I am slightly obsessed with cinnamon rolls and have meticulously refined this recipe over many years. These cinnamon rolls feature butter that’s been browned and infused with a vanilla bean as part of the filling. This creates a deeply aromatic and nutty taste that sets these rolls apart from any other. The dough itself is leavened with my sourdough culture, introducing a subtle sour note that beautifully complements the richness of the filling. This fermentation process not only contributes to a more complex flavor profile but also adds a delightful texture to each bite.
$5 for 1 / $50 for 12 rolls
Ingredients
bread flour (unbleached hard red wheat flour, enzyme or malted barley flour), whole milk, sourdough culture, icing (powdered sugar (cane sugar, corn starch), water), butter (pasteurized cream, skimmed milk, cultures), eggs, sugar, brown sugar (brown cane sugar), coconut oil, salt, cinnamon, vanilla bean
