The Baker's Man Cinnamon Rolls
These rolls were very popular when I owned my bakery. This same dough may be filled with any variety of fruit or cheese fillings as well. A sweetened cream cheese and almonds was a nice treat!
These rolls were very popular when I owned my bakery. This same dough may be filled with any variety of fruit or cheese fillings as well. A sweetened cream cheese and almonds was a nice treat!
- Carbohydrate 64.4525558515793 g
- Cholesterol 58.2996687593862 mg
- Fat 26.2982950197766 g
- Fiber 1.47657218999259 g
- Protein 1.91681180671632 g
- Saturated Fat 15.2384531517103 g
- Serving Size 1 1 Serving (153g)
- Sodium 4035.98853899915 mg
- Sugar 62.9759836615867 g
- Trans Fat 1.76953950406282 g
- Calories 489 calories
Step-by-step
- This recipe is broken down into three parts: The dough, the sugar/cinnamon/butter when rolling out the dough and the icing.
- In a microwave safe bowl heat the milk, shortening, sugar until the shortening just starts to melt.
- Measure yeast, flour, baking soda, baking powder and salt into a bowl and stir to mix.
- Transfer dru ingredients to a stand mixer (a hand mixer can work as well) slowly pour the warm milk mixture over the flour while running the mixer.
- Mix for about 2 minutes on medium speed. The dough will be very sticky and wet. it will not entirely release from the sides of the bowl.
- Place the dough in a greased bowl, cover with saran wrap and refrigerate (it is best to refriferate overnight but a few hours should be ample time to firm up the dough for rolling). You will not be able to roll out the dough immediately, it is too sticky. Dough may remain covered in the refrigerator for 3-4 days.
- When ready to roll out the dough, begin by melting the 1/2 cup of butter for inside of the rolls.
- Generously flour your counter surface with flour. Roll out the dough to a large rectangle approximately, 12" x 18". Pour the melted butter in the center and spread it to the edges of the rectangle. Sprinkle the buttered dough with the 1/3 cup sugar and 4 Tablespoons of cinnamon. You may also choose at this time to add chopped nuts the the filling.
- Begin rolling the dough on the 16" length to seam side down. Prepare a baking sheet lined with parchment. Cut the log into 12 equal pieces. Place cut side up 3 rolls by 4 rolls on the baking sheet. Cover with a cloth and allow to raise until doubled in size. Bake at 375? for 20 minutes or until golden brown.
- Icing: Melt 4 Tablespoons of butter. Place in a mixing bowl and add the 1/8 cup water and teaspoon of vanilla. With the mixer running, slowly add the powdered sugar mixing well after each addition. You may add milk to thin the icing or more powdered sugar if too thin. While the rolls are still warm, ice the tops of the rolls and serve!
Attempting to roll enriched dough immediately after mixing results in an unmanageable, sticky mass that tears under the pin and absorbs too much dry bench flour. High-fat, high-sugar doughs require a mandatory cold fermentation phase of at least two to four hours, though letting the dough rest in the refrigerator for up to 72 hours allows the gluten network to relax properly while slowing yeast activity to a manageable crawl. Because the initial hydration yields a very wet consistency, generous dusting of the work surface with all-purpose flour is non-negotiable before rolling the mass into the targeted 12-inch by 18-inch rectangle.
Scaling this recipe requires attention to the ratio of fat to liquid rather than simply doubling dry metrics, since excess shortening can inhibit yeast development if incorporated while the milk is too hot. Ensuring the milk-and-shortening mixture cools to lukewarm before introducing the dry components prevents thermal shock to the active dry yeast, guaranteeing adequate carbon dioxide production during the final proof. When cutting the rolled cylinder into twelve uniform portions, using unflavored dental floss or a sharp serrated knife prevents the soft interior layers from compressing into dense dough spirals.
Baking these pastries at 375 degrees Fahrenheit for precisely 20 minutes ensures the butter and sugar layers caramelize against the parchment-lined sheet without drying out the crumb. Applying the butter, vanilla, and powdered sugar icing while the pastries remain warm allows the glaze to partially absorb into the surface swirls before setting into a firm, opaque crust.
