Bake-Along #49 is Classic Cinnamon Rolls, recipe from The Williams-Sonoma Baking Book, chosen by my baking buddy, Zoe from Bake For Happy Kids.
The dough is initially mixed in the stand mixer, then I remove it halfway through and continue the kneading by hand. The dough is soft and needs some sprinkling of flour now and then. I use the full amount of flour as indicated in the recipe, 4 cups exactly. I did reduce the sugar as I find that it contains quite a lot of sugar. Refer to my adjustments in blue from the recipe below. The dough rises really fast, in less than an hour, it has already risen to more than doubled in size. I did not check on it earlier and was rather surprised to see that it has risen so well.
The sweet sticky glaze at the bottom of the pan is a mixture of brown sugar, melted butter and corn syrup, these are mix to a paste and spread over the bottom of the pan.
The dough are rolled to a rectangular, spread with raisins, I have used golden raisins and did not soak the raisins as specified in the recipe. Press the raisins lightly into the dough and sprinkle with cinnamon and sugar mixture all over. Roll the dough up tightly and cut into 16 pieces. Place the rolls, cut side up on the prepared baking pan. Recipe calls for 2 pans of 9" diameter to fit 7 rolls each. I thought of using a 10" square pan and fit everything in, by making 16 rolls instead of 14. But the pan is not big enough for all 16 rolls, I could fit in only 12 and the balance 4 rolls are baked in a small pan.
Leave the rolls to rise, covered until doubled in bulk. Brush with melted butter just before baking.
The bottom of the rolls, so gooey and sticky and yummy!
These rolls are so delicious! The bread is soft and so good with the sticky gooey glaze. Even though I've reduced the sugar, I still find it a little sweet, but then gooey sticky cinnamon rolls are supposed to be sweet! I'm glad I reduced the sugar, may reduce it a little bit more when I make this the next time. All the rolls are gone by the next day! I love the raisins, coated with the cinnamon-sugar mixture is yummy, I've enjoyed picking up the ones that has dropped off from the rolls! :)
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Classic Cinnamon Rolls
(adapted from "The Williams-Sonoma Baking Book")
1/4 cup (60 ml) warm water (110-115°F / 43-46°C)
1/2 cup (125g) plus 1 tsp granulated sugar (I use 1/3 cup)
2-1/2 tsp active dry yeast
1 tbsp unsalted butter, at room temperature
3-1/2 to 4 cups (545-625g) all-purpose flour (I use 4 cups bread flour)
1/2 tsp fine sea salt
2 large egg yolks
1 cup (250 ml) warm whole milk (110-115°F / 43-46°C)
1 1/2 cups (330 g) firmly packed light brown sugar (I use 1 cup)
6 tbsp (90 g) unsalted butter, melted
1/2 cup (155 g) light corn syrup (I use 3 tbsp)
2 tsp ground cinnamon
1/2 cup (90 g) raisins, soaked in warm water for 15 minutes, drained, and squeezed dry
In a bowl, combine the warm water and 1 tsp granulated sugar. Sprinkle with the yeast and let stand for 2 minutes, then swirl and let stand until foamy, about 5 minutes.
Spread the butter over the bottom and halfway up the sides of a large bowl. In another large bowl, combine 3 1/2 cups (545 g) of the flour, the 1/2 cup (125 g) granulated sugar (I use 1/3 cup), and the salt. Make a well in the center and pour in the yeast mixture, egg yolks, and warm milk. Slowly mix together until the dough can be formed into a large ball. Transfer the dough to a floured work surface. Knead, sprinkling with the remaining flour as needed to keep the dough from sticking, until smooth and elastic, about 10 minutes.
Gather the dough into a ball, place in the buttered bowl, and turn to coat all sides with butter. Cover with a kitchen towel. Set in a warm, draft-free place and let rise until doubled in size, about 1 1/2 hours.
In a bowl, mix 3/4 cup (185 g) of the brown sugar (I use 1/2 cup), 2 tbsp of the melted butter, and the corn syrup (I use 3 tbsps) to a smooth paste. Scoop half into each of two 9-inch (23-cm) round cake pans and spread over the bottoms. In a small bowl, mix together the remaining brown sugar (I use 1/2 cup) and the cinnamon.
Punch down the dough. Turn the dough out onto a lightly floured work surface and roll into a 10-by-18-inch (25 x 45 cm) rectangle. Brush with 2 tbsp of the melted butter. Scatter with the raisins, pressing them in lightly. Sprinkle the dough with the cinnamon-sugar mixture. Starting at one long edge, roll the dough tightly into a cylinder. Cut off and discard the rough ends. Cut the cylinder crosswise into 14 rounds. Place 1 round in the center of each pan. Arrange the remaining rounds around it. Cover and let the dough rounds rise until doubled, 45-60 minutes.
Preheat the oven to 350°F (180°C). Brush the rolls with the remaining melted butter. Bake until golden brown, about 30 minutes. Place a wire rack over each pan and invert the rolls. Let cool and break apart to serve.
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