Thursday, March 11, 2010

kaf cinnamon rolls

Imagine this: you spend hours making and proofing sweet dough. You use up three-quarters of the dough making fruit- and chocolate-filled braids. What on earth will you do with the rest of the dough? Why, cinnamon rolls, of course!

This is what the top of the rolls looks like when they come out of the oven. Invert them, and all the gooey cinnamon-sugar is on the bottom. I drizzled powdered sugar glaze (sugar and milk) over the tops.

Cinnamon rolls use a basic sweet dough recipe. Stir together some cinnamon and sugar for the filling. I didn't measure, but I think about a half-cup is probably fine. I like to make it very cinnamony. Roll out half the dough into a 10x15" rectangle. Use your fingertips or a pastry brush to brush the dough with water, so the filling will stick, and then sprinkle the cinnamon-sugar filling all over. Leave about an inch at the top clear, but sprinkle it all the way to the bottom, left, and right edges. Roll up the dough, starting at the bottom, as tightly as possible so there won't be gaps in your cinnamon rolls. Pinch the dough closed along the seam.

In order to make the rolls about the same size, I like to cut the long roll in half, then in half again and again. I like to make them fairly small so there's less guilt when you eat 'em. I usually get about 12 to 16 rolls.

Spray a round or square pan with cooking spray. Place the cut rolls in the pan, not too close together, giving them a little room to grow. Let them rise for about an hour. After 45 minutes, preheat the oven to 350F. Bake 20-25 minutes, until they are golden brown. Personally, I like them a little underbaked so they're really gooey in the center. Cool, then invert. Separate the rolls and drizzle glaze over.

1 comment:

Anonymous said...

That looks fantastic.