Ingredients

Dough

• 200 grams whole milk
• 2 eggs
• 600 grams flour
• 8 grams instant yeast
• 50 grams granulated sugar
• 10 grams iodized salt
• 200 grams unsalted butter, at room temperature

Filling

• 150 grams unsalted butter, at room temperature
• 250 grams brown sugar
• 2 teaspoons ground cinnamon
• 2 teaspoons ground ginger
• 1 teaspoon ground allspice
• 1/2 teaspoon Kosher salt

Cream Cheese Icing

• 125 grams cream cheese
• 60 grams unsalted butter
• 125 grams powdered sugar
• 2 teaspoons vanilla extract
• 2 tablespoons milk

Instructions

In the bottom of the bowl of a stand mixer add the milk and eggs. Pour the flour over the top of the milk. On one side of the bowl, add room temperature butter, salt, sugar, and instant yeast. Combine, using the dough hook attachment on a stand mixer, on low speed for 2 minutes.

On the Wolf Legacy Convection Steam Oven, select More, Auto Steam Bake, and Proof. Set the temperature to 95°F.

Lightly flour a bowl, turn the dough into the bowl, and cover with a clean kitchen towel. Place the dough in the preheated Wolf Legacy Convection Steam Oven and allow to rise for about 45 minutes or until almost doubled in size.

While the dough is proofing, prepare the filling. Combine the room temperature butter, brown sugar, cinnamon, allspice, ground ginger, and a small amount of Kosher salt in the bowl of a stand mixer. Use the paddle attachment to beat the mixture until smooth and soft. Hold at room temperature until ready to use.

Lightly flour a work surface and turn the dough, top side down, onto the surface. Use a rolling pin to roll the dough into a rectangle about 14”X20” and ¼” thick. Spread the filling over the entire surface of the dough in an even layer. Fold the dough in thirds like a letter starting from the top edge of the dough. Press the edges together gently to close the dough. Trim off the ends of the dough. Use a sharp knife or pizza wheel to cut the dough into 1½” strips. Lightly stretch out the dough and cut into thirds, leaving the strip connected at the far end. Braid the dough by pulling the right strip over the center strip, the left strip over the center, then right over the center, etc. Once the entire piece is braided, roll from the connected ends towards you to form a small ball. Repeat with all the other strips then place the balls in a lightly greased muffin tin.

At this point, you can lightly cover the muffin tins with plastic wrap and chill them overnight before baking. If baking the same day, place the trays into the Wolf Legacy Convection Steam Oven in Proof Mode at 95°F for about 30 minutes. Remove the trays from the Wolf Legacy Convection Steam Oven. Reset to Auto Steam Bake Mode, Braided Bread, and set the temperature to 350°F. When preheated, return the trays to the Wolf Legacy Convection Steam Oven and bake until the rolls are a deep golden brown, about 22-25 minutes. Remove from the braided cinnamon rolls and cool for about 5 minutes before removing to a platter.

If baking the following day, remove the trays from the refrigerator an hour prior to baking to allow the rolls to come to room temperature. Skip the proofing step and bake as directed above.

While the rolls are baking, prepare the icing. Combine cream cheese, room-temperature butter, powdered sugar, and vanilla in the bowl of a stand mixer. Use the paddle attachment to create a smooth mixture. Add the milk and beat on medium-high speed until light and smooth. Spread some of the icing on each of the rolls and serve warm.