Wednesday, January 14, 2009

Cinnabuns Part Two

I have not made Cinnamon Rolls for quite some time and decided I wanted to make them, but tweak the recipe just a bit. I was also dying to try out the "proof" function in my new Electrolux Oven.

I added some Ginger for the "what is that taste" factor, reduced the butter a bit, and made some with nuts and some without. I also took pictures of the process for fun!

I haven't had much time to do anything lately as I have been re-modeling my kitchen. I am however, almost done!






Dough
1 cup (8 ounces) lukewarm milk
2 large eggs, room temperature
5 tbl unsalted butter, cut up
4 1/2 cups Unbleached All-Purpose Flour
1 3/4 teaspoons salt
1/2 cup sugar
2 1/2 teaspoons instant yeast

Filling
1/3 cup unsalted butter, softened
1 cup brown sugar, packed
3 tablespoons cinnamon
1 tbl ground Ginger

Icing
one 8-ounce package cream cheese, softened
1/4 cup unsalted butter, softened
1 1/2 cups confectioners’ 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.

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.

Starting with a short end, roll the dough into a log, and cut it into 12 slices.

Place the buns in a lightly greased 9 x 13-inch pan or 2 cake pans.
Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes.

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.

9 comments:

Debbie said...

The buns look great. My husband has been asking me to make these for quite a while now but I need to get over my fear of using yeast first....

Pam said...

Hey, how come I didn't get one? They look amazing!

The Blonde Duck said...

I'd like one, please. Just set it on my desk. :)

Paula said...

The cinnabuns look terrific, but what I really covet is that stove!!! It's gorgeous. Oh man, I can't tell you how much I wish I had a gas stove like that. Sigh.

Jan said...

They look great, Cheryl, it's a pity I don't like cinnamon.

Amy said...

That's a pretty stove......I'm so jealous! The cinnabuns look yummy!

MortonFamily said...

I have the same toaster with microwave and coffee maker to match! This looks soooooooo yummy!!!! OH PS I made those baked potatoes with the slits last night and Seth went BANANAS!!!!

NuKiwi said...

Looks great! I only make mine once in a blue moon because they take so long to make (and I get so freaking many), but they are well worth it. How did the ginger work out in it???

Kevin said...

Those looks really good. I like the ginger idea.

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