Cinnamon Rolls with a Twist (and a Video)

Andy Anderson !

By
@ThePretentiousWichitaChef

I’ve wanted to make cinnamon rolls for bit of time, so I dragged this old restaurant portion recipe I had, made a few changes, and there you go. This recipe will make 8 small rolls, and they go great with a good espresso, or cup of hot tea in the morning. Nothing like a little sugar to get your day started.

If you make them in the morning for your guests, I guarantee the smell coming from the kitchen will be more than enough to get them out of their cozy beds.

Well, you ready to get baking… Let’s get into the kitchen.

Oh by the way, the link to the video is in the directions.


Featured Pinch Tips Video

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
8
Prep:
2 Hr
Cook:
20 Min
Method:
Bake

Ingredients

THE DOUGH

3 oz
scalded, whole milk
pinch
sugar, table variety
2 1/2 Tbsp
maple syrup, the real kind
3 Tbsp
sweet butter, unsalted
1/4 tsp
kosher salt, if using table salt, cut in half
2 tsp
active dry yeast
1 1/4 c
bread flour
1/4 c
pastry flour
1 small
fresh egg

THE FILLING

4 Tbsp
brown sugar, firmly packed
1 Tbsp
pastry flour
2 tsp
ground cinnamon
3 Tbsp
sweet butter, unsalted, cubed and frozen
1 tsp
scalded milk
1/2 c
walnuts, or pecans, chopped (optional)

THE ICING

1/4 c
confectioner’s sugar (xxx)
1 Tbsp
sweet butter, unsalted, melted
1 Tbsp
maple syrup, the real kind
2 tsp
scalded milk, or more

Step-By-Step

Step 1 Direction Photo

1Chef's Note: Here is the video to accompany this recipe:

youtu.be/VdPtzFouklM

2Making the Scalded Milk: Place the milk in a small saucepan, and place over medium-low heat. Constantly stir until you see small wisps of steam, and small bubbles on the edges of the pan.
DO NOT allow the milk to boil.

3Take three ounces of the milk, and place into a small dish, add the pinch of sugar, and allow to cool to about 100f (38c).

Step 4 Direction Photo

4Chef’s Note: Reserve the remainder of the milk for later use.

Step 5 Direction Photo

5Proofing the Yeast: Add the yeast to the 3 ounces of warm milk, stir to combine, and set aside. Within a few minutes you should see the milk beginning to foam. If you do not see any foaming within 15 minutes, your yeast is no good… buy some more, and start all over.

Step 6 Direction Photo

6Add all of the ingredients for the dough into a stand mixer fitted with a dough hook, and mix, stopping occasionally to scrape down the sides, until the mixture forms a ball around the hook.

Step 7 Direction Photo

7Chef’s Tip: When I start the process, I only add half the egg, and then add the other half only if I feel it’s needed.

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8Place the dough into a bowl brushed with some sweet butter, and allow to rest covered in a non-drafty corner of your kitchen until doubled in size. This will take anywhere from 1 to 2 hours.

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9While the dough is rising, combine the first three ingredients for the filling, and then cut in the butter. Add the milk and the nuts (if using), and thoroughly mix together. Store in the refrigerator, until needed (please view the video, for more details).

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10In another bowl, combine the first three ingredients for the icing, and then add milk, a teaspoon at a time, until you reach the desired consistency.

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11When the dough has risen, roll out on a lightly floured surface, to about 12 x 7 inches (30 x 18 cm).

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12Sprinkle the dough with the filling, and roll up into a cylinder.

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13Cut into 8 slices, and place on a lightly buttered baking sheet, or use a piece of parchment paper.

14Cover and allow to rest for about 20 minutes, or until doubled in size.

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15While the rolls are rising, place a rack in the middle position, and preheat oven to 375f (190c).

16Bake between 20 and 25 minutes, or until the tops of the rolls are browned.

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17Remove from oven, and drizzle the icing over the warm rolls… Enjoy.

Step 18 Direction Photo

18Keep the faith, and keep cooking.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian, Soy Free