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Recipes => Recipes => Baker's Corner => Topic started by: RG on March 31, 2016, 02:07:35 PM

Title: RG's Cinnamon Rolls!!
Post by: RG on March 31, 2016, 02:07:35 PM
So, in my never ending quest to improve on things I cook I set out to find a different Cinnamon Roll recipe than what I had used in the past. I don't make these very often, actually I've only made cinnamon rolls from scratch maybe 4-5 times in my life.

These are the real deal, no need to continue to look for another recipe. This is the one.

Once I roll them out and cut and placed into the baking dish, I wrap them in plastic wrap and let them hang out in the fridge overnight and then I take them out early to proof in my oven on "Proof" mode for an hour before baking. You can just set them on a counter for an hour or two as well before baking. I STRONGLY recommend proofing in the fridge overnight rather than just baking after the second rise in the pan/dish. It will take some patience but you'll be rewarded with a better product in the end.

Without further adieu, I give you..............RG's Cinnamon Rolls!!
 
(http://www.tpdatlanta.com/bsk/cbrolls01.jpg)
(http://www.tpdatlanta.com/bsk/cbrolls02.jpg)
(http://www.tpdatlanta.com/bsk/cbrolls03.jpg)
(http://www.tpdatlanta.com/bsk/cbrolls04.jpg)
(http://www.tpdatlanta.com/bsk/cbrolls05.jpg)


Dough
1 cup (8 ounces) Lukewarm Milk
2 large eggs, Room Temperature
1/3 cup (2 5/8 ounces) Salted Butter, cut up
4 1/2 cups (19 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons Kosher Salt
1/2 cup (3 1/2 ounces) White Sugar
2 1/2 teaspoons Instant Yeast

Filling
1/3 cup (2 5/8 ounces) Salted Butter, softened
1 cup (7 1/4 ounces) Brown Sugar, firmly packed
3 tablespoons (3/4 ounce) Ground Cinnamon

Icing
3 ounces Cream Cheese, softened
1/4 cup (2 ounces) Salted Butter, softened
1 1/2 cups (6 ounces) Glazing or Confectioners’ Sugar
1 teaspoon Vanilla Extract
*optional* 2 tablespoons Orange Juice (sounds weird, trust me though)

Kitchenaid Method: Place all dough ingredients into your Kitchenaid Bowl and mix with dough hook until a nice dough ball forms. Lightly oil your hands and remove dough from the bowl and shape the dough into a ball by continually turning it outside in, rolling the top into the bottom until it is smooth and round.  Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.

Manual Method: Combine all of the dough ingredients in a large mixing bowl, stirring till the mixture becomes cohesive. Transfer the dough to a lightly oiled work surface, and knead it for 5 to 8 minutes, till it’s smooth. Lightly oil your hands and remove and shape the dough into a ball by continually turning it outside in, rolling the top into the bottom until it is smooth and round.  Place the dough in a lightly oiled bowl, turn to grease all sides, cover the bowl with a proof cover or plastic wrap, and let it rise for 60 minutes, till it’s nearly doubled in bulk.

Bread Machine Method: Place all of the dough ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. After about 10 minutes of kneading, check the dough’s consistency; it should be fairly smooth, not too sticky, not dry and "gnarly." Adjust its consistency with additional flour or water, if necessary, and allow the machine to complete its cycle.

Assembly: Transfer the dough to a lightly greased work surface, and roll it into a 16 x 21-inch rectangle. Spread the dough with the 1/3 cup butter. Mix the brown sugar and cinnamon, and sprinkle it evenly over the dough.

Starting with a short end, roll the dough into a log, and cut it into 12 slices. Place the buns in a lightly buttered 9 x 13-inch pan. Cover the pan with a proof cover or plastic wrap, and let the buns rise until they’re nearly doubled, about 30 minutes. For better results, proof in refrigerator overnight.

Bake the buns in a preheated 350°F oven until they’re golden brown, about 25 minutes. You want an internal temp of 190°. While the buns are baking, make the icing.

Icing: In a small bowl, beat together the cream cheese, butter, sugar, and vanilla (as well as optional orange juice). Spread the icing on the buns while they’re warm. Yield: 12 big buns. Just enough for 2 people, lol!!! :)
Title: Re: RG's Cinnamon Rolls!!
Post by: Smokin Don on March 31, 2016, 02:31:53 PM
I don't do much baking. Those look good Guy and know my wife would love them!!! Don
Title: Re: RG's Cinnamon Rolls!!
Post by: ACW3 on March 31, 2016, 02:36:18 PM
RG,
You just knocked it out of the park!!  They look really good.

Art
Title: Re: RG's Cinnamon Rolls!!
Post by: akruckus on March 31, 2016, 02:50:58 PM
Might have to give this a go.

The misses is the baker in our family (even though I work at the commercial bakery :P ).  I'm the family cook, a little bit of this a little bit of that, eh the food looks done to me ;)
Title: Re: RG's Cinnamon Rolls!!
Post by: TMB on March 31, 2016, 03:34:39 PM
Bookmarked!!   I thank you, but my waistline does not ;) ;) ;) ;) ;)
Title: RG's Cinnamon Rolls!!
Post by: Pappymn on March 31, 2016, 06:13:57 PM
Those look killer
Title: Re: RG's Cinnamon Rolls!!
Post by: sparky on April 01, 2016, 12:47:24 AM
I like how you but so much frosty on them.  I like lots of frosty.  Give me a glass of milk and back up.  Those looks super yummy.
Title: Re: RG's Cinnamon Rolls!!
Post by: Pam Gould on April 01, 2016, 01:30:31 AM
Most excellent..have you tried the Vietnamese cinnamon?  really makes a difference. I love baking..   .☆´¯`•.¸¸. ི♥ྀ.
Title: Re: RG's Cinnamon Rolls!!
Post by: muebe on April 01, 2016, 01:59:00 AM
They look great!
Title: Re: RG's Cinnamon Rolls!!
Post by: Ka Honu on April 01, 2016, 03:17:07 AM
Excellent looking rolls.

Icing is gravy for baked goods. I like gravy at least as much as Hub does and feel the same way about icing (and its close relatives - glaze, frosting, and toppings). The dough part is good but it's really only a serving vessel for the main ingredients, which can and should be eaten (separately or together) with a spoon, spatula, or finger.

I think I gained three pounds just looking at the pictures and writing this.