About a year ago I was visiting my aunt and uncle in Montana, and one Friday morning we went to a farmers market. It was amazing buying all the fresh food, but I distinctly remember seeing a baked goods station and being drawn to it (no surprise there!). I ended up buying a cinnamon roll, and it was so good and so fresh. Ever since then I've been meaning to bake my own version of a cinnamon roll. Finally I had some time yesterday morning, so I decided to go for it. I found the recipe on Joy Of Baking, and went straight to work. to tell you the truth, I think part of the reason I've been delaying is because I thought it would be too much effort. But it really wasn't that hard, it just takes some time because of the rising process. I did however research youtube on the exact way to roll and cut the dough.
this is the video that helped me, but if you are unsure about the process, there are more videos on every step of making cinnamon rolls.
I decided to make smaller cinnamon rolls, so I cut them into 14 individuals. I'm glad I decided to do that, because they are just the right portion. The rolls turned beautiful and delicious. I had one fresh from the oven and was in heaven! I do recommend re-heating them in the microwave for about 20 seconds once they've cooled - It will melt in your mouth!
Cinnamon Rolls Recipe
4 1/2 - 5 cups (630 - 700 grams) all-purpose flour
1 package (1/4 ounce) (7 grams) active dry yeast
1 cup (240 ml) milk
1/3 cup (75 grams) unsalted butter
1/3 cup (66 grams) granulated white sugar
1/2 teaspoon (2.5 grams) salt
3 large eggs
3/4 cup (160 grams) packed light brown sugar
1/4 cup (35 grams) all-purpose flour
1 tablespoon ground cinnamon
1/2 cup (113 grams) unsalted butter, cold (cut into pieces)
1/2 cup light raisins (optional)
1 tablespoon half-and-half (light cream)
Powdered (Confectioners or Icing) Sugar Glaze:
In a medium-sized bowl stir together:
1/2 cup (58 grams) powdered (confectioners or icing) sugar
1 tablespoons half-and-half (light cream)
Make the glaze thin enough to drizzle over cinnamon rolls.
Cinnamon Rolls: In the bowl of your electric mixer, with the paddle attachment, combine 2 1/4 cups (315 grams) of the flour and the yeast.
In a small saucepan, stirring constantly, heat the milk, butter, sugar, and salt just till warm (120 -130 degrees F) (49 - 54 degrees C) and the butter is almost melted.
Gradually pour the milk mixture into the flour mixture, with the mixer on low speed. Add eggs, one at a time, beating after each addition. Scrape down the sides of the bowl. Beat this mixture on high speed for 3 minutes. Replace the paddle attachment with the dough hook (or do the kneading by hand), and knead in as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you make a moderately soft dough that is smooth and elastic (3 to 5 minutes). (Dough will no longer be sticky to the touch.)
Shape into a ball. Place the dough into a greased bowl, turning once. Cover and let rise in a warm place till double (approximately 1 - 1 1/2 hours).
When the dough has doubled in size punch it down. Place onto a lightly floured surface, cover with a clean towel, and let rest for 10 minutes.
Meanwhile, combine the ingredients for the filling. In a medium-sized bowl place the brown sugar, flour, and cinnamon. Stir to combine. Cut in the cold butter with a pastry blender, or two knives, until the mixture is crumbly. Set aside.
After about 10 minutes, roll the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly over the rolled out dough and top with raisins (if desired). Carefully roll the dough into a log and pinch the edges to seal. Slice the log (roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13 x 9 x 2 inch (33 x 23 x 5 cm) baking pan.
Cover dough loosely with clear plastic wrap, leaving room for rolls to rise.
At this point you can refrigerate the dough for anywhere from 2 to 24 hours. If overnight, the next morning remove the rolls from the refrigerator, take off the plastic wrap, and let stand at room temperature for 30 minutes. (If you are making the cinnamon rolls immediately, don?t chill dough. Instead, cover loosely with plastic wrap, and let dough rise in a warm place till nearly double, about 45 minutes to 1 hour.)
Break any surface bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light brown. (Can tell if done by inserting a toothpick into one of the buns, and it should come out clean. Also, if you lightly tap on the top of the buns it should sound hollow.)
If necessary, to prevent over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking. Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving plate or platter.
Can drizzle with the Powdered Sugar Glaze.
Serve warm or at room temperature.
Makes 8 rolls.