February 16, 2011

cinnamon rolls

cinnamon goodness
Cinnamon Rolls

6 ½ Tablespoons (3.25 ounces) granulated sugar
1 teaspoon salt
5½ (2.75 ounces) Tablespoons softened butter
1 large egg, slightly beaten
1 teaspoon lemon extract or 1 teaspoon grated lemons zest of 1 lemon
3½ cups (16 ounces) unbleached bread or all purpose flour
2 teaspoons of instant yeast also known as rapid rising or fast rising (instant has 25% more living cells per spoonful than active dry yeast)
11/8 to 1 1/4 cups whole milk or buttermilk at room temperature
Cinnamon Sugar Mixture
61/2 Tablespoons granulated sugar
2 teaspoons cinnamon
2 teaspoons unsweetened cocoa powder
Up to 1 cup of dried fruits if desired
3 Tablespoons very soft butter

Making the dough
Cream together the sugar, salt and butter on medium high speed in a heavy duty mixer with the paddle attachment.
Whip in the egg and lemon extract or zest until smooth.
Add the flour yeast and milk and mix on low speed until the dough forms a ball (you may need extra flour).
Switch to dough hook attachment and mix on medium speed for approximately 10 minutes until the dough is silky and supple, tacky but not sticky.
Lightly oil a large bowl and transfer dough to oiled bowl and cover with plastic wrap and let dough rise for 2 hours or until doubled in size.

Forming the Rolls
Roll the dough with a rolling pin on a lightly floured counter top into a 14 inch by 12 inch rectangle for large rolls or a 18 by 9 inch rectangle for smaller rolls. The dough should be 2/3 inches thick. Don't roll too thin or the the finished rolls will be tough and chewy.

Spread the softened butter across the top of the dough then sprinkle the dough with the cinnamon and sugar mixture.
Roll the dough into a log using the longest part of the rectangle in a jelly roll fashion.
With seam side down cut the rolls
Thicker rolls 8-12 pieces 13/4 inches thick
Smaller rolls 12-16 pieces 1/1/4 inches thick.
Line a baking sheet with parchment and place rolls on sheet approximately 1/4 inch apart - close but not touching.
Proof at room temperature for 75-90 minutes under a lint free towel until the pieces have doubled and grown into one another.
You may retard the shaped rolls in the refrigerator for up to 2 days pulling the pans out 3 to 4 hours before baking allowing the rolls to proof.
Bake the Rolls
Preheat oven to 350F with the oven rack in the middle.
Bake for 20 minutes or until golden brown.
Cool the rolls for 10 minutes and then streak with a white fondant glaze when the rolls are warm but not hot.
White Fondant Glaze
4 cups of powdered sugar
1 teaspoon of lemon extract
1/2 teaspoon of fresh lemon juice if desired
1/2 cup warm milk

Place the powdered sugar in a large bowl and whisk in the milk until the sugar is dissolved and smooth. Add the extract and juice.

love those swirls