Sunday, March 7, 2010
The past few weeks have been really busy for me. Combined with some wet and cold weather, makes it the perfect time for cinnamon rolls. OriginalCinn-amon Rolls! I have taken different elements from a few recipes, added my own techniques, texture and flavor preferences and came up with this great recipe. I start with a dough that resembles brioche...eggy and buttery, add some brown sugar and a little extra salt to get a more moisture and flavor and let it rise. After that, I roll it out and spread cream cheese on the dough, then fold it like a letter, twice to create layers of the cream cheese which makes it super soft, incredibly moist and flavorful. Then I mix sugar, brown sugar, honey, maple syrup, cinnamon and nutmeg and pat it into the dough. I can either add nuts, chocolate chips or dried fruit, but I prefer just the cinnamon and sugar classic...I'll save the fancy stuff for later. Then roll, slice and at this point, you can go one of two ways (ooh, options!). Either you can arrange them in a pan and let them rise for about 2 hours then bake them, or you can let them proof in the refrigerator overnight and bake them in the morning. I made these last night and baked them up this morning. It is a great option for overnight guests, or breakfast in bed. Either way, you have already done the work, now bake them and decide whether you want a simple icing made from milk and powdered sugar, or, if you want a cannamon roll morning done right...make a cream cheese, buttercream frosting! Have fun with this recipe, I can already think of some other variations. Maybe you can try some chopped hazelnuts in the filling and top it with some nutella...oh my...
1/4 oz Actice Dry Yeast
1/4 cup Warm Water, about 115 desgrees
1/2 tsp + 1/4 cup Sugar
1/2 cup Milk, room temperature
2 Tbs. Brown Sugar
1 tsp Vanilla Extract
3 cups Flour
3/4 tsp Kosher or Table Salt
1/2 cup Butter, room temperature
1/2 cup Sugar
1/2 cup Dark Brown Sugar
1 Tbsp Ground Cinnamon
1/8 tsp Ground Nutmeg
1/2 tsp Salt
2 tsp Honey
1 Tbsp Maple Syrup
3 oz. Cream Cheese, room temperature, softened
4 Tbsp Butter, melted
To make the dough:
1. In an electric mixing bowl fitted with a dough hook, combine the water, yeast and 1/2tsp of sugar. Let it sit for 5-10 minutes until the mixture is foamy.
2. Add milk, egg, yolk, remaining sugar, brown sugar and vanilla and mix on medium speed for 2 minutes or until completely combined.
3. Add flour and salt on low speed and mix until all ingredients come together. Continue mixing on high speed for 6-7 minutes or until the dough pulls away from the sides.
4. Add the butter on high speed a little at a time, waiting for the previous amount to be completely absorbed before adding the next. Continue mixing until a soft dough forms.
5. Remove from mixer, cover with plastic and let the dough rise for 1 1/2-2 hours or until doubled in size.
6. Make the filling by combining all ingredients except for the cream cheese and the butter. At this point you can add whatever else you'd like to the filling, making sure the pieces are small enough to fit in each roll. Such as mini chocolate chips as opposed to full sized chips.
7. Pour the dough out onto a well floured surface and knead until the dough is no longer sticky. Roll the dough into a 10"x10" square.
8. Spread the softened cream cheese in a thin layer on the dough, leaving a 1/2" border around the edges. The, fold the dough into thirds like a letter, creating rectangle. Then fold the edges into the center and close the rectangle into a square.
9. Chill the dough for 10 minutes in the refrigerator. Dont let it get too cold, because the butter and cream cheese will get hard and break in the dough once you roll it. All it needs at this point is a little rest.
10. Bring out the dough and gently roll to 11"x16" with the short sides parallel to you. Brush the melted butter over the dough and sprinkle the filling evenly over the dough and leaving a one inch border at the top. Press the filling into the dough and tightly roll into a cyllinder ending with the seam on the bottom.
11. Slice into 8 equal rounds and fit into a buttered 8"x11.5" pan, cut side up.
12. Cover with plastic wrap and either refrigerate overnight or let the rolls rise for another 2 hours or until doubled in size.
13. Preheat oven to 375 degrees. If refrigerated, let them sit out at room temperature for 15 minutes. Melt 2 oz. of butter and brush it gently over the top.
14. Bake for 30 minutes, turning the pan after 25 minutes.
Cream Cheese Buttercream
5 oz Cream Cheese
1/2 cup Butter, soft
1 cup Powdered Sugar
1/4 tsp Salt
1 tsp Vanilla Extract
1. Beat all ingredients together for 10 minutes on high speed. Spread onto hot cinnamon rolls.