Cinnamon Rolls

There is something very comforting about baking. There is something fairly stressful about baking with a dog trying to help. But Arthas is cute, so I put up with it and do my best to keep him from taste testing what I’m making.

IMG_20180506_115945.jpgIs there anything better on a rainy Sunday morning than fresh cinnamon rolls? There might be, but they are pretty darn good. I decided to use up the last of the buttermilk I had on hand (from waffles the week before) and make cinnamon rolls. This was the first time I used buttermilk in the dough and wasn’t certain how it would come out, but the final result … oh my good.

Recipe: (adapted from genius kitchen)

  • 1/2 tablespoon yeast
  • 1/4 cup warm water (I used warm tap water for this)
  • 1 1/2 cup buttermilk (room temperature or slightly warmed)
  • 1/2 cup oil
  • 4 cups flour + more for kneading and rolling
  • 1 teaspoon salt
  • 1/2 teaspoon baking soda
  • melted butter (about 1/2 stick, 1/4 cup)
    • Filling (mix together)
      • 1 cup brown sugar
      • 2 tablespoons cinnamon

In a small bowl, place the water and top with yeast. Let sit at least ten minutes (up to 45 minutes) to proof. Transfer to large bowl and add buttermilk and oil. Mix. Add one cup of flour and mix. Add salt and baking soda then mix again. Add flour, 1/2 cup at a time until a soft, but not sticky dough, forms.

Flour a clean surface and dump dough onto the flour. (I like to leave a little to coat the top of the dough and my hands too.) Knead dough, adding a little flour at a time if needed to prevent sticking, for about two minutes. Return to bowl, cover and let rise for about ten to twenty minutes – dough should rise, but not double.

Divide dough in half. Using a floured silpat as a base, roll the dough to cover the silpat. Brush the dough with melted butter. Add 1/2 of sugar mixture and spread to evenly coat dough. Roll the dough starting from the long side, pulling tight through each roll. Cut into rolls, about 1.5-2 inches thick. Place in a buttered pan (I ended up using an 8×11 and an 8×8 pan, but I think a 9×13 would work). Repeat with second half of the dough. Allow to rise for 30 minutes in a draft free place (I use the oven, just not turned on).

Heat the oven to 400 degrees. Brush the tops of the risen rolls with melted butter and bake for about 20 minutes. Remove from oven and glaze while still hot with a mixture of milk and confectioners sugar or glaze of your choice.

Best served warm/hot

 

 

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