30
Sweets
Cinnamon Rolls
It is a good thing these cinnamon rolls only take about
25 minutes to bake. The delicious aroma will have
the taste testers lining up at the oven.
Makes 8 rolls
Dough:
2¼
teaspoons (11 ml) yeast, active dry
5
tablespoons (75 ml) granulated sugar, divided
¼
cup (60 ml) plus 2 tablespoons (30 ml) warm water
(105°F to 110°F [40°C to 43°C])
2
large eggs, room temperature
¼
cup (60 ml) sour cream, room temperature
3
cups (750 ml) unbleached, all-purpose flour
½
teaspoon (2.5 ml) kosher salt
¼
cup ([60 ml] ½ stick) unsalted butter, room temperature and
cubed
3
tablespoons (45 ml) unsalted butter, melted
Nonstick cooking spray
Swirl:
1
/
3
cup (75 ml) brown sugar, firmly packed
3
tablespoons (45 ml) granulated sugar
2
teaspoons (10 ml) ground cinnamon
Icing:
1
cup (250 ml) confectioners’ sugar, sifted
4
tablespoons (60 ml) unsalted butter
1
tablespoon (15 ml) pure vanilla extract
1. In a 2 cup (500 ml) liquid measuring cup, dissolve the yeast with
2 tablespoons (30 ml) sugar in the warm water. Let stand until
foamy.
2. Once foamy, add the eggs and sour cream. Whisk well together.
3. Put the flour, salt and remaining sugar into the work bowl of a food
processor fitted with the dough blade or metal chopping blade.
Secure the lid and process for 5 seconds to sift the dry ingredients.
4. With machine running, slowly pour the yeast mixture through the
feed tube until all ingredients are combined. Next, add the butter,
a little at a time so that each piece is incorporated before adding
the next.
5. Process until dough is smooth, about 30 seconds. Dough should
be sticky and smooth. Remove from the work bowl and place in a
separate mixing bowl and cover with plastic wrap. Allow to rest for
about 15 to 20 minutes.
6. While dough is resting. Stir together the brown sugar, granulated
sugar and cinnamon to make the Swirl.
7. Transfer the rested dough to a lightly floured surface and punch
down to deflate.
8. Lightly coat a 9-inch (23 cm) round pan with nonstick cooking
spray.
9. Roll the dough into a rectangle, about 14 inches (35 cm) wide and
1/2 inch (1.25 cm) thick. Brush with the melted butter, leaving a
1-inch (2.5 cm) border on all but one long side.
10. Sprinkle evenly with the cinnamon sugar mixture. Roll the dough up
like a jelly roll, from one long side the other (toward the unbuttered
edge). Lightly pinch the long side together to seal.
11. Cut into 8 even slices with a serrated knife. Arrange into prepared
pan. Cover with plastic and let rise for 35 to 40 minutes.
12. When ready to bake, set to Bake at 325°F (160°C). Allow to preheat
for at least 5 minutes.
13. Bake for about 20 to 25 minutes until puffed with golden tops and
hollow sounding when tapped.
