NORTHERN HEARTH SAIGON CINNAMON ROLLS
makes 12 large rolls · overnight · tested

GRAND CHAMPION, Open Class, at a Kansas county fair, 2026.
Developed with ChatGPT 5.5, baked and entered by slowrise.

Soft overnight sweet rolls: bread machine dough, a tight 6-7 turn
spiral, a bold Saigon cinnamon filling thickened with a little
cornstarch, cream poured around the rolls before baking for soft
centers, and vanilla cream cheese frosting.

Amounts marked "about" were spoon or cup measures on the original fair
card; the grams are conversions.

INGREDIENTS
  -- Dough --
      360 g   water
      100 g   eggs (2 large)
        4 g   vanilla extract (about; 1 tsp)
      600 g   bread flour
       50 g   instant potato flakes
       40 g   nonfat dry milk powder
       80 g   granulated sugar
       80 g   butter (softened)
        7 g   yeast
        8 g   fine salt
  -- Saigon cinnamon filling --
      200 g   brown sugar
       16 g   Saigon cinnamon (about; 2 Tbsp)
        8 g   cornstarch (about; 1 Tbsp)
      0.5 g   fine salt (a pinch)
       80 g   butter (softened)
  -- Before baking --
      120 g   heavy cream (about; 1/2 cup)
  -- Vanilla cream cheese frosting --
      130 g   cream cheese (softened)
       60 g   butter (softened)
      240 g   powdered sugar
       15 g   vanilla extract (about; 1 to 1 1/2 Tbsp, 13-20 g)
      0.5 g   fine salt (a pinch)

STEPS
  Dough
    1. Add the dough ingredients to the bread machine in the
       manufacturer's recommended order. Knead until the dough is
       smooth, elastic and well developed. Let it rise until puffy.
  Shape
    1. Roll the dough into an even rectangle. Spread with the softened
       filling butter.
    2. Mix the brown sugar, Saigon cinnamon, cornstarch and salt, and
       spread it evenly over the butter.
    3. Roll into a uniform 24-inch log, using gentle tension to get 6-7
       turns. Mark every 2 inches and cut into 12 rolls.
    4. Arrange in a greased 9 x 13-inch pan.
  Overnight proof
    1. Cover and proof overnight in the refrigerator.
    2. Before baking, let the rolls stand until evenly puffy.
  Bake
    1. Pour the cream evenly around the rolls.
    2. Bake at 350°F (175°C) for about 33 minutes, until golden brown
       and the center rolls reach 190°F (88°C).
  Frost
    1. Beat the cream cheese, butter, powdered sugar, vanilla and salt
       until smooth.
    2. Spread over the warm rolls.

EQUIPMENT
  - Bread machine (dough setting)
  - Rolling pin and ruler
  - 9 x 13-inch pan
  - Instant-read thermometer
  - Mixer for the frosting

STORAGE
  Frosted rolls keep covered in the fridge for a few days; warm before
  serving.

SEE ALSO
  https://longproof.duckdns.org/breadbench/ - this recipe is the first
  Bread Bench result.

LICENSE
  CC BY 4.0: share and adapt freely, credit longproof and link to
  https://longproof.duckdns.org/recipes/northern-hearth-saigon-cinnamon-rolls.txt
  https://creativecommons.org/licenses/by/4.0/