12 December 2008

Rolling the Cinnamon

The sponge. No really, that's what it's called when you let yeast and its food play around together and make happy bubbles...

En route to the pan, we pause for a little cinnamon-sprinkling action.

Tasty. Oh yes.

With a quick buttercream frosting (powdered sugar, butter, vanilla, cinnamon, and water to get it to the right consistency).

Cinnamon Rolls

In large bowl combine:
2 c. warm water
2 Tbs. instant "rapid rise" yeast
1/2 c. olive oil
1/2 c. honey
4 eggs
1 Tbs. vanilla
3 c. unbleached flour

Cover with towel and let sponge for 10 min. Add 1 Tbs. salt and more flour, until soft dough forms (until you can touch it without having it stick to your finger). I like to use at least 3 cups of whole wheat flour here, plus several more cups of unbleached. Knead on lightly floured surface for 5-6 min.

Now for the fun part. Divide dough in half; roll each half into a large rectangle, about 14x18 inches. Over each rectangle, spread:
1/4 c. softened butter
Plenty of brown sugar
A liberal sprinkling of cinnamon
Raisins, currants, dried cherries, craisins, walnuts, pecans, almonds . . .

Roll dough
tightly, starting from long edge. With sharp knife or dental floss, slice into 12 rolls. Place in greased 9X13 pan. Let rise in a warm oven (not on, just slightly warmed and draft-free) for half an hour. Remove pans from oven and preheat to 375; bake rolls for 15-20 minutes.

Once cooled slightly in pan, run knife around edges and invert onto wire rack. Invert again onto a platter and separate rolls with a fork. Frost generously with cream cheese frosting. For frosting, beat together till smooth:
2 8 oz. packages cream cheese, softened
1/2 c. butter, softened
1 T. vanilla
1 c. powdered sugar, plus more to taste

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