Thursday, October 29, 2015

Twisted Cinnamon Roll


Take yeast bread dough, sugar and cinnamon, twist it any way you like and I'm in, especially on a cool day with a cup of coffee. When I saw this recipe made with pizza dough I decided to just use a smaller variation of my French Bread dough. Whatever favorite recipe you use, and whichever way you twist it, you can't go wrong. This cinnamon roll is perfect for sharing around the table. Serves 6

Ingredients:
  • 2 Tbsp sugar
  • 2 Tbsp oil
  • 1/2 tsp salt
  • 1 Tbsp instant yeast
  • 1 cup hot tap water
  • 2 cups flour
filling and frosting:
  • 4 Tbsp butter, divided
  • 3/4 cup brown sugar
  • 2 tsp cinnamon
  • 1 cup confectioners/icing sugar
  • 2 Tbsp milk
  • 1 tsp maple extract (optional)
Method:
  1. In mixing bowl, mix in order given, adding flour bit by bit stirring with wooden spoon until almost all of the flour is incorporated. 
  2. Dust with flour or brush with oil and knead by hand until smooth. You can also use a Kitchen Aid mixer with hook.
  3. Cover bowl with tea towel and plastic bag and let rise until double in size, about 1/2 hour.
  4. In the meantime, melt butter. Mix brown sugar and cinnamon in another small bowl.
  5. Roll dough out on flour dusted surface. About 10 x 18 inches. 
  6. Spread with just over half of the melted butter and then the brown sugar and cinnamon.
  7. Roll up, starting on long side. 
  8. Beginning one inch from one end of the roll, slice in half lengthwise across entire log. (Roll will open up in layers.) Starting on attached end, lift one side and twist the entire two halves like a scarf or rope.
  9. Roll up into circle and place on parchment lined pizza pan. Cover lightly and let rise 1/2 hour.
  10. Bake in pre-heated oven at 350 F for 20 minutes.
  11. Beat remaining butter, icing sugar, milk and flavoring with a spoon until smooth. Drizzle on roll while still slightly warm. 

It is possible to refrigerate the dough or the unbaked roll overnight (after step 9- without rising). Cover it with a large bowl and then bake in the morning, however the texture will be a bit more dense. Still good. If I want to make ahead, I prefer to freeze after baking, wrap in foil to reheat and drizzle with icing while warm. 

6 comments:

  1. I'm in too - great recipe. I haven't made cinnamon rolls in such a long time - it would taste soooo good with my coffee right now!

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  2. I just went ahead and made it! Hadn't made a cinnamon roll in many years! I found the dough recipe to be VERY sticky...had to add almost an entire cup of additional flour in order to handle it. But in the end, the result is very tender and delicious!!! With coffee, of course!!!!!

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    Replies
    1. Mariposa, Thank you for your input on the flour. I almost did say something on the post about the fact that I use Canadian unbleached and that from personal experience I've learned that the type of flour and humidity of the day can change that measurement in yeast dough. I am glad to know that you worked with it and it turned out well!
      I find that the amount can change even just in mixing by hand rather then by machine, so I generally mix in the flour bit by bit just until the dough can be handled with floured or oiled hands.

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  3. I made them and it turned out soooo good ,nice and light, the grandkids love it too.
    I used almost 3 cups flour too.
    Will make it again soon

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