That’s the Way the Cinnamon Rolls

Cinnamon Rolls

Cinnamon Rolls!  Is there anything more homey and decedent that a cup of tea or coffee with a warm, gooey cinnamon roll?

With such well formed fascination surrounding a piece of food, I encounter an increased level of anxiety when faced with the prospect of reproducing said food knowing full well that the result may not meet those visions painted in one’s mind.  Failure even when associated with a  mentally set ideal is not something I tolerate well.  But, despite these prospective challenges I traversed on and made my first valiant attempt at the production of the prized cinnamon roll.

This particular recipe utilises that fabulous contraption the Bread Maker and means that between pouring ingredients into the machine and an hour and a half later when everything is removed to raise  you can sit down and spend some quality time looking forward to eating your creation.  As with all yeast related baking, time allowed for the dough to raise depends greatly on the warmth of  the room.  My tip, place dough on trays atop the stove so that warmth from oven (which should be pre-heating to the desired temperature).  Covering dough with baking paper and a clean tea towel can also assist, preventing drafts and insulating against a loss of warmth.

Recipe courtesy of About.com – http://baking.about.com/od/sweetrolls/r/brdmachcinnroll.htm

Cinnamon Rolls

Dough

  • 1C Milk
  • 1 Egg
  • 4Tbsp Butter
  • 3 1/3C Bread Flour
  • 3Tbsp Sugar
  • 1/2tsp Salt
  • 2tsp Yeast

Filling

  • 1/4C Butter (melted)
  • 1/4C Sugar
  • 2tsp Cinnamon
  • 1/2tsp Nutmeg
  • 1/3C Nuts (chopped and lightly toasted) Optional

Icing

  • 1C Powdered Sugar
  • 1-2Tbsp Milk
  • 1tsp Vanilla
  • Add ingredients to bread machine and program maker for the dough cycle
  • When cycle is complete, place dough on floured surface and knead for about 1 minute
  • Let dough rest for 15 minutes
  • Roll dough into a rectangle, about 15 x 10 inches
  • Spread 1/4 cup melted butter over dough to within 1 inch of edges
  • Sprinkle 1/4 cup sugar, the cinnamon, nutmeg, and chopped nuts evenly over dough
  • Roll dough up tightly on long side. Press edges to seal and form into a 12-inch long, evenly shaped roll
  • With a knife or 8 inch long piece of dental floss, cut roll into 1 inch pieces
  • Place rolls cut side down into a greased 13 x 9 inch baking pan
  • Cover and let rise in warm, draft free place until double in size, about 30 to 45 minutes
  • Bake in preheated 375 degrees F oven for 20 to 25 minutes or until golden brown
  • Cool in pan on rack for 10 to 15 minutes
  • To make icing – Blend until smooth (If too thin or too thick, add more powdered sugar or milk, respectively, until desired consistency is reached)
  • Drizzle over cinnamon rolls
  • Serve warm or at room temperature
Overall these turned out quite tasty and devastation surrounding unfulfilled cinnamon hopes and dreams was averted.  That being said there are a few alterations I plan on making next time the cinnamon craving hits.
  • My initial attempt followed the recipe above and did not include the optional nuts.  Next time I intent to include both the optional nuts as well as adding raisins to the mix (approx 1/3C)
  • In future baking sessions I will substitute brown sugar or white and reduce the nutmeg content from 2tsp to 1tsp (as the nutmeg flavour overran the cinnamon slightly) when preparing the filling
  • Icing overall  – the icing in the recipe above is a simple straight forward icing, however it could definitely benefit from a bit more character.  Next time I will be adding cream cheese to the icing mix and maybe a bit of orange zest (in regards to quantities I would guess approx 1/2 a block of cream cheese and  1tsp of orange zest, however this should be altered according to taste).
Enjoy!
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One Response to That’s the Way the Cinnamon Rolls

  1. Pingback: Boiled and Baked – The Beguiling Bagel | To Serve, With Love

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