Mama Llama Bakery Center Bite Cinnamon Rolls

Steps

Dough

1. 1

   Warm the milk to 105–110°F (41–43 °C). Add the 100 g portion of granulated sugar and stir to combine. Sprinkle in the active dry yeast and let the mixture stand for 5–10 minutes, until foamy.

   Start 10-minute timer
2. 2

   Pour the bloomed yeast mixture into the bread flour, initially holding back approximately 50 g of flour. Mix until the dough is shaggy and not yet fully cohesive; this is expected.

3. 3

   Add the Greek yogurt, whole eggs, egg yolk, vanilla, avocado oil, dough salt, and the remaining 120 g of sugar. Mix until a shaggy dough forms.

4. 4

   Knead with a stand mixer for 8–10 minutes, until the dough becomes smooth and elastic. With the mixer running, add the room-temperature butter in small pieces, allowing each piece to incorporate before adding the next.

   Start 10-minute timer
5. 5

   Perform a windowpane test by stretching a small piece of dough thin enough to see light through it without tearing. If it tears, continue kneading until the dough passes the test.

6. 6

   Sprinkle the baking powder and baking soda over the dough. Knead by hand for 30 seconds to 1 minute, just until completely incorporated. This is the final dough step before refrigeration or rising.

   Start 30-second timer
7. 7

   For the overnight method, place the dough in a greased, covered container and refrigerate overnight. The next day, let it come back toward room temperature and finish rising for approximately 1–1½ hours before shaping and baking.

8. 8

   For the same-day method, let the dough rise at room temperature until doubled in size, approximately 45–60 minutes or longer depending on the kitchen temperature. Judge by size rather than time.

   Start 1-hour timer
9. 9

   Turn the dough out and let it rest for 20 minutes so the gluten relaxes, making the dough easier to roll.

   Start 20-minute timer

Filling and Shaping

10. 10

    Roll the dough into a 30-by-16-inch rectangle approximately ¼ inch thick. If it resists rolling, cover it and let it rest for another 5–10 minutes.

    Start 10-minute timer
11. 11

    Combine the softened filling butter, brown sugar, cinnamon, and vanilla into a spreadable paste. Spread the filling evenly over the dough rectangle.

12. 12

    Roll the dough tightly from one long side into a log. Cut the log into 15 rolls, approximately 2 inches each.

Caramel Bottom

13. 13

    Prepare the caramel bottom by mixing the melted butter, packed brown sugar, maple syrup, fine salt, and optional vanilla bean paste. Spread the mixture over the bottom of the baking pan, or spread a light layer directly on the bottom of each roll before placing the rolls in the pan. If desired, brush a small amount of heavy cream around the rolls.

14. 14

    Arrange the rolls in the prepared pan and proof them until ready to bake. Use the finger-poke test: poke one roll about ½ inch deep with a floured finger. The rolls are ready when the dough springs back slowly and leaves a small indentation. Immediate spring-back means they need more time; no spring-back may indicate over-proofing.

Baking

15. 15

    Bake at 375°F (190 °C) for 10 minutes. Remove the pan briefly, loosely tent the rolls with foil, and reduce the oven temperature to 350°F (180 °C).

    Start 10-minute timer
16. 16

    Return the tented rolls to the oven and bake for another 20 minutes. The foil prevents over-browning while the centers finish cooking. The centers should reach at least 183°F (84 °C) internally.

    Start 20-minute timer

Glaze

17. 17

    Make the glaze by weighing the butter, powdered sugar, milk or heavy cream, vanilla bean paste, cream cheese or cheesecake extract, maple syrup, cooled coffee, and a pinch of sea salt directly into a stand-mixer bowl. Mix on low until combined, then increase the speed and beat until smooth and creamy.

18. 18

    Spread the glaze over the warm cinnamon rolls and serve.