Log in

No account? Create an account
BBA Challenge #8: Cinnamon Rolls or Sticky Bun - The Fucking Bluebird of Goddamn Happiness [entries|archive|friends|userinfo]

[ userinfo | livejournal userinfo ]
[ archive | journal archive ]

BBA Challenge #8: Cinnamon Rolls or Sticky Bun [Feb. 16th, 2012|09:25 am]
[Tags|, ]

This bread had to wait until there were going to be other people in the house. Because I cannot be entrusted with such things on my own. I chose the cinnamon rolls option. And for the first time, I used my Kitchen Aid to start a dough. Yes, that's right, I broke down and used technology. This dough started out like cookie dough, with butter and sugar being creamed, and that was something definitely best done in a mixer. Once the dough was all together and in a dough ball, though, I just couldn't get a feel for how developed it was in the mixer, so it was back to the counter and hand-kneading. Once it rose, next was rolling it out into a rectangle:

I don't use my rolling pin very often, but when I do, I'm quite happy that I splurged on a marble pin, because it rolls the dough out effortlessly. The recipe called for dusting the pin with flour to keep the dough from sticking, but I decided to just rub a bit of olive oil over it, and that worked perfectly:

The cinnamon.sugar mix is then to be sprinkled onto the dough. Several of the writeups I've seen of this bread complained that the mixture didn't stay in the roll, or that there was too much of it. I was determined not to have this problem, and solved it in the tastiest way possible: butter.

By brushing the dough with melted butter, I was able to sprinkle the cinnamon on without having any issue with it being dry and falling out. In fact, if I make them again, I will increase the cinnamon/sugar mix--I like my cinnamon rolls to be very cinnamon-filled.

The next step is rolling up the dough and then slicing into individual rolls. The instructions in the book are a bit hazy as to the size of pan these should go in. It sounds like he's talking about a jelly roll plan, but I could tell that would be too large, so I went to a baking pan:

Yeah, not so much. I moved them to a smaller baking pan:

They were probably a bit close together now, because they sprang nicely in the oven and crowded close together, which meant that they took an extra 10 minutes to bake. But they came out pretty:

For the glaze, the recipe called for a fondant made with milk, powdered sugar, and lemon extract. I was unimpressed with the suggestion, so I added sour cream and got rid of the lemon extract, making for a much tastier glaze.

The results were quite tasty, though not the best cinnamon rolls I've had. I think I would leave out the lemon flavoring in the dough if I were to make them again. The next time I make cinnamon rolls I think I will try the buttermilk biscuit recipe I made for Thanksgiving and make cinnamon rolls out it it.

Crossposting from Dreamwidth now. Sigh. If LJ won't let you comment, you can comment here: http://zoethe.dreamwidth.org/791922.html?mode=reply:

[User Picture]From: halfmoon_mollie
2012-02-16 02:55 pm (UTC)
I have a recipe that was my greatgrandmother's cinnamon roll recipe. I"d be happy to share it with you. I think the buttermilk biscuits wouldn't be sweet enough, IMHO.

This is much the same way I make them. No lemon flavoring though, indeed, and I don't glaze mine. I drizzle a bit of honey on top.

Edited at 2012-02-16 02:56 pm (UTC)
(Reply) (Thread)
[User Picture]From: zoethe
2012-02-16 03:40 pm (UTC)
I'd love to have her recipe! Thanks!
(Reply) (Parent) (Thread) (Expand)
[User Picture]From: jojomojo
2012-02-16 03:04 pm (UTC)
I'm amused; I have that exact same rolling pin.
(Reply) (Thread)
[User Picture]From: zoethe
2012-02-16 03:41 pm (UTC)
I love it, but learned early on that I can't handle it like other rolling pins: one handle has a split in it from me holding it just by the handle. It's way too heavy for that!
(Reply) (Parent) (Thread)
[User Picture]From: cyan_blue
2012-02-16 04:30 pm (UTC)
I love the swirls in the second-last pic!
(Reply) (Thread)
[User Picture]From: zoethe
2012-02-16 05:27 pm (UTC)
Thanks! I was pretty happy with them!
(Reply) (Parent) (Thread)
[User Picture]From: metachaos
2012-02-16 04:41 pm (UTC)
Huh. I have to admit, after growing up watching my mom make cinnamon rolls, "traditional" cinnamon rolls just confuse the hell out of me.

First, she'd just use her regular bread dough. I don't remember her ever using more sugar in it or anything. She'd roll it out and there was the butter, but she'd use brown sugar, instead of white sugar. It seems to me that there was more of it than what I am seeing in your picture, too.

Second, the bottom of the pan would get the butter, brown sugar and cinnamon treatment, too. The size of the pan would be determined by the goal of having the rolls completely touching and going to the edges of the pan when they're risen. I think there was less than an inch between the unrisen rolls when she put them in.

This would turn out cinnamon rolls that had their own cinnamon and brown sugar glaze on the bottom. I'm prejudiced, but I think this is far better than the cloying white glazes on most cinnamon rolls.
(Reply) (Thread)
[User Picture]From: zoethe
2012-02-16 05:28 pm (UTC)
That version is what they called "sticky buns" in this recipe. I may try it the next time.
(Reply) (Parent) (Thread) (Expand)
[User Picture]From: ivorywitch
2012-02-16 05:45 pm (UTC)
I have to speak up here about a very gratifying, if very unhealthy substitute for your delicious creation there. I bought store brand crescent rolls, I'd already tried them and they were pronounced 'as good as' the name brand ones. I open and roll them all out together into a rectangle, do the same thing you did. I put mine in the freezer once it's rolled up so it stiffens up nicely and cuts better. I'm sure it's the dough and if I made them myself it would not be so floppy. Anyway, one can makes a nice 2 inch cylinder, or maybe a tad smaller. I cut them into rings and put them in mini muffin pans and then slather on some more of the cinnamon sugar butter mix and pop them in the oven. I make icing pretty much the same way anybody does with powdered sugar and milk...but sometimes I don't even get the chance to frost them...they get them out of the oven when the timer goes off if I don't happen to be right there in the kitchen. It's a very quick budget (an no doubt loaded with unwholesome additives and such) but I can get them to do anything when I make those.
(Reply) (Thread)
[User Picture]From: zoethe
2012-02-16 09:36 pm (UTC)
That would definitely make for a delicious and very rich cinnamon roll. I'm drooling!
(Reply) (Parent) (Thread)
From: anonymousalex
2012-02-16 05:51 pm (UTC)
Very pretty! And the mixer is totally the way to go for creaming butter and sugar; I haven't gone back since the first time I tried it.

I have a marble rolling pin like yours, but didn't find it superior to wood, largely because it gets tiring lifting it all the time. But I'll have to try your olive oil instead of flour idea for lubricating.

(Reply) (Thread)
[User Picture]From: zoethe
2012-02-16 09:38 pm (UTC)
I didn't find it tiring because it rolled everything out so fast! The oil worked well, and since the instructions were to oil the countertop, I figured it was fine.
(Reply) (Parent) (Thread) (Expand)
[User Picture]From: celticdragonfly
2012-02-16 08:20 pm (UTC)
Oooh - the fourth picture down instantly set my mouth watering!
(Reply) (Thread)
[User Picture]From: zoethe
2012-02-16 09:41 pm (UTC)
They were pretty yummy!
(Reply) (Parent) (Thread)
[User Picture]From: stripedsocks
2012-02-17 03:59 am (UTC)
Somewhere in my recipe box is a vintage, homemade cinnamon roll recipe that I got from my Gram. Would you like it?
(Reply) (Thread)
[User Picture]From: zoethe
2012-02-17 04:56 pm (UTC)
Certainly! I may have to stage a "roll-off" one day!
(Reply) (Parent) (Thread) (Expand)
[User Picture]From: pixievixen
2012-02-17 08:25 pm (UTC)
there is a recipe i use for cinnamon rolls that i find amazing, and everyone raves. i found it on a blog that apparently no longer exists, so thank heavens i saved a copy of it! it's soft, chewy bread, with gooey, buttery cinnamony goodness inside. it came with a glaze recipe, but i make a fluffy cream cheese buttercream & spread it on while warm so it sinks in all the crevices.

full disclosure: i use more butter/cinnamon-sugar mix than it calls for (use your best judgement on how you like 'em)... and roll it out into a log and slice like you do, because the way in the recipe is fiddly.

"Best Cinnamon Buns Ever"

2 cups warm water
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups flour
1/4 cup cinnamon
1/4 cup brown sugar
1 tablespoon butter

In a large bowl, dissolve the sugar in warm water. Use a thermometer to make sure the water isn't too hot or too cold. Once the sugar is dissolved, stir in yeast. Let it sit for 10 minutes or until the yeast creates a tan foam on top. Mix salt and oil into the yeast. Add 1 cup of flour in at a time. You may need to get your hands in there at the end.

Knead dough on a lightly floured surface. Take some pent up aggression out on it! Clean out the bowl you just used and spray it with cooking spray (or use another bowl). Cover the bowl with a warm, damp cloth or towel. Allow to rise the dough to rise for one hour. It should double in size.

After an hour, punch the dough back down and transfer it to the floured surface again. Knead it for a few more minutes and divide it in half. Shape into similar shaped logs and cut each log into 6 pieces with a pizza cutter.

Melt butter in the microwave and mix together the cinnamon and sugar in a bowl. Roll out each cut piece of dough. It should be about 1- 1 1/2 inches thick and as long as you can get it. The longer you roll it, the more delicious, cinnamony layers there will be! Brush each piece with melted butter and sprinkle with cinnamon sugar. Roll the piece up completely and cut in half with a pizza cutter. Place each piece cut side up in a greased cooking pan. Once all of your pieces are rolled, cut and in the pan, cover the pans with the towel again and let it rise for another 30 minutes.

After 30 minutes, reheat any leftover butter and lightly brush the tops of the buns with it. Bake in a preheated 325 degrees F oven for 30-40 minutes.

**edited for typo**

Edited at 2012-02-17 08:27 pm (UTC)
(Reply) (Thread)
[User Picture]From: zoethe
2012-02-17 08:47 pm (UTC)
I am loving getting all these recipes. I have to figure out a way to have a bake-off--and a crowd large enough for the judging!
(Reply) (Parent) (Thread) (Expand)