Basic Sweet Roll Dough for Cinnamon Buns
Jun 19, · Whisk 1/2 cup white sugar, brown sugar, and cinnamon together in a small bowl. Sprinkle 1/2 of the cinnamon sugar mixture in the bottom of the prepared baking dish. Sprinkle remaining cinnamon sugar over butter-brushed dough. Roll dough . Apr 19, · Spread the brown sugar and cinnamon mixture evenly over the dough. Roll up the dough from the long side until you've got one long roll. Cut the long roll in half, then in half again, and then each of those sections into 3 pieces until you have 12 cinnamon rolls. Try to cut the rolls .
There are few things that could enhance the flavor and texture of mke cinnamon bun, but sourdough is one of them. The added boost in flavor and the subtle chewy texture from a ripe sourdough starter, especially when used without the addition of commercial yeast, takes these soft, buttery, cinnamon sugar-laced buns over the top — with just slightly longer proofing times. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess.
Mix together all the dough ingredients except the doigh and yeast until the flour is evenly moistened and the dough has formed a cohesive, sticky mass, 2 to 3 minutes on low speed of a stand mixer.
Add the salt and yeast on top of the dough without mixing it inthen cover and let the dough rest for 20 minutes. This rest is vor is known as an autolyse. After the autolyse, mix in the salt and yeast until fully incorporated, about 1 minute tl low speed. To develop strength in the dough, stretch and fold it in the bowl three to four times during the rest. You can be fairly flexible in your timing bns these. One stretch cinnnamon fold per hour is ideal. The goal is to end up with finnamon strong dough with bune elasticity.
Mak make the filling: Meanwhile, combine all the filling ingredients in a medium bowl. The texture will be somewhat like wet what year was the declaration of independence written. Starting how to make dough for cinnamon buns the filling-coated short edge, roll the dough into a log.
As you roll, the log will lengthen to around 18". At this point, you cinnaomn let the buns rise for another hour or so and then bake them; or you can place the pan in the refrigerator overnight, covered, and bake the buns the next day up to 24 hours later. To make the icing: While the buns are baking, stir together all the ingredients in a medium bowl until smooth.
Remove the buns from the oven and cool for 5 to 10 minutes before icing. Alternatively, allow the buns to cool to room temperature. Bake the buns for 20 to 25 minutes, until golden. Wrap the buns in plastic and store at room temperature for a day or so; freeze unfrosted buns for longer storage.
Depending on the initial health of your starter, this may take just two or three feedings spaced every 12 hours, or up to five to seven days of feeding it every 12 hours. Don't have any whole wheat flour on hand?
Substitute unbleached all-purpose flour for the whole wheat; no adjustments to other ingredients are needed. For more recipes like this subscribe to our newsletter. Vietnamese Cinnamon - 3 oz. Connect with us. Get in Touch Chat Email. Popular what happened to derwin davis on the game blog Bread baking in a Dutch oven 10 tips for new sourdough bakers Make and freeze pie crust.
This is a family tradition at our house. I make this on Christmas Eve and keep in the fridge overnight (to prevent over-rising). Christmas morning I let it set at room temperature for 45 minutes or until double. I use Rhodes Frozen Roll dough 24 and cut them in half. Nov 02, · To make the dough, combine the sugar, melted butter, eggs, salt, yeast mixture and 2 cups of flour. Beat on medium speed until smooth (or stir, stir, stir until smooth). Incorporate additional flour (up to /2 cups more) to make a soft, slightly sticky dough. (Baking in a muffin tin will make your cinnamon buns taller and domed.) Cover with a clean tea towel and set aside to prove again for minutes, or until risen. Pre-heat the oven to C/C.
This recipe is a great jumping off point if you're trying to make morning rolls of any type. I'm not saying you should mess with the dough—it's perfectly buttery and fluffy! Where you have some wiggle room is the filling. The world is your cinnamon roll, make it your own. We love adding cardamom! It has a subtle smoky ginger flavor, which is amazing, but pretty strong. The takeaway: only use a bit a couple teaspoons will make a big difference and use it with the cinnamon—not in place of.
Other fun spices to use: ginger, nutmeg, and even coriander. It's a dangerous move, because chocolate is always wayyy too tempting. But it's worth the splurge. When you're coating the dough with cinnamon and sugar, add some cocoa powder too! This giant cinnamon roll is a major crowd pleaser, and couldn't be easier to make. It's made with Crescent dough! Kitchen Tips and Tools. United States. Type keyword s to search. Today's Top Stories. Parker Feierbach. Made this? Let us know how it went in the comment section below!
Advertisement - Continue Reading Below. Yields: 1 dozen. Prep Time: 0 hours 30 mins. Total Time: 3 hours 25 mins. For the dough. Cooking spray. For the filling. For the frosting. Pinch kosher salt. This ingredient shopping module is created and maintained by a third party, and imported onto this page.
You may be able to find more information about this and similar content on their web site. Lightly grease a large bowl and a 9"-x" pan with cooking spray. In a separate large bowl or in the bowl of a stand mixer using a dough hook, mix together milk and yeast until yeast is mostly dissolved. Add in all remaining dough ingredients on low speed. Continue mixing on medium-high speed until a smooth, soft dough forms and starts to pull away from the sides of the bowl, 15 to 18 minutes.
Transfer to greased bowl and rotate so that outside of dough is thoroughly greased. Meanwhile, make filling: In a large bowl using a hand mixer, cream together butter, sugar, cinnamon, nutmeg if using, and salt until light and fluffy, 3 to 4 minutes.
Turn the dough onto a lightly floured surface and dust with more flour. Roll out into a large square, about 18"-x". Place rolls cut side-up in prepared baking pan. Cover and let rise again until almost doubled, 30 to 40 minutes.
Bake until golden, 20 to 22 minutes. Meanwhile, make frosting: In a large bowl, combine butter and cream cheese and beat until light and fluffy. Add powdered sugar, salt, and vanilla and beat until smooth. Gradually add milk or heavy cream to loosen icing. Remove cinnamon rolls from oven and frost immediately.
Serve warm. You may be able to find the same content in another format, or you may be able to find more information, at their web site.
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