If the mixture is too wet after kneading, add more flour 1 TBSP at a time until a soft but sticky dough forms. The mixture will seem quite wet at first, but will form a smooth soft dough once kneaded in the mixer for the full time. Increase speed to medium and let the dough knead for about 5 minutes until it forms a soft sticky dough. With the mixer on the lowest setting, pour in the milk/yeast mixture and the flour. Fit the mixing bowl onto the mixer with the dough hook.In the bowl of a stand mixer, stir together the butter, sugar, salt, and egg.Sprinkle the yeast over the warm milk and let it sit until it begins to get foamy. So a cinnamon roll on it’s own will have to do! Sadly, it is getting a little too warm for me to be craving chili. It is a midwestern tradition to eat a cinnamon roll with your bowl of chili and it is a tradition because it is a perfect pair. Because I’m passionate about this combination. I also encourage you to try cinnamon rolls with a bowl of chili. Or how about a Cinnamon Roll Wreath for the holidays? Pumpkin Spice Cinnamon Rolls are the perfect cliche for the fall. In the summer and spring these Rosemary Lemon Cinnamon Rolls are a quite bright and cheerful variation both in flavor and appearance. As brown butter does with most baked goods, it takes these babies to a whole new level. One of the simplest variations is to brown the butter for the filling instead of just melting it. The next day, take the rolls out about 30 minutes before baking to take the chill off so the yeast can wake back up and rise in the oven.Ĭinnamon rolls are one of my favorite baked goods to do variations on. If you are making these a day ahead of time, go ahead and proof them for the 40 minutes and then place some plastic wrap over them and place them in the refrigerator. During the last 10 minutes or so of proofing is a good time to preheat the oven. It helps with consistency of size.Īt this point, the rolls need to proof (rise) again for about 40 minutes. Then decide how many rolls I think I can get out of each. I usually cut the tube in half, then each half in half again. You can then slice the rolls as thick or thin as you want. You want to roll tightly as you are doing this, pinching with your fingers as you go. But really, don’t skimp on the filling.ĭough dough and filling are then rolled into a big tube and cut into individual rolls. I will give you a guideline of filling measurements below, but go ahead and use as much or as little as you like. Like more dough and less sugar and cinnamon?! Well then you’re nuts, but go ahead and use less sugar and cinnamon. There really isn’t an accurate amount of filling. Then my measurements for the filling are as follows: Slather on lotsof melted butter, spread out a ton of brown sugar, and top with heaps of cinnamon. If you like just a couple of swirls and thicker layers, keep the dough fairly thick. If you prefer rolls with lots of layers and small swirls, roll it out out fairly thin. The dough is rolled out to a large rectangle. The procedure is not very precise after this point. The dough is put together in 4 easy steps: Rehydrate the yeast, Mix together the fat and liquids, Add the yeast mixture & flour and knead, and ferment! After all this is done and the dough has fermented, you are only a few more steps away from fresh, hot, homemade classic cinnamon rolls! These cinnamon rolls, raised doughnuts, liege waffles, soft dinner rolls, monkey bread… and the list goes on and on. That dough is a master recipe to use for all kinds of things. If you missed last week’s tutorial about how to make this basic sweet yeast dough, head on over to that post and check it out. I hope you’ll forgive me! Because I am giving you cinnamon rolls today and then a few other great recipes using this dough coming up! Pinky promise. to see my mom and my sister and totally neglected you and didn’t live up to my promise of posting them. I teased you with cinnamon rolls last week when I posted my master recipe for basic sweet yeast dough. Use the basic sweet yeast dough recipe to make these tried and true classic cinnamon rolls with cream cheese frosting.
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