For the Love of a Cinnamon Roll
The Start I am convinced there is a SIN in Cinnamon Rolls! Last week, over spring break and a Kid’s Camp Day, the one-and-only Elizabeth Weaver had the teen class making homemade Cinnamon Buns. The kitchen smelled so wonderful...
I am convinced there is a SIN in Cinnamon Rolls! Last week, over spring break and a Kid’s Camp Day, the one-and-only Elizabeth Weaver had the teen class making homemade Cinnamon Buns. The kitchen smelled so wonderful with that yeasty sweet bread dough rising and then baking. I am convinced that there was a SIN or two in these divine sweet treats. Many of the aspiring chefs had only experienced rolls baked out of those cardboard tubes. These were a labor of love, but I think this recipe will be re-created by a few of the students. The maple glaze was also an unexpected treat to these buns. We enjoyed these warm, right out of the oven, for dessert and that was the very best part! When you are making these treats plan accordingly and remember no one can eat just one!
– recipe share by Elizabeth Weaver – Elizabeth’s Edibles
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups (Plus 1 Cup Extra, Reserved) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/4 cup Brewed Coffee
- 1/8 teaspoon Salt
- For the dough, heat the milk, vegetable oil, and sugar in a medium saucepan over medium heat to just below a boil. Set aside and cool to warm. Sprinkle the yeast on top and let it sit on the milk for 1 minute.
- Add 8 cups of the flour. Stir until just combined, then cover with a clean kitchen towel, and set aside in a relatively warm place for 1 hour.
- After 1 hour, remove the towel and add the baking powder, baking soda, salt, and the remaining 1 cup flour. Stir thoroughly to combine.
- Use the dough right away, or place in a mixing bowl and refrigerate for up to 3 days, punching down the dough if it rises to the top of the bowl. (Note: dough is easier to work with if it’s been chilled for at least an hour or so beforehand.)
- Preheat the oven to 375°F.
- To assemble the rolls, remove half the dough from the pan/bowl. On a floured baking surface, roll the dough into a large rectangle, about 30 x 10 inches. The dough should be rolled very thin.
- To make the filling, pour 3/4 cup to 1 cup of the melted butter over the surface of the dough. Use your fingers to spread the butter evenly. Generously sprinkle half of the ground cinnamon and 1 cup of the sugar over the butter. Don’t be afraid to drizzle on more butter or more sugar! Gooey is the goal.
- Now, beginning at the end farthest from you, roll the rectangle tightly towards you. Use both hands and work slowly, being careful to keep the roll tight. Don’t worry if the filling oozes as you work; that just means the rolls are going to be divine. When you reach the end, pinch the seam together and flip the roll so that the seam is face down. When you’re finished, you’ll wind up with one long buttery, cinnamony, sugary, gooey log.
- With a sharp knife, make 1/2-inch slices. One “log “will produce 20 to 25 rolls. Pour a couple of teaspoons of melted butter into disposable foil cake pans and swirl to coat. Place the sliced rolls in the pans, being careful not to overcrowd. (Each pan will hold 7 to 9 rolls.)
- Repeat the rolling/sugar/butter process with the other half of the dough and more pans.
- Cover all the pans with a kitchen towel and set aside to rise on the counter top for at least 20 minutes before baking.
- Remove the towel and bake for 15 to 18 minutes, until golden brown. Don’t allow the rolls to become overly brown.
- While the rolls are baking, make the maple icing.
- In a large bowl, whisk together the powdered sugar, milk, butter, coffee, and salt. Splash in the maple flavoring. Whisk until very smooth. Taste and add in more maple, sugar, butter, or other ingredients as needed until the icing reaches the desired consistency. The icing should be somewhat thick but still very pourable.
- Remove pans from the oven. Immediately drizzle icing over the top. Be sure to get it all around the edges and over the top. As they sit, the rolls will absorb some of the icing’s moisture and flavor.
- ENJOY these treats while they are still warm…
- You must have two, one for each hip!
So, I must admit that sometimes I need a cheat or easier way out to create a classic. Leave it to the one and only Ina Garten to have shared a recipe that short cuts the steps, but not the outcome. She has named these Sticky Buns and I can attest for the quality of this sweet treat. In the spirit of Ina and her “how easy is that” campaign, the substitute of puff pastry for home-made is brilliant. You get the great smells of fresh hot rolls, with less effort. Her baking idea in the individual muffin tins is also exceptional!
Easy Sticky Buns
– Ina Garten’s Recipe – From Her Back-To-Basics Cookbook
- 12 tablespoons unsalted butter, at room temperature
- 1/3 cup light brown sugar, lightly packed
- ½ cup pecans, large chop
- 2 tablespoons unsalted butter, melted and cooled
- 2/3 cup light brown sugar, lightly packed, divided
- 3 teaspoons ground cinnamon, divided
- 1 cup raisins, optional
- 1 package ( 17.3 ounce/2 sheets) puff pastry, defrosted. Pepperidge Farm has a fabulous product.
- Preheat the oven to 400 degrees. Place a 12 cup standard muffin tin on a sheet pan lined with parchment paper.
- In the bowl of an electric mixer fitted with a paddle attachment, combine the 12 tablespoons of softened butter and 1/3 cup brown sugar. Place one rounded tablespoon of this mixture in each of the 12 muffin cups. Distribute the pecan evenly among the 12 muffin cups on top of the butter and brown sugar mixture.
- Lightly flour a wooden board or stone surface. Unfold one of the pastry sheet with the folds going left to right. Brush the whole sheet with half of the melted butter. Leaving a one-inch border on the puff pastry, sprinkle each sheet with 1/3 cup of brown sugar and 1 ½ teaspoons of cinnamon and ½ cup of the raisins if desired.
- Starting with the end nearest you, roll the pastry up snugly like a jelly roll around the filing, finishing the roll with the seam side down.
- Trim the ends of the roll about ½ inch and discard.
- Create these smaller “logs” if you will
- Slice the roll in 6 equal pieces about 1 ½ inches wide. Place each piece spiral side up, in 6 of the muffin cups.
- Repeat with the second sheet of puff pastry.
- Bake for about 30 minutes until the rolls are golden to brown on the top and firm to the touch.
- Allow to cool for only five minutes and then invert the buns onto the parchment paper. Ease the caramel and nuts out onto the buns with a spoon if needed.
- Cool slightly before serving. These are exceptional warm!
Every-one looks different – but all are SINFUL – Cinnamon Rolls!