Updated: Oct 14, 2020
Time: 2.5 days
Yield: 10-13 rolls
Note: I use floss to cut my cinnamon buns, which I got from King Arthur Baking. Highly recommend this technique - it will help your buns stay more defined and rise more in the oven!
Sweet stiff levain:
Bread flour: 67g / 100%
Mature starter: 22g / 33%
Water: 30g / 45%
Brown sugar: 22g / 33%
Bread flour: 325g / 100%
Stiff levain: 120g / 37%
Sugar: 100g / 31%
Salt: 6g / 2%
Milk: 85g / 26%
Eggs: 100g ( 2 large) / 31%
Butter, cold room temp: 113g (1 stick, sliced into tbsps) / 35%
Matcha macadamia filling:
Macadamia nuts: 1 cup
Butter, room temp: 8 tbsp
Granulated sugar: 1/2 c
Culinary matcha: 1.5-2 tsp
Mascarpone: 1/2 c
Butter, room temp: 2 tbsp
Powdered sugar: 1 c
Vanilla extract: 1 tsp
Milk: 2-3 tbsp
Egg wash: 1 egg, dash of milk
Make sweet stiff levain. Cover, put in warm spot (76F). Should double overnight.
1. Make the dough. Mix all dough ingredients EXCEPT for butter in standing mixer. Mix together on speed 2 for 4 min.
2. If wet, add flour 1 tbsp at a time. This dough should be sticky but not batter-like - if it looks like a batter, add more flour. If you added flour, scrape edges, turn on speed 2 for another 2 min.
3. Scrape edges, turn mixer on speed 4. Add butter 1 slice at a time until incorporated, about 6-7 min.
4. Turn on speed 6 for 2-3 min, until you see dough slapping at the sides.
5. Scrape edges, test gluten with window pane test. You likely won't have one at this stage, but if you do, skip to step 7.
6. Continue mixing at speed 6 until dough becomes more cohesive. This dough takes a long time to develop strength - you will likely be mixing for 15-20 min.
7. Put in greased bowl (I save the butter wrapper from and use the buttered side to grease my bowl), cover, proof for 6-8 hrs. Should rise by at least 50%.
8. Take saran wrap, cover dough completely before putting in fridge (you don't want to let dough develop a skin). Careful not to deflate too much.
Take dough out of fridge and set aside until filling is done.
Make filling. Combine macadamia nuts, butter, sugar, and matcha into food processor. Pulse until paste-like.
Roll out dough into a large rectangle, about 1/4-in thick. Spread filling on dough, leaving about 1/4-in untouched along edges.
Roll dough up into a log starting from the long end. Trim edges with floss or a sharp knife. **I prefer using floss to cut the buns too.
Cut buns into 1.5-in pieces using floss. Place in a buttered cake pan(s), cover, proof for 4 hrs in the oven with the light on OR in the oven with a pan of boiled water at the base. Buns will not double, but they should increase by ~40-50%.
Take rolls out of oven or wherever they are proofing. Preheat oven to 375F.
Bake rolls for 20-25 min, or until center is 190F. *Go off of internal temp, as individual ovens can vary on baking temperature accuracy.
Make icing as rolls are cooking. Combine all ingredients together, mix with hand mixer and add milk until icing is at a texture you like. I like my icing a bit thicker, but if you want a runny icing, just add more milk 1 tbsp at a time.
Ice rolls, enjoy!