Cinnamon Rolls a la Babish

about 2 hours, then overnight, then about another hour source:


  • Tanzon

  • Pumpkin Spice a la Babish

  • Cinnamon Roll Frosting


  • make your Tanzon

  • while that’s first-proofing, make your flavor glue (in our case that’s just pumpkin puree) and flavor dust (pumpkin spice).

  • oil work surface, oil hands, oil rolling pin. Roll it out to 20 inches wide x 12 inches long.

  • {“spread a thin layer of your preferred flavoring glue (classically”=>”melted butter), sift on your preferred spice mixture (classically ground cinnamon and brown sugar)”}

  • roll it tight. Pinch the seam, then roll it over onto the seam. Slice off the ends to square it off. Cut it as neatly as possible into 12 equal rolls.

  • grease up a 9x13 casserole, put parchment paper in it anyway (?), arrange rolls 3x4. should have plenty of room. Oil some plastic wrap, cover the rolls, let rise overnight in the fridge, then let them thaw out for an hour at room temperature.

  • brush with melted butter (if your glue permits; nutella probably won’t)

  • oven to 375F. bake 20-25 minutes, rotating halfway through.

  • meanwhile, make your frosting.

  • when rolls are out of the oven, rest for 25 minutes.

  • extract (via parchment) and immediately top with frosting.

↓ This is a component-based recipe. ↓



  • 150mL water

  • 30g + 450g AP flour

  • 165mL cold buttermilk

  • 50g granulated sugar

  • 2tsp kosher salt

  • 1 packet (2.25 tsp) instant yeast

  • 2x eggs

  • 70g unsalted butter, room temperature


  • whisk together 30g flour and water constantly while cooking until it looks like frosting and reaches 175F

  • bring to stand mixer with wire whisk, still hot

  • add buttermilk, a splash at a time, until incorporated

  • ditch wire whisk. slightly beat eggs.

  • add 450g flour, the sugar, the salt, the yeast, the eggs to stand mixer with dough hook.

  • start mixing on low, move up to medium until it comes together. (if you need flour to avoid looking like pancake batter, now’s the time)

  • when it just barely clears the bowl, add butter, 1tbsp at a time

  • knead for 6 minutes. should be bouncy, “quite hydrated but not sticky”

  • {“scrape into oiled container, proof 2 hours (until doubled in size) at an uncomfortably warm room’s temperature (tip”=>”your oven light is hotter than you think, that’ll probably hold your oven at 80F)”}

Pumpkin Spice a la Babish


  • 50g light brown sugar

  • 80g granulated sugar

  • 1tbsp cinnamon

  • 1tsp ginger

  • 0.5tsp cardamom

  • 0.25tsp allspice

  • 0.25tsp kosher salt

  • 1/8th tsp clove


  • sift

Cinnamon Roll Frosting


  • 200g powdered sugar

  • 80g butter, room temperature (3/4 stick)

  • 115g cream cheese (half block)

  • 0.5tsp kosher salt

  • 1-2tbsp heavy cream

  • 1tsp instant coffee


  • add sugar, butter, cream cheese, salt to a bowl.

  • beat with wire whisk until creamy, stop, scrape down.

  • dissolve instant coffee in heavy cream

  • add heavy cream, continue to mix.