No More Boring Cinnamon Rolls
In my life, I have been disappointed by a lot of cinnamon rolls. Most seem to have a chemical taste that remind me of the awful biscuits that explode when you poke at the seam. Others are overcome with glaze, even a cream cheese glaze can dominate this delicate breakfast roll.
This recipe is all about the soft enriched dough that wraps the aromatic all spice enhanced cinnamon filling. So make these and enjoy them.
The Soft, Luscious Bread Dough
- 675g of bread flour (save out 25g for kneading)
- 35g of sugar
- 6g of salt
- 10 g of dry, active yeast
- 50g of butter
- 2 large eggs
- 150ml of whole milk
- 180ml of room temperature water
The Filling – The Key is the Allspice and a Hint of Cloves
- 200g of sugar
- 113g of butter (1 stick)
- 1 TBSP of ground cinnamon (or more according to taste)
- 1 tsp of allspice
- 1/4 tsp of cloves
- Preheat oven to 350 degrees F (180 C)
- Combine and mix flour, salt, yeast, sugar in a mixing bowl.
- Lightly beat the eggs, milk, and water in separate bowl.
- Combine the wet and dry ingredients. The dough will be shaggy and damp.
- Knead the dough. Add butter during the kneading process. I knead this dough by hand for 8 minutes.
- Put in bowl and cover. Allow to rise until doubled in volume.
- Make the filling by combining sugar and spices. Melt the butter.
- Roll out into 1/4 inch rectangle (about 18 inches by 24 inches).
- Spread butter over dough. I put the butter melting pan into cold water to firm up the butter. If the butter is fully, completely melted, it will ooze out when rolling and cutting.
- Sprinkle sugar mixture over the butter and dough.
- Roll the dough on the short edge. Seal the edge. Divide into 13 rolls.
- Place on baking sheet. Give the rolls room to expand.
- Bake at 350 F for 25 minutes or until done.