Cinnamon Rolls

I am not a baker. I repeat; I am not a baker. During college I almost killed my roommate and myself multiple times.

Exhibit A:

Almost burned my tiny little apartment to the ground and shards of glass shot everywhere.

…I actually don’t have an exhibit B but trust me, there is an exhibit B I just didn’t get a picture of it. It involved a confetti cake for a friends birthday and an oven that apparently liked to make bake goods time travel and burn way too fast.

However, I am determined to get better at it! So I decided to make cinnamon rolls. I don’t like my sweets to be too sweet, so this recipe does not include frosting. But if you’re into that kind of thing you could find your own recipe for frosting and schmear it all over the top of them.

For the dough:
3 eggs (room temp)
3/4 cup buttermilk (room temp)
1/4 cup granulated sugar
1 1/4 tsp salt
1 packet of INSTANT yeast (make sure it’s instant)
4 1/4 cups flour
6 Tbs unsalted butter (melted and cooled)

Start things off by bringing 3 eggs to room temperature. Just put them in a bowl and cover them with warm water for about 10 minutes. Also, set out 3/4 of a cup of buttermilk out and bring it to room temp. In a large bowl combine eggs and buttermilk with a whisk, then slowly add in the sugar, salt and yeast.

With a spatula, stir in 2 cups of the flour and melted butter until fully incorporated. Lightly dust your work surface with some flour and dump your gooey dough onto the floured area. Slowly add in the remaining flour by kneading it in. I probably kneaded this dough for about 15 minutes. Make sure you knead it quite a bit. Lightly spray a bowl with cooking spray. Also give your kneaded dough a light spray and place it in your oily bowl. Cover tightly with saran wrap and set in a warm place to rise for 2 to 2 1/2 hours (it should double in size).

Check on your dough an hour and a half later and realize it has barely risen at all. This might have something to do with the fact that your heater broke last week and your house is a frozen tundra. Oh, yours is working? ……show off.

Relocate your dough on top of your oven and turn it on. Also turn two of your burners on low heat and let it warm up.

There! That did the trick.
Combine 6 Tbs butter, 3/4 cup brown sugar, 3 Tbs corn syrup, 2 Tbs heavy cream and a pinch of salt in a sauce pan over medium heat until it is all melty looking. Pour into a 13×9 baking dish and set aside.
In a medium bowl combine 3/4 cup brown sugar, 2 tsp ground cinnamon, 1/4 tsp ground cloves, pinch of salt, and 1 Tbs melted butter.
Turn dough out onto a lightly floured surface. Gently shape dough into a rectangle with your hands with the long side nearest to you. Lightly flour the dough and, using a rolling pin, roll into a 16×12 inch rectangle.

Now, take that dry sugar mixture you made and cover this doughy rectangle with it. Leave a quarter of an inch around the edge of the dough so that it’s not spilling out.

Starting in the center, start rolling this up. When you reach the end, tightly pinch the seam closed. Flip the sphere so that the seam side is down.

Using a serrated knife, cut it in half.

Then cut those halfs in half. Now you have four even pieces. Cut each quarter into thirds so you have 12 even pieces. Place them cut side down in your 13×9 baking dish with the goop in it. Cover with saran wrap and let these rise for about an hour and a half.
They should look like this at first…

And like this after the hour and a half…

Bake in a 350 degree oven for 25 to 30 minutes, or until they are golden brown.

While they’re baking combine 3 Tbs butter, 1/4 cup brown sugar, 3 Tbs corn syrup, pinch of salt, 1 tsp vanilla extract, and 3/4 cup of chopped pecans in a sauce pan over medium heat until it’s all melty.

Hello browned sticky buns!

Let them cool in the baking dish for about 10 minutes, and then turn them out onto a cutting board. I just put a cutting board over the top of them and them flipped them over really quickly. Risky move for someone who usually messes up baking, but it worked out fine.
Top each cinnamon roll with the sugar/pecan mixture.

These are unreal, especially right out of the oven. Jon and I shared one….and then shared another one. It was kind of a lot of work, but if you have the time you could make these and give half of them away. Or, if you’re selfish, keep all of them. However, I recommend giving some away…12 cinnamon rolls is a lot of cinnamon rolls…

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1 Comment

Filed under Recipes

One response to “Cinnamon Rolls

  1. These look amazing! I will be making these real soon 🙂

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