Friday again! Where is this year going….
Friday is no cooking day for me – but baking will be done 🤗
As the weather cools, my thoughts turn to cinnamon – I love cinnamon – it’s Autumn in a jar.
This is the link https://whatscookingamerica.net/Bread/CinnamonRollsFantastic.htm
Its an American recipe, I have used this for years, I have converted cups to grams, they are amazing… Cinnamon rolls with cream cheese frosting – full on Homer Drool……. They disappear like ice on a BBQ when we have our Halloween parties.
The dough feels wonderful, so light and pliant, as the recipe says, you can refrigerate or freeze some of the dough before cooking, so a great standby too, not expensive to make, all of the Ingedients are from Aldi with the exception of the Lemon extract for the cream cheese frosting, which could be changed for lemon zest and a squeeze of lemon juice. I have halved this recipe as I would be the size of a house if I made the whole amount 🤓
103 ml milk (heated approximately 1 minute in microwave)
55ml warm water (110 degrees F.)
1 teaspoon pure vanilla extract
113g butter, room temperature
2 eggs, room temperature and beaten
1/2 teaspoon salt
100 granulated sugar
600g bread flour
3 teaspoons instant active dry yeast
Get the next 2 bits ready either before making your dough, or whilst the dough is rising.
113g butter, melted or softened
213g firmly-packed brown sugar
4 to 5 tablespoons ground cinnamon
120g chopped nuts (optional)
Soften the butter; set aside. In a bowl, combine brown sugar and cinnamon; stir in chopped nuts (optional). NOTE: I like to sift the brown sugar and cinnamon together to remove any lumps
50g cream cheese, room temperature
113g butter, room temperature
113g icing sugar
1/2 teaspoons pure vanilla extract
1/8 teaspoon lemon extract or oil (optional)
In a medium bowl, combine cream cheese and butter until creamy. Add powdered sugar, vanilla extract, and lemon extract or oil until well mixed and creamy. Refrigerate frosting until ready to use and then bring to room temperature before spreading
Dough method (stand mixer)
In a large bowl or in the bowl of a 5-quart stand mixer, combine all the ingredients in the order given except the Cinnamon Filling and the Butter Frosting. Using a dough hook, mix everything together until a soft dough forms.
Check the dough. It should form a nice elastic ball. If you think the dough is too moist, add additional flour (a tablespoon at a time). The same is true if the dough is looking dry and gnarly. Add warm water (a tablespoon at a time). If you can’t judge your dough by looking, stick your finger in and feel the dough. It should be slightly tacky to the touch.
Turn the dough out onto a lightly-oiled surface (I use a nonstick cooking spray), and knead until elastic, approximately 10 minutes. Cover the bowl with plastic wrap and let rise until double in size.
After dough has risen, roll and stretch the dough into approximately a 15 x 24-inch rectangle.
Brush the 113g softened butter (listed below in the Cinnamon Filling) over the top of the dough with a rubber spatula or a pastry brush. Sprinkle Cinnamon Filling over the butter on the prepared dough. Starting with long edge, roll up dough; pinch seams to seal. NOTE: Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake.
With a knife, lightly mark roll into 1 1/2-inch section. Use a sharp knife (I like to use a serrated knife and saw very gently) or slide a 12-inch piece of dental floss or heavy thread underneath. By bringing the ends of the floss up and criss-crossing them at the top of each mark, you can cut through the roll by pulling the strings in opposite directions. Place cut side up in prepared baking pan, flattening them only slightly. The unbaked cinnamon rolls should not touch each other before rising and baking. Do not pack the unbaked cinnamon rolls together.
Refrigerating or Freezing Unbaked Cinnamon Rolls:
At this point, the cinnamon rolls can be covered with plastic wrap and refrigerated overnight (I’ve actually made them two days in advance) or frozen for 1 month. Before baking, allow rolls to thaw completely and rise in a warm place if frozen. I have found that I have to take the unbaked frozen cinnamon rolls out of the freezer 10 to 12 hours before planning to bake. I just put the frozen cinnamon rolls (container and rolls) on my counter (not in the refrigerator) overnight for 10 to 12 hours.
If refrigerated, they can be either baked upon removing from the refrigerator or let come to a room temperature (I’ve done both ways). They do a slow rise overnight and it is not necessary to let them come to room temperature before baking. If you rolls are not rising enough after being refrigerated, your yeast may need to be tested. To overcome this, let them rise, while sitting on the counter, until you achieve the desired rising before baking.
Bake Immediately After Making:
Cover and let rise in a warm place for approximately 45 to 60 minutes or until doubled in size (after rising, rolls should be touching each other and the sides of the pan).
Preheat oven to 350F 180C.
Bake in a convection oven approximately 15 to 20 minutes until they are a light golden brown.
Baked in a regular oven approximately 20 to 25 minutes in a regular oven until they are a light golden brown.
Remove from oven and let cool slightly. Spread Butter Frosting over the cinnamon rolls while still warm. Best served warm, but room temperature is also great!
Yields 15 large cinnamon rolls.