Cinnamon -Easy- Rolls

Saturday brunch, another hot humid day and the hot weather seems like it's gonna last for ever here in Italy !

It is my  second attempt to make this decadent rolls.. they are my favourite of all times.

I prepared them the night before, popped them in the fridge, woke up at 9 am, let them sit for a while on the stove top while preheating the oven ( a tip to bring them  to room temperature in no time).

Good morning !

YOU will need...

For the Dough:

• 4 1/2 cups of AP flour
• 2 eggs
• 1/3 c sugar
• 1/3 cup butter (soft) not margarine PLEASE!
• 3/4 cup milk
• pinch os salt
• 1 packet active dry yeast
• 1/2 tsp vanilla extract.

For the filling

•  1 cup brown sugar
•  1 TSP cinnamon .
•  1/2  cup  soft butter.

    The Cream cheese glaze:

• 1/4 cup butter, softened'
• 125 gm cream cheese 
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons milk
• 1/2 teaspoon vanilla

What to do:

• In a large mixing bowl combine 2 1/4 cups of the flour and the yeast.

• In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm and butter is  melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds ( with an electric mixer) I don't have a stand mixer by the way:(, . Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. the dough must be soft but not sticky.

• Turn dough out onto a  floured surface(wooden best). Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (8 minutes) PLEASE RESIST YOUR DESIRE TO ADD MORE FLOUR !
•  Shape into a ball. Place in a greased bowl, turning once. cover and let rise for about 1 hour or till doubled in size.

• For the filling, combine 1 cup brown sugar, , and 1 TSP cinnamon (mix them). and 1/2 a cup of soft butter.
• After the dough rises.Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes. 

• Roll the dough into a 12 inch rectangle. with a rubber spatula, grease your dough with 1/2 cup of butter; top with brown sugar and cinnamon mixture. Roll up jelly-roll style; pinch edges to seal.

• Slice the dough roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise for 1 hour. or proceed to the next step.
• Refrigerate dough for 2 to uo to 24 hours. Uncover and let stand at room temperature for 30 minutes before baking.

• Preheat your oven to 375 f or 180 c  and bake  for 25 minutes or till light brown. 

A hint...to slice the dough easily into buns....use a piece of thread or dental floss , pass it under the dough and then pull to make a  knod...and here it comes...a smooth slice , the thread  acts like a very sharp knife.

Looks good or what ?

 For the  glaze..Mix all the glaze ingredients together and pour it on the buns when it comes out of the oven....enjooooooy!

Have you ever made your own Cinnamon Rolls?

Pretty Cinnamon Bread

  



    Of course you've made Cinnamon rolls before , or even Cinnamon pull-apart bread ... yet , this one will take you to a whole new level . Looks nice and tastes  so good as well.

   I always love to make a "twist" out of any recipe, try to be creative .. it just help me feeling better about myself. You can't imagine how good it feels when you come from work , tired, and you bake yourself  something ... OMG , it smelled great , Cinnamon+sugar+butter=  HEAVEN.
I really wished to take some better  photos in day light , but what can I do? it disappeared in minutes !!!

.You can find the original recipes here but I made some alterations ...



Ingredients:

For the Dough:

2 3/4 cups plus 2 tablespoons all-purpose flour

1/4 cup granulated sugar

2 1/4 teaspoons (1 envelope) active dry yeast

1/2 teaspoon salt

2 ounces unsalted butter

1/3 cup whole milk

1/4 cup water

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

For the Filling:

1 cup granulated sugar

2 teaspoons ground cinnamon

 2 ounces unsalted butter, melted.

In a large mixing bowl (I used just the bowl of my stand mixer) whisk together 2 cups flour, sugar, yeast, and salt.  Set aside.

Whisk together eggs and set aside.

In a small saucepan, melt together milk and butter until butter has just melted.  Remove from the heat and add water and vanilla extract.  Let mixture stand for a minute or two, or until the mixture registers 115 to 125 degrees F.

Pour the milk mixture into the dry ingredients and mix with a spatula.  Add the eggs and stir the mixture until the eggs are incorporated into the batter.  The eggs will feel soupy and it’ll seem like the dough and the eggs are never going to come together.  Keep stirring.  Add the remaining 3/4 cup of flour and stir with the spatula for about 2 minutes.  The mixture will be sticky.  That’s just right.

Place the dough is a large,  greased bowl.  Cover with plastic wrap and a clean kitchen towel.  Place in a warm space and allow to rest until doubled in size, about 1 hour.  *The dough can be risen until doubled in size, then refrigerated overnight for use in the morning.  If you’re using this method, just let the dough rest on the counter for 30 minutes before following the roll-out directions below.

While the dough rises, whisk together the sugar, cinnamon for the filling.  Set aside.  Melt 2 ounces of butter .  Set aside. .

Deflate the risen dough and knead about 2 tablespoons of flour into the dough.  Cover with a clean kitchen towel and let rest for 5 minutes.  On a lightly floured work surface, use a rolling pin to roll the dough out.  The dough should be 12-inches tall and about 20-inches long.  If you can’t get the dough to 20-inches long… that’s okay.  Just roll it as large as the dough will go.  Use a pastry brush to spread melted butter across all of the dough.  Sprinkle with all of the sugar and cinnamon mixture.  It might seem like a lot of sugar.  Seriously?  Just go for it.

.For better illustrating photos.. refer to original recipe, you will know how to shape it.
preheat your oven to 180 degrees.. let the shaped bread rise for about 30 minutes then bake it for 20 to 30 minutes.

Remove from the oven and allow to rest for 20 to 30 minutes.   .  Serve warm with coffee or tea.

 Enjoy !

                                               Italian version: 

Ingredienti:
Per la pasta:
2 3 / 4 tazze di più 2 cucchiai di farina
1 / 4 tazza di zucchero semolato
2 1 / 4 cucchiaini da tè (1 busta), lievito secco attivo
1 / 2 cucchiaino di sale
2 once di burro non salato
1 / 3 tazza di latte intero
1 / 4 tazza di acqua
2 uova grandi, a temperatura ambiente
1 cucchiaino di estratto di vaniglia puro
Per il ripieno:
1 tazza di zucchero semolato
2 cucchiaini di cannella in polvere

 2 once di burro non salato, fuso.








In una capace terrina (io ho usato solo la ciotola del mio mixer stand) frusta insieme 2 tazze di farina, zucchero, lievito e sale. Mettere da parte.
Sbattere insieme uova e mettere da parte.
In una piccola casseruola, si fondono insieme latte e il burro fino a quando il burro si è appena fuso. Togliere dal fuoco e aggiungere l'acqua e l'estratto di vaniglia. Lasciate riposare la miscela per un minuto o due, o finché il composto registri 115-125 ° C.
Versare il composto nel latte gli ingredienti secchi e mescolate con una spatola. Aggiungere le uova e mescolare il composto fino a quando le uova vengono incorporati nella pastella. Le uova si sentirà denso e sembrerà come la pasta e le uova non stanno andando a venire insieme. Continuare a mescolare. Aggiungere il restante 3 / 4 tazza di farina e mescolare con la spatola per circa 2 minuti. L'impasto sarà appiccicoso.
Mettere la pasta è un grande, ciotola . Coprire con pellicola trasparente e un canovaccio pulito. Luogo in uno spazio caldo e lasciar riposare fino raddoppiato in dimensioni, circa 1 ora. * L'impasto può essere aumentato fino a raddoppiare di dimensioni, poi in frigorifero durante la notte per l'utilizzo del mattino. Se si utilizza questo metodo, lasciate riposare la pasta sul bancone per 30 minuti prima di seguire il roll-out indicazioni sotto riportate.
Mentre la pasta lievita, sbatti insieme lo zucchero, la cannella per il ripieno. Mettere da parte. Sciogliete 2 once di burro. Mettere da parte. .






Sgonfiare la pasta lievitata e impastare circa 2 cucchiai di farina in pasta. Coprire con un canovaccio pulito e lasciate riposare per 5 minuti. Su una superficie di lavoro leggermente infarinato, usare un matterello per stendere la pasta fuori. L'impasto deve essere di 12 centimetri di altezza e circa 20 centimetri di lunghezza. Se non è possibile ottenere la pasta per 20 centimetri di lunghezza ... va bene così. Proprio rotolare grande come la pasta andrà. Utilizzare un pennello da cucina per diffondere burro fuso in tutti la pasta. Cospargere con tutti i miscuglio di zucchero e cannella. Potrebbe sembrare un sacco di zucchero. Sul serio? Basta andare per esso.
. Per una migliore foto che illustrano .. riferimento alla ricetta originale, si sa come forma.
preriscaldare il forno a 180 gradi .. far lievitare il pane a forma di circa 30 minuti, quindi cuocere per 20 a 30 minuti.
Togliere dal forno e lasciar riposare per 20 a 30 minuti. . Servire caldo con caffè o tè.

 

Cinnamnon Buns...DONE!!

years and years ago,of course before I started that cooking mania,I used to be a  cinnamonm rolls maniac...especially that of Cinnabon brand.
And as you knew, I was the queen of yeast and dough rise faliure.......just was..but am not anymore :)

yesterday ,I made my first successful cinnamon rolls ever...
Left them to rise overnight...and in the morning ..everyone woke up smelling cinnamon all over the house.
About the recipe, I read something about 12 or 13 recipes and finally came up with the following...

YOU will need...

The Dough:

41/2 cups of AP flour

2 eggs

1/3 c sugar

1/3 cup butter (soft)

1 cup milk

pinch os salt

1 packet active dry yeast

1/2 tsp vanilla extract.

What to do:

in a large mixing bowl combine 2 1/4 cups of the flour and the yeast.

In a small saucepan heat the milk, the 1/3 cup butter, 1/3 cup sugar, and salt just till warm and butter is  melted, stirring constantly. Add to flour mixture. Add eggs. Beat on low speed for 30 seconds ( with an electric mixer) I don't have a stand mixer by the way..:(, . Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining 2 1/4 to 2 3/4 cups flour as you can. the dough must be soft but not sticky.

Turn dough out onto a  floured surface(wooden best). Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (8 minutes). Shape into a ball. Place in a greased bowl, turning once. cover and let rise for about 1 hour or till doubled in size.


For filling, combine 1 cup brown sugar, , and 1 TSP cinnamon (mix them). and 1/2 a cup of soft butter.
after the dough rises.Punch dough down. Turn onto a lightly floured surface. Cover and let rest for 10 minutes.

Roll the dough into a 12 inch rectangle. with a rubber spatula, grease your dough with 1/2 cup of butter; top with brown sugar and cinnamon mixture. Roll up jelly-roll style; pinch edges to seal.



Slice the dough roll into eight 1 1/2 inch pieces. Arrange dough pieces, cut side up, in a greased baking pan. Cover dough loosely with clear plastic wrap, leaving room for rolls to rise. 1 hour.
Refrigerate dough for 2 to uo to 24 hours. Uncover and let stand at room temperature for 30 minutes before baking.

preheat your oven to 375 f,Bake in a 375 degree oven for 25 minutes or till light brown.

A hint...to slice the dough easily into buns....use a piece of string thread, pass it under the dough and then pull to make a  knod...and here it comes...a smooth slice , the thread  acts like a very sharp knife.


Cream cheese frosting:

• 1/4 cup butter, softened'
• 125 gm cream cheese 
• 1 1/2 cups powdered sugar
• 1 1/2 teaspoons milk
• 1/2 teaspoon vanilla
Mix all those ingredients together and pour it on the buns when it comes out of the oven....enjooooooy!

Have you ever made your own Cinnamon Rolls?