October 12, 2009

Cinnamon rolls


Well, my dishwasher is fixed (yeah!), and so I'm playing around a bit with my new stand mixer before I leave for Hong Kong. I've never tried to make cinnamon rolls before, but I found them quite easy to make with my mixer. The recipe I used is in the book Family Meals by Maria Helm Sinskey. The rolls sit overnight in the fridge - I started the process around 8 pm (although Picky was a little disappointed that she was going to bed and not helping me make them - I guess I'll have to start earlier next time...).

I made the dough in the mixer (a process that only took 15 minutes) and then let the dough rise while I watched a few episodes of Dexter with my husband. He snapped some pictures of me while I rolled out the dough, sprinkled the sugar, and rolled it up. I was getting a bit embarrassed, you can tell. He was saying things like "Talk to the camera, Baby". It's no wonder I was turning red.

My hair was straightened earlier in the day by my wonderful hairdresser Danielle, so I look like a different person. Picky seemed to like the new look at first, but then kept saying things like "you're not my mommy when your hair is straight" until I finally agreed to give it a wash the next morning. Everyone calmed down after that. Change isn't always good around here.

Overnight Cinnamon Rolls

  • 1 Tbsp active dry yeast
  • 1/2 cup warm water
  • 4 1/2 cups all-purpose flour
  • 4 large eggs
  • 1/4 cup sugar
  • 2 tsp salt
  • 1/2 cup unsalted butter, at room temp.

  • 1/2 cup unsalted butter, melted
  • 1/2 cup sugar mixed with 1 Tbsp ground cinnamon

To make the dough, in the bowl of a stand mixer, sprinkle the yeast over the water, allow to bloom for a few minutes, then whisk until smooth. Whisk in 1/2 cup of the flour. Cover with plastic wrap and let stand in a warm spot, about 30 minutes. (That's about how long it takes Daddy to put Picky to bed. If we're lucky.)

Add the eggs, sugar, salt, and the remaining 4 cups flour to the yeast mixture. Fit the mixer with the dough hook and knead on medium speed until smooth, 10-12 minutes. Cover with plastic wrap, and let rise until doubled, about 2 hours, or 2 episodes of Dexter.


(yes, I'm wearing my daughter's hair clip. My straight hair was falling into my face in a way that I wasn't used to...)


(Here I am giving my husband the "one-eyebrow raise" which indicates that he just said something particularly embarrassing...)


(Look at the veins in those hands - should have been a farmer)




Butter a 9 x 13 inch baking dish (I used my lasagna pan). Transfer the dough to a floured work surface. Roll out into a 15 x 10 inch rectangle. Brush with half of the melted butter, leaving a 2-inch wide strip uncovered on one long side. Sprinkle the cinnamon sugar over the butter. Starting at the long side covered with sugar, roll up the rectangle snugly and pinch the seam together. With the seam facing down, cut into 10 equal pieces. Place the pieces, cut side up, in the dish. Brush with the remaining butter. Cover with plastic wrap and let rise in the refrigerator overnight.


(This is the same look that Picky gets on her face when she's concentrating...)





The next morning, remove from the refrigerator and let rise until half again as high, about one hour. (If you're really lucky, make your husband do this step while you stay in bed - you deserve it!) Preheat the oven to 350 F. Bake until golden brown, about 30 minutes. (if you forget to set the timer, like me, you can tell it's done when it starts to smell really good). Let cool in the pan for 15 minutes. Spread vanilla glaze over the warm rolls and serve.

vanilla glaze:

  • 1 cup confectioners' sugar
  • 1/2 tsp salt
  • 2 tbsp unsalted butter, melted
  • 2 tbsp whole milk
  • 1 tsp vanilla

In a small bowl, sift together the sugar and salt. In a separate bowl, whisk together the butter, milk, and vanilla and stir into the sugar to form a smooth paste.



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