Monday, July 9, 2007

Divine Cinnamon Rolls

Animal fats, loosely held together by refined carbohydrates. Breakfast of champions!

But seriously, this was the most succulent batch of cinnamon rolls I've ever made, perhaps because I modified my original recipe to absorb an extra two sticks of butter.

Each rich bite melts upon your tongue and enters directly in to your bloodstream, bathing your every cell in creamy goodness.

Ingredients:
For the dough --
9 - 10 cups flour
1 1/2 c. butter, softened
1 T salt
2 c. whole milk, warmed to room temperature
3 T yeast
1 c white sugar
4 eggs

For the cinnamon filling --
1 1/2 c. butter
50/50 brown sugar-white sugar mix, of indeterminate quantity
cinnamon, to taste, but usually upwards of 2 tsp.

For the delicious vanilla icing --
1 c. butter
"enough" confectioner's sugar
vanilla bean paste or extract (~1/2-1 tsp)
"enough" milk

Combine lukewarm milk with yeast and a tablespoon of sugar; allow to proof until frothy (~5 minutes). Add sugar, eggs, softened butter, and 5 cups flour. Mix until smooth, gradually adding more flour until the dough is soft but not sticky. Allow to double, ~1 hour.

Knead dough, split into two lumps, and roll each lump into a thin rectangle. Mix filling ingredients in a bowl, combining "enough" sugar to make a thick paste. Spread a thin, even layer of the cinnamon paste on each sheet. Starting at one long side, roll the rectangle tightly, pinching the end of the sheet tightly to secure the roll. Slice into 12-14 rolls, and arrange on a buttered cookie sheet, about 1" apart on each side. Allow rolls to expand one hour. (Note: you can make these the night before through arranging the cookie sheet, place in the fridge, and bring out the next morning. Simply add an extra 20 min to this second rise before baking.)

Bake at 350 degrees F for 20-25 minutes. While rolls bake, combine icing ingredients to suit taste and result in a thick paste. Allow to cool slightly before icing rolls. Serve warm. Store extras in a tight container, reheating gently in an oven before enjoying. Leftover rolls, if you have any, can be combined with a simple custard for a delicious cinnamon bread pudding (spectacular when topped with apples, berries, or stone fruits lightly sauteed in...you guessed it...more butter).

Life is indeterminate, so live well. :-)

2 comments:

Deborah Tourot said...

Getting ready to make it now. Had a craving and read your recipe. Let you know....lol

Deborah Tourot said...

Getting ready to make it now. Had a craving and read your recipe. Let you know....lol