Thursday, March 27, 2008

Cinnamon Rolls


On the King Arthur website they are referred to as Cinna-Buns and trust me they completely put Cinnayouknowwho to shame. My family adores these and I have tweaked the recipe just a bit, to make them even more delicious! It is not nearly as hard as it sounds to make.

Dough
1 cup (8 ounces) lukewarm milk
2 large eggs, room temperature (to quickly get them to room temp I put them in my bra while I am assesmbling the ingredients, works like a charm!)
1/3 cup unsalted butter, cut up
4 1/2 cups Unbleached All-Purpose Flour
1 3/4 teaspoons salt
1/2 cup (3 1/2 ounces) sugar
2 1/2 teaspoons instant yeast

Filling
1/3 cup unsalted butter, softened (I only use about 1/4 cup butter)
1 cup chopped pecans (the recipe does not call for this but it is a great addition)
1 cup brown sugar, packed, (personally I use only 3/4 cup brown sugar, the entire cup just seems like too much when you start spreading it)
3 tablespoons cinnamon
Icing
One 3-ounce package cream cheese, softened, *I use a large brick*
1/4 cup (2 ounces) unsalted butter, softened
1 1/2 cups powdered sugar
1/2 teaspoon vanilla extract

Manual/Mixer Method: Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Or knead it in an electric mixer, using the dough hook, for 4 to 7 minutes at medium speed.

Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk. *I turn the oven light on and place in the center rack*, it makes it just warm enough to help it rise.

Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter.

Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough as well as the pecans.

Starting with a short end, tightly roll the dough into a log, and cut it into 12 slices. I cut in half then half again, etc.

Place the buns in a lightly greased 9 x 13-inch pan. (I use two cake pans) Cover the pans with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes. (it actually takes about an hour)

Bake the buns in a preheated 400°F oven until they’re golden brown, about 15 minutes. While the buns are baking, make the icing.

Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla. Spread the icing on the buns while they’re warm.
Yield: 12 big buns.

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