Sous Vide Cinnamon Rolls
Kate is a freelance food writer and editor living in Berkeley, CA. Before moving to the Bay Area, Kate spent two years working as a test cook at America’s Test Kitchen, and has contributed to Serious Eats, The Oxford American, KQED and The Hypocrite Reader, among othe ...
Every '90s kid remembers those Pillsbury pop-can cinnamon rolls with extra sugary icing to spread at the table. I always knew it was a special day when my parents would let us indulge in those crazy-sweet breakfast treats. Even better were the days where we got to eat the extra-special "Grands" rolls.
Take a trip down memory lane with this sous vide version of cinnamon rolls — the gentle cooking keeps the dough moist and tender. Plus, serving cinnamon rolls out of your Anova Precision Cooker is the best way to impress your nostalgic brunch guests!
I've made these rolls with a combination of yeast and baking powder — the yeast gives the dough its characteristic bread-y chew, while the baking powder adds a leavening boost and cuts the rising time down to 30 minutes. Even with the lengthened cooking time in the Precision Cooker, these rolls are still faster to make than traditional overnight cinnamon buns!
Ingredients for 6
1/3 cup packed (71 grams) light or dark brown sugar
3 tablespoons granulated sugar
1 1/2 teaspoons ground cinnamon
4 tablespoons unsalted butter, melted, plus more for greasing jars (if desired)
3/4 teaspoon vanilla extract
1/2 cup plus 3 tablespoons whole milk
2 teaspoons active dry yeast
1 1/3 cups (160 grams) all-purpose flour, plus more for kneading
1 1/4 teaspoons baking powder
1 1/2 ounces (43 grams) cream cheese
1/2 cup (57 grams) confectioner's sugar
Set the Anova Sous Vide Precision Cooker to 195ºF (90.5ºC). Generously grease 6 half-pint canning jars with non-stick oil spray or butter.
While the water bath is heating, prepare the rolls. First, make the filling: In a small bowl, whisk together brown sugar, 2 tablespoons granulated sugar, cinnamon, and a pinch of salt. Stir in 1 tablespoon butter and 1/2 teaspoon vanilla. The mixture should be wet and crumbly.
Proof the yeast: Heat 2 tablespoons milk to 115ºF (46ºC) (warm to the touch) in the microwave or on the stove. Transfer to a small bowl and stir in yeast and 1/2 teaspoon granulated sugar. Let sit for 5 minutes.
Make the dough: In a large bowl, whisk together flour, baking powder, remaining 2 1/2 teaspoons granulated sugar, and 1/3 teaspoon salt. Stir in 1/2 cup milk, 1 tablespoon butter, and yeast-milk mixture to form a shaggy dough.
Transfer dough to a well-floured counter and knead until dough is soft, springy, and just barely tacky, about 3 minutes.
Re-flour the counter and roll the dough into a 1/4-inch-thick rectangle measuring about 10-by-6 inches. Orient the rectangle so that the long side is facing you. Brush with 1 tablespoon butter. Sprinkle brown sugar filling mixture across dough.
Roll dough into a log. Using a sharp knife, slice log into 6 equal rolls.
Transfer one roll to each prepared jar. Cover jars with a clean kitchen towel and let rest at room temperature for 30 minutes.
Place lids and bands on jars and seal until just tight (do not over-tighten jars; air will still need to escape). Place jars in water bath and set the timer for 3 hours.
While the rolls are cooking, prepare the glaze: In a medium bowl, whisk together cream cheese, remaining tablespoon butter, remaining tablespoon milk, remaining 1/4 teaspoon vanilla, and a pinch salt until smooth. Whisk in confectioner's sugar until smooth. Set aside.
When the timer goes off, remove the jars from the water bath and transfer to a cooling rack. Carefully remove the lids. Let the rolls cool for 5 minutes before running a knife around the sides of the jars to un-mold. Serve drizzled generously with the glaze.