Thursday, January 7, 2010

Baking Basics - Cinnamon Rolls

cinnamon rolls

This recipe uses a biscuit dough rather than a yeast dough.  So the preparation time is much quicker than the average cinnamon rolls recipe.  You can easily have these ready before the whole family is out of bed on a lazy Saturday morning!

Try to use a 9 or 10-inch springform pan;  otherwise a regular cake pan or small rectangular pan will do.

Grease the sides and bottom of the pan with 
cooking spray. 

Makes 12 buns

For the dough:
3/4 cup cottage cheese (4% milk fat) 
1/3 cup buttermilk 
1/4 cup granulated sugar 
2 oz. (4 Tbs.) unsalted butter, melted 
1 tsp. pure vanilla extract 
9 oz. (2 cups) unbleached all-purpose flour; more for rolling 
1 Tbs. baking powder 
1/2 tsp. table salt 
1/4 tsp. baking soda 

For the filling:
3/4 oz. (1-1/2 Tbs.) unsalted butter, melted 
2/3 cup packed light or dark brown sugar 
1-1/2 tsp. ground cinnamon 
1/2 tsp. ground allspice 
1/4 tsp. ground cloves 
1 cup (4 oz.) chopped pecans 

For the glaze:

2-1/2 oz. (scant 2/3 cup) confectioners' sugar 
2 to 3 Tbs. cold whole or low-fat milk 
1 tsp. pure vanilla extract

Heat the oven to 400°F.

Make the dough: 

(Use method #1 if you have a food processor.  If not, use the second method, which we used in class) 
Method 1:  In a food processor, combine the cottage cheese, buttermilk, sugar, melted butter, and vanilla. 
Process until smooth, about 10 seconds. Add the flour, baking powder, salt, and baking soda and 
pulse in short bursts just until the dough clumps together (don’t overprocess). The dough will be 
soft and moist. 
Scrape the dough out onto a lightly floured surface and knead it with floured hands 4 or 5 times 
until smooth.  
Method 2:  In a large mixing bowl, combine dry ingredients (flour, baking powder, salt, baking soda).  In a smaller bowl, combine wet ingredients (cottage cheese, buttermilk, sugar, butter, vanilla extract).  Add wet to dry and mix until combined.  Then turn out onto a lightly foured surface and knead by hand 4 or 5 times until smooth.  

With a rolling pin, roll the dough into a 12x15-inch rectangle.

Make the filling: 
Brush the dough with the melted butter, leaving a 1/2-inch border unbuttered around the edges. 
In a medium bowl, combine the brown sugar, cinnamon, allspice, and cloves. Sprinkle the mixture 

over the buttered area of the dough and pat gently into the surface. Sprinkle the nuts over the 
sugar mixture. 
Starting at a long edge, roll up the dough jelly-roll style. Pinch the seam to seal, and leave the 
ends open. 

With a sharp knife, cut the roll into 12 equal pieces. Or click on this link to check out one baker's method for cutting the roll using dental floss !  Set the pieces, cut side up, in the prepared 
pan; they should fill the pan and touch slightly, but don’t worry if there are small gaps. 

Bake until golden brown and firm to the touch, 20 to 28 minutes. Set the pan on a wire rack to 
cool for 5 minutes. Run a spatula around the inside edge of the pan and remove the springform 
ring. Transfer the rolls to a serving plate. 

Make the glaze: 
In a small bowl, mix the confectioners’ sugar, 2 Tbs. milk, and vanilla to make a smooth glaze. It 
should have a thick but pourable consistency, so add up to 1 Tbs. more milk if necessary. Drizzle 
the glaze over the rolls. Let stand 15 minutes and serve.

1 comment:

  1. those were so good! thank you so much! you rock! i love your class!!!
    -??? :)