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Chef Angie Roberts of Boka Kitchen + Bar – Seattle, WA
Chef Angie Roberts
BOKA Kitchen + Bar
1010 First Avenue
Seattle, WA 98104
(206) 357-9000
Cinnamon Roll Bites
+ Click image to enlarge

Cinnamon Roll Bites
Chef Angie Roberts of BOKA Kitchen+Bar – Seattle, WA
Adapted by StarChefs.com
December 2008
Yield: 4 Servings


INGREDIENTS
Cinnamon Roll Dough:
1 teaspoon active dry yeast
3½ tablespoons warm water (about 108°F)
3½ tablespoons warm whole milk (about 108°F)
¼ cup, plus 1 tablespoon finely granulated sugar
1¼ cups all-purpose flour, plus more for dusting
¼ teaspoon salt
1 egg
½ cup room temperature, unsalted butter, cubed

Cream Cheese Frosting:
3 ounces unsalted butter, room temperature
4 ounces powdered sugar
4 ounces cream cheese, room temperature
¼ teaspoon vanilla extract
1½ teaspoons lemon juice
Pinch of salt

Cinnamon Rolls:
2 tablespoons ground cinnamon,
2 tablespoons finely granulated sugar
1/3 cup melted unsalted butter

METHOD
For the Cinnamon Roll Dough:
Stir to combine the yeast, warm water, warm milk, and sugar. Place in a warm area and allow yeast to proof for 5 to 10 minutes, or until yeast is foamy. Add flour, salt, and the egg; transfer to a standing mixer fitted with a dough hook attachment. Knead dough at medium-low speed for 8 to 10 minutes until smooth and elastic. With mixer on low speed, add the butter, a little at a time, until all the butter is incorporated. Remove the dough from the mixer and place on a lightly floured surface. Knead into a smooth ball and transfer to a greased bowl; cover with a clean towel and refrigerate overnight or until dough is thoroughly chilled.

For the Cream Cheese Frosting:
In a mixing bowl fitted with a paddle attachment, cream together the butter, powdered sugar, and cream cheese until smooth. Add vanilla extract, lemon juice, and salt. Mix just until combined.

For the Cinnamon Rolls:
Preheat oven to 350°F. Mix together cinnamon and sugar and set aside. The dough should be cold and firm to the touch. Divide into 7 ounce pieces; roll each piece into a rectangle, then brush with the melted butter and sprinkle liberally with cinnamon-sugar mixture. Cut the dough rectangle in half and roll each piece separately. Tightly wrap each roll in plastic wrap and refrigerate. When the rolls are cold and firm, unwrap, and cut into 6 to 7 pieces. Place the rolls on a baking sheet and bake for 7 minutes or until lightly golden.

To Assemble and Serve:
Serve cinnamon rolls warm with cream cheese frosting for dipping. 

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  • Highlights From Our Most Recent Trips to the Emerald City
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