|Homemade cinnamon roll with sliced almonds (no glaze) - look at that fluffy interior :o)|
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As you've probably come to know from reading my blog is that I like to use the dough cycle of my bread machine for kneading most doughs. This cinnamon roll dough was no exception. Look how beautiful pliable and soft the dough looks.
|The dough in the bread machine|
I made the dough on Friday night. Of course, I made some changes to the dough (see the "Final thoughts/tips" section). As soon as the bread machine was done kneading the dough (which takes 30 min), I put the dough inside a covered oiled container, and let it rise overnight in the fridge. Actually, I ended up keeping it in the fridge for about 18 hours without any issues. I got this tip from a fellow ABC-er, Karin.
The plan was to serve these warm for dessert. When I took the dough out of the fridge, it was very cold and pretty stiff which made it great to handle (no stickiness or anything). I rolled it out into a rectangle, brushed it with a couple tablespoons of heavy cream (instead of melted butter), sprinkled the cinnamon sugar mixture on top, and rolled into a log.
I like to use dental floss to cut the log into neat slices. You can find a tutorial on how to use dental floss for cutting dough in this post.
|Before the final rise|
|Right after baking|
- My husband loved the unglazed cinnamon rolls. They were sweet enough as-is. He gave them a good 9 out of 10 rating.
- I loved them too. The interior is so tender and soft. The overnight rest in the fridge gave it a great flavor. And the crunch from the sliced almonds on top was a nice contrast. I shared them with a few friends and they all loved them.
- The recipe makes 12 generous cinnamon rolls. They freeze really well. When you're in the mood for one, just nuke it briefly in the microwave and then re-crisp them in the oven or toaster oven at 350 for about 4-5 minutes.
- Changes to the dough:
- 1) used 1 cup of 1% milk + 1-2 Tbsp water (instead of 1 cup whole milk)
- 2) used 2 oz (4 Tbsp) of butter + 1 oz vegetable oil in the dough (instead of 4 oz butter)
- 3) replaced 25% of the white flour with King Arthur Flour White Whole Wheat flour
- 4) added a splash of vanilla extract to the dough
- Changes to the filling:
- 1) replaced 6 Tbsp of melted butter with 2 Tbsp of heavy cream
- 2) used 1 Tbsp of cinnamon instead of 2-1/2 tsp (per Abby's recommendation)
- Topping (glaze replacement):
- 1) used an egg wash of egg whites, water, and orange blossom water
- 2) sprinkled the unblanched sliced almonds on the cinnamon rolls prior to baking
- My cinnamon rolls baked for 32 minutes at 350F.
- You can find the recipe for these delicious cinnamon rolls in The Weekend Baker. If you don't own the book, you can also find the recipe on Cookstr.
- Don't forget to check out the cinnamon rolls by the other ABC bakers. You can find links to their posts here.
- I'm submitting this post to Susan's weekly round-up of yeast recipes at YeastSpotting.