This
is the Cinnamon Roll (Bun) that we have come to love in North America;
big, rich, and full of ground cinnamon, sugar, and butter. Although you may
be able to buy these gorgeous buns nothing compares to the smiles you get when your family wakes up to the smell of these baking in
the oven.
I suspect that many of us have gotten away from making our
own breads as we think it is just too much effort and time. We need,
however, to realize that the dough is no more difficult to make than a
cake batter and that the time involved is mainly when the dough is rising,
when we can be off doing something else. And consider that if you
want freshly baked buns in the morning you can do most of the work the
night before; making the dough, letting it rise, and forming it into the
individual rolls. Then the rolls of cinnamon dough are simply placed
in your pan, covered, put in the refrigerator, and left to rise overnight. Next morning all you need to do is to bake them. This is great when
you have company or just want something a little extra special for your
family. You can eat these just as they are or, where I come
from, we like to slice and toast them and then slather each half with
butter. Delicious.
In
the bowl of your electric mixer, with the paddle attachment, combine 2 1/4 cups
(315 grams) of the flour and the yeast.
In a small saucepan, stirring
constantly, heat the milk, butter, sugar, and salt just till warm (120 -130
degrees F) (49 - 54 degrees C) and the butter is almost melted.
Gradually pour the milk mixture
into the flour mixture, with the mixer on low speed. Add
eggs, one at a time, beating after each addition. Scrape down the
sides of the bowl. Beat this mixture on high speed for 3 minutes. Replace the
paddle attachment with the dough hook (or do the kneading by hand), and knead in
as much of the remaining 2 1/4 to 2 3/4 cups (315 - 385 grams) flour until you
make a moderately soft dough that is smooth and elastic (3 to 5 minutes).
(Dough will no longer be sticky to the touch.)
Shape into a ball. Place
the dough into a greased bowl, turning once. Cover and let rise in a warm
place till double (approximately 1 - 1 1/2 hours).
When the dough has
doubled in size punch it down. Place onto a lightly floured surface, cover
with a clean towel, and let rest for 10 minutes.
Meanwhile, combine the
ingredients for the filling. In a medium-sized bowl place the brown sugar,
flour, and cinnamon. Stir to combine. Cut in the cold butter with a
pastry blender, or two knives, until the mixture is crumbly. Set aside.
After about 10 minutes, roll
the dough into a 12 inch (30 cm) square. Sprinkle the filling evenly
over the rolled out dough and top with raisins (if desired). Carefully
roll the dough into a log and pinch the edges to seal. Slice the log
(roll) into eight equal-sized pieces. Arrange dough pieces in a greased 13
x 9 x 2 inch (33 x 23 x 5 cm) baking pan.
Cover dough loosely with
clear plastic wrap, leaving room for rolls to rise. At this point you can
refrigerate the dough for anywhere from 2 to 24 hours. If overnight, the
next morning remove the rolls from the refrigerator, take off the plastic wrap,
and let stand at room temperature for 30 minutes. (If you are making the
cinnamon rolls immediately, don?t chill dough. Instead, cover
loosely with plastic wrap, and let dough rise in a warm place till nearly
double, about 45 minutes to 1 hour.)
Break any surface
bubbles with a toothpick. Brush dough with half-and-half or light cream. Bake in a 375 degrees F (190 degrees C) oven for 25 to 30 minutes or till light
brown. (Can tell if done by inserting a toothpick into one of the buns,
and it should come out clean. Also, if you lightly tap on the top of the
buns it should sound hollow.)
If necessary, to prevent
over-browning, cover rolls loosely with foil the last 5 to 10 minutes of baking.
Remove rolls from oven. Brush again with half-and-half or light cream. Cool 5 minutes and then invert onto a baking rack and re-invert onto a serving
plate or platter.
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