cinnamon rolls

I had no expectations for these cinnamon rolls. I'm still in disbelief in fact nigh how incredibly succulent they tasted. I mean, I knew the brown saccharide and butter and pecans slathered in the pan and rolled into the dough would create a cinnamon roll affect, merely I didn't expect the dough itself — but a standard bread dough (water, flour, yeast, table salt) — to accept that enriched brioche-like flavor. How could a no-butter, no-sugar, no-egg, no-milk dough yield a nigh perfect if not perfect cinnamon roll? That'south a question perchance ameliorate answered by all of you experienced bakers out there. I'm stumped. Replete, content and stumped.

I made this recipe on a whim. I had already broiled off 3 smallish loaves of bread from my batch of Artisan Bread in Five dough — the master recipe yields 4 loaves — and I wanted to attempt something new. In the preface to the volume'south Gluey Pecan Caramel Ringlet recipe, the authors note that the recipe works — and works well — with their standard boule dough, and so I went for it. And I'm so glad I did. Oh human were these skilful. I don't know how an enriched-dough could better the season, just I'm curious. As soon every bit I recover from my viscid bun binge, which might accept a few more than weeks, I'g going to give the ABin5 brioche dough a go. I'm already looking forward to that happy morning time.

If you similar this recipe, check out the ABin5 blog. Oh my, this monkey bread looks fabulous. And here are some other ABin5 loaves I have tried:

Traditional Boule
Cinnamon Swirl Bread — an absolute favorite
Partially Whole Wheat Boule
Broa — Portuguese Corn Staff of life – not sweetness corn bread just breadstuff with cornmeal

cinnamon rolls

cinnamon rolls

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  • iii cups lukewarm water
  • 1½ T. active dry or instant yeast (1½ packets)
  • ane½ T. kosher or other fibroid salt
  • half dozen½ cups (29.25 oz.) unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method

Mixing and Storing the Dough

  1. Warm the water slightly: It should feel simply a lilliputian warmer than torso temperature, about 100ºF.
  2. Add yeast and salt to the water in a 5-quart bowl, or preferably, in a resealable, lidded (not closed) plastic food container or food-grade bucket. Don't worry most getting it all to deliquesce. (I added the yeast, and so the flour and then the table salt on meridian of the flour to avoid killing any of the yeast, but apparently this is unnecessary.)
  3. Mix in the flour: Add all of the flour at once, measuring it with dry-ingredient measuring cups, past gently scooping the flour, then sweeping the top level with a pocketknife or spatula; don't press downwards into the flour as yous scoop or you'll throw off the measurement past compressing. Mix with a wooden spoon. If necessary, reach into your mixing vessel with very wet hands and press the mixture together. Don't knead! It isn't necessary. You're finished when everything is uniformly moist, without dry patches. Dough should be wet and loose plenty to conform to the shape of the container.
  4. Allow to rise: Embrace with a lid (not airtight) that fits well to the container you lot're using. Allow the mixture to rise at room temperature until information technology begins to plummet (or at to the lowest degree flattens on the top), approximately two hours. You can use a portion of the dough any fourth dimension later on this menstruation, just fully refrigerated dough is less viscid and is easier to work with. So, the start fourth dimension y'all try this method, it's best to refrigerate the dough overnight before shaping a loaf.

If you desire to make standard boules, continue with stride 5 hither.

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  • i 1/ii lbs. of pre-mixed dough (recipe higher up)

Note: My portion of dough weighed 1 lb 12 oz., so the recipe is relatively flexible in this sense. I did have to whip up a little flake more butter-cinnamon-and-sugar filling, nevertheless, to compensate for the larger surface area.

The Caramel Topping

  • 6 T. unsalted butter, softened
  • one/2 tsp. salt
  • 1/2 cup dark-brown sugar
  • 30 pecan halves (I crushed upwardly my pecan halves, just feel gratuitous to leave them whole if you wish)

The Filling

  • 4 T. salted butter, softened (I used unsoftened)
  • ane/4 cup sugar
  • 1 teaspoon ground cinnamon
  • ane/four tsp. freshly grated nutmeg (I did not use)
  • 1/2 cup chopped and toasted pecans (I did not toast)
  • Pinch of ground black pepper (I did not apply.)
  1. On blistering solar day, cream together the butter, table salt and brown sugar. Spread evenly over the bottom of a ix-inch cake pan. Scatter the pecans over the butter-sugar mixture and set up aside. (Note: I experienced terrible spillage, which resulted in a burnt oven flooring. Soooo, if y'all accept a pan with loftier sides, that might work best. Otherwise, place a pan (disposable or not) on the rack below your pan to catch the spillage.
  2. Dust the surface of the refrigerated dough with flour and cut off a ane.5 lb slice. Dust the piece with more flour and speedily shape information technology into a brawl by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn every bit you go. (Note: I didn't really practise this. I simply placed my piece of dough (Which was a little bit larger than 1.v lbs.) on my piece of work surface and stretched it out into a rectangle.)
  3. With a rolling pin, coil out the dough to a one/viii-inch thick rectangle. As you whorl out the dough, use enough flour to preclude it from sticking to the piece of work surface but non so much as to make the dough dry. If the dough is being stubborn, let information technology sit down for 20 minutes, then come dorsum to it with the rolling pin.
  4. Cream together the butter, sugar and spices. Spread evenly over the rolled-out dough and sprinkle with the chopped nuts. (I had to make a little chip more of this mixture to cover the expanse of my dough.) Starting with the long side, roll the dough into a log. If the dough is as well soft to cut, allow information technology chill for twenty minutes. (Note: My dough was very soft, but I was besides impatient to arctic it.)
  5. Preheat the oven to 350ºF. With a serrated knife, cut the log into 8 equal pieces and arrange over the pecans in the prepared, with the "swirled" edge facing up. (Not sure what the "swirled" edge means — they were both swirled as far every bit I could tell?) Encompass loosely with plastic wrap and allow to rest and rising 1 hour. Note: I basically but permit my rolls rise for xx minutes. Every bit soon as the buns started filling upwardly the pan, I popped the pan in the oven.
  6. Broil buns almost forty minutes or until golden brown and well set up in center. While still hot, run a knife around the inside of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you permit them sit as well long, they will stick to the pan and exist difficult to turn out.

From the Artisan Bread in Five Minutes a Day cookbook, these sticky pecan caramel rolls, covered in rich caramel and pecans, are a definite crowd pleaser. Looking for a Labor Day Weekend morning treat? These are for you. A delectable recipe! // alexandracooks.com