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| Frosted Cinnamon-Delicious |
I know, it's been awhile but I swear, I haven't been holed up in my house eating baked goods. Spring is here, and I've been riding my bike to work almost every day. It's such a wonderful way to get exercise and it takes a car off the road while saving me money on gas and connecting me to the landscape of Santa Cruz. It also makes me very tired. I'm getting used to the extra exercise of riding my bike on top of walking Luck daily, so now there should be no gaps in biking, baking or blogging.
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Sometime ago, when it was still chilly and stormy in Santa Cruz, I made Cinnamon Rolls. I have never even dreamed of making Cinnamon rolls before, because I assumed that the pre-made ones that come in that odd tube were just as good, and only required preheating an oven and opening the icing packet. These Cinnamon rolls are time consuming, so instead of a breakfast treat, these turned into an after lunch dessert, which was just fine by me. I'm not entirely sure I could handle something this sweet first thing in the morning anyway. However, if you are looking to make these for breakfast, you can partially bake them the night before so that they just need to be finished in the oven and frosted in the morning.
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This was another recipe from the Tassajara Bread Book that surprised me due to it's semi-hedonistic nature; brown sugar, chewy sweet dough, butter galore, and a sweet powdered sugar frosting. Any calorie, fat, sugar content is forgotten when these rolled up delights come steaming out of the oven, crispy from the crystallized sugar and cinnamon on the outside and moist and chewy on the inside.
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| Misc en Place |
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| Forming the dough |
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| After the second rising dough close up |
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| Brushing the dough with melted butter |
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| ...and more butter |
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| Sprinkling with brown sugar |
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| ...And more brown sugar |
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| Brown sugary close up |
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| Raisin time! |
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| Cinnamon covered raisins |
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| Rolling up the dough |
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| ...more rolling |
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| Cutting the individual rolls |
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| Separating and forming the individual rolls |
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| Letting the rolls rise on a baking sheet |
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| Brushing the rolls with an egg wash |
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| Making the frosting; adding the cream to the sifted powdered sugar |
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| Whisking up the frosting |
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| Voila! |
#19 Yeasted Breakfast Dough
1 cup lukewarm water
3 1/2 teaspoons dry yeast (about 1 1/2 packages)
3 tablespoons honey or sugar
1/3 cup dry milk
1 egg
1 1/2 cups unbleached white or whole wheat flour
3 tablespoons butter or oil
1 1/4 teaspoons salt
1 cup sifted flour: unbleached white or whole wheat
1/2- 3/4 cup wheat flour for kneading
The procedure is the same as for Tassajara Yeasted Bread #1, except for some different rising times. Here is a review:
Dissolve yeast in water.
Stir in the sweetening and dry milk. Stir in the egg (Thorough mixing at this point is not essential.)
Stir in the 1 1/2 cups of wheat flour until a thick batter forms, and then beat well with a spoon (about 100 strokes).
Let rise 30 minutes.
Fold in oil and salt.
Fold in the one cup of flour until the dough comes away from the sides of the bowl.
Knead on a floured board, using more flour as needed to keep the dough from sticking to the board and your hands. Knead 5-10 minutes or until the dough is smooth and does not readily tear.
Let rise 40 minutes.
#22 Cinnamon Rolls
Yeasted breakfast dough
For the filling:
1/4 cup softened or melted butter
3/4 cup brown sugar
1 tablespoon or more cinnamon
1/2 cup or more raisins
[Preheat oven to 350]
Prepare the dough. After it has risen, roll it out on a floured board in a rectangle 1/4-3/8 inch thick. Spread on the softened butter or brush on the melted butter.
Sprinkle on the brown sugar, cinnamon, and raisins. (These quantities make a fairly sweet cinnamon roll, but you can use more or less of these ingredients if you prefer.)
Starting at one edge, roll up the dough fairly tight as you would a carpet. Cut the roll in sections about 1/2- 3/4 inch thick, and place the sections flat on a greased baking sheet, leaving space around them to rise and spread out. Let them rise for 20 minutes.
Brush with egg wash (1 egg mixed with 2 tbsp water) and bake at 350 degrees for about 20-25 minutes, until golden brown.
Frost with Powdered Sugar glaze #21.
#21 Powdered Sugar Glaze
(The following is for a double batch)
2 cups sifted powdered sugar
8-12 teaspoons milk or cream or lemon juice
Sift the powdered sugar and mix in the liquid, adding more if you desire a thinner frosting. The glaze may be flavored with vanilla extract or the zested peel of a lemon or an orange.
Frost the pastry when it is hot from the oven.
