* Exported from MasterCook *
Rolls, Cinnamon
Recipe By :Alison Roman
Serving Size : 9 Preparation Time :0:00
Categories : Bread-Bakers Mailing List Muffins/Rolls
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
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FOR THE DOUGH:
1 cup whole milk
4 tablespoons sugar
7 grams active dry yeast -- (1/4 oz or 2 1/4t)
508 grams all-purpose flour -- plus more for dusting, (3 1/2C)
1 1/2 teaspoons baking powder
1 1/4 teaspoons kosher salt
1 large egg -- lightly beaten
85 grams unsalted butter -- melted, (6T)
Nonstick spray -- or vegetable oil, for the bowl
FOR THE FILLING AND ASSEMBLY:
250 grams light brown sugar -- (1 1/4C)
2 tablespoons ground cinnamon
1/4 teaspoon kosher salt
114 grams unsalted butter -- (1 stick or 1/2C), melted
362 grams confectioners' sugar -- (3C)
5 tablespoons whole milk -- or heavy cream, (to 6T)
What these cinnamon rolls lack in bells and whistles, they make up
for in butter and brown sugar. As classic as can be, they are also
the ultimate make-ahead breakfast treat, because they can be
assembled the night before baking. The success of these rolls depends
on the yeast to provide proper lift and rise, so make sure yours is
still fresh and alive before diving in. Also be sure to budget a few
hours for letting the dough rest and rise. This recipe calls for a
9-by-13" baking pan, but if you have a 9" round pan, feel free to use
that instead; the rolls will be more tightly huddled together,
beckoning to be pulled apart.
TIME: About 1 hour, plus resting and proofing
Make the dough: Warm milk in a small pot over medium heat until it's
warm to the touch but not yet simmering (110F). Add 2 tablespoons
sugar and the yeast, whisking to dissolve and break up any clumps.
Let sit until it's slightly foamy and starting to bubble, about 2 to
5 minutes. (If this doesn't happen after about 5 minutes, check the
expiration date on the yeast; it might be dead.)
Meanwhile, combine flour, the remaining 2 tablespoons sugar, the
baking powder and the salt in a large bowl or in the bowl of a stand
mixer fitted with the paddle attachment. Mix briefly to combine.
Add milk mixture, followed by the egg and, with a wooden spoon or the
mixer on low, stir to combine, just to eliminate any obviously dry or
wet spots. If using the mixer, you may need to scrape the dough off
the paddle. Add melted butter and continue to stir until a shaggy
lump of dough forms, again scraping down the paddle and helping
things along with your hands if necessary to combine.
Turn dough out onto a lightly floured work surface, or keep in the
mixing bowl and change to the dough hook attachment. Knead dough
until it's smooth, shiny and elastic, about 4 or 5 minutes. (You
shouldn't have to add any more flour at this point, but if the dough
seems especially sticky, give it a light dusting.)
Lightly grease a large bowl with nonstick spray or vegetable oil and
place dough in the bowl. Cover tightly with plastic wrap and place in
a warm, draft-free area. (If it's cold outside, on top of the stove
is generally a good bet, as long as the burners and oven aren't on.)
Let sit until the dough has about doubled in size, 1 1/2 to 2 hours.
Punch dough down to release any air that has built up. Cover tightly
with plastic wrap, place in the refrigerator and chill the dough for
at least an hour (and as long as overnight).
Fill the dough and shape the rolls: Once dough is chilled (it should
feel firm and no longer flimsy), turn it out onto a lightly floured
work surface and roll to a 16 x 10-inch rectangle. The rolled dough
will be about 1/4- to 1/3" thick.
Combine brown sugar, cinnamon and salt in a small bowl. Brush surface
of the dough with half of the melted butter and sprinkle brown sugar
mixture in an even layer, patting to make sure it's sticking. Drizzle
with remaining butter.
Starting at the end closest to you (the long side of the dough), roll
dough up into a tight coil, pressing lightly as you roll to make sure
there are no gaps between the dough and the filling.
Cut log into nine even pieces, about 1 3/4" thick. Lightly spray a 9
x 13" baking dish with nonstick spray and arrange dough in three rows
of three pieces each, with the spiral facing upward and with space in
between each piece. (At this point, the rolls can be covered tightly
with plastic wrap and refrigerated overnight, if you'd like.)
Cover rolls lightly with plastic wrap and place in a warm, draft-free
area until the rolls have puffed (they won't quite double, but they
will be noticeably fluffier and closer to touching) and spring back
slightly when pressed with your finger, about 1 hour. (If you
refrigerated the rolls overnight, this may take 1 1/2 to 2 hours.)
Heat oven to 375F. Place rolls in oven and bake until they are golden
brown and fluffy and the sugar has started to bubble up around the
edges, caramelizing on the sides of the buns, about 32 to 35 minutes.
Meanwhile, make the glaze: combine confectioners' sugar and milk and
whisk until it is thick but can still be drizzled, like a thinner
frosting. (If the glaze is still too thick, thin with more milk by
the teaspoonful to get desired consistency.) Keep in mind the glaze
is to be applied while buns are warm, and it will thin out upon
contact, so it's best to err on the thicker side.
Once rolls are out of the oven, drizzle with the powdered sugar glaze
and let cool slightly in the pan before digging in.
S(Internet address):
"https://cooking.nytimes.com/recipes/1018490-cinnamon-rolls";
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Per Serving (excluding unknown items): 683 Calories; 20g Fat (26.5%
calories from fat); 8g Protein; 119g Carbohydrate; 3g Dietary Fiber;
77mg Cholesterol; 435mg Sodium. Exchanges: 3 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 4 Fat; 5 Other Carbohydrates.
NOTES : 2019 - 0221