Home Bread-Bakers v108.n032.1

Cinnamon rolls

Sue Hermosillo <sueherm@pacbell.net>
Mon, 25 Aug 2008 07:23:32 -0700 (PDT)
I make my cinnamon roll dough the night before, and let the first 
rise happen overninght in the refridgerator, then the next morning I 
shape and bake them.  But I don't know how much time that gains, it 
takes about 3 hours for the dough to warm and do the 2nd rise (that 
long time may be because my recipe has 2 sticks of butter in it and 
it seems to take awhile to warm up).

I rarely make them, because they're really not the kind of food I 
want to feed my family.  But for I usually make them for Christmas 
morning.  When I do, I get up early, roll out the dough, then go back 
to bed for a couple of hours.

FWIW, here's my recipe:

[Recipe is from the now defunct L.A. Times Magazine, which named a 
local bakery (the name of which I can't remember) as the source.  My 
notes are in brackets.]

2 packages instant yeast (or 41/2 teaspoons)
3 tablespoons sugar
2 teaspoons salt
4 1/2 to 6 cups bread flour [or use AP flour with 2 tablespoons vital 
wheat gluten added]
1/2 cup warm water
1 cup buttermilk
4 egg yolks
2 sticks very soft butter

1/2 cup (1 stick) melted butter
3/4 cup sugar
2 tablespoons cinnamon

2 3/4 cup powdered sugar
1 tablespoon vanilla extract

Make dough (use a heavy duty mixer):

Have all ingredients at room temperature.  Mix 21/2 cups of flour, 
yeast, sugar and salt.  In separate small bowl lightly beat egg 
yolks, water and buttermilk.  Add egg/buttermilk mixture to dry 
ingredients.  Beat well for several minutes.  Mix in butter then add 
remainder of flour, kneading until very soft but not sticky dough is 
formed, another 5-7 minutes or so.

Do either "A" or "B", following [B is always my preference]:
A  Let dough rise, covered, at room temperature until doubled in bulk 
(about 1 hour). OR
B  Put in a plastic bag, which will hold twice the volume of the 
dough and refrigerate overnight.

Make filling and assemble:

Mix the cinnamon and sugar.  Roll the dough into a large rectangle 
about 15" by 10".  Brush with the melted butter (save any unused) 
Sprinkle with the cinnamon-sugar mixture.

Roll up from the long edge.  Pinch the edge to seal.  Using a sharp 
knife or dental floss cut into 12 to 15 rounds.  Place in a 
well-greased pan.  Brush with any unused melted butter. (Can be 
refrigerated overnight at this point.)

Cover and let rise away from drafts until doubled in bulk.  [This can 
take from 1/2 hour to 3 hours if it was refrigerated.]

Bake at 375 F for 20 to 25 minutes, or until light golden brown.  Cool in pan.


Mix vanilla extract and powdered sugar.  Add enough water to make a 
glaze and drizzle over the rolls.

[I very often make 1/2 of this recipe: it mixes easily in the food 
processor and makes 6 cinnamon rolls.  I do the first kneed about 1 
minute and the next a bit over 2 minutes past the point when the 
dough is the right consistency.  When I make a full recipe I make 15 of them.]