I keep making recipes that require my hands way too much, which makes it really very hard to take pictures with the very expensive camera. Thus no pictures once again.
I came to a startling realization last week when I was looking for a cinnamon roll recipe: I have absolutely no cinnamon roll recipes in all my cookbooks. None. At all. What’s up with that?! I mean, really? A good cinnamon roll is amazing. Eventually, probably sooner rather than later, I will learn the trick.
Mikal has been encouraging me to look at Cooking Light versions of recipes to get a feel for what methods they use to cut down on the richness of various foods. Since I’m planning on making quite a few of these and freezing them so that I can take them out for breakfast or a snack or something, I decided to make a slightly healthier version and go from there. There are just a couple of things I would change about this recipe to make it a slight bit better for my future batches. First, I stead of brushing melted butter over the inside of the dough so that the filling sticks and melts, I’m going to make a paste of butter, brown sugar, and cinnamon. I know that cuts down on the whole “light” idea, but I found that this batch of rolls came out a bit dry. The second thing would be to reserve just enough of the filling spread to put a bit on top of the buns before they cook. Just a very light coating, I think, to give it a bit more oomph. I’ll post my findings as an add-on to this post at a later date.
1 cup warm fat-free milk (100° to 110°)
6 tablespoons melted butter, divided
1/3 cup granulated sugar, divided
1 package quick-rise yeast
16 22/25 ounces all-purpose flour (about 3 3/4 cups)
1 large egg, lightly beaten
1/4 teaspoon salt
2/3 cup packed brown sugar
1 1/2 tablespoons ground cinnamon
3 tablespoons butter, softened
2 tablespoons heavy cream
1/2 teaspoon vanilla extract
1 cup powdered sugar
To prepare rolls, combine milk, 3 tablespoons melted butter, 1 tablespoon granulated sugar, and yeast in a large bowl; let stand 5 minutes. Weigh or lightly spoon flour into dry measuring cups. Add egg and remaining granulated sugar to bowl. Stir in 4.5 ounces (1 cup) flour; let stand 10 minutes.
Add 11.25 ounces (about 2 1/2 cups) flour and salt to milk mixture; stir until a soft dough forms (dough will be sticky). Turn out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray; turn to coat top. Cover and let rise in a warm place (85°), free from drafts, 35 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rise 35 minutes or until doubled in size. Punch dough down; cover and let rest 5 minutes.
Combine brown sugar and cinnamon. Turn dough out onto a lightly floured surface; roll dough into an 18 x 11–inch rectangle. Brush remaining 3 tablespoons melted butter over dough; sprinkle evenly with brown sugar mixture. Beginning at one long side, roll up dough tightly, jelly-roll fashion; pinch seam to seal (do not seal ends of roll). Cut dough into 18 (1-inch) slices. Arrange 9 slices, cut sides up, in each of 2 (8-inch) square baking dishes coated with cooking spray. Cover and let rise 35 minutes or until doubled in size. I put mine into muffin tins to make them easier to store individually, and that worked really well.
Preheat oven to 350°.
Uncover rolls. Bake at 350° for 22 minutes or until lightly browned. Cool 10 minutes in dishes on a wire rack. Turn rolls out onto wire rack; cool 5 minutes. Turn rolls over.
To prepare icing, combine 3 tablespoons softened butter and cream; stir with a whisk. Stir in vanilla. Gradually add powdered sugar; stir until blended. Spread icing over rolls; serve warm.
Actually, there is another something I don’t really like about this recipe: the icing. If you check out the image in the linked recipe, it really doesn’t look very appetizing…. And that’s how it turns out. I think I’m going to find a different something to put on top… But maybe not. It doesn’t taste bad or anything, it just doesn’t show well, especially if you apply it cold or let it cool too much while eating. Looks kinda funny. >.>