Preparation Inline ingredients (beta)
Cook mode
Step 1 Using a stand mixer with the dough hook attachment, add in the bread flour mix (discard the yeast packet), sugar, instant yeast, baking powder, baking soda, and salt. Wiz it around for about a minute to mix everything together.
Step 2 In a heat-safe measuring glass, add the water, butter, and vinegar. Microwave for 1-2 minutes or until it’s warm to the touch but not piping hot. It’s important that it’s warm, otherwise the yeast will not activate. It’s also ok if the butter doesn’t completely melt.
Step 3 With the dough hook running on medium speed, slowly pour in the warm mixture. Use a rubber spatula to mix in any of the dry ingredients that may still cling to the sides of the bowl.
Step 4 Once it’s nearly mixed, add in the egg and egg white.
Step 5 Turn the mixer on medium-high speed and mix for a good 5 minutes to create a smooth and slightly stretchy dough.
Step 6 After those 5 minutes, allow the dough to rest for 10 minutes. In the meantime, lay down a sheet of plastic wrap over your work surface and liberally dust in cornstarch. The dough will be rolled out into a 13×19″ rectangle so make sure to cover enough of the surface for this size.
Step 7 After 10 minutes, scoop out and plop the dough in the center of the bed of cornstarch. Dust the top of the dough with some more cornstarch and begin to press the dough down into a rectangle.
Step 8 If you don’t have a rolling pin, the dough can be fully pressed out as it’s very moldable. But for ease, I suggest using a rolling pin to roll into our 13×19″ rectangle. Mold the edges to create as even sides as possible.
Step 9 Now it’s very important that the butter is very soft, otherwise it can tear the dough when spreading. A trick I like to use is to slice chilled butter into tablespoons and place in a heat-safe dish. Microwave for about 15 seconds or until it just starts to melt. Then use a fork to mash the butter into a very smooth and spreadable consistency.
Step 10 Spread the butter all over the dough. Then sprinkle with brown sugar and pat it even. Finally, dust the top with cinnamon.
Step 11 Roll the dough up into a tight log. This should be easy thanks to the pile of cornstarch underneath but if you run into any issues, use the plastic wrap to help guide the rolling. Use a pastry brush to dust off any excess cornstarch on the log.
Step 12 Using flavorless floss, cut about 3 inches off of each end and discard. Then cut the remaining dough into 7 rolls.
Step 13 Crinkle up a sheet of parchment paper, then unwrap it and place it inside a 10″ cast iron skillet. Arrange the rolls so that they have a good inch between them with 1 roll in the center and the other 6 surrounding it.
Step 14 Preheat the oven to the lowest temperature possible. Once it’s preheated, turn the oven off and place the rolls inside. Allow the rolls to rise in the warm oven for 45 minutes – 1 hour. (For overnight rolls, cover and chill the rolls after they have puffed up. Then bring to room temp the next day and bake as instructed).
Step 15 After the hour is up and the rolls have doubled in size, remove them from the oven and preheat to 350°F.
Step 16 Bake the cinnamon rolls for 25-30 minutes or until the top is golden brown. You can also test by poking the rolls with your finger. They’re done when they have a soft spring to them.
Step 17 While the rolls cool, make the icing.
Step 18 Place the room temperature butter and cream cheese in a small mixing bowl.
Step 19 Use a fork to mash and mix the two together until smooth.
Step 20 Mix in the powdered sugar a 1/2 cup at a time, followed by the vanilla.
Step 21 Once smooth, dollop on the top of each roll and spread it smooth.
Step 22 Dig in while the rolls are still warm and enjoy!
