Hailey inspired Cinnamon Rolls

Hailey Bieber’s famous Cinnamon rolls has gotten lot’s of attention, especially after the Rhode Skin drop in November. I hope the Rhode limited edition Cinnamon Roll Peptide lip tint, is returning one day!

I finally got the time to make my own version. I took inspiration from the variety of recipes trending online, all trying to recreate Hailey's masterpiece. As Hailey Bieber’s recipe still remains a mystery, here is my recreation:

Ingredients list:

Dough:

10 dl flour (adjust to the right consistency, so the dough is easy to work with, firm but not dry)

2.5 dl Whole Milk (adjust to the right consistency, so the dough is easy to work with, firm but not dry)

1 package (50 grams) Fresh Yeast

1 dl of sugar

1 dl of salted melted butter (82% fat)

2 eggs

1 tsp of salt

Cinnamon & Brown sugar mixture filling:

2-4 Tbsp of your favourite cinnamon

6 Tbsp of salted butter (82% fat) room temperature

2.7 dl brown sugar

Cream Cheese frosting:

1 tsp of vanilla extract

115 grams of salted butter (82% fat), room temperature

100 grams of cream cheese, room temperature

7 dl powdered sugar

Step by Step:

Turn oven to 200 degrees celsius.
Mix all the dry ingredients for the dough in a bowl (flour, sugar and salt).
Mix all the fluid ingredients for the dough (eggs, melted butter and milk) in a pan. Heat but never above body temperature, add the yeast and stir.
Make space in the center of the bowl with the dry ingredients and add the body temperatured fluid mix in the center.
Stir gently and then work the dough with your hands, until the dough is firm but not dry.
Cover the dough with plastic foil in a bowl. Let the dough sit for 1 hour in a warm & cozy corner of your kitchen.
For the filling: mix the cinnamon and brown sugar together in a separate bowl.
Once the dough has doubled in size, roll it out on a surface with flour. Make it a rectangular shape. (I prefer to make bigger and less rolls, to achieve this: the rectangular should not be too big in size, and avoid making it too flat with the rolling pin).
Spread 6 Tbsp of the salted butter (room temperatured) evenly all over the rectangular. Then add the cinnamon and brown sugar mixture evenly on top.
Roll the dough from the longest side of the rectangular, and slice into rolls in the size you want.
Put the rolls to rise on a tray on baking sheets, let them sit for 1 hour, cover them with plastic foil as they rest.
Place the rolls in the middle of the oven on 200 degrees celsius (top & botton heat), let them bake for 9-12 mins. (I like them extra dewy, and soft in the middle, so I bake them for closer to 9 mins).

Frosting: Mix the cream cheese and softened butter for a minute in a bowl, I use a mixer for the frosting. Then add the powdered sugar (little by little) and the vanilla extract, mix until a soft, creamy consistency.