My recipe is based on the sweet roll recipe found in Peter Reinhart's The Bread Baker's Apprentice. I'll take some liberties with it though, mostly in that I'm not going to go through all the rigor of precision measurement that he recommends and I'll probably rush the rise times slightly depending on how much time I have for baking tonight. Also, I'm going to substitute vanilla extract for where he uses lemon/orange extract. I may try citrus rolls some other time, but not tonight.
My procedure tonight should go something like this:
- Combine 1/2c of sugar, 1t salt, 9-10oz of whole milk or buttermilk, and 1/3c of shortening in mixer bowl and beat until creamy.
- Add an egg, 1t vanilla extract, and 2t yeast
- Add flour until dough balls up (maybe 3c?)
- Switch to a dough hook and continue to beat on medium for about 10 minutes. The dough should be tacky but not sticky.
- Ball up the dough and let it sit in an oiled bowl covered in plastic wrap until it has doubled in size.
- Use a rolling pin to roll the dough out into a rectangle and cover one side with cinnamon sugar.
- Starting at one end, roll the dough back up into a spiral log and slice into traditional rolls placing the rolls on a baking sheet.
- Cover with plastic wrap and let sit for about 60 minutes.
- Preheat the oven to 350 degrees F
- Bake the rolls for 20-30 minutes - until golden brown).
- Let cool for 10 minutes, cover with icing and serve.
And the icing will be a simple deal:
- Combine 4c of powdered sugar with 1t of vanilla extract and 6-8 tablespoons of milk. The goal is to dissolve all the sugar into the minimum amount of milk so the milk needs to be added slowly.
I can't wait to start! I'll take pictures and provide a postmortem with details tomorrow.
3 comments:
When do you add the cinnamon?
Whoops, I'll edit it in. To form the spiral, you roll the dough out in a rectangle and cover it with cinnamon sugar. Then you roll it up from one end and cut it into slices and put those on a baking sheet. I definitely abbreviated that part too much.
Just my experience with cinnamon sugar in breads: I like to make my cinnamon sugar mix rather heavy on the cinnamon for bread use. I mix it until it's the color I want....very unscientific. As far as I know there is no way to keep it from oozing out. Baking cinnamon rolls on parchment paper might be a good idea...it tends to make the crust a little different and makes cleanup much easier. If you get parchment paper, try baking a comparison batch of cookies on it v.s. not to see if you notice a texture difference.
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