http___www.playingwithflour.com_2017_07_cinnamon-rolls-20.html.xml
http___foodforthought-jelena.blogspot.com_2012_12_sticky-buns-upside-down-cinnamon-rolls.html_1.xml
1.1 1.2 1.3 1.4 1.5 2.1 2.2 2.3 2.4 2.5 2.6 2.7 3.1 3.2 3.3 3.4 3.5 4.1 4.2 4.3 5.1 6.1 6.2 7.1 7.2 8.1 8.2 8.3 9.1 9.2 9.3 9.4 10.1 10.2 10.3 11.1 11.2 12.1 12.2 13.1 14.1 14.2 15.1 15.2 15.3 15.4 16.1 17.1 17.2 17.3 17.4 18.1 19.1 20.1 21.1 22.1 23.1 24.1 25.1 26.1 27.1 28.1 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 37.1 38.1 39.1 40.1 40.2 40.3 41.1 42.1 42.2 42.3 42.4 42.5 42.6 42.7 43.1 44.1 44.2 45.1 45.2 45.3 45.4 46.1 46.2 46.3 46.4 46.5 47.1 48.1 49.1 49.2 49.3 49.4 50.1 50.2 51.1 51.2
And the dough...well, it has a far heftier amount of yeast and the proportions make for taller, sturdier individual rolls. Not over doing it with the flour, the rolls are soft and tender, with a nice chew. They are slightly less fragile and squishy than the small-batch version but quite comparable. I was very happy with the process of making them and the result. It was so good to see all these gloriously puffed up cinnamon rolls come out of the oven and stand tall on their plates! Playing around with this inaugural batch of my cinnamon rolls, 2.0, I realized I was a little too stingy with the filling. More on that later...but I filled them with a mix of granulated and brown sugar, finely chopped chocolate, and cinnamon. My family and I love a little chocolate in our cinnamon roll filling! It was delicious and would be even better with just a bit more of the good stuff inside. We made up for it with a generous coating of vanilla glaze. Next time, I'll correct the filling situation and have fun with our other favorite fillings. There's always an excuse to make another batch of cinnamon rolls! Let's start with the all-important dough. It was a change starting with a more substantial amount of yeast and working with a larger portion of dough but it was also a very familiar process. As I mentioned, I made a few adjustments to the recipe. I used butter instead of coconut oil and since I was using regular whole milk instead of unsweetened almond milk, I also reduced the sugar in the dough slightly. It's fun to do what you want in your own kitchen! The dough will be quite sticky so I flour the board and my hands just enough so that I can work with it. The amount of flour is intended to make for soft rolls, which is exactly what I want! If you prefer sturdier rolls and don't mind a bit more density to them, I'm told you can easily add an additional 1/4 cup of flour to the recipe. After the dough comes together, and you've kneaded it to a smooth mound, it goes for its first rest and rise for about 1-2 hours. After that time, it will have essentially doubled. Give the dough ball a light punch and then remove it to a clean floured surface to knead for a minute or two to work out the air bubbles. For easier rolling, let the dough rest for about 15 minutes before rolling out to a 12x18 rectangle. Now about the filling... As I mentioned, I was a little stingy in this first go-round. What you see here: I started with 2 tablespoons of melted butter, then just 1/3 cup of sugar (a combination of both granulated and brown sugar), and 3 ounces of chopped dark chocolate. We tend to go light on the cinnamon so I used about 1 teaspoon but you can take it up to as much as a tablespoon if you like. What I would do next time: I'd stick with 2 tablespoons of butter but use 1/2 cup of sugar and 4 ounces of chocolate. My husband wanted more chocolate and I think an extra ounce wouldn't hurt. I feel like I can go a little lighter (relatively-speaking since we're talking about cinnamon rolls) on the sugar because I'm adding chocolate. If you do not use chocolate and simply go with a cinnamon-sugar combo, I would recommend using even more, maybe 3/4 cup or so. Once rolled into a long log, I sliced it into nine rolls and nestled them into a square baking pan. The recipe called for a 9-inch pan but it worked fine in my 8-inch. I also want to note I lined the bottom of the pan with a piece of parchment and only came to realize that instructions were for lining the entire pan with parchment (so you can more easily remove all the rolls together after baking). I always prep my cinnamon rolls the day before and finish them off in the morning. To do that, I cover the rolls at this point and keep it in the refrigerator overnight. The next morning, I take them out to proof one more time for about an hour or so before baking. As you can see below, the rolls have already puffed and filled in much of the empty space between them. Into the oven for about 25 minutes or so and we have tall, glorious, fresh cinnamon rolls for breakfast. All they need is a glaze and I made a simple vanilla one this time to go on top. We prefer a bit more of a thinner glaze over a thick icing. These rolls are the taller, sturdier versions of the small batch version. While the smaller ones are almost difficult to hold up because they are that soft and tender, these are more like "company" rolls - more substantial ones great for a crowd. I like them both; maybe my husband has a slight preference for the baby soft ones but no matter how we slice it, these rolls were a winner. I loved making them and it was a joy to taste them. I am definitely looking forward to making my next batch of cinnamon rolls no matter which recipe I use! Hope your summer is "rolling" along nicely! I enjoy approaching each day with a clear head and seeing where it takes us. Time is flying so I just want to live in the moment, enjoy my treats, and take it all in stride with my family. Hope you savoring your days, however you like to do that best. Recipe: Cinnamon Rolls, 2.0 (Larger batch recipe vs. small batch) Adapted from Oh Ladycakes' coconut oil cinnamon rolls recipe - Makes 9 cinnamon rolls - Dough: 2 1/4 teaspoon (7g) active dry yeast 1/4 cup (50g) warm water, 105-100 degrees 1/4 cup (4 tablespoons) unsalted butter, melted and warm 1/4 cup (50g) granulated sugar 1 cup whole milk, at room temperature 1 teaspoon (6g) fine sea salt 3 cups plus 2 tablespoons (438g) all-purpose flour, plus more for kneading Filling: 2 tablespoons unsalted butter, melted and cooled 1/4 cup granulated sugar 1/4 cup brown sugar 4 ounces semisweet or bittersweet chocolate, finely chopped 1 teaspoon ground cinnamon, or more to taste Vanilla Glaze: 3/4 cup confectioners' sugar 1 1/2 to 2 tablespoons, or so, whole milk 1/4 teaspoon vanilla extract or vanilla bean paste Make dough: Place water in a measuring cup and add the yeast. Gently stir to combine and add a pinch of sugar. Let sit until mixture turns foamy, about 15-20 minutes. Place butter into a small bowl and whisk in the sugar and the milk. In a large mixing bowl, whisk the flour and salt together. Make a well in the center of the bowl and add both the yeast and milk mixtures. Using a rubber spatula, gently stir the ingredients together until the flour is completely absorbed. Turn the dough onto a clean, lightly floured surface (I like to do it over parchment paper) and knead for 4-5 minutes. The dough will be quite sticky; flour the surface, as needed. The kneaded dough should be smooth and still slightly sticky. Transfer it to a lightly oiled bowl, cover with a towel and place in a warm spot for 1-2 hours, until doubled. Line a 9-inch square baking pan (an 8-inch pan will work as well) with parchment paper and lightly oil it; set aside. Fill and shape rolls: Combine filling by mixing the granulated and brown sugars together in a bowl with the cinnamon. Line your countertop with a large piece of parchment paper and lightly dust it with flour. Lightly punch down the dough and remove it from the bowl. Set it on top of your work surface and knead it for 1-2 minutes to work out the air bubbles. Let rest for 15-20 minutes (this will make the dough easier to roll out). Roll the dough out into a 12x18 inch rectangle. Spread the melted butter over the dough, leaving about a 1/4 inch border. Sprinkle it evenly with the cinnamon-sugar. Sprinkle the chopped chocolate on top of that. Then, staring with the long end, roll the dough into a log. Slice the log into 9 rolls and place them into the prepared pan. Do-ahead: At this point, cover the pan with plastic wrap and refrigerate overnight to bake fresh for breakfast tomorrow. Bake and glaze: In the morning or when ready to bake, remove the pan from the refrigerator and place the rolls in a warm spot for about 1 hour. Preheat oven to 350 degrees. Bake for 25-28 minutes, or until golden. (A tester inserted into the cinnamon rolls should not have any sticky dough attached to it). Remove pan from the oven and let sit a few minutes, then remove the rolls from the pan using the parchment paper and set it on a wire rack. While the rolls are cooling, make the glaze by whisking milk and vanilla into the confectioners' sugar. Start with 1 1/2 tablespoons milk and add more to reach the consistency you like. Top warm cinnamon rolls with glaze and serve immediately. Enjoy every bite!
1.1 1.2 1.3 2.1 2.2 2.3 2.4 2.5 2.6 2.7 3.1 4.1 4.2 5.1 6.1 7.1 8.1 9.1 10.1 11.1 12.1 13.1 14.1 15.1 16.1 16.2 16.3 16.4 16.5 16.6 16.7 16.8 16.9 16.10 16.11 16.12 16.13 17.1 18.1 18.2 18.3 18.4 19.1 20.1 21.1 22.1 23.1 24.1 24.2 25.1 26.1 27.1 28.1 28.2 29.1 30.1 31.1 32.1 33.1 34.1 35.1 36.1 36.2 36.3 36.4 37.1 38.1 38.2 38.3 38.4 38.5 39.1 39.2 39.3 39.4 39.5 40.1 40.2 40.3 40.4 40.5 41.1 41.2 41.3 42.1 43.1 44.1 45.1 46.1 47.1 48.1 49.1 50.1 51.1 52.1 52.2 52.3 52.4 53.1 53.2 53.3 53.4 53.5 53.6 53.7 53.8 53.9 53.10 53.11 53.12 53.13 53.14 54.1 55.1 56.1 57.1 58.1 59.1 60.1 61.1 62.1 63.1 64.1 64.2 65.1 66.1 67.1 68.1 69.1 70.1 71.1 72.1 72.2 72.3 72.4 73.1 74.1 74.2 74.3 74.4 74.5 74.6 74.7 74.8 74.9 74.10 74.11 74.12 74.13 74.14 74.15 75.1 75.2 75.3 75.4 75.5 76.1 76.2 76.3
Pre nekih mesec dana imala sam priliku da probam cinnamon rolls, u original pakovanju koje je brat doneo po povratku iz Amerike. On je naprosto bio opčinjen njima, pa je eto preneo i tu pomamu za cimetom i na mene. Teško žabu u vodu naterati! Sticky buns su cinnamon rolls (pužići ili rolnice sa cimetom), ali sto puta bolje. Pužići se prave od brijoš testa (mlečno slatko testo sa jajima i puterom). Onda se to istanjeno testo premazuje filom od putera, cimeta i žutog šećera. Pospe se sitno seckanim orasima, a ja sam tu po mojoj volji dodala i grožđice. Potom se mota i seče. Dno pleha se prelije lepljivim karamel sosom (žuti šećer, slatka pavlaka, med i puter), pa se preko tog sosa pospu krupno seckani orasi i slažu rolnice. Sve se ispeče, i onda prevrne naopačke. I onda uzmete ključ u ruke, izađete iz kuće da ne pojedete ceo pleh u jednom cugu ili ostanete kući i sakrijete vagu, a sutradan optužite male bezobrazne kalorije da su vam se noću ušunjale u orman i suzile svu odeću. Prva i druga slika vam predstavljaju vertikalni i horizontalni presek. Ova iznad su rolnice u celosti, a ispod su opet one presečene vertikalno ali malo su pošašavile pa se okrenule na bok. STICKY BUNS okrugli aluminijumski pleh prečnika 25-27cm; 13 rolnica TESTO 20g svežeg kvasca u 50ml toplog mleka sa 1 kašičicom šećera još 100 ml mleka 3 kašike belog kristal šećera 1 kašičica vanil šećera 1/4 kašičice soli 1 celo jaje i 3 žumanca 100g putera (na sobnoj temperaturi oko 10-ak minuta) oko 500g brašna Stavite kvasac sa šećerom u toplo mleko i ostavite ga oko 15-ak minuta da zapeni. Za to vreme izvadite puter iz frižidera i isecite ga na komadiće. Ostavite ga na sobnoj temperaturi. Želimo da puter samo malo omekša, ali da ostane hladan. U veliku šerpu sipajte oko 300g brašna, i sve ostalo osim putera. Zamesite lepljivo testo. Dodajte još 100-150g brašna i zamesite testo koje će biti nešto malo tvrđe. Sad dodajte komadiće putera i umesite ih u testo.Testo će odmah postati lepljivo. Dodajte ostatak brašna polako. Cilj nam je da dobijemo meko testo koje jeste lepljivo, ali povezano. Ostavite ga na sobnoj temperaturi da naraste oko 60 minuta. Stavite ga u čistu veću činiju, pokrite je kesom ili folijom u frižider na 12 sati odmaranja. Ovo možete uraditi ili uveče, pa nastaviti ujutru ili ujutru pa nastaviti predveče. FIL OD CIMETA Nakon 12 sati izvadite ga iz frižidera i ostavite ga da se odmara na sobnoj temperaturi 60-90 minuta. Testo treba da se opusti malo ali da i dalje bude hladnjikavo zbog lakšeg rada. Ako se zagreje, lepiće se prilikom tanjenja. Za to vreme napravite fil od cimeta i karamel. 120g putera, sobne temperature 150g smeđeg šećera od šećerne trske (Melma prirodni Demerara smeđi šećer) 1 kašika vanil šećera 3 kašike cimeta 2 kašike ulja Umutite sastojke za fil od cimeta u penastu masu. Ostavite ga na sobnoj temperaturi. POSIP 100g suvih grožđica 100g sitno seckanih oraha Grožđice spustite u manju šerpicu i prelijte ih ključalom vodom. Ostavite ih da nabubre, pa ih ocedite. LEPLJIVI KARAMEL SOS 100g putera 150g žutog šećera od šećerne trske (Melma, Demerara) 150ml slatke pavlake (Imlek 36%mm) 2 pune kašike meda prstohvat soli 150g grubo seckanih oraha (polutke na polovinu ili četvrtinu) Stavite sve sastojke osim oraha u šerpu i zagrejte ih do ključanja uz mešanje. Kad karamel baci ključ, smanjite vatru i mešajte oko minuta da zapeni. Sklonite sa vatre i ostavite sa strane da se ohladi. Karamel treba da je samo malčice topao pre stavljanja rolnica u njega. PROCES PRAVLJENJE I PEČENJA Kad se testo odmori na sobnoj temperaturi 60-90 minuta (još uvek je hladno) rastanjite ga na pobrašnjanoj radnoj površini oklagijom na 40x45cm. Premažite površinu filom od cimeta, pospite sitno seckanim orasima (ako su krupno seckani biće problema sa sečenjem rolnica) i grožđicama, pa po dužoj stranici umotajte testo u rolnu. Okrenite rolnu tako da je preklop okrenut ka radnoj površini. Pritiskajući sa oba kraja rolne malo je zbite da bude dužine 40cm. Nožem secite rolnice, 13 komada, širine oko 3cm. U okrugli aluminijumski pleh (što tanji pleh to bolje) prečnika oko 25-27cm sipajte mlak lepljivi karamel sos. Pospite preko njega 150g grubo seckanih oraha. Rolnice malo doterajte da budu krugle i spistite ih u pleh na preliv i orahe. Ostavite ih da se odmaraju tako oko 60-90 minuta na toplom. Premažite ih mlekom pre pečenja. Pecite na 170 stepeni 20 minuta, onda ih pokrijte papirom za pečenje i nastavite sa pečenjem još oko 20-30 minuta. Čim ih izvadite iz rerne stavite tanjir preko pleha i pažljivo ga okrenite sa sve tanjirom, da je sada tanjir dole. Rolnice će ispasti lako, a karamle preliv će biti na vrhu. Servirajte nakon 20-ak minuta. Čim ih izvadite može vam se učiniti da je gornji sloj testa nedovoljno pečen, ali sve je ok, nemojte brinuti, tako treba da bude. Kad ih napravite tog dana ih držite na sobnoj temperaturi u plehu poklopljene tanjirom, pa umotane u kesu, a uveče ih stavite u frižider (ako ih ne pojedete do tada). Sutradan ih obavezno podgrejte u mikrotalasnoj jer se ukus cimeta trostruko intenzivira kad su tople. Jedna je ostala i pet dan u frižideru i podgrejana je bila sveža i ukusna kao da je tek napravljena. STICKY BUNS DOUGH 20g of fresh yeast (or 1 full teaspoon of dry yeast) in 50ml of warm milk and 1 teaspoon of sugar 100ml of milk 3 teaspoons of white crystal sugar 1 teaspoon of vanila sugar 1/4 taspoon of salt 1 whole egg and 3 egg yolks 100g of butter (around 10-15 minutes at room temperature) around 500g of flour Place the roughly crumbled fresh yeast (od active dry) in warm milk with a teaspoon of sugar. Let bubble up for 15 minutes. Take the butter out of the fridge and cut it into one cm thick slices and let it sit at room temperature for those 15 minutes that the yeast is bubbling up, If you use melted or butter at room temperature the dough will absorb a lot of flour and it will not be as soft nearly enough as it should. This makes the whole process easier. Take a large bowl and place 300g of flour in it. Add in everything else except the butter and knead a sticky dough. You can do this by using a mixer of coarse. Now, add in 100-150g of flour aand knead it in, just soo the dough comes together. Add in the chunks of butter and knead breaking the butter in but not too much and too hard. Just so the dough comes together. The dough will turn sticky again, so add in the rest of the flour. The dough shoul be sticky a bit. Just look at the first picture in the making of process, what my pot looks like. Leave at room temperature for 60 minutes. Transfer to a clean bowl (no need to butter up) cover with a plastic foil or a plastic bag leaving enough room for the dough to rise. Place in the fridge for12 hours. I made my dough in the evening and left it in the fridge overnight. We want the dough to cool so it will be easy to roll out and it would not need more flour. CINNAMON SCHMEAR 120g butter, room temperature 150g brown sugar 1 tablespoon vanila sugar 3 tablespoons cinnamon 2 tablespoons sunflower oil With a hand mixer mix all the ingredients. leave at room temperature. TOPPING 100g raisins (soaked in boiling waater) 100g finely cut walnuts Place raisins in boiling water and let them sit for 5-10 minutes to absorbe it. Strain and pat dry. STICKY CARAMEL 100g butter 150g brown sugar 150ml double cream (heavy cream) 2 full tablespoons of honey pinch of salt 150g of roughly chopped walnuts Place all of the ingredients except walnuts in a pan and melt on a sstove. When it starts to foam up at the top stir and cook for a minute. Take of the stove and let cool. We need the caramel to be just a bit warm, almost cooled completely before assembly in a pan. ASSEMBLY AND BAKING Take the dough out of the fridge and let it sit for 60-120 minutes at room temperature. It needs to relax a bit but to stay chilled when rolled. In summer months this time will shorten. Flour the work surface and with a rolling pin roll out the dough into a rectangle 40x45cm. Spread the cinnamon shmear on top. Sprinkle with finely chopped walnuts and raisins. Roll along the longer side that is facing you. Cut of the excess edges at the top. Now using the palms of your hands push along the both sides to make a roll that is 40cm in length. Cut with a sharp knife into 13 pieces, around 3cm thick. Take an aluminume pan 25-27cm in diameter or the thinest pan you got and pour the slightly warm, almost chilled caramell on the bottom of it. Sprinkle with roughly chopped walnuts. Place the rolls in it like in the picture. Let them rest for 60-90 minutes. Glaze with milk on top before placing in the oven. Bake at 170 degrees for 20 minutes, then place baking paper on top of the rolls so they do not burn and continue baking for 20-30 minutes more. Take out of the oven and place a large plate over the pan. FLip over using both hands. Let rest for 20 minutes before tasting. Enjoy! Prvi dan ih možete čuvati na sobnoj temperaturi. Poklopite ih pa sve stavite u kesu da ostanu sveže, a ako ih ne pojedete onda ih možete staviti sutradan u frižider (ipak imaju puter) i podgrejte ih u mikrotalasnoj. Savršene su i tada.