Cinnamon Rolls

Nothing beats hot cinnamon rolls fresh out of the oven first thing in the morning.

Not that I made mine in the morning, it was more like late morning when I started and by the time they were baked it was time for tea. Funny thing was I wasn't even sure if my rolls would turn out like what cinnamon rolls should taste like.

Why you may ask ...... simple - I've never made cinnamon rolls before and this would be my first attempt at it.

The instructions to this recipe seems some what lengthy but don't despair, it's actually quite simple after all. It's the "waiting around" for the dough to proof that takes time. I ended up watch telly in-between the proofing period.



The end result was well worth it! The smell of cinnamon rolls baking in the oven permeated the entire apartment. Heavenly! I ended up with more rolls that what the recipe states - more like 12 rolls.

My husband and I whacked 2 rolls during tea time. I packed about 6 rolls for a friend of my husband who had volunteered to be a guinea pig for my cooking ventures. He also volunteered his wife and 3 teenagers as "tasters" as well - hmm not sure if they had signed the consent form or not. The remaining rolls I packed away for next morning's breakfast.



Cinnamon Rolls
(Recipe from Joy of Baking)
makes 8 rolls

Ingredients for the Dough:

4 1/2 - 5 cups (630 - 700 grams) all-purpose flour
1 package (1/4 ounce) (7 grams) active dry yeast
1 cup (240 ml) milk
1/3 cup (75 grams) unsalted butter
1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2.5 grams) salt
3 large eggs

Ingredients for the Filling:

3/4 cup (160 grams) packed light brown sugar
1/4 cup (35 grams) all-purpose flour
1 tablespoon ground cinnamon
1/2 cup (113 grams) unsalted butter, cold (cut into pieces)
1/2 cup light raisins (optional)
1 tablespoon half-and-half (light cream)
Powdered (Confectioners or Icing) Sugar Glaze

For the glaze:

In a medium-sized bowl stir together:
1/2 cup (58 grams) powdered (confectioners or icing) sugar
1 tablespoons half-and-half (light cream)
Make the glaze thin enough to drizzle over cinnamon rolls

Method:

1) In the bowl of your electric mixer, with the paddle attachment, combine 2 1/4 cups (315 grams) of the flour and the yeast.

2) In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almost melted.

3) Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes). (Dough will no longer be sticky to the touch.)

4) Shape into a ball. Place the dough into a greased bowl, turning once. Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours).

5) When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes.

6) Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside.

7) After about 10 minutes, roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal. Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan.

8) Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. At this point you can refrigerate the dough for anywhere from 2 to 24 hours. If overnight, the next morning remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don’t chill dough. Instead, cover loosely with plastic wrap, and let dough rise in a warm place till nearly double, about 45 minutes to 1 hour.)

9) Break any surface bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.)

10) If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter.

11) Drizzle with the Powdered Sugar Glaze and serve warm or at room temperature.