mmMMMM.. cinnamon rolls..
I just made the *best* cinnamon rolls. I had been kind of craving the whole process of making and eating some cinnamon rolls for about a month now. I usually use jelazakazone's recipe and it's very good, but I didn't feel like searching all over for it through my poorly labelled delicious tags (is it under recipes? baking? cooking? cook? unfiled?). So I looked through my "Secrets of Baking" book which has my favourite sugar cookie recipe and my basic truffle recipe. Sure enough, while they don't have a cinnamon roll recipe specifically, they have a Brioche master recipe which also is used to make sticky buns. Eh, yuck, I don't like sticky buns, but I can convert it to cinnamon buns easily.
All I can say is.. wow! I have a basic wheat and a basic white bread I make. I make Challah (in loaf form) occasionally. But I have never made a bread dough this rich before. It had 4 eggs and 2 sticks of butter (the rich Brioche had a POUND of butter in it!). It is also kneaded using the paddle attachment of my mixer on medium speed. All I can say is, my poor mixer! I have aKitchen Aid that's about 5 years old. It gets lots of use, but if I made this dough regularly, my mixer would definitely burn out. It was so hot by the end of the kneading process and I had to turn it off a couple times. I think she wants this dough made by a commercial mixer.
But the resulting dough was soo good. I skipped the third rise- letting it rise once, then rolling it out to make the rolls and slicing them and allowing them to rise overnight in the fridge. I woke at 5:30 this morning and, because I was awake, I took them out of the fridge and preheated the oven. At my normal 6:30 wake time I baked them and made the cream cheese frosting. They were so flaky and rich and good. This is definitely a keeper recipe. Because it put such a strain on my mixer, I would probably only make it for something I make rarely, like cinnamon rolls. I'm hoping my neighbors wake up soon. We're going camping today and this made more rolls than we can hope to eat. I'd like someone to eat a few!
All I can say is.. wow! I have a basic wheat and a basic white bread I make. I make Challah (in loaf form) occasionally. But I have never made a bread dough this rich before. It had 4 eggs and 2 sticks of butter (the rich Brioche had a POUND of butter in it!). It is also kneaded using the paddle attachment of my mixer on medium speed. All I can say is, my poor mixer! I have aKitchen Aid that's about 5 years old. It gets lots of use, but if I made this dough regularly, my mixer would definitely burn out. It was so hot by the end of the kneading process and I had to turn it off a couple times. I think she wants this dough made by a commercial mixer.
But the resulting dough was soo good. I skipped the third rise- letting it rise once, then rolling it out to make the rolls and slicing them and allowing them to rise overnight in the fridge. I woke at 5:30 this morning and, because I was awake, I took them out of the fridge and preheated the oven. At my normal 6:30 wake time I baked them and made the cream cheese frosting. They were so flaky and rich and good. This is definitely a keeper recipe. Because it put such a strain on my mixer, I would probably only make it for something I make rarely, like cinnamon rolls. I'm hoping my neighbors wake up soon. We're going camping today and this made more rolls than we can hope to eat. I'd like someone to eat a few!