Cimanin Rolls

Happy Mother’s Day! Well, happy Mother’s Day when I originally made these bad boys. I guess happy day after Mother’s Day.

I made cinnamon rolls, you probably should too. I found them on the internet a few years back and honestly haven’t tried another recipe since. Pretty good luck for my first cinnamon roll recipe, huh? I’ve made some adjustments over time and I’m not nearly as particular as the originally recipe says you should be. I know that baking is an exact science, but I like to maintain some fluidity through the scientific process.

I don’t really have that much more to say here. I hope that you had a nice weekend. I did nothing and it was pretty glorious.

















Gooey Cinnamon Rolls adapted from Williams-Sonoma



  • 3/4 cup milk of choice, I use coconut, warm but not hot!
  • 2 1/2 teaspoons active dry yeast
  • 1/4 cup organic sugar
  • 4 eggs
  • 4 cups all purpose flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons vital wheat gluten (optional)
  • 1 1/2 teaspoons kosher salt
  • 3/4 stick of butter (6 tablespoons) at room temperature


  • 1/2 stick of butter (4 tablespoons) at room temperature
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground ginger
  • 2/3 cup packed brown sugar
  • zest of one organic orange


  • 1 cup powdered sugar
  • 1/2 pound good cream cheese at room temperature
  • 2 teaspoons vanilla extract
  • 1/4 stick butter (4 tablespoons) at room temperature
  • juice from one quarter of previously zested orange


  • 1 egg slightly beaten, for egg wash


  1. Pour milk into a large bowl, sprinkle yeast on top and allow to stand until foamy (or you’re impatient, about 5 minutes).
  2. Once foamy, stir briefly, then add salt, sugar, salt, eggs, flours, vital wheat gluten. Stir/knead until dough comes together, then add butter and knead until springy.
  3. Leave in bowl, covered with a tea towel, and allow to rise in a warm place for 2 ish hours, until about doubled in bulk. I use a trick I learned from Alexandra’s Kitchen and BRIEFLY preheat to 350 degrees F for one minute and shut it off, leave the towel covered bowl inside to rise. DO NOT forget to turn the oven off after a minute, because I do this more often than I care to admit.
  4. Move on to the filling! Add brown sugar to a small bowl, zest one orange directly into bowl of sugar. Add spices and mix, then cut in butter and combine well. Set aside.
  5. For the frosting: in a food processor, add cream cheese, butter, powdered sugar, orange juice, and vanilla. Pulse to combined, then blend on low until consistent and smooth. Set aside.
  6. Once the dough has risen, punch down and divide in half. Roll each half out into rectangles, somewhere around 9×14″. Spread half of filling mixture onto each rectangle, then roll (the long way) into logs and set on seams.
  7. Using a pastry cutter or bench scraper (or really whatever you want) to cut each log into 6-8 segments. I never get more than 6 individual rolls per log, but go nuts.
  8. Set rolls into your baking vessel to rise. I’ve used one 9×13″ pan, or 2 standard loaf pans, or today I used my Finex 10′ pan and a smaller glass baking dish to give some to my girlfriend in honor of her first Mother’s Day. I’ve learned that these puppies will grow to gift virtually whatever container you want to bake them in, you just have to give them enough time during the second rise.
  9. At this point, you can put your rolls in the fridge overnight and leave to rise like that. If you choose this option, just bring them to room temperature in the morning before continuing on with the remaining steps.
  10. Allow to rise until you’re sufficiently happy with the results, about an hour, or an hour and a half if you’re me and your using too large of a pan.
  11. Once close to risen, preheat oven to 400 degrees F, brush rolls with additional egg as a wash. Pop into the oven for 20 minutes.
  12. Once the time is done and rolls look pretty and golden (or vaguely browned, like mine), remove from oven and allow to cool in the pan. Once cool enough to handle, spread with frosting and serve. I like to keep the frosting and rolls separate until I’m actually plating them because I don’t like to heat my frosting when reheating my left over cinnamon rolls the next day (or hour).
  13. Enjoy your sugar rush!


What did you do for the moms in your life?


Until next time,

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