“When I look back on my childhood, its hard for me not to associate food with happy memories” — Grace’s Sweet Life
There’s something about Cinnamon Rolls that is just so irresistible…it conjures up images of childhood, makes you want to relax and enjoy every Cinnamony bite…don’t know what it is, but a good Cinnamon roll, it evokes strong emotion in most people.
Made some recently for a friend who is an absolute Cinnamon freak..
One thing I had to take care was to go slow on the yeast considering the heat wave we were in. We could fry a chicken in this weather…or something like it. More on yeast in the King Arthur Flour site if you are interested.
”….the real key to this kind of comfort food is a soft, light, tender slightly sweet dough baked just right,”
This recipe comes from one of my all time favorite cook book authors and bread maestro Peter Reinhart. Have been so impressed by his books, I think they are a collector’s keep. Totally dedicated to his craft, his recipes are some of the best bread recipes I have baked to date. Love his Bread philosophy.
“I…. think that dedicating oneself to making things that taste good and look beautiful is a very spiritual act indeed”, I couldn’t agree more…
His books talk to you…Always assuring and encouraging as you feel your way through the dough, always wanting to extract every bit of the flavor from the grain, always in pursuit of the perfect loaf.
I used his ‘Middle Class Brioche’ recipe to make a decadent version of these Cinnamon rolls. You may stop at this point and proceed as per the recipe to make super soft Brioche bread or buns, or go all the way and make them into Cinnamon Rolls with a filling of Cinnamon, sugar and raisins as per your liking.
Roll the dough into a thick rectangle, sprinkle it with a combination of sugars and Cinnamon. Roll it up again and cut with a sharp knife in a spacing of 1 and a half inches each…Let the dough proof for 1-2 hrs.
Pre-heat oven to 350 degrees F / 180 degree C. Bake for 30-35 minutes till golden brown.
* Remember to leave a little space between the cut sections to allow room for rising when it is proofing.
Here is the recipe, hope you enjoy.
Middle-Class Brioche, The Bread Baker’s Apprentice, Peter Reinhart (Reprinted with permission)
Makes 12 to 16 petites brioches à tête, 2 to 4 large brioches à tête, or two 1-pound loaves
½ cup (2.25 ounces) unbleached bread flour
2 teaspoons (.22 ounce) instant yeast
½ cup (4 ounces) whole milk, lukewarm (90° to 100°F)
5 large (8.25 ounces) eggs, slightly beaten
3 cups (13.75 ounces) unbleached bread flour
2 tablespoons (1 ounce) granulated sugar
1¼ teaspoons (.31 ounce) salt
1 cup (8 ounces) unsalted butter, at room temperature
1 egg, whisked until frothy, for egg wash
1. To make the sponge, stir together the flour and yeast in a large mixing bowl (or in the bowl of an electric mixer). Stir in the milk until all the flour is hydrated.
Cover with plastic wrap and ferment for 20 minutes, or until the sponge rises and then falls when you tap the bowl.
2. To make the dough, add the eggs to the sponge and whisk (or beat on medium speed with the paddle attachment) until smooth. In a separate bowl, stir together the flour, sugar, and salt.
Add this mixture to the sponge and eggs and stir (or continue to mix with the paddle on low speed for about 2 minutes) until all the ingredients are hydrated and evenly distributed.
Let this mixture rest for 5 minutes so that the gluten can begin to develop. Then, while mixing with a large spoon (or on medium speed with the paddle), gradually work in the butter, about one-quarter at a time, waiting until each addition of butter assimilates before adding more.
This will take a few minutes. Continue mixing for about 6 more minutes, or until the dough is very well mixed. You will have to scrape down the bowl from time to time as the dough will cling to it. The dough will be very smooth and soft.
3. Line a sheet pan with baking parchment and mist lightly with spray oil. Transfer the dough to the sheet pan, spreading it to form a large, thick rectangle measuring about 6 inches by 8 inches.
Mist the top of the dough with spray oil and cover the pan with plastic wrap or place it in a large food-grade plastic bag.
4. Immediately put the pan into the refrigerator and chill overnight, or for at least 4 hours.
5. Remove the dough from the refrigerator and shape it while it is very cold. If it warms up or softens, return it to the refrigerator. If you are making brioches à tête, lightly oil or use spray oil to grease the fluted molds.
Divide the dough into 12 to 16 portions for petites brioches à tête and 2 to 4 portions for larger shapes.(The size of each portion should correspond to the size of the molds; petites brioches à tête are typically 1½ to 2 ounces each, while larger versions can range from 1 to 2 pounds.
Whatever size you are making, the molds should only be half full with dough to allow for expansion during proofing.) Shape the petites brioches à tête into small balls and the larger ones into boules.
Place the molds on a sheet pan after final shaping. If you are making loaves, grease two 8½ by 4½-inch loaf pans. Divide the dough into 3 pieces and shape the dough into loaves.
6. Mist the top of the dough with spray oil and loosely cover with plastic wrap, or slip the pan(s) into a food-grade plastic bag. Proof the dough until it nearly fills the molds or loaf pans, 1½ to 2 hours for petites brioches à tête and longer for larger shapes.
Gently brush the tops with egg wash. Cover the dough with plastic wrap that has been lightly misted with spray oil. Continue proofing for another 15 to 30 minutes, or until the dough fills the molds or pans.
7. Preheat the oven to 400°F with the oven rack on the middle shelf for petites brioches à tête, or 350°F for larger shapes.
8. Bake for about 15 to 20 minutes for petites brioches à tête and 35 to 50 minutes for larger shapes. The internal temperature should register above 180°F for the small ones and about 190°F for the larger shapes. The bread should sound hollow when thumped on the bottom and be golden brown.
9. Remove the brioches or loaves from the pans as soon as they come out of the oven and cool on a rack for at least 20 minutes for small brioches and 1 hour for larger shapes before serving.