Modest Cinnamon Rolls

I joined the 52 Weeks of Baking Swap on SwapBot. If you are in need of inspiration for cooking, arts and crafts, I highly suggest checking it out.

For this project I decided to bake bread. Since we are a small household, I divided the dough, and froze half for baking later in the week. I divided the remaining dough in half.  Last night I baked a braided wreath. Of course I forgot to take a picture.  So this morning I used some of the remaining dough to make cinnamon rolls.

After checking The Pioneer Woman's glorious recipe, I came up with my own. Hey, I've nothing against butter, but DH and I do not burn the calories of a pioneer family.

CINNAMON ROLLS

In the picture above, you can see the finished product (click picture for a larger image). The top 4 rolls are bottom side up and the other 2 show the naked tops. Feel free to glaze with powdered sugar mixed with milk, maple syrup or orange juice. Since the dough is not sweet, glaze will provide you eye candy and a sugar rush.

Take the dough (see recipe for challah below: I used 1/4 batch for 6 rolls, full batch will make 24) out of the refrigerator and let sit for 1/2 hour. Roll out to a rectangle, and fill with 1 T butter, a handful of brown sugar, sprinkle with about 1/2 tsp cinnamon then roll into a log, pinching the seam to seal. A little water will help this. Cut into 6 pieces, and place in a 6 cup muffin pan (or a round cake pan). Cover with plastic wrap and a tea towel and let rise in a warm place for 30 minutes. Bake at 375 until you can smell it (15-20 minutes). Let stand 5 minutes then remove from pan. If you wait longer, the filling will cement the rolls in the pan...not good!

What I Learned:
-Powdered sugar is excellent to use when rolling out cookie dough, but changes yeasted dough into a slimy blob. I do not recommend it.
-You may store the dough in the refrigerator and bake up to one week later.  Just take it out, bring to room temperature before shaping.  The let the shaped dough rise before baking.

Challah (adapted from The Art of Jewish Cooking by Jennie Grossinger)

1 package of yeast (used Red Star)

2 t sugar

1 1/4 C warm water

4 1/2 C flour (used high gluten)

2 t salt

2 eggs

2 T oil

1 egg yolk + sesame or poppy seeds, non pareils, fancy sprinkles whatever.

Combine 1/4 c water, yeast and sugar in a 2 c measuring cup.  Meanwhile, combine eggs, salt and oil in the bowl of stand mixer using paddle attachment.  Add yeast mixture to bowl, and measure 1 c of warm water in cup, swirling to rinse out all yeast residue, and add to bowl.  Set mixer to low speed, and let mix while you measure flour.  Add about 1/3 of the flour, then change to dough hook.  Add remaining flour, and let mix for 5 minutes. 

Shape into a ball, place in an oiled bowl, cover with plastic wrap and a tea towel.  Let rise til doubled about 1 hour.  Separate dough into 2 pieces.  Wrap one well, and freeze.  Divide remaining dough ball in half.  Wrap half loosely and place in fridge.

Shape remaining half into a braid, ring loaf whatever.  Cover with plastic wrap and a tea towel and let rise x 1hr.  Brush with egg yolk (give leftover to A Most Grateful Cat) and sprinkle with seeds of your choice. Bake 350 about 30 minutes.