The 12-Step Program for Cinnamon Rolls

There are a few things that I did wrong with the Simple Sweet Dough recipe when I halved it. Let's list them:
A. I used three times the amount of butter needed (1 1/2 cups, as opposed to 1/2 cup).
B. I don't have a standing mixer and I don't have a paddle attachment.
C. I failed to finish Step 1 properly; I didn't let the yeast become bubbly.

I think A is the most serious offense, though.



Other than the rolls being very, very, very tender and buttery (due to A), they were good. All they really needed was a little more salt in the dough and a little more cinnamon in the filling, and perhaps in the frosting, and who knows? Those things could have been fixed by using less butter. Unfortunately, I will have to make these again to find out how they really taste.



The entirety of this recipe comes from a blog called Pittsburgh Needs Eated



Simple Sweet Dough
Makes enough for 2 pans of cinnamon rolls

4 tablespoons sugar
1/4 cup warm water (110 to 115 degrees)
1 package (2 1/4 teaspoons) active dry yeast
3 cups all-purpose flour
1 teaspoon salt
1 cup unsalted butter, cut into cubes
1/2 cup milk
3 large egg yolks
1 teaspoon vanilla extract

Rinse a small bowl in hot water to warm it. Add 1 tablespoon of the sugar and the warm water to the bowl. Sprinkle the yeast over the water; don't stir. Cover the bowl with a saucer and let the mixture stand for 5 minutes. Stir it briefly with a fork, cover again, and let it stand for 2 to 4 minutes more, or until bubbly.

In a bowl of an electric mixer fitted with a paddle attachment, mix on low speed the 3 cups of flour, remaining 3 tablespoons of sugar, and the salt. Add the slightly firm cubed butter and continue to mix until meal-sized crumbs form, 2 to 4 minutes, depending on the temperature of the butter. Stop the mixer.

In a small, separate bowl, mix the milk, egg yolks, and vanilla with a fork. Add the milk mixture to the flour, along with the dissolved yeast, and mix on low speed for about 15 seconds. Stop the mixer and scrape down the sides of the bowl with a rubber spatula. Mix on low speed for another 30 seconds, or until smooth dough is formed. Don't worry if the dough is sticky; this is a soft dough.

Lightly butter a medium bowl for storing the dough. Empty the dough into the prepared bowl, smoothing the top with lightly-floured hands. Spread a thin layer of softened butter over the top and cover tightly with plastic wrap. Refrigerate for a least one night and up to 3 days. If making cinnamon buns, be sure to remove the dough from the refrigerator 1 to 1 1/2 hours before using.

Cinnamon Rolls
Makes 9 rolls

1/2 recipe Simple Sweet Dough
3 tablespoons unsalted butter, softened
3 tablespoons granulated sugar
3 tablespoons, firmly packed, dark brown sugar
2 tablespoons light corn syrup
1 tablespoon ground cinnamon
1/8 teaspoon salt
1 large egg, lightly beaten with 1 teaspoon water, for egg wash
1 small recipe vanilla glaze, optional

Generously butter an 8-inch square pan. Line the bottom with parchment and set aside.

In a small bowl, using a wooden spoon, mi x the butter, sugars, syup, cinnamon, and salt until smooth.

Place the dough on a lightly-floured surface. Gently knead six or eight times to coat with flour. Pat or shape the dough into a rectangle; roll the dough into a 9-by-12-inch rectangle with the 9-inch side parallel to the edge of the counter.

Spoon dollops of the cinnamon filling evenly across the dough. If the butter wasn't too soft, you should be able to spread the filling across the dough with your hands; make sure the leave a 1 1/2-inch border on the far edge. Lightly brush the border with the gg wash.

Starting at the side of the rectangle closest to you, roll the dough tightly. Pinch the seam well to seal the flap. roll the log back and forth a few times to seal the layers. With your hands, gently stretch the log until it measure about 12 inches in length.

Cut the log into 9 even pieces and place them cut-side-up in the baking pan, spacing them evenly. Press the tops of the buns gently to even the surface. Cover the pan with a tea towel and set it in a warm place to allow the buns to rise until puffy and almost doubled, 45 to 60 minutes.

Before baking, preheat the oven to 350 degrees. Gently brush the tops of the bunns with egg wash. Bake for 30 to 35 minutes or until golden brown. If the buns are browning too quickly, lay a sheet of aluminum foil over the top to allow the center of the buns to bake through. Remove the buns from the oven and allow them to sit for 15 minutes. While the buns are cooling, make the glaze.

Invert the buns onto a cooling rack or plate and remove the parchment paper. Invert the buns once more onto a rack or plate and drizzle with glaze while they are still warm.


Vanilla Glaze

2/3 cup strained powdered sugar
2 to 3 tablespoons very hot water
1 1/2 teaspoons light corn syrup
1/8 teaspoon pure vanilla extract
1/8 teaspoon lemon juice
dash of salt

Place the powdered sugar in a small bowl. Add 2 teaspoons of the hot water with the rest of the ingredients. Stir until smooth and add the rest of the hot water or more as needed to make a thin glaze.

Be sure to make this just before using, as it gets crusty very quickly. Milk or cream can be substituted to make a creamier glaze.