Cinnamon rolls, a delightful roulade of tempting sweetness. I don’t make these often enough, but I should. Though they do take some time as well as timing in order to have them hot and fresh for breakfast, but the process is simple. You can make the recipe to the point of baking them the day before, and then store them in the fridge. Give them about 30 minutes to come to room temp again before baking in the morning and you will have fresh hot cinnamon rolls for breakfast. I adapted this recipe from the CIA Baking and Pastry Cookbook. Any recipe that has come from this book works beautifully, however you have to turn to at least 3 different pages to complete a recipe, that is quite tedious, but worth it in the end.
I also like changing up the recipe, of course. This version uses raisins, but feel free to add your favorite dried fruit, or savory options. Savory rolls are delicious too. Some of my favorite options are pesto or ham and cheese, how about a pizza wheel; sun dried tomatoes, olives maybe sautéed onions and peppers. The options are endless, just remember not to use anything with too much water content, it will ruin the doughs ability to brown correctly, causing it to be doughy. This is the highest food sin in my book.
Some of the sweet options in this recipe could be to use different spices, like ginger with dried apples, or lemon zest with dried blueberries, or white chocolate pieces with dried cranberries. Or better yet, the best of both worlds, bacon and maple rolls! Oh the endless possibilities, I love baking.
- 16.125 oz bread flour
- .125 oz instant dry yeast
- 8.5 oz whole milk, room temp
- 1.5 oz unsalted butter, soft
- 1.5 oz sugar
- 1.5 oz eggs (1 large egg)
- .375 oz salt (1/2 tsp)
- 3 oz raisins, plumped in hot water for 15 minutes
- .1875 oz ground cinnamon ( 1/2 tsp)
- 4 oz unsalted butter
- 4 oz brown sugar
- .5 oz ground cinnamon
- Combine flour and yeast, then add in the milk, eggs, sugar, butter, and salt.
- Mix on low-speed for 4 minutes and then medium speed for 3 minutes. Then add in the drained raisins, and when they are evenly distributed, about 1 minute more, dust the cinnamon over the dough for the last 30 seconds to make a ribbon of spice. The dough should be slightly soft but elastic.
- Ferment the dough until nearly doubled, about 1 hour. It just depends on the temp of the room and the dough.
- Meanwhile, make the cinnamon filling. Combine the 4 oz of butter, brown sugar and cinnamon into a smooth paste. Set aside at room temp.
- Shape the dough into an oblong the size of a half sheet pan about 12 by 18.
- Using an offset spatula, spread the cinnamon sugar paste over the dough leaving about 1 inch along the long side of the rectangle. This will help to seal the roll.
- Roll the dough into a cylinder with the seam side down.
- Cut the cylinder into 12 equal pieces for large rolls, or 18 for smaller rolls.
- Place in a greased 9 by 13 pan and proof for about 25 to 30 minutes or until golden brown.
- A simple icing can be made by using 1 lb of powdered sugar and 1 tsp of vanilla extract and just enough water to make it into a drizzling consistency, about 2 T. Wait for about 5 minutes before toping the rolls or the icing will just melt into it.
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I’m a wife, mother, pastry chef and amatuer gardner. I travel as much as possible, can what I grow, and taste as many new things as possible.