Cinnamon Rolls -- 4 of 5 stars
Okay, so it's been a little bit since I last posted anything. Maybe instead of posting and commenting on news stories that interest (or annoy) me, I can comment on new recipes I try. Or old recipes I remake. Or old recipes I make and still enjoy.
In that spirit, here's my review of cinnamon rolls that I made over my Christmas vacation. "Fuwu, I want cinnamon rolls," my youngest sister whined to me. After five days of hearing her cries, I relented, and set out to make the cinnamon roll recipe on this site here. There were only three of us eating the rolls, so I halved the recipe to make 9 rolls. I used 1% milk (it's what I had), and made more filling. Perhaps it would be easier if I just wrote what I used:
Dough
And that is what I made. And they were wonderful. Nice and soft when they first came out of the oven (when I did my taste test), and nice and soft two days later (when I did another taste test). Cinnabon imitations? I don't know. But they were darn good.
The rolls rose nice and high (I did the 2nd rise in the oven, at about 170 degrees for 30 minutes), and the dough had a soft, light texture. The recipe asks you to invert the rolls onto a rack when they first come out of the oven. At first, I thought this was ridiculous, but in the end, I think it kept the filling in the rolls, and not hardened on the bottom of the rolls or pan (what happened the last time I attempted cinnamon rolls). The glaze would have set these off, but oh well.
Unfortunately, my sister's whining has not stopped. She called me yesterday to ask, "Fuwu, will you send me some cinnamon rolls."
It never ends.
In that spirit, here's my review of cinnamon rolls that I made over my Christmas vacation. "Fuwu, I want cinnamon rolls," my youngest sister whined to me. After five days of hearing her cries, I relented, and set out to make the cinnamon roll recipe on this site here. There were only three of us eating the rolls, so I halved the recipe to make 9 rolls. I used 1% milk (it's what I had), and made more filling. Perhaps it would be easier if I just wrote what I used:
Dough
- 1/2 cup 1% milk
- 1 1/2 Tbsp unsalted butter
- 1 3/4 cups all purpose flour
- 1/4 cup sugar
- 1 jumbo egg
- 1 envelope rapid rise yeast
- 1/2 tsp salt
- 1-2 Tbsp olive oil (for greasing the pan)
- 2 Tbsp unsalted butter, melted (don't need this until after the 2nd rise, and just used to brush the tops of the rolls before they go into the oven)
- 5/8 cup brown sugar
- 2 Tbsp cinnamon
- 4 Tbsp butter, melted
- None -- we didn't have any cream cheese
And that is what I made. And they were wonderful. Nice and soft when they first came out of the oven (when I did my taste test), and nice and soft two days later (when I did another taste test). Cinnabon imitations? I don't know. But they were darn good.
The rolls rose nice and high (I did the 2nd rise in the oven, at about 170 degrees for 30 minutes), and the dough had a soft, light texture. The recipe asks you to invert the rolls onto a rack when they first come out of the oven. At first, I thought this was ridiculous, but in the end, I think it kept the filling in the rolls, and not hardened on the bottom of the rolls or pan (what happened the last time I attempted cinnamon rolls). The glaze would have set these off, but oh well.
Unfortunately, my sister's whining has not stopped. She called me yesterday to ask, "Fuwu, will you send me some cinnamon rolls."
It never ends.