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26.1.12

CINNAMON ROLLS


Fluffy, light cinnamon rolls with cream cheese frosting. Proofing is unnecessary if you use instant yeast. With everything at room temperature, the dough rises quickly. These cinnamon buns are so light and fluffy; they will be flopping all over the place when you put them in the pan. Lacking uniform spirals is a small trade off for these fluffy wonders! The cream cheese topping makes a generous amount. I tend to cut it in half and extend it with a little milk or light cream. Then instead of spreading it, I drizzle some on the rolls before serving. Today I only made a simple sugar glaze from icing sugar and whipping cream for a very discerning eight year old. Plus I had to loose the raisins.

It is now day two. The cinnamon rolls that are left are still soft and lovely.

4 cups white bread flour
1/4 cup vital wheat gluten
1/3 cup sugar
2 Tbsp instant dry yeast
1/2 tsp salt
1/3 cup butter, melted
1 cup milk, lightly warmed
3 eggs, whisked with a fork
2 Tbsp vinegar

Cinnamon Filling
1/3 cup butter, soft
1 cup brown sugar
1 tbsp ground cinnamon
1/2 cup raisins

Cream Cheese Topping
125 g cream cheese
1/2 cup butter, soft
2 cups icing sugar
1 tsp pure vanilla

• Measure out your ingredients first with the half cup sweep method..
• In a large bowl, whisk together 2 cups flour, 1/4 cup wheat gluten, 2 Tbsp instant dry yeast and 1/2 tsp of the salt
• In small bowls melt the butter and lightly heat the milk.
• In a medium sized bowl, whisk 3 eggs to combine the yolks with the whites.
• Add the lukewarm milk and then the melted butter and whisk to combine.
• Add the egg mixture to the dry ingredients.
• Add the vinegar and beat dough for three minutes on high speed.
• Start adding the remaining flour, half a cup at the time.
• Fully incorporate flour into the dough.
• Keep adding half a cup of flour to the dough until the last half a cup.
• Add only as much flour as needed to make light almost sticky dough.
• Pour the remaining flour on the board.
• Start kneading incorporating only as much flour into the dough only as necessary.
• Shape into a ball.
• Place in a greased bowl, turning once.
• Meanwhile prepare the cinnamon filling.
• Combine filling ingredients.
• Pat and roll into a rectangle and spread it end to end evenly with the cinnamon filling.
• Beginning at the edge furthest from you, begin to roll up the square.
• Cut into twelve pieces.
• Place on a parchment lined and buttered pan, cut side up.
• Brush the surface with melted butter.
• Preheat the oven to 350F.
• After they doubled, bake them until light golden brown.




5 comments:

  1. Hi Zsuzsa-just what is a wheat gluten?...never tried it or have seen it!
    Your cinnamon rolls are over the top amazing, and I'm just drooling over them...seriously! Wish I could have one with my morning coffee...yumm!

    ReplyDelete
  2. Baked products use gluten to help the dough rise and expand. Bakers often add extra amounts of vital wheat gluten to recipes that require volume and expansion, such as bread loaves and dinner rolls. Gluten helps trap and hold air bubbles during the rising stage. Heavier breads from whole grains definitely require additional gluten to produce volume. But since I used white bread flour, it really wasn’t necessary to add gluten or the “dough enhancer” [equal volume of vinegar to the dry yeast], but what the heck, when you get several stories high cinnamon rolls from all of these excesses?

    ReplyDelete
  3. I just had one Elisabeth. The other one is yours. They are still soft and lovely.

    ReplyDelete
  4. Those cinnamon rolls look amazing. I'd eat them on the second day, and probably the third day too. I have a sweet treat linky party going on at my blog till Monday night and I'd love it if you'd come by and link your cinnamon rolls up. http://sweet-as-sugar-cookies.blogspot.com/2012/01/sweets-for-saturday-54.html

    ReplyDelete
  5. Feel free to link me up Lisa. Thanks for the compliment.

    ReplyDelete

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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