Friday, January 15, 2010

Cinnamon Rolls

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Source: The Way the Cookie Crumbles



Cinnamon Rolls
(adapted from Cooks Illustrated’s The New Best Recipe)

This was the first time I’ve used dental floss to cut the rolled and filled dough into rolls. It worked wonderfully, but a serrated knife will get the job done as well.


Dough:
1/2 cup milk
7 tablespoons unsalted butter
1/2 cup warm water (about 110 degrees)
1 envelope (2¼ teaspoons yeast)
1/4 cup (1¾ ounce) sugar
1 large egg, plus 2 large egg yolks
1 1/2 teaspoons salt
4-4 1/2 cups (20 to 21 1/4 ounces) unbleached all-purpose flour, plus more for dusting the work surface

Filling:
3/4 cup packed (5 1/4 ounces) light brown sugar
2 tablespoons ground cinnamon
1/8 teaspoon salt
1 tablespoon melted butter

Glaze:
1 cup (4 ounces) confectioners sugar, sifted to remove lumps
1 ounce cream cheese, softened
½ teaspoon vanilla extract
1-2 tablespoons milk

1. Heat the milk and butter in a small saucepan or in the microwave until the butter melts. Remove the pan from the heat and set aside until the mixture is lukewarm (about 100 degrees).

2. In the bowl of a standing mixer fitted with the paddle, mix together the water, yeast, sugar, egg, and yolks at low speed until well mixed. Add the salt, warm milk mixture, and 2 cups of the flour and mix at medium speed until thoroughly blended, about 1 minute. Switch to the dough hook, add another 2 cups of the flour, and knead at medium speed (adding up to ¼ cup more flour, 1 tablespoon at a time, if necessary) until the dough is smooth and freely clears the sides of the bowl, about 10 minutes. Shape the dough into a round, place it in a very lightly oiled large bowl, and cover the bowl with plastic wrap. Leave in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.

3. Mix together the filling ingredients in a small bowl. Grease a 13 by 9-inch baking dish.

4. After the dough has doubled in bulk, press it down and turn it out onto a lightly floured work surface. Using a rolling pin, shape the dough into a 16 by 12-inch rectangle, with a long side facing you. Mix together the filling ingredients in a small bowl and sprinkle the filling evenly over the dough, leaving a ½-inch border at the far edges. Roll the dough, beginning with the long edge closest to you and using both hands to pinch the dough with your fingertips as you roll. Moisten the top border with water and seal the roll. Lightly dust the roll with flour and press on it ends if necessary to make a uniform 16-inch cylinder. Cut the roll in 12 equal pieces and place the rolls cut-side up in the prepared baking dish. Cover with plastic wrap and place in a warm, draft-free spot until doubled in bulk, 1½ to 2 hours.

5. When the rolls are almost fully risen, adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden brown and an instant-read thermometer inserted into the center of one reads 185 to 188 degrees, 25 to 30 minutes. Cool for 10 minutes. Meanwhile, stir the glaze ingredients together until smooth. Glaze the rolls and serve.