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IC : Weblogs : sodsta : "Recipe: Cinnamon Rolls"
Recipe: Cinnamon Rolls (3)
sodsta's profile
Posted by sodsta on Mon 9 Jun 08, 7:12 PM
So... I thought I'd share with you my (probably very shoddily explained) recipe for Cinnamon Rolls. :D
Right, well... first you need to make dough. For the dough you will need:
- Butter - just over quarter of a stick - softened
- Sugar - I find about a cup of sugar is good.
- 1 medium egg
- A little splash of milk. About quarter of a cup.
- Flour. I'm not going to give an exact measurement, because it really depends on how gooey your mixture is at this point. You'll know when your dough is thick enough, though.
Right. So... I usually make my dough a little differently to most people I know. Most recipes will tell you to combine the dry ingredients first, then crumble the butter in... I don't do that. I start by creaming the butter with a wooden spoon, until it's nice and gloopy and soft. I then add the sugar and mix it in well, until it's completely incorporated.
In a bowl, or a jug, or a... well... some sort of fluid holding container... whisk the egg and the splash of milk together until combined completely. Add this to your sugar and butter and mix well.
NOTE: It is important that all your dairy products be room temperature before this point. If you use them straight from the fridge the mixture will curdle, and you'll get icky little lumps in it. You don't want this, it's really gross. :S
Once these are all combined, you can slowly add your flour. I use regular, all-purpose flour because self-raising will cause your rolls to turn into giant cake-like things. Start off by adding about a cup, and sifting it in. This won't be enough, of course, but it will make it easier to judge how much more is needed. Add it slowly, and a bit at a time, mixing between each new addition. You don't want to add too much flour, or the dough will be too dry to roll. When it gets too hard to stir with the spoon, knead it with your hands.
Once you have a nice firm (but still quite squishy and moist) ball of dough, place it in a plastic sandwich bag and pop it in the fridge for about 25-30 minutes.This will help all the ingredients to combine fully, and will stiffen the dough up a bit for you.
Once the 25-30 minutes is up, take the dough out and place it on a well floured surface for rolling.
Because of the nature of this particular treat, you're going to have to roll your dough into a sort of rectangular shape. Like this: http://img.photobucket.com/albums/v92/dracomalfo...
Obviously you're not going to get perfectly straight edges... mine always ends up looking more like this: http://img.photobucket.com/albums/v92/dracomalfo...
... but you get the idea.
To try and make it as rectangular as possible, try tapping the edges in with the rolling pin, or your hands. Again, it won't be a perfect rectangle, but that's alright. It's only really the end two bits that will suffer in the end.
Now you're ready for your filling. For the filling you will need:
- Butter - about 1/3 cup - softened
- 1 cup of brown sugar
- Cinnamon powder. The original recipe said to use 3 teaspoons, but as anyone who cooks or bakes with cinnamon knows, that is simply not enough. I usually end up using half the shaker. It's really up to you how cinnamon-y you want it.
This bit it really easy. Just cream the butter, as you did for your dough. Mix in the brown sugar, then do the same with your cinnamon powder. The mixture will go a lovely dark brown colour, and will smell delicious. Try a bit to see if it needs more cinnamon.
Once this is done, all you need to do it literally spread it over your rolled-out dough. Cover the whole surface of the dough, getting it right up to the edges and into the corners. Don't worry if it looks like you have too much - you can spread it as thickly as you like. The thicker the spread, the more yummy the end product.
Once that's done, you need to roll the dough up, like a jam roll, or swirl: http://img.photobucket.com/albums/v92/dracomalfo...
Or you can roll it long ways: http://img.photobucket.com/albums/v92/dracomalfo...
Once you've done that, you need to cut it into slices. Each slice should be about a couple of centimetres thick. You want about 13 slices... you may end up with a few more or a few less, depending on how big your slices are. If you choose to roll it long ways, you will have fewer slices, but each slice will be larger.
Place each slice on a greased and floured baking tray - the slices should be swirl side up, otherwise they will collapse. Put in the oven, at 200 degrees C (400 degrees F) for about 15 minutes. Check on them at about the 10 minute mark, just to make sure they aren't burning or turning brown too quickly. The ones at the back may start to brown a bit faster than the ones closer to the front, so I tend to turn the tray around at about 9 minutes.
After the 15 minutes is up, take them out and let them cool on the tray for a while, before transferring them to a wire wrack to cool down completely.
When they are completely cool, make some runny icing glaze (using icing sugar and milk) and spread/pour that over the top of each roll.
This is what the end product should look like:
http://img.photobucket.com/albums/v92/dracomalfo...
http://img.photobucket.com/albums/v92/dracomalfo...
Enjoy  Edited Sun 3 Aug 08, 7:44 PM by sodsta
Replies
9 Jun 08, 7:46 PM
ThedaVamp
UK, 3 yrs
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Where in London is your kit... are you exactly? Please check your irony levels before attempting to respond to the majority of my posts.
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9 Jun 08, 8:46 PM
sodsta
UK, 21 mths
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lol, I'm in Islington. Edited 9 Jun 08, 8:47 PM by sodsta
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9 Jun 08, 9:09 PM
ThedaVamp
UK, 3 yrs
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sodsta wrote:
lol, I'm in Islington.
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W00T!  Please check your irony levels before attempting to respond to the majority of my posts.
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