Thursday, May 10, 2007

Ooey Gooey Cinnamon Rolls - The Recipe

There are a few friends that emailed or sms or YM me asking about this recipe.
I have been planning to post it here from last week, but...(hmm..I am running out of reason). Well, let's just say that I tend to procrastinate things SOMETIME (most of the time actually-- bad, bad habit).

so here's the recipe. Do give me feedback when you have done baking (and eating this). I was told my good friend Boern's cinnamon rolls turned out incredible.:))

Ooey Gooey Cinnamon Rolls

* 1 teaspoon white sugar
* 0.25oz (7g) active dry yeast
* 1/2 cup warm water (110 degrees F/45 degrees C)

* 1/2 cup milk
* 1/4 cup white sugar
* 1/4 cup butter
* 1 teaspoon salt

* 2 eggs, beaten
* 4 cups all-purpose flour
* 3/4 cup butter
* 3/4 cup brown sugar
* 1 cup chopped pecans/walnut, divided

* 3/4 cup brown sugar
* 1 tablespoon ground cinnamon
* 1/4 cup melted butter


1. In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes.

2. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in 1/4 cup sugar, 1/4 cup butter and salt; stir until melted. Let cool until lukewarm.

3. In a large bowl, combine the yeast mixture, milk mixture, eggs and flour; stir well to combine.

4. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

5. While dough is rising, melt 3/4 cup butter in a small saucepan over medium heat. Stir in 3/4 cup brown sugar, whisking until smooth. Pour into greased 9x13 inch baking pan. Sprinkle bottom of pan with 1/2 cup pecans; set aside.

6. Melt remaining ¼ cup butter; set aside. Combine remaining 3/4 cup brown sugar, 1/2 cup pecans, and cinnamon; set aside.

7. Turn dough out onto a lightly floured surface, roll into an 18x14 inch rectangle. Brush with 2 tablespoons melted butter, leaving 1/2 inch border uncovered; sprinkle with brown sugar cinnamon mixture. Starting at long side, tightly roll up, pinching seam to seal. Brush with remaining 2 tablespoons butter. With serrated knife, cut into 15 pieces; place cut side down, in prepared pan. Cover and let rise for 1 hour or until doubled in volume. Meanwhile, preheat oven to 375 degrees F (190 degrees C).

8. Bake in preheated oven for 25 to 30 minutes, until golden brown. Let cool in pan for 3 minutes, then invert onto serving platter. Scrape remaining filling from the pan onto the rolls.

Tips 1: Make sure you use high protein flour. All-purpose flour have little gluten, so that when you work the dough (bila kita uli), it won't develop well.

Tips 2: In a small bowl, dissolve 1 teaspoon sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
-make sure it's frothy, the foam will be double the volume. If your yeast mixture doesn't foam or develop only a few bubbles, throw it away. Make another yeast mixture. It might be the water is too hot @ too cold @ the yeast is bad.

Tips 3: After step 3, the dough will be very soft, add alittle flour along the way as you knead it, until you get a smooth and elastic dough.

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