Mama Llama Bakery Center Bite Cinnamon Rolls

Ingredients

• 1.5 cup warm milk (Warm to 105–110°F; divided between the yeast mixture and dough)
• 0.5 cup granulated sugar (For the yeast mixture)
• 4.75 tsp active dry yeast (The source gives a range of 4½–5 teaspoons)
• 0.5 cup granulated sugar (Plus 1 tablespoon; add to the dough after the yogurt, eggs, vanilla, oil, and salt)
• 1 cup Greek yogurt (Fat-free Fage recommended)
• 2 eggs (Use whole eggs)
• 1 egg yolk
• 1 tsp vanilla extract (For the dough)
• 0.5 cup avocado oil
• fine salt (For the dough, to taste; the source does not specify an amount)
• 8.75 cup bread flour (Source gives 8½–9 cups; hold back approximately 50 g initially and add only as needed)
• 2 tsp baking powder (Mix into the dough immediately before refrigerating or proofing)
• 1 tsp baking soda (Mix into the dough immediately before refrigerating or proofing)
• 0.5 cup unsalted butter (Room temperature; add gradually to the dough in small chunks)
• 1 cup softened butter (For the filling; approximately 2 sticks)
• 2 cup brown sugar (For the filling)
• 4 tbsp ground cinnamon (For the filling)
• 2 tsp vanilla extract (For the filling)
• 6 tbsp butter (Melted, for the caramel bottom)
• 0.75 cup packed brown sugar (Plus 1 teaspoon, for the caramel bottom)
• 1.25 tbsp real maple syrup (For the caramel bottom)
• 0.375 tsp fine salt (For the caramel bottom)
• 0.25 tsp vanilla bean paste (Optional; for the caramel bottom)
• 0.5 cup butter (Room temperature, for the glaze)
• 2.25 cup powdered sugar (Source gives 2–2½ cups; adjust for desired consistency)
• 1.5 tbsp milk or heavy cream (Use 1–2 tablespoons, as needed for glaze consistency)
• 0.75 tsp vanilla bean paste (For the glaze)
• 0.5 tsp cream cheese or cheesecake extract (For the glaze)
• 1 tbsp maple syrup (For the glaze)
• 1 tbsp cooled coffee (For the glaze)
• fine sea salt (A pinch, for the glaze)

Steps

1. 1

   Warm the milk to 105–110°F. 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.

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.

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.

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.

9. 9

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

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.

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.

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.

15. 15

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

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 internally.

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.

Notes

Flour volume can vary by brand and scooping method; weighing measurements in grams is recommended for the most consistent results. The recipe makes 15 rolls. For the overnight method, refrigerate the covered dough overnight; for same-day preparation, proof until doubled. Tent with foil during the second bake to prevent over-browning.

Nutrition per serving

• dessert
• breakfast
• baked
• cinnamon rolls
• yeast bread
• make-ahead
• vegetarian
• holiday baking