bill_schubert

Screwed up some baking

Oh, boy, did I make a mistake.  I've been using this dough recipe for a couple of weeks now.  Two batches.  It makes wonderful focaccia bread using spices (rosemary) straight out of the yard.  I'm still working on a good pizza with it.  And I totally screwed up one batch of cinnamon rolls.

But today I made some of the best cinnamon rolls I've ever had.  Like Cinnabon only not so sweet.  Pro:  They are a little complicated to make so I won't do it too often.  Con: They are amazing.

Not so pretty when just put in the pan
Not so pretty when just put in the pan

One of the issues with this dough is it is very difficult to roll it out thin.  I'm working on that still.  There is a balance between keeping it cold (not so sticky) and letting it warm up some (relaxing the gluten some so it will stretch) and I'm still figuring that out.  When I first saw these after I cut them I thought they'd be not so good.  Too much dough for the amount of filling.

They took half an hour to cook due to the amount of dough
They took half an hour to cook due to the amount of dough

Turns out that having all the dough allowed the filling to cook longer.  That changed the taste giving it some more depth.  Not just sugar sweet.  Of course the icing fixed that.

Cinnebon - like icing
Cinnebon - like icing

It needs a bit of lemon or orange added to the icing but it was the first time I'd made it and it was pretty damn good.  I actually had more icing than I needed.

They are better, even, than they look
They are better, even, than they look

So now I've got a recipe pasted together from three different recipes that takes over a day to make and is kind of a PIA but beats the hell out of anything I've ever had in the store.  

I used about 2 pounds of the dough, maybe a little less.

The filling was 1/4 cup butter, 2/3 cup brown sugar (I used dark.. what I had), 1 1/2 tablespoons of cinnamon (I didn't really measure this.. just dumped it in to taste).  Mix that up.  Next time I'll add pecan pieces.

Roll out the dough square as you can (not easy).  Let it rest.  Roll it out more to see how thin you can get it.  Spread the filling on it.  Roll it up (I had more flour on the surface that I would typically use.  This stuff is really sticky so more flour is OK).  I then rolled it into butcher paper (non-stick freezer paper) and put it back in the refrig.  Really would be good to leave it for an hour or so here.  Let it chill for cutting.

I cut off the ends to make it kind of flush, then cut it into 8 pieces and put them into a greased pan.  

Cooked in 350 oven for maybe half an hour until the rolls are brown on top.  Crispy.

The frosting is 2OZ cream cheese, 1/4 Smart Balance or margarine, 1/2 tablespoon corn syrup, 1 1/4 cups powered sugar, 1 teaspoon vanilla (here's where I should have added orange zest or a teaspoon lemon juice).

Mix it all until smooth with a mixer.

Ice the rolls when they come out.

Eat.


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