Wednesday, November 23, 2011

A Balanced Breakfast

Remember that old Nutrigrain Bar commercial where the woman gets off the train eating a cinnamon roll and you see that she has "cinnamon buns?"


I am sure the good people of Kellogs meant this as a warning against poor nutrition but I secretly wouldn't be too torn up if that happened to me. I mean, there are worse things.

I always want to make cinnamon rolls. It is a constant. I love them almost as much as I love running or my boyfriend or chips and salsa. That is a lot of love people.

Cinnamon rolls are a sharing food. They are breakfast on your day off, best served with spiked coffee and followed by hours of lounging food.


I am excited to kick off Thanksgiving morning with some of these leftover rolls, but tonight me and my cinnamon buns are headed to the gym. I hope everyone has a great holiday and that you enjoy this step-by-step tutorial (with pictures!!) on how to make cinnamon rolls.

Overnight Eggnog Cinnamon Rolls


Stuff:
Dough
2 large egg yolks, room temperature
1/2 large whole egg, room temperature
1/8 c sugar
3 tablespoons melted butter
scant 1/2 c eggnog
2 c AP flour
1 1/8 teaspoon yeast (1/2 package)
1/2 teaspoon salt
Vegetable oil or cooking spray

Filling
1/2 c brown sugar
1 tablespoon cinnamon
dash salt
1 1/2 tablespoon melted butter

Frosting
1/4 c cream cheese
1 1/2 c confectioners sugar
3 tablespoons eggnog
dash cinnamon

How to:
1.Make the dough: In a standing mixer, whisk the egg yolks, whole egg, sugar, butter, and eggnog

2. Add half of the flour, the yeast and salt whisk until combined

3. Change from the whisk to the dough hook attachment and add 3/4 c of the remaining flour, kneading on low for 5 minutes

4. Check dough and add more flour if needed (my dough needed about 1/3 c more at this stage.) The dough should be soft but not sticky

5. Knead on low speed 5 minutes more or until the dough clears the sides of the bowl.


6. Turn dough out onto a floured surface. Knead into a ball (about 30 seconds) and place dough into a lightly greased, large bowl. Turn to coat in oil and then cover and allow to rest for 2-2 1/2 hours.


7. Make filling by combining cinnamon salt and sugar, set aside.


8. Butter an 8 x 8 baking dish

9. Once dough has rested, you are four steps away from having ready to bake cinnamon rolls! Shape dough into a rectangle with the long side facing you.


10. Roll rectangle out until it is about 10" x 15"


11. Brush with melted butter leaving a 1/2" boarder along the top of the dough. Add cinnamon sugar leaving a similar, 3/4" boarder along the top


12. Roll the dough tightly beginning with the long end closest to you.


13. Place dough seam-side down and, using a sharp knife, cut into 9 pieces

14. Place rolls cut-side down into prepared pan, cover with plastic wrap and refrigerate over night.


15. In the morning, place uncovered rolls in a turned-ff oven with a pan of boiling water on the rack below them (close the door and allow to proof/rise for 30 minutes)


16. Bake proofed rolls at 350 for 25-30 minutes


17. While the rolls are baking make your frosting by mixing (with a paddle attachment) the cream cheese until soft. Add the sugar and cream. Finish with the eggnog and cinnamon.

18.Spread frosting on hot rolls and enjoy!

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