, 1 TBS + 1 tsp cinnamon, and 130 g butter ( ½ melted butter ½ soft butter). Using a beater combine and then set aside
Using flour mat, slightly flour mat. Roll dough slowly coating with flour until not sticking and in log form. Cut into 2 equal halves. Be aware not to use too much flour. Roll the first one Place on greased cookie sheet for .
Proof approximately18 minutes until the dough springs back and has doubled in size.

Step 8:

Bake at 300° (275° for convection oven). Bake for approximately 16 minutes, rotate and bake another approximately 16 minutes until internal temperature is about 200° and golden brown.
After taken out of the oven let sit and once mostly cooled place either caramel or frosting over roll.