Posts Tagged ‘cinnamon rolls’

Cinnamon Bun Sundays

February 16, 2014

rolls

My readers have seen my many posts on Sunday morning treats before. I recently saw a new recipe I just had to try. It was from a show that always has great recipes, the Chew. Also, these cinnamon rolls are from one of my favorite chefs, Mario Batali. Upon reading the ingredients I was a bit puzzled. The dough had white wine in it, hmm that sounds strange, I thought. I have never used wine in any doughs before, I wondered if it would come together. I have also never had a Mario Batali recipe that turned out bad so I figured what the heck. I had a nice bottle of chardonnay in fridge I use for cooking. The water and sugar amounts in the recipe were less than usual dough so I could see how the wine replaces those measurements.

dough
I have to tell you, when me and my gorgeous Italian sous chef mixed it together it smelled a bit funky. But after we added the flour and got the dough to come together it was the perfect texture and the smell of the wine and the yeast went away. After letting the dough rise, I knew this was going to be great, as the dough was so soft and fluffy. It was really easy to make it the recipe had one of my favorite criteria – I had all of the ingredients in the house (even before grocery day, and my cabinets were pretty bare).

filler

The only thing I tweaked was using my mom’s confectionary sugar glaze, instead of Mario’s version. So if you want to whip up some fresh cinnamon rolls for a sweet Sunday treat, these rolls are a great new version to try.

rolls1

Ingredients

For the Dough

  • 1/4 cup Light Red or White Wine
  • 1 cup Warm Water
  • 2 1/4 teaspoons Instant Yeast; 1/4 ounce envelope
  • 1 tablespoon Honey
  • 1 teaspoon Kosher Salt
  • 1 tablespoon Extra Virgin Olive Oil
  • 3 cups All-Purpose Flour; plus more for dusting

For Assembling the Rolls

  • 1/2 stick Melted Butter; plus more to coat pan
  • 1/2 cup Demerara or Turbinado Sugar
  • 1/2 cup Brown Sugar
  • 1 tablespoon Cinnamon
  • Salt

Glaze

  • 2 cups Powdered Sugar
  • 2 tablespoons Warm Water
  • 2 Lemons; zested
  •  To Make the Dough: Combine the Wine, Water and Yeast in a large bowl and stir until dissolved. Add the Honey, Salt and the Olive Oil and mix thoroughly. Add 1 cup of the Flour and mix with a wooden spoon to make a loose batter. Add 2 more cups of the Flour and stir with the spoon for 2 to 3 minutes to incorporate as much flour as possible.
  • Bring the dough together by hand and turn out onto a floured board or marble surface. Knead for 6 to 8 minutes, until you have made a smooth firm dough. Place the dough in a lightly oiled bowl and cover with a towel. Set aside to rise in the warmest part of the kitchen for 45 minutes.
  • For Assembling the Cinnamon Rolls: Preheat oven to 375° F. Butter a small cake pan and set aside.
  • On a clean floured surface, roll out the dough using a rolling pin. When the dough is an 1/8 inch thick, pour the Melted Butter generously on top, spreading evenly. Evenly sprinkle the Sugar and Cinnamon over the Melted Butter.
  • Carefully roll the dough, working away from you. Using a chef’s knife, cut the dough into even slices, about one to two inches thick. Arrange the slices in the cake pan to fill pan as much as possible, with the edges of the rolls in contact with each other. Bake for about 40 minutes, or until deep golden brown.

    • To Make the Glaze: While the rolls are baking, prepare the icing by placing Powdered Sugar in a bowl. Pour the warm water into the Sugar and whisk until smooth. Adjust the Sugar and Water until desired consistency has been reached. Add zest and stir to combine. Drizzle glaze over rolls to serve.
  • *Cooks note: My mom’s glaze is confectionary sugar, vanilla extract, milk and butter. I eyeball it but I would say it is: 2 Cups confectionary sugar, 1 tsp vanilla, 1 Tbs milk and 1 Tbs butter, can add more milk as needed to thin out frosting. I use this anytime I need a glaze.

Cinnamon roll pancakes, need I say more?

March 10, 2013

photo

So you all know my hubby is always giving hints about recipes he would like me to make. This time around he left the cinnamon roll pancake recipe on my FB wall so how could I resist? Those drool worthy pancakes taunted me everytime I logged in. I have to admit, as far as recipes go, this one was a bit challenging. But it was well worth it in the end. The hardest part was getting the cinnamon roll filling piped into the pancake when it was on the griddle and knowing the right amount. The frosting looked too buttery to me at first but then I saw how it melted over the hot pancakes so it was buttery for a reason. Oh and it made like a million pancakes, so I would halve it unless you have breakfast guests. So if you are tired of your standard Sunday go to recipes, take your pancakes to a whole new level, and forget the syrup!

Cinnamon Roll Pancakes
Ingredients:
for the Pancakes:
4 cups all-purpose flour
8 tsps baking powder
2 tsp. salt
4 cups milk
4 tbsps vegetable oil
4 large eggs, lightly beaten

for the Cinnamon Filling
1 cup butter, melted
1 1/2 cup brown sugar, packed
2 tbsp ground cinnamon

for the Cream Cheese Glaze
1/2 cup butter
4 oz. cream cheese
1 1/2 cups powdered sugar
1 tsp. vanilla

Directions:
To make the Cinnamon Filling:
Mix the three ingredients together. Place in a disposable piping bag and snip the end off or put in a Ziploc bag and snip the corner off.

To make the Pancakes:
Mix the dry ingredients in one bowl and the wet ingredients in another bowl. Stir them together until everything is moistened leaving a few lumps.

Heat your griddle to exactly 325 degrees. You don’t want these too cook too quickly, and you won’t want your cinnamon to burn.

Make desired size pancake on greased griddle and then using the piping bag and starting at the center of the pancake, create a cinnamon swirl. Wait until the pancake has lots of bubble before you try to turn it. You will find that when you turn it the cinnamon swirl will melt. The cinnamon will melt out and create the craters which the cream cheese glaze will fill.

To make the Cream Cheese Glaze:
In a microwave safe bowl melt the butter and cream cheese and then stir together. Whisk in the powdered sugar and vanilla. Add a little milk if needed to make
it a glaze consistency.

Place pancake on plate, then cover with cream cheese glaze. Forget the syrup, even my kids said no to it, these are sweet enough on their own. Think IHOP Cinnabon Pancakes, but in your own home and wearing your jammies