* Exported from MasterCook *
Ring, Cardamom And Cinnamon Roll Wreath With Spiced Glaze
Recipe By :
Serving Size : 10 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Holidays Stand Mixer
Amount Measure Ingredient -- Preparation Method
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FOR THE SPICED DOUGH
2 packets instant yeast -- (1/4 oz each)
1 cup milk -- whole, warmed
1 teaspoon orange zest
1/2 teaspoon Vanilla Extract -- Pure
1/2 cup granulated sugar
2 large eggs -- at room temp
1/2 cup unsalted butter -- at room temp
4 1/2 cups all-purpose flour
1/2 teaspoon Cinnamon -- Note 1:
1/4 teaspoon Cardamom -- Note 2:
1/2 teaspoon salt
CINNAMON CARDAMOM BROWN SUGAR FILLING
3/4 cup butter -- softened
1 cup brown sugar -- dark
2 tablespoons all-purpose flour
1 tablespoon Cinnamon -- Note 3:
1/2 teaspoon Cardamom -- Note 4:
CINNAMON CARDAMOM ICING
1 cup sugar -- powdered
2 tablespoons milk -- whole, (to 3 Tbsp)
1/2 teaspoon Vanilla Extract -- Pure, Note 5:
1/4 teaspoon Cinnamon -- Note 6:
1/4 teaspoon Cardamom -- Note 7:
Need a festive holiday brunch dish? This Cardamom & Cinnamon Roll
Wreath made with Simply Organic spices is just what you've been
looking for. It feeds a crowd, looks stunning and is just what we
crave during the busy holiday season.
Watch the TV Episode
https://thefeedfeed.com/tv/episode/cinnamon-roll-wreath to learn some
of our tips and tricks for how we made it! Recipe by @thesweetandsimplekitchen.
Note 1: Simply Organic
Note 2: Simply Organic
Note 3: Simply Organic
Note 4: Simply Organic
Note 5: Simply Organic
Note 6: Simply Organic
Note 7: Simply Organic
Prep: 2:10
Cook: 30 mins
In the bowl of a stand mixer fitted with the dough hook, combine the
yeast, a couple teaspoons of sugar and warmed milk. Whisk gently to
combine. Allow your yeast to sit in the warm milk for 5 to 10 minutes
to proof. When you come back to your yeast after 5 to 10 minutes it
should be frothy - this indicates that your yeast is active and good
to go. If you come back and the yeast isn't frothy, discard the
contents in your bowl and start over with new fresh packages of yeast
and proof again using the same technique.
Once you have proofed your yeast, add remaining sugar and softened
butter to the bowl. Turn mixture to low speed to begin combining the
ingredients. Mix for a minute or so until the softened butter is
broken up into chunks. Add your beaten eggs, vanilla and orange zest;
allow to mix until combined.
Whisk together flour, cinnamon, cardamom and salt. Slowly begin to
add your flour mixture 1/2 cup at a time allow the flour to
incorporate slightly before each addition.
Once you have added all of your flour, set mixer to medium speed and
allow it to work the dough until a large smooth mass forms. The dough
should be soft and a bit sticky, but not so wet that it is sticking
to the sides of the bowl. If you find that your dough is sticking to
the sides of your bowl, add a bit more flour 1 tablespoon at a time
until it comes away from the sides of the bowl. Allow to knead at
medium speed for 5 minutes.
Remove dough from bowl - it should be smooth and elastic. Knead with
your hands for an additional 2 minutes on a lightly floured surface.
Next, place your dough into a large greased bowl, lightly grease the
top of your dough and cover with a dry tea towel. Set your dough
aside to rise in a warm place for 1 1/2 - 2 hours or until doubled in size.
To make the Cinnamon Cardamom Brown Sugar Filling beat together
butter, brown sugar, cinnamon, and cardamom in a small mixing bowl
until fluffy. Add flour and beat until combined.
Once your cinnamon bun dough has risen, punch dough down and turn out
onto a lightly floured surface. Roll out into a 10 by 16 inch
rectangle that is 1/4 inch thick. Spread brown sugar filling out
across the dough, leaving a 1 inch border at the bottom.
Roll dough up jelly-roll style and pinch the seam together to seal.
The log should be about 16" long - stretch it gently if it's a bit
too short. Place the log on to a parchment lined baking sheet (a nice
large one that is big enough to hold the wreath) seam side down.
Use a sharp knife or kitchen shears to slice the log into 16 1-inch
rolls; slicing only 3/4 of the way through so they are still
connected at the bottom. Working with one at a time gently turn one
of the end cinnamon rolls on its side. Turn the next one so that it
slightly overlaps the first. Repeat with each roll, forming into a
the shape of a wreath. Place a ramekin in the middle of the wreath to
hold the shape while it bakes.
Cover with a dry tea towel and set aside to rise again in a warm
place for another 30 minutes. While your wreath is rising, preheat
your oven to 350F and make glaze by whisking together all the
ingredients until smooth and creamy. If your glaze is a bit too thin,
simply add more powdered sugar 1 tablespoon at a time until desired
consistency is achieved.
Once your wreath has doubled in size, Bake for 25 to 30 minutes or
until golden brown. Remove from oven and allow to cool 5 to 10
minutes before drizzling with icing.
S(Internet address):
https://thefeedfeed.com/video/cardamom-and-cinnamon-roll-wreath-with-spiced-glaze
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Per Serving (excluding unknown items): 624 Calories; 26g Fat (36.5%
calories from fat); 9g Protein; 91g Carbohydrate; 2g Dietary Fiber;
108mg Cholesterol; 284mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Fruit; 0 Non-Fat Milk; 5 Fat; 3 Other Carbohydrates.
NOTES : 2021 - 0715