Fertig - I Love Cinnamon Rolls!

The eight cinnamon roll doughs in this chapter offer lots of mix-and-match possibilities for the cinnamon roll baker. No matter your expertise or dietary requirementor the type of cinnamon roll you want to trytheres a dough for you. From start to finish, these wonderful cinnamon rolls with a soft, moist crumb take about 2 hours to make. They use ingredients you probably have on hand, plus a box of hot roll mix. When most North Americans envision a cinnamon roll, these are the pastries. No kneading? No problem! This moister dough forms looser, more relaxed rolls that taste just as fabulous as the traditional type. Eastern European yeast-risen strudel dough, rich with butter and sour cream, can be rolled out very thinly. Eastern European yeast-risen strudel dough, rich with butter and sour cream, can be rolled out very thinly.

This makes it perfect for creating tight crescents and coils.

If you want to live a vegan lifestyle, there is still a cinnamon roll for you. Using soy, almond, or rice milk; vegan buttery sticks; powdered egg substitute; and vegan cream cheese creates cinnamon rolls with all the deliciousness of traditional rolls. The addition of whole wheat brings a nutty, mellow flavor and more texture to a cinnamon roll. Make sure to use vital wheat gluten or whole grain dough improver when making the dough, so the rolls rise high and light. More and more gluten-free flours are available to bakers now, from brown rice and garbanzo bean flours to millet and sorghum flours.

If other food sensitivities are a concern, then make these gluten-free rolls vegan as well by substituting almond, soy, or rice milk; egg substitute; vegan buttery sticks; and vegan cream cheese.

Flaky and buttery like a croissant, but spicy like a cinnamon roll, these pastries are a gourmands delight. Keep a batch of in the freezer, so you can have fresh-baked rolls in no time. judith fertig is a food/ lifestyle writer and cookbook author. Her work has appeared in Bon Appetit, Food and Wine, Saveur, Vegetarian Times, Cooking Light , and the New York Times . easy cinnamon roll dough makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini rolls If you keep a package of hot roll mix on your pantry shelf (check the sell-by date), you can have homemade cinnamon rolls in about two hours. easy cinnamon roll dough makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini rolls If you keep a package of hot roll mix on your pantry shelf (check the sell-by date), you can have homemade cinnamon rolls in about two hours.

Hot roll mix combines a type of bread flour with dry milk, salt, and an instant yeast packet, so all you need to add is water, sugar, softened butter, and egg. Youll get a cinnamon roll with a moist, rich crumb.. 1 cup water 1/4 cup granulated sugar 4 tablespoons unsalted butter, softened 1 whole egg and 1 large egg yolk 1 (16-ounce) package hot roll mix About 2/3 cup all-purpose flour for kneading and dusting . In a 4-cup measuring cup, combine the water, sugar, and butter and whisk to blend. Microwave on High for 1 minute until warm, then whisk in the egg and egg yolk until the butter melts. In a large bowl, empty the flour packet from the hot roll mix.

Add the contents of the yeast packet and stir together with a fork. Stir in the liquid ingredients until you have a soft dough. Flour your hands and a flat surface. Transfer the dough to the floured surface and form into a ball. Adding as little flour as necessary, knead the dough by pressing the dough into an oval, folding the oval in half, and pressing several times with your knuckles or heel of your hand. Turn the dough a quarter turn, press into an oval and repeat the process.

Sprinkle with just enough flour to keep the dough from being sticky. When the dough is smooth and springs back when you press it with your finger, youve kneaded enough (3 to 5 minutes). Return the dough to the bowl. Let the dough rest for 15 minutes. Proceed with a cinnamon roll recipe. traditional cinnamon roll dough makes 6 jumbo, 12 large, 16 to 20 medium, or 48 mini rolls This classic dough makes a cinnamon roll with a sweet flavor and a feathery crumb.

Instead of using a stand mixer, you can also make this dough by handsee for mixing and kneading directionsor in a 2-pound capacity or larger bread machine (see below). 1 cup whole milk 4 tablespoons unsalted butter, softened 1/3 cup granulated sugar 1 teaspoon salt 2 large eggs 3 1/3 cups all-purpose flour, plus more for kneading and dusting 2 1/2 teaspoons instant or bread machine yeast . In a 4-cup measuring cup, combine the milk, butter, sugar, and salt. Microwave on High for 1 minute or until warm. Whisk in the eggs. Place the flour and yeast in the bowl of a stand mixer fitted with the paddle attachment.

Add the liquid ingredients. Mix on low speed, stopping to scrape down the sides of the bowl from time to time, until the dough forms a soft mass and starts to pull away from the sides of the bowl, 5 to 6 minutes. Remove the paddle attachment and switch to the dough hook. With the mixer on low, knead the dough with the dough hook. Sprinkle the dough with a tablespoon of flour, if necessary, to keep it from sticking to the sides of the bowl. When the dough is smooth, not sticky, and springs back when you press it with your finger, youve kneaded enough (4 to 6 minutes).

Place the dough in a large, oiled mixing bowl, cover with a tea towel, and let rise in a warm place (about 85F) for 45 to 60 minutes, or until it has almost doubled. Proceed with a cinnamon roll recipe. Variation: For Traditional Cinnamon Roll Dough in the bread machine, place the liquid ingredients in the pan of the bread machine after step 1. Add the flour, then the yeast. Select Dough cycle, and press Start. Variation: For Hot Cross Bun Dough, add 1 1/2 teaspoons ground cinnamon (or mixed spice: 3/4 teaspoon cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon allspice) and 2/3 cup dried currants in step 2 and proceed with the recipe.

Variation: For Honeybun Dough, use clover honey in place of sugar in step 1 and proceed with the recipe.