Baking With Pamela — Cinnamon Rolls

 bakingwithpamheader_979w

Our step-by-step photos will guide you along with a recipe each month. Share photos of your creations using #BakingWithPamela on social media!

CINNAMON ROLLS

This month, Pamela shows you how to make Cinnamon Rolls, a delicious treat to make for your family or holiday guests. These are sweet and spicy, soft and light.
Yield: twelve 4-inch cinnamon rolls

You will need the following Pamela’s product: All-Purpose Flour Artisan Blend

All-Purpose Flour Artisan Blend

Let’s get started!
You will need one 11 x 1-inch pan or two 8.5 x 11-inch or two 9.5 x 13-inch pans.

FILLING
To make the filling, combine the following with a fork and set aside:
6 TBSP butter, softened
½ cup brown sugar
1 TBSP + 1 tsp cinnamon
½ to ¾ cup pecans, chopped (optional)
½ to ¾ cup raisins (optional)

Plump raisins (if you are using) in hot water if they are dry. Drain well and set aside.

DOUGH
In the bowl of a stand mixer, whisk together:
3¼ cups Artisan Blend (455g)
2 tsp salt

Heat:
1 cup warm milk
in microwave or on stovetop until bubbles form around edge.
Add:
½ cup sugar and 6 TBSP butter (plus 1 TBSP melted butter for brushing on roll tops before baking)
Mix well until butter is melted, and let cool.

Proof:
2¼ tsp Active Dry Yeast (7g)
in
cup warm water (100° optimum)
for about 5 minutes until foamy

Beat:
2 large eggs
Add eggs, yeast, and liquids to dry ingredients and mix on low until combined.

Mix on medium/high speed for three minutes; dough will stiffen and be easier to roll.

Generously spray two pieces of 12 x 16″ parchment paper with non-stick spray and place the dough in the center of one of the pieces.

Using a sprayed bench scraper or rubber spatula, spread dough towards edges.

Cover with the second sprayed piece of parchment paper, pat and push dough to fill the whole 12 x 16 area, using your hands or a bench scraper.

Once you have a flat 12 x 16 piece of dough, carefully remove top parchment.

Spread filling all over dough, leaving 1″ uncovered on the long side.

Use the parchment paper to help roll the log, ending with the uncovered edge.

Use your fingers or a well-sprayed silicone spatula to seal the seam together and fold the ends back into themselves to make a closed end.

Cut the log into 12 pieces with sprayed bench scraper or knife. Start by cutting the log in half, cut those two halves in half, and each remaining piece into thirds.

Spray pan well. Line with parchment paper, fold corners in and spray the parchment inside the pan.

Carefully place rolls into the pan, leaving plenty of space in between, leaving space in between and reshaping round if necessary.

Cover pan with plastic wrap or a sprayed piece of parchment paper.

Place in warm draft-free spot, and let rise until doubled in size, 60 to 90 minutes.

Preheat oven to 350°. Remove cover, brush melted 1 TBSP butter on roll tops, and bake in top third of oven for 25 to 30 minutes, or until golden brown across tops.

Remove from oven to cool on rack, at least 15 minutes before icing.

VANILLA ICING
Assemble Icing ingredients:
1 cup powdered sugar
1½ to 2 tablespoons milk or water
½ tsp vanilla

Whisk powdered sugar with milk and vanilla to make a thick glaze. Add up to ½ TBSP more milk if necessary.

Drizzle icing from a pastry bag or large spoon in diagonal pattern over the roll. Set on a wire rack over parchment paper.

Or spoon a large amount of icing over Cinnamon Rolls, covering tops. (Double the icing recipe to frost 12 rolls this way.)
These are best baked fresh and eaten warm. For a different flavor, try using other dried fruit like currants or wild dried blueberries.

Enjoy either way!

If you make this recipe, remember to share a photo on any of our social media pages with hashtag: #BakingWithPamela.

Print the recipe here:
Cinnamon Rolls

 

Comments are closed.