Thursday, July 8, 2010

On A (Cinnamon) Roll

As you might have noticed, last Friday's planned breakfast was for Overnight Cinnamon Rolls. The 'overnight' aspect of this classic breakfast confection can be either highly advantageous (as in, "yay, a yummy treat for breakfast that I only have to take out of the fridge and pop in the oven"), or majority inconvenient (as in "%#@*!, I forgot to start the cinnamon rolls last night and now it's too late). The latter, having happened to me on several occasions, lended enough innitiave to create an alternative, a Plan B if you will, to the traditional yeasted dough. The resulting quick version consists of a cakey biscuit dough that has been rolled out just like its standard counterpart. While these don't exactly equal classic Cinnamon rolls in all of their pull-apart goodness (their texture is more liken to a coffee cake), they are enough to stave off disappointment at the breakfast table when you have little ones (or big ones) expecting a morning treat. Another plus is that this alternate recipe is versatile- It originated as the quick maple pecan sticky rolls from yesterday morning, but are easily amended to make cinnamon rolls as well. So now there are options... The real deal overnight cinnamon rolls, the speedy cinnamon rolls, and quick maple pecan sticky rolls- Take your pick!
(for more cinnamon roll photos, got to the Confections & Confessions Facebook Page)

Overnight Cinnamon Rolls

for the dough
1 TBS active dry yeast
1/2 cup warm water
4 1/2 cups all purpose flour
4 large eggs
1/4 cup sugar
2 tsp salt
1/2 cup unsalted butter at room temperature

for the filling
1/2 cup (1 stick) unsalted butter, melted
1/2 cup sugar mixed with 1 TBS plus 1 tsp cinnamon

-In the bowl of a stand mixer fitted with the dough hook, sprinkle the yeast over the warm water and allow to bloom for a few minutes (if the yeast does not swell and puff up the water was either too cold or too hot) and then whisk until smooth
-Whisk in 1/2 cup of the flour and cover with plastic wrap, let stand in a warm spot for about 30 minutes
-Add the eggs, sugar, salt, and the remaining 4 cups flour to the yeast mixture and turn the mixer on medium speed, kneading until smooth (3 or 4 minutes)
-Add the room temperature butter and continue to knead until smooth, adding a little more flour as needed to reduce stickiness, about 10 to 12 minutes
-Cover with plastic wrap and let rise until doubled, about 2 hours
-Butter a 9x13 inch baking dish
-Transfer the dough to a floured work surface and roll into a 15x10 inch rectangle
-Leaving a 2 inch wide strip plain on one long side, evenly distribute HALF of the melted butter over the rest of the rectangle and follow with the cinnamon sugar
-Starting at the long side covered with the butter and sugar, roll up the dough snugly and pinch the seem together
-With the seem side down, cut into 10 equal pieces, place in prepared dish, and pour the remaining butter evenly over the top
-Cover with plastic wrap and place in the fridge overnight
-In the morning take out of the fridge and let rise again for 1 hour, then bake in a 350 degree oven for 25-30 minutes
-Let cool in the pan for 15 minutes and spread the vanilla glaze on top (recipe follows)

Speedy Cinnamon Rolls

for the dough
2 cups all purpose flour
2 TBS sugar
2 tsp baking powder
1/2 tsp baking soda
pinch of salt
1/2 cup (1 stick) unsalted butter, diced
1 cup buttermilk

for the filling
7 TBS butter, melted
1/3 cup sugar mixed with 3 tsp cinnamon

-In the bowl of a food processor pulse the flour, sugar, baking powder, baking soda, and salt until mixed
-Add the butter and pulse 14 times
-Add the buttermilk and pulse a few times, just until a soft dough forms
-Place the dough onto a well floured work surface and knead a dew times to bring dough together
-Roll out into an 8x12 inch rectangle, evenly distribute 3 TBS of the meted butter over the dough and sprinkle with the cinnamon sugar
-Roll tightly and pinch seem, cut into 12 slices
-Spray a 12 cup muffin tin with cooking spray, place slices inside, and distribute the remaining melted butter on the tops of the rolls
-bake at 425 for 18 minutes, let cool slightly, top with 1/2 recipe of vanilla glaze (recipe follows)

Quick Maple Pecan Sticky Rolls

dough recipe the same as above

for the filling
4 TBS melted butter
2 TBS sugar mixed with 1 tsp cinnamon
6 TBS maple syrup

3/4 cup chopped pecans

-Prepare and roll out dough as described above
-Distribute half of butter over the dough, followed by half of the cinnamon sugar
-Roll tightly and pinch seem, cut into 12 slices
-Spray a 12 cup muffin tin with cooking spray, place slices inside
-Combine the remaining butter with the maple syrup and divide evenly among the rolls
-Sprinkle the pecans on top and bake at 425 for 18 minutes

Vanilla Glaze
1 1/2 cups confectioners sugar
3/4 tsp salt
3 TBS unsalted butter, melted
3 TBS whole milk
1 1/2 tsp vanilla extract

In a medium bowl sift together the sugar and salt
In a separate bowl whisk together the butter, milk, and vanilla, then whisk into the sugar mixture to form a smooth paste

No comments:

Post a Comment