February 29, 2012

Gooey, glazy cinnamon rolls easy to make, hard to resist

By Kim Ode / McClatchy Newspapers

(Continued from page 1)

how to make a rockin' roll
click image to enlarge

Gooey goodness, ready to start pulling apart in soft, cinnamony arcs, edging toward the core of the coil.

McClatchy Newspapers

For either method, repeat this motion while gradually adding the remaining ½ cup of flour until it's fully incorporated. Resist adding more flour. The dough will be very soft, but easier to handle once it's risen.

Place the dough into a clean bowl coated with cooking spray. Cover with plastic wrap and let rise in a warm, draft-free place until doubled, about 1 to 2 hours.

Turn dough out onto a surface dusted generously with flour. Roll into a rectangle 12 inches wide and 18 inches long. Spread the softened butter evenly over the dough, leaving a ½-inch border at the top edge. Sprinkle brown sugar and cinnamon evenly over butter. Working from the widest side, gently roll up the dough into a jellyroll shape assnugly as possible, pinching the border to seal the roll.

Spray a 9-by-13-inch pan, preferably nonstick, with cooking spray. Mark the dough into 12 even pieces, each 1½ inches wide. Using a 12-inch length of dental floss, work the floss under the dough, then criss-cross the ends and pull, making a clean cut through the dough. Place each roll on its side in the pan. Cover with a cloth and let rise until doubled, about 1 hour.

(To have warm rolls first thing in the morning, tightly cover the pan with plastic wrap and place in the refrigerator overnight to rise slowly, although no longer than 12 hours. The next morning, take the rolls out of the fridge an hour before you plan to serve them. Replace the plastic wrap with a clean towel and let them sit for a half-hour in a warm spot to take off the chill while the oven preheats, then bake.)

Preheat the oven to 350 degrees. Bake for 30 to 35 minutes, or until golden. Drizzle with glaze and serve warm.

For the glaze, stir together powdered sugar and vanilla, and add milk 1 teaspoon at a time, until the glaze spreads easily.

Per serving: Calories 363; fat 10 g; sodium 327 mg; carbohydrates 61 g; saturated fat 3 g; calcium 62 mg; protein 7 g; cholesterol 42 mg; dietary fiber 2 g

VARIATION ON A ROLL

Here's an alternative method for shaping rolls using muffin tins, should you be interested in a smaller cinnamon roll that doesn't have to be pulled apart from the others. It uses slightly more filling. This will make 24 muffin-sized rolls.

Turn the risen dough out onto a surface generously dusted with flour. Divide dough in half, returning one of the halves to the bowl. Roll the piece of dough into a rectangle 9 inches wide and 12 inches long. Spread 3 tablespoons of very soft butter over the surface, leaving a half-inch border at the top. Then sprinkle evenly with 1/3 cup packed brown sugar and 1 teaspoon cinnamon.

Working from the bottom, gently roll up the dough into a jellyroll shape as snugly as possible, pinching the clean border to seal.

Spray the cups of a muffin tin with cooking spray. Slice rolls into 12 even pieces (1 inch wide) and place in muffin cups.

Repeat with remaining dough. Cover pans with a cloth and let rise until doubled, about 45 minutes. (To have warm rolls first thing in the morning, tightly cover muffin tins with plastic wrap and place in refrigerator overnight to rise slowly, although no longer than 12 hours. The next morning, take the rolls out of the refrigerator 1 hour before you plan to serve them. Replace the plastic wrap with a clean towel and let them sit for 30 minutes in a warm spot to take off the chill while the oven preheats, then bake.)

Preheat the oven to 350 degrees. Bake risen rolls for 25 to 30 minutes, or until golden. Drizzle with glaze and serve warm.

Per serving: Calories: 196; fat 6 g; sodium 164 mg; carbohydrates 32 g; saturated fat 2 g; calcium 33 mg; protein 4 g; cholesterol 23 mg; dietary fiber 1 g

 

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