November 25, 2012

47/52 Cinnamon Rolls

I love Joy the Baker.
Who couldn't love her and all her baking and cooking and blogging and podcasting.

I bought her cook book right after it was published but haven't made any of the recipes yet.
This had to be changed so I finally made something this week:

Giant Cinnamon Rolls with Buttermilk Glaze
Adapted from the Joy the Baker Cookbook by Joy Wilson

1 package (1/4 oz / 7 g)active dry yeast
1/2 teaspoon plus 50 g (1/4 cup) granulated sugar
150 ml (1/2 cup) milk, room temperature
2 tablespoons packed brown sugar
1 teaspoon vanilla extract
1 egg
1 egg yolk
420 g (2 3/4 cups) flour plus 100 g (3/4 cup) for kneading
3/4 teaspoon salt
114 g (1 stick) butter, softened

115 g (1/2 cup) granulated sugar
100 g (1/2 cup) packed brown sugar
70 g (1/2 cup) finely chopped pecans
40 g (1/4 cup) raisins (optional)
1 tablespoon ground cinnamon
1/2 teaspoon salt
pinch ground cloves
3 tablespoons maple syrup
114 g (1 stick) butter, melted

280 g (2 cups) powdered sugar
60 ml (1/4 cup) buttermilk

For the dough, combine yeast and 1/2 teaspoon of the granulated sugar in your stand mixer bowl. Heat 60 ml (1/4 cup) water so that it feels warm to the touch (not too hot). Add to the yeast-sugar, stir to combine, let sit for about 10 minutes until foamy.

Add remaining 50 g (1/4 cup) granulated sugar, milk, brown sugar, vanilla, egg, and egg yolk. Whisk until combined, then put the bowl in your mixer. Add the 420 g (2 3/4 cups) flour and the salt and mix with the dough hook on medium speed until the dough starts to come together. Turn to medium-high and knead for about 4 minutes. Add softened butter and knead for another 6 minutes. The dough will be wet and sticky. Place dough on a floured surface and using your hands, knead 40 g (1/3 cup) flour into the dough. Set to rest in a large greased bowl. Cover with plastic wrap and a kitchen towel and allow to rise in a warm place for 1 1/2 to 2 hours or until doubled in size.

Make the filling while the dough rises: combine sugars, pecans, raisins (if you want), cinnamon, salt, and cloves. Stir in maple syrup and set aside.

When the dough has doubled in size, put it onto a floured surface again and gently knead it until it is no longer sticky, adding flour as needed. Knead for about 2 minutes and let rise again for about 5 minutes. Roll it into a 25x50 cm (10x20 in) square and brush with half of the melted butter. Pour all of the filling onto the dough, spread evenly but leave a border at one of the short sides. From the short side, roll the dough into a tight roll. Pinch along the edge to seal. Place seam side down on a cutting board and cut into 8 equal slices.

Arrange slices in a greased 20x30 cm (9x13 in) baking pan. Each slice will have some room on all sides. Cover and let rise in a warm place for 2 hours. (Refrigerate overnight if you want to bake them the next morning).

Preheat oven to 190°C (375°F). Bake rolls in the upper third of the oven until golden brown, about 30 minutes. Drizzle with the remaining half of melted butter just after the rolls come out of the oven.

Make the icing while the rolls cool: whisk together powdered sugar and buttermilk until smooth. Drizzle over the warm rolls and serve.

My modifications:
I used almonds instead of pecans. And I did use raisins.
I used only 210 g (1 1/2 cups) powdered sugar for the glaze which was totally enough.

The taste:
Perfect for a yummy breakfast. Or as a snack any time of day.
But - and I'm almost afraid to criticize Joy - waaaaay too sweet. I love sweetness and sugar and everything but this is definitely too much. So next time I will omit the maple sirup, the sugar and half of the brown sugar. I think that will make it perfect.

What do you bake for breakfast?

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