"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Wednesday, March 27, 2013

cinnamon rolls

This cinnamon roll recipe is easy to execute and allows you to try creative flavor combinations with your filling. Blueberries and chocolate? Strawberries and Nutella? Bananas and marshmallows? Apples and cinnamon? Dare to dream! Just remember that fresh fruit adds moisture and that may impact the texture and baking time. If you opt for a large stone fruit, you may want to first roast it in the oven to remove some of the water.

Yield: 12 rolls
290 calories per roll
Active time: 15 minutes
Total time: 90 minutes

the dough
¾ cup almond cup milk
¼ cup butter
1¾ cups whole wheat flour
1½ cup high gluten flour
2¼ teaspoons yeast
¼ cup white sugar
½ teaspoon salt
¼ cup lukewarm water
1 eggs

the filling
1 cup brown sugar, packed
½ cup butter
½ cup sweetened coconut flakes or chocolate chips

1. Combine the lukewarm water, yeast, and a pinch of sugar. Let aside for 10 minutes. (See "loaded baked potato pinwheels" for more on fermenting yeast.)

2. Heat the milk and butter in the microwave for 90 seconds, or until slightly melted.

3. Combine the yeast and milk mixtures and gently beat in the egg.

4. In your stand mixer bowl, combine the flours, sugar, and salt. With the dough hook attached, slowly "stir" wet mixture to form a dough.

5. After a cohesive dough forms,  increase the mixer speed to 2 and knead for about 2 minutes, or until a smooth and elastic dough forms. If your dough seems dry, because of the wheat flour, add additional water about 1 tablespoon at a time).

6. Turn the dough onto a lightly floured surface and knead by hand a few turns, forming the dough into a ball.

7. Place the dough into a bowl, cover with a damp cloth, plastic wrap, and a towel. Let rest for 30 minutes.  

8. In a small microwave safe container, like a Pyrex measuring cup, heat the remaining ½ cup of butter in the microwave until melted, about 90 seconds.

9. Mix the brown sugar into the softened butter.

10. On a lightly floured surface, turn out the dough and cut in half. Roll out one dough section into a 
11 x 17 inch rectangle, spread half of the brown sugar mixture (about 1/2 cup) on top of the flattened dough, being sure to stay about 1 inch clear of one of the left edge because the fillings spread as your roll.  Lightly covering with 1/4 cup of the sweetened coconut flakes, or fillings of your choice.  

11. Form a jelly roll by rolling the dough into a log, starting on the long side. Make sure you pinch the seam, sealing the roll so toppings don't escape and/or so the roll doesn't explode. 


12. Cut into 6 equal size rolls and place cut side up in a parchment lined pie tin, casserole dish, or 
lined muffin cups. Repeat with the other piece of dough. Cover the rolls with a damp paper towel, plastic wrap, and let rise until doubled in size, about 30 minutes.

13. Preheat the oven to 375 degrees.

15. Bake for 20 minutes, or until lightly browned. 

Other modifications:

  • Love doughy cinnamon rolls: Use all high gluten flour or all-purpose flour.  Using wheat flour makes the consistency of the rolls more dense and grainy.

Original recipe found here.

No comments:

Post a Comment