||[Dec. 15th, 2008|02:01 pm]
While I lamed out on a friend's b-day party last night, I did bring the cinnamon rollsI had made into work. People say they're good. Here's how I made them:
In a stand mixer, combine 5 eggs with 1/2 cup milk, 1 tsp yeast, 1 tsp salt, and 1 tbls sugar.
Add in one stick butter and enough flour to form a heavy dough -- I used about 4 or 5 cups.
Knead until dough comes together.
Put dough in oiled zip-lock bag and stash in refrigerator overnight.
In the morning, pull out dough and toss into stand mixer again, adding another tablespoon of sugar and 2 tablespoons of cinnamon powder. (I add the cinnamon powder after the overnight rise as I've had problems in the past with the cinnamon inhibiting the yeast too much). Knead until cinnamon is thoroughly incorporated. In a separate bowl, make an egg wash (call it 1 egg, beaten, and 2 tablespoons milk in this case.)
In a small bowl, combine 1 cup sugar with 2 tablespoons cinnamon powder and cinnamon oil to taste. I like cinnamon, I used about 1/2 teaspoon. Potent stuff. Mix until combined.
Divide the dough into manageable pieces (I used 3). On a floured surface, roll out until 1/4" thick. Coat the dough with a layer of cinnamon sugar, leaving the bottom edge uncoated for about 1/2". Paint the uncoated strip with egg wash. Roll the dough into a log, seam down. Repeat with the rest of the dough.
Prepare a baking pan by spraying with non-stick spray and lining with parchment paper. (I'm paranoid, and something as sugar-heavy as this could easily stick like glue.) Slice each log into disks about 1.25" - 1.5" in thickness, and place in pan close together.
Allow to rise until doubled in size -- the rolls should be touching, almost completely coving the pan. Brush with egg wash and coat with the remaining cinnamon sugar.
Bake at 350F for 20-30 minutes until done.
Since I had some leftover dough, I also made some cinnamon-sugar coated bread sticks, which were yummy. Hell, anything with this much sugar and butter is probably yummy.