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Posts Tagged ‘Sweets’

I love to bake, there is very little I’d rather do.  Sadly I don’t get to often because baked things aren’t usually on diets, and I think we’ve both been on a diet for the last 3 years.  Jeremy was having a bad day Friday and both of us were off so I decided to do a little baking….that turned out to be quite a bit of baking.  I had just found a recipe for cinnamon buns from the Joy of Baking, and thought I’d give it a try.  I’m not saying these are the end all be all of cinnamon buns, but they are amazingly tasty.  They do take a large amount time, mostly to let the dough rise…and rise again.  There is a total of 2 hours and 45 minutes of waiting time, on top of about 45 minutes of prep time, depending on how quick you are on the prep.

You start out combining flour and yeast with a mixture of milk butter, sugar and salt.  Then you add in the eggs, and beat for 3 minutes, and it will look something like this:

Then with a dough hook attachment, or kneading by hand, you add more flour until you get a nice firm non-sticky dough.  Put in a greased bowl and allow to rise until doubled:

Allow it to double in size, about an hour to an hour and a half’s time.  Punch it down, turn out on floured surface, cover with clean towel and let rest for another 10 minutes.  During this time mix together the filling.  Spread it over the rolled out dough and roll into a spiral.  The recipe says this makes 8, it makes 8 very large rolls or in my case only 7, but they were HUGE.

I am making them again today to take to campus for all of Jeremy’s coworkers and I will be making about 16 of smaller rolls.  Cut them and place them in a greased pan and let them rest for another hour.  During this time they will grow even bigger.  Bake for 23-35 minutes.  They smell amazing!

After they are finished baking you can make the glaze.  The half cup of powdered sugar and tablespoon of half and half is not nearly enough for all these rolls.  On my first attempt I made double, this next time I will make either triple or quadruple, I’m not sure yet.  The glaze is very simple and really adds a great flavor to them!  This is a great sweet dough recipe, not too sweet, just right, could be great for another recipe you have in mind!  I did not brush my rolls with half and half, either time, I might try with just regular 2% milk this next time and see how that goes.  Yum, my mouth is watering already!

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

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:

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.

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

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.

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.)

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).

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.

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.

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.

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.)

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.)

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.

Drizzle with the Powdered Sugar Glaze.

Serve warm or at room temperature.

Makes 8 rolls.

-The Joy of Baking

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