Cinnamon rolls (pastry)

Not sure if I posted one like this... But oh well, here goes! This pastry, is light, and a wee bit sweet...

Pastry rolled out, butter, light and dark brown sugar, and cinnamon applied...

rolled and cut...


and baked! These saw a nice light cream cheese frosting (a la cinnabon style) which I neglected to photograph!

 

Looks great! What kind of pastry did you use? Recipe if you'll share?

 

In case you may think it isn't me!!


Here ya go Jeff!
CINNAMON ROLLS

3 cups of AP flour
1/2 cup sugar
5 tsp baking powder
1/2 tsp salt
3/4 cup of butter or margarine
1+ cup milk
1 egg
Filling
1 cup brown sugar(give or take)
1 tbsp cinnamon (give or take)
1/2 cup softened butter/margarine


In a large bowl, combine flour, sugar, baking powder, and salt, blend with fork or spoon. Cut in margarine/butter to resemble coarse oatmeal. Beat one egg slightly and mix with milk. Stir into dry ingredients. If there is still a lot of dry mix not getting incorporated, add a little extra milk to bring it together. Lightly gather dough into a ball, being careful not to over handle. Place dough on a lightly flowered surface and knead/fold 6 to 8 times. Roll dough to desired thickness (say 1/4")

Evenly spread softened butter over entire surface, cover with brown sugar. Depending on the final size you rolled the dough to, you may need more or less. Sprinkle with cinnamon (I don't measure this, and just add what looks good for my taste right from the container) Starting from the long side, roll towards you. Cut into desired size (Mine were about 1 1/4") Place each in a paper lined muffin cup, or in a greased pan/dish, and bake at 350 F (180 C) for 25 to 30 mins. I did 28 mins, works good at this elevation.

I have tweaked this a tad, but this is the recipe...

 

Nice work! I definitely want 1....dozen.

 

Look great Pierre. Nice not to have to wait hours for yeast to work using baking powder.

 

These are nice an light, mor like a tender biscuit then a bread roll. Excellent with coffee!

 

Yum!!!

 

I need these in my life

 

You. are. EVIL!

I like the fact that they photo has some already in the oven while you still have a gigantic roll to cut up.

 

I completely missed that. Great catch Lucretia!

 

These are planned for Sunday morning can't wait to try em out.

 

The ones in the oven are yeast risen. Gotta have all the basis covererd! lol! EVIL? I just may resemble that remark!! My wife says worse, when I cook 'em up. But hey, she partakes with a good cup of coffee!!

In case you would like to try!

Rolls
2 ¼ teaspoons active dry yeast
1 cup water warm (110-120)
½ cup granulated sugar
¼ cup buttermilk
2 eggs
7 tablespoons butter, divided
5 ½-6 cups all-purpose flour
2 teaspoons kosher salt

Filling
½ cup butter, softened
1 ½ cups light brown sugar, packed
2 tablespoons ground cinnamon
1 teaspoon cornstarch

Frosting
4 ounces cream cheese, softened
¼ cup unsalted butter, softened
1 cups powdered sugar
½ tablespoon fresh lemon juice
1 teaspoon vanilla extract
½ teaspoon kosher salt

In the bowl of a stand mixer fitted with a dough hook; add water, sugar and yeast. Swirl to combine. Allow yeast to bloom, about 5-7 minutes.

In the meantime: melt 6 tablespoons of butter in a microwave safe bowl. Combine buttermilk, eggs and butter. Beat with a fork until eggs are mixed.

Once yeast mixture is bubbly and frothy, add buttermilk mixture to bowl of stand mixer. Mix on low and add 4 cups of flour, one cup at a time. Add salt. Once flour is mixed in, add remaining flour slowly until dough becomes a ball and completely pulls away from the walls of the mixer. Your perfect dough ball will clean the bowl. Mine takes 5 ½ cups total. Knead dough on medium-high for 5 minutes.

Lightly dust countertop with flour. Turn dough out onto countertop. Knead a few turns, shape dough into a ball.

Add 1 tablespoon butter to bowl and heat in microwave until melted. Place dough into bowl upside down, flip dough over and cover loosely with plastic wrap and drape bowl with a towel. Set bowl in a warm place in your kitchen. Allow dough to rise for 60-90 minutes until nearly doubled in size.

Meanwhile combine light brown sugar, cinnamon and corn starch in a medium bowl. Stir with as fork until combined. Set aside.

Turn dough out onto a lightly floured surface. Knead the dough a few turns, then using a rolling pin, roll out into an 18” tall x 24” wide rectangle. Spread softened butter around dough leaving the bottom 1” uncoated.

Sprinkle buttered dough with brown sugar mixture, leaving the bottom 1” uncoated. Press sugar mixture into dough by gently rolling with your rolling pin.

Starting at the top, tightly roll dough toward you, using the last 1” to seal roll. Cut dough roll in half and then cut those halves in half, giving you 4 pieces. Cut each of those pieces into 1/3rd. You will have 12 pieces.

Grease (2) 9”x13” baking dishes. Place rolls in pans evenly spaced out, 2 rows of 3 rolls in each. Make sure to put the end pieces upside down. Loosely cover with plastic wrap and drape a towel over pans. Set pans in a warm place and allow rolls to rise another 60-90 minutes until rolls have doubled in size and are touching.

Preheat oven 350°F.

Bake for approximately 20 minutes until golden brown and cooked through. Halfway through baking time rotate the pans.

In the meantime prepare frosting; add cream cheese and butter in a large mixing bowl. Beat with an electric mixer until light and fluffy. Add sugar, lemon juice, vanilla and salt. Beat until mixture is light and fluffy, about 5 minutes. Set aside.

Remove rolls from oven. Spread ¼ of frosting over each pan of rolls. Allow to cool slightly and repeat. Serve and enjoy!

 

Thanks for the recipes, have some holiday time coming up in a couple of weeks, will have to give these a try!