Cinnamon Roll Dough
 
Makes dough for 12 rolls
Ingredients
  • 1 cup (240 grams) warm whole milk (105°F/41°C to 110°F /43°C), divided
  • 2¼ teaspoons (7 grams) active dry yeast
  • ⅓ cup (76 grams) unsalted butter, melted
  • ⅓ cup (67 grams) granulated sugar
  • ¼ cup (60 grams) sour cream, room temperature
  • 1 large egg (50 grams), lightly beaten and room temperature
  • 4 cups (500 grams) all-purpose flour, divided
  • 1 teaspoon (3 grams) kosher salt
Instructions
  1. In a medium bowl, combine ¾ cup (180 grams) warm milk and yeast. Let stand until foamy, about 10 minutes.
  2. In the bowl of a stand mixer fitted with the paddle attachment, beat melted butter, sugar, sour cream, egg, and remaining ¼ cup (60 grams) warm milk at low speed just until combined.
  3. In a large bowl, whisk together 3⅔ cups (458 grams) flour and salt. Stir half of flour mixture into butter mixture. With mixer on low speed, add yeast mixture, beating just until combined. Beat in remaining flour mixture.
  4. Switch to the dough hook attachment. Beat at medium speed until smooth and elastic, 4 to 8 minutes; add up to remaining ⅓ cup (42 grams) flour, 1 tablespoon (8 grams) at a time, if needed. (Dough should pass the windowpane test; see Note.) Shape dough into a smooth ball.
  5. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Loosely cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour. Punch down dough and refrigerate overnight, if desired.
Notes
To use the windowpane test to check dough for proper gluten development, lightly flour hands and pinch off (don’t tear) a small piece of dough. Slowly pull the dough out from the center. If the dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If the dough tears, it’s not quite ready. Beat for 1 minute, and test again.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/brians-best-ever-cinnamon-rolls/