26.1.12

CINNAMON ROLLS

Fluffy, light cinnamon rolls with cream cheese frosting. Proofing is not necessary when using instant yeast. With everything at room temperature, the dough will rise quickly. These cinnamon buns are so light and fluffy; they will be flopping all over the place when you put them into 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, drizzle some over the rolls just before serving. Today I only made a simple sugar glaze from icing sugar and whipping cream for a discerning eight year old. That and I had to loose the raisins.

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

CINNAMON ROLLS
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.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!