Tagged: pastry

cinnamon buns

cinnamon buns / batch-22

Apologies for the radio silence over the since the beet pasta. Actually, I’m not sorry. I’ve been out living life. The past three weekends I have been gallivanting around. FIrst to New Jersey to visit my grandmother and meet a tiny adorable kitten, then to visit my mom in Connecticut, and finally out to Western Massachusetts where H and I made a whole bunch of delicious foods.

cinnamon buns / batch-22

Seriously. A whole bunch. I’m talking cream of cauliflower soup, honey-oatmeal bread, butternut squash risotto, and braised brussels sprouts. Oh, and there’s also the tomato-apple chutney,curried apple chutney, and apple sauce — all of which were canned.

cinnamon buns / batch-22

cinnamon buns / batch-22

But I think my favorite bit of cookery from last weekend was these cinnamon buns. They’re a sugary, buttery, gift from heaven slash a Betty Crocker cookbook from the early eighties.

cinnamon buns / batch-22

cinnamon buns / batch-22

Perhaps the most magical bit of this (at least to me) is that they are full-gluten pastries. Yup, I’m back on (or off?) the wagon. After 4 years of gluten-abstinence and a few weeks of careful reintroduction, I feel pretty confident saying that my gluten allergy is a thing of the past. Huzzah!

cinnamon buns / batch-22

Now on to the recipe.

Cinnamon Rolls

Recipe from Betty Crocker, circa 1981

For the dough:

  • 1 package active dry yeast
  • 1/2 cup warm water (105 – 115 degrees)
  • 1/2 cup luke warm milk (scalded then cooled)
  • 1/3 cup sugar
  • 1/3 cup butter, softened
  • 1 teaspoon salt
  • 1 egg
  • 4 cups all-purpose flour

For the cinnamony innards:

  • 1/4 cup butter, softened
  • 1/2 cup sugar
  • 1/4 cup cinnamon

For the glaze:

  • 1 cup powdered sugar
  • 2 tablespoons milk

Dissolve yeast in warm water. Add the dry dough ingredients into the bowl of a stand mixer and stir until combined. Add the milk, egg. and butter to the bowl, and beat until a smooth ball of dough forms.

Turn dough onto a well-floured surface and knead for five minutes, until it becomes smooth and elastic. Toss in a greased bowl, turn the greased side up, cover with a clean cloth and place the bowl in a warm sunny spot to rise. Let the dough ruse for 1 1/2 – 2 hours, until it doubles in volume.

When the dough has almost finished rising, line two baking sheets with parchment paper. Combine sugar and cinnamon in a small bowl.

Divide the risen dough in two. Roll half the dough into a long, thin rectangle (Betty suggests 15″ x 9″) and spread butter over the entire surface. Sprinkle half the cinnamon sugar over the buttered dough, leaving about a 1/4 inch clear on all sides.

Beginning on the long edge, roll the dough into a dight log and slice into 1″ slices. Repeat with the second half of the dough. Place the slices cut side down on the parchment paper, cover and let rise for another 30-40 minutes until the rolls double in size. Bake in the oven for 30 minutes, remove and let cool.

In a medium bowl, blend milk and powdered sugar until smooth. Smother cooled rolls in glaze, devour immediately.

cinnamon buns / batch-22 

Advertisements