Wednesday, 31 October 2012
I've been baking a lot lately - again... and baking sweet rolls again. I don't want to just blog about every roll I bake because lets face it - even though they all get eaten, not all of them are so blog worthy as these. Oh yummy. I used a combination of recipes to create this delicious roll. And even though you can throw your nuts into the filling... it's so aesthetically pleasing to see them strewn about over top. Do you agree?
The dough on these is very dense - it's not as airy as other rolls - but that doesn't stop them from being oh so yummy - I tend to repeat myself a bit in the description of these rolls... that's just how I roll ;)
Lately I bake sweet rolls in the amount of 8 total. Most recipes online make 12 - 24 and that is just too much unless you are making 'em for a potluck. Usually I just bake them for dessert just for us so I don't want all the extra rolls. Not that I wouldn't enjoy eating them but my gut can only handle so much sweetness.
Like I said, I use a combination of recipes to make these. One such recipe that I like a lot - is from The Pioneer Woman. She has some of the tastiest frosting ever. I think it's from the combination of coffee and maple extract. I used a bit of both of those here. I was very generous in the amount of sugar used in the filling as well.
These are best served warm. I shared them with my sister-in-law Linda for her birthday... and my taste buds were very happy to share them.
For the dough, combine 1/2 cup warm milk, 1 teaspoon instant dry yeast, 1/4 cup melted butter and 2 cups BASIC ROLL MIX. Mix until it makes a nice together dough - not sticky at all. It will be dense. Butter or oil bowl and put inside, covered to double in size in warm place - about 60-90 minutes. Punch down dough. Wait 10 minutes. Roll out on lightly floured surface in the shape of a rectangle about 1-2 centimeters thick. Spread 1-2 tablespoons melted butter over top. Spread generous amount of sugar over top - about 1/2 cup fine white sugar and then about 1 tablespoon dusting of ground cinnamon over that. Roll up and press seams together. Cut into 8 equal slices and place cut side up into pie dish lined with baking parchment paper. Let rise a second time in warm place 30-60 minutes. Bake at 175-C (350-F) degrees for 10-15 minutes. Remove from oven and frost while still warm with glaze. Recipe follows: in bowl combine 1 heaping tablespoon melted butter, 1 teaspoon coffee granules dissolved in 1 tablespoon hot water, 1/8 teaspoon vanilla extract, 1/16 teaspoon (1-2 drops) Mapleine extract, and about 1/2 cup powdered sugar till smooth. Add 1-2 teaspoons milk to thin if needed. Spread over rolls and strew 1/4 cup chopped pecans over all.
Honey-nut Pumpkin Cinnamon Rolls
The Best Cinnamon Rolls with Shiny Sweet Glaze
Maple Cinnamon Honey Butter