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Cinnamon Rolls
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IN THE KITCHEN WITH . . . / NADIA MURRAY, Oxford:
Nominated by Helen Wasylciw
"My daughter, Nadia, started baking at the age of 7 when I refused to purchase an Easy-Bake Oven for her. I told her since she knew how to read, find a cookbook and pick a recipe to bake. Her first attempt was making powder biscuits from scratch, which were excellent. She went on to get a degree in foods and nutrition and worked in the food industry until her children arrived."
Hands on time: 45 minutes Total time: 25 minutes Serves: 16
Ingredients:
-
For the dough:
1 teaspoon plus 1/2 cup granulated sugar
1/4 cup warm water
2 ( 1/4 ounce) packages dry yeast
2 cups buttermilk
1/2 cup butter-flavored shortening
2 teaspoons vanilla extract
2/3 cup instant potato flakes
1 teaspoon salt
1/2 teaspoon baking soda
1 cup cake flour
4 to 5 cups unbleached all-purpose or bread flour
For the filling:
1/2 cup (1 stick) unsalted butter, softened
2 cups packed brown sugar
2 tablespoons ground cinnamon
For the frosting:
1/2 cup (1 stick) unsalted butter, softened
4 ounces cream cheese, room temperature
2 1/2 cups powdered sugar
1 teaspoon vanilla
1/4 teaspoon almond extract
1 to 2 teaspoons milk, as needed
Instructions:
To make the dough: In a large bowl, dissolve 1 teaspoon sugar in warm water and stir in yeast. Let stand 10 minutes or until foamy.
In a saucepan, heat buttermilk and shortening until just warm (shortening does not have to melt completely), stirring to combine.
Add 1/2 cup sugar, buttermilk mixture and vanilla to yeast mixture and stir to combine.
In a bowl, combine potato flakes, salt, baking soda and cake flour. Add to liquid mixture and stir to combine. Stir in all-purpose flour, a cup at a time, until a soft dough forms. Turn dough out on lightly floured surface and knead for 5 minutes (or mix with a dough hook), adding more flour as needed to make a soft but not overly sticky dough.
Transfer dough to a lightly greased bowl, cover with plastic wrap and a dish towel and let rise in warm place until double. (At this point, dough also may be placed inside a large zipper bag coated with nonstick cooking spray and refrigerated overnight to rise.)
When dough has risen, punch down and let rest, covered, for 10 minutes.
To make the filling: In a bowl, combine butter, brown sugar and cinnamon.
On a large, lightly floured surface, roll out dough to large rectangle, about 20 by 26 inches. Dough should be about 1/8 to 1/4 inch thick. (Depending on the space of your rolling area, you might need to halve the dough and roll out one piece at a time.)
Thinly spread the filling over the dough, leaving a 1/2-inch border free of filling. Roll up tightly, beginning with long side. Using a sharp knife, cut into 16 slices. (To get even slices, Murray usually cuts the roll in half and then repeatedly halves the halves to make 16.)
In a greased 12-by-17-inch jellyroll pan, place rolls cut side down, making four rows of four rolls each. Press on rolls to flatten slightly to about 1 inch thick. Do not crowd the rolls; they need room to expand during rising and baking. Cover with plastic and let rise until almost double in size. Rolls can be left to rise in refrigerator overnight to be baked the next morning.
When rolls are ready, preheat oven to 350 degrees. Bake for 20 to 30 minutes, turning pan back to front halfway through baking time. They should be light golden brown. Let rolls cool slightly while making the frosting.
To make the frosting: With an electric mixer, combine butter and cream cheese until smooth. Add powdered sugar and vanilla and almond extracts. Beat until creamy, adding milk if necessary to make spreadable. Frost rolls while still warm.
In a saucepan, heat buttermilk and shortening until just warm (shortening does not have to melt completely), stirring to combine.
Add 1/2 cup sugar, buttermilk mixture and vanilla to yeast mixture and stir to combine.
In a bowl, combine potato flakes, salt, baking soda and cake flour. Add to liquid mixture and stir to combine. Stir in all-purpose flour, a cup at a time, until a soft dough forms. Turn dough out on lightly floured surface and knead for 5 minutes (or mix with a dough hook), adding more flour as needed to make a soft but not overly sticky dough.
Transfer dough to a lightly greased bowl, cover with plastic wrap and a dish towel and let rise in warm place until double. (At this point, dough also may be placed inside a large zipper bag coated with nonstick cooking spray and refrigerated overnight to rise.)
When dough has risen, punch down and let rest, covered, for 10 minutes.
To make the filling: In a bowl, combine butter, brown sugar and cinnamon.
On a large, lightly floured surface, roll out dough to large rectangle, about 20 by 26 inches. Dough should be about 1/8 to 1/4 inch thick. (Depending on the space of your rolling area, you might need to halve the dough and roll out one piece at a time.)
Thinly spread the filling over the dough, leaving a 1/2-inch border free of filling. Roll up tightly, beginning with long side. Using a sharp knife, cut into 16 slices. (To get even slices, Murray usually cuts the roll in half and then repeatedly halves the halves to make 16.)
In a greased 12-by-17-inch jellyroll pan, place rolls cut side down, making four rows of four rolls each. Press on rolls to flatten slightly to about 1 inch thick. Do not crowd the rolls; they need room to expand during rising and baking. Cover with plastic and let rise until almost double in size. Rolls can be left to rise in refrigerator overnight to be baked the next morning.
When rolls are ready, preheat oven to 350 degrees. Bake for 20 to 30 minutes, turning pan back to front halfway through baking time. They should be light golden brown. Let rolls cool slightly while making the frosting.
To make the frosting: With an electric mixer, combine butter and cream cheese until smooth. Add powdered sugar and vanilla and almond extracts. Beat until creamy, adding milk if necessary to make spreadable. Frost rolls while still warm.
Notes:
"This recipe is the result of much experimentation on my part, " Nadia Murray says. "I was looking for a gooey 'mall-like' roll and have made numerous batches trying to get them just right. My daughter loves these and she often asks me to make them for school parties, which I am happy to do. They are best fresh from the oven, but 15 seconds in the microwave the next day and they are still very good."
Rolls can be kneaded by hand or with an electric mixer fitted with a dough hook. Use caution not to add too much flour during mixing; the dough should be soft and a bit sticky. Rolls can be stored well-wrapped at room temperature for one or two days, or frozen for longer storage.
Rolls can be kneaded by hand or with an electric mixer fitted with a dough hook. Use caution not to add too much flour during mixing; the dough should be soft and a bit sticky. Rolls can be stored well-wrapped at room temperature for one or two days, or frozen for longer storage.
Nutrition:
Per serving: 442 calories (percent of calories from fat, 34), 6 grams protein, 67 grams carbohydrates, 2 grams fiber, 17 grams fat, 28 milligrams cholesterol, 228 milligrams sodium.
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