Happy Easter

24 03 2008

cinnamon-rolls.jpg

This Easter, I decided to push my boundaries as a baker and try to make cinnamon rolls from scratch. Warning: once you make your own rolls, you just CAN’T go back to the ones from a can!

Cinnamon Rolls

4 3/4c to 5 1/4 c all-purpose flour
1 pkg active dry yeast
1 c milk
1/3 c butter
1/3 c granulated sugar
1/2 t salt
3 eggs
3/4 c packed brown sugar
1/4 c all purpose flour
1 T ground cinnamon
1/3 c butter or margarine
1/2 c golden raisins (optional)
1/2 c chopped pecans (optional)
1 T half-and-half or light cream
Vanilla Glaze

1. In mixing bowl, combine 2 1/4 c flour and yeast. Heat milk, 1/3 c butter, granulated sugar, and salt until warm and butter almost melts (120-130 degrees). Add to flour mixture, along with eggs. Beat with electric mixer on low for 30 seconds, scraping bowl. Beat on high for 3 min and stir in as much of remaining flour as you can.

2. Turn dough out onto lightly floured surface and kmead in enough of remaining flour to form moderately soft dough that is smooth and elastic (3-5 min of kneading). Shape fough into ball and place in greased bowl, turning dough to coat lightly. Cover and let rise in warm, draft-free place until dough doubles in size (roughly an hour, but it took my dough slightly longer).

3. Punch dough down and turn out onto lightly floured surface. Divide in half, cover, and let rest for 10 min. In the meantime, lightly grease 2 9″ round cake pans or 2 cookie sheets (it’s been my experience that the rolls turn out better if you cook them in cake pans). Mix filling: stir together brown sugar, 1/4 c flour, and cinnamon, and cut in 1/3 c butter until mixture resembles course crumbs.

4. Roll each half of dough into 12×8 rectangles and sprinkle filling over rectangles. Add nuts and/or raisins, if so desired. Roll up each rectangle fro the long side and slice each roll into 12 pieces. Place cut side down into prepared pans/baking sheets.

5. Cover dough loosely with plastic wrap, leaving room to rise. Chill from 2-24 hours. Uncover and let stand at room temp for 30 minutes. (if you will be baking the rolls right away, skip this step and let rolls rise for 30 minutes).

6. Break any surface bubbles with a greased toothpick. Brush dough with half-and-half. Bake at 375 for 20-25 minutes or until light brown. Remove from oven and brush again with half-and-half. Cool on wire rack.

If desired, top rolls with glaze. I use the Cinnabon recipe, which is a mixture of butter, powdered sugar, and vanilla, with a tough of lemon juice (sorry, I don’t have quantities, I just know when it tastes right!). For best results, whip some cream cheese into frosting (I like neufchatel) to give it some “body.”

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24 03 2008
The trouble with Dough Mixers » Blog Archive » ‘dough mixer’ on the web

[…] https://somanyflavors.wordpress.com/2008/03/24/happy-easter/Add to flour mixture, along with eggs. Beat with electric mixer on low for 30 seconds, scraping bowl. Beat on high for 3 min and stir in as much of remaining flour as you can. 2. Turn dough out onto lightly floured surface and kmead in … […]

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