"Vox Humana" > wrote in message
.. .
>
> "Dee Randall" > wrote in message
> ...
>>
>> "Vox Humana" > wrote in message
>> .. .
>> >
>> > "Alex Rast" > wrote in message
>> > ...
>> >> at Wed, 14 Sep 2005 01:28:45 GMT in
> >,
>> >> (Dee Randall) wrote :
>> >>
>> >> >
>> >> >Here are a few pictures of cinnamon rolls
>> >> >http://images.google.com/images?q=cinnamon+roll&hl=en
>> >>
>> >> Speaking of recipes - does anyone have a recipe for cinnamon rolls
>> >> that
>> >> turn out rather like PD_Cinnamon_roll_95_g_lyrical_2? That looks close
> to
>> >> the type of cinnamon roll *I'd* like to be able to make. It appears to
> be
>> >> one of the yeast-raised type, but all the recipes I've tried to date
> fall
>> >> into one of 2 categories, either the too-dry, not-very-yeasty, fluffy
>> >> "supermarket" cinnamon roll (usually looking a bit like ICR01A,
>> >> perhaps
>> >> slightly flatter), or the absurdly sweet, greasy, heavy, WAAY-way
>> >> overloaded "Cinnabon"-style roll (usually looking a bit like
>> >> roll.jpg).
>> >> At
>> >> least from its appearance, the one I've singled out looks like it'd be
>> > what
>> >> I'm looking for - a rather bready, moist roll with a slightly crisp
>> >> crust,
>> >> pronounced but not aggressive cinnamon flavour, and most importantly,
> not
>> >> tooth-aching sweetness.
>> >
>> > The sweetness and the intensity of the cinnamon are nearly entirely
>> > attributable to the filling and topping. There is a limit to the
>> > amount
>> > of
>> > sugar you can add to yeast dough before it fails to perform, so it is
>> > unlikely that the dough is the sauce of too much sweetness unless your
>> > threshold for sweetness is very low.
>> >
>> > I use the recipe for sweet dough that is in the Kitchen Aid stand mixer
>> > cookbook. I roll that out, slather it with butter, sprinkle with brown
>> > sugar and then with cinnamon. I don't measure the ingredients for the
>> > filling. You can control the texture of the crust by the length of
>> > baking,
>> > the sweetness by moderating the sugar in the filling, the intensity of
> the
>> > cinnamon by using it sparingly. I think much of the cloying sweetness
> of
>> > the Cinnamon product is from the mountain of frosting they slather on
> it.
>> > 3/4 cup milk
>> > 1/2 cup sugar
>> > 1 1/4 tsp salt
>> > 1/2 cup butter
>> > 2 pkgs. yeast
>> > 1/3 cup of warm water ( 105-115F)
>> > 3 eggs
>> > 5/12 to 6 1/2 cups AP flour
>> >
>> >
>> > Prepare dough as you would any other bread (I will list the
>> > instructions
>> > if
>> > you want, but I assume that you know how to make yeasted dough) and let
>> > rise
>> > until double.
>> >
>> > Deflate dough, roll out into rectangle approx. 14 x 20. Spread or
> brush
>> > on
>> > a thin coating of soft butter. Sprinkle with sugar or brown sugar and
>> > then
>> > with cinnamon. Roll, starting at long end. Cut into slices approx. 1 -
>> > 1.25
>> > inches thick. Place on parchment lined baking sheet. Let rise until
>> > nearly
>> > double. Bake in preheated, 350F oven for 25-30 minutes. Let cool.
>> > Drizzle
>> > with glaze or frost as desired.
>> >
>> > I think this tends to fulfill your requirement of being yeasty,
>> > bread-like,
>> > and moist. The sweetness and spiciness is up to you.
>> >
>> Dear Vox,
>> I am preparing my dough. Since it is such a big amount of dough, I'm
>> wondering if you've frozen half your dough at any time. If you have, at
>> what point have you frozen it.
>> Here are the instructions from the sweet dough recipe - paraphrasing:
>> "Place in a bowl and let rise about an hour."
>> At this point after you take it out of the bowl, I guess is the point I
>> could freeze the half batch of dough?
>> Thanks so much.
>> Dee
>
> I think you could freeze it either went it is just mixed (before the 1st
> rise) or after. With all the sugar and fat in the dough, I find it takes
> a
> good amount of time to rise, so I don't know how it would be out of the
> freezer. You would probably have to let it defrost in the refrigerator
> over
> night.
>
> If you don't want that much dough, half the recipe. I do this regularly
> and
> make it in the food processor. I put all the dry ingredients, including
> the
> instant yeast in the bowl and pulse it a few times. Then I add the eggs,
> water, and butter. While it is running , I add enough warm milk to make a
> proper dough. It is so quick that it is probably less fuss to make it
> fresh
> than to freeze. However, if I were to freeze the dough, I would just make
> up the rolls and freeze them. I would then take them out of the freezer
> and
> let them rise and then bake. That way, I would be able to make one or two
> at a time. This would be especially handy for weekend breakfasts/brunch.
> The night before I would put a couple rolls in the refrigerator and then
> remove them in the morning to finish rising. I have been known to put
> cold
> dough in the microwave at 30% power for a minute or so to quickly bring it
> to room temperature. You would have to experiment with you oven doing it
> in
> 30 second bursts until you get a feel for the amount of time required.
>
> I have a Seal-A-Meal which allows you to stop the vacuum and seal as
> needed.
> For delicate items I often abort the cycle before things are crushed. If
> I
> were freezing baked goods, I would put them on a tray, cover with film,
> and
> freeze solid for a few hours. Then, I would put the individually frozen
> items in the Foodsaver bags and vacuum pack them. I do this with raw
> cookie
> dough. I scoop out the dough, freeze solid, and then packages the
> portioned
> raw dough. Then I just remove as much dough as I want and bake as usual
> adding about 5 minutes to the baking time. That way I can mix a double or
> triple batch of dough and we can have fresh cookies at a moment's notice.
> Pre-freezing and then packaging is often the best solution for delicate
> items.
>
>
Thanks a LOT for all these options. I hardly bake (except for bread) and
this recipe has got me started. The last week I've made a couple of loaves
of bread in the food processor. You've been a source of encouragement
regarding using the fp for doughs. So I appreciate from you your
information about how to get this cinnamon roll recipe halved and adapted to
the fp.
Your information filed under: "Cinnamon rolls."
Dee