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Use the same ingredients for the White Breakfast Bread (see below) to make these gooey cinnamon rolls. Use your machine's dough or manual cycle to make the dough. Under-baking the rolls slightly is the secret to their "gooey-ness." You don't want them to brown too much. Oh, and the heavy cream and sugar glaze doesn't hurt too much, either!
One recipe White Breakfast Bread
1 tablespoon milk
1/2 cup (4 ounces) light brown sugar
1/8 teaspoon salt
1 1/2 tablespoons Vietnamese cinnamon*
1 1/4 cups (5 1/4 ounces) glazing sugar**
5 to 6 tablespoons heavy cream
*Any ground cinnamon may be substituted, but we prefer the flavor of Vietnamese cinnamon.
** Confectioners’ sugar may be substituted, though glazing sugar has a truer flavor.
Place all of the ingredients for White Breakfast Bread into the pan of your bread machine in the order recommended by the manufacturer. Program for dough or manual, and press Start. Check the dough’s consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, fairly soft ball of dough. Allow the machine to complete its cycle.
Transfer the risen dough to a lightly oiled work surface. Pat and then roll the dough into a 15 x 18-inch rectangle.
Filling: Brush the dough with milk, leaving a 1-inch bare edge along one long side. Combine the remaining filling ingredients, and sprinkle them evenly over the dough.
Assembly: Starting with the long edge that’s NOT bare, roll the dough into a long, not-too-tightly-rolled log.* Make sure to finish at the edge that isn’t brushed with milk. Brush that edge with water and pull it up over the log, pinching to seal. Turn the log seam-side down on your work surface.
*Rolling the log too tightly will result in cinnamon rolls whose centers pop up above the rest of them as they bake. If you’ve ever had this happen -- now you know why.
Gently cut the log into rolls at about 1 1/2 -inch intervals; you want to end up with 12 rolls. The dough will be soft; use a serrated knife, and saw very gently. Transfer the rolls to a greased 13 x 9-inch baking pan, leaving 1 inch between them. Cover the rolls with lightly greased plastic wrap, and set them aside to rise until puffy, about 30 minutes.
Bake the rolls in a preheated 350°F oven for 20 to 25 minutes, reversing the pan midway through. The rolls should stay somewhat pale. Remove them from the oven and allow the rolls to cool while you prepare the glaze.
Glaze: Place 1 1/4 cups glazing sugar into a small bowl. Add 5 tablespoons heavy cream and blend until thick and creamy. Add additional cream if needed. Drizzle over cooled rolls. Yield: 12 rolls.
Nutrition information per serving (1 roll, 95g): 253 cal, 4.1g fat, 4g protein, 50g complex carbohydrates, 24g sugar, 1g dietary fiber, 14mg cholesterol, 302mg sodium, 114mg potassium, 49RE vitamin A, 2mg iron, 38mg calcium, 54mg phosphorus.
This recipe reprinted from The Baking Sheet (r) (Vol. XI, No3, Early Spring 2000 issue). The Baking Sheet is a newsletter published six times a year by The Baker's Catalogue(r), P.O. Box 876, Norwich, Vermont 05055. (The Baking Sheet and The Baker's Catalogue are both registered trademarks of The Baker's Catalogue, Inc.)
White Breakfast Bread
Don't think boring here. There are millions of white bread recipes; this one is different. It has a light texture, but is sturdy enough to hold up well with toasting. The addition of butter and milk provide an old-fashioned flavor that's enhanced by toasting. The dough for this bread does double duty, as it's also the dough for the cinnamon rolls.
One (1 1/2-pound) Loaf
1 1/4 cups (10 ounces) water
1 1/2 teaspoons salt
1 1/2 tablespoons (3/4 ounce) butter
2 tablespoons sugar
1 1/2 tablespoons Baker's Special Dry Milk or nonfat dried milk
3 3/4 cups (15 3/4 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 teaspoons instant yeast
Place all of the ingredients into the pan of your bread machine in the order recommended by the manufacturer. Program for white or basic bread, light setting, and press Start. Check the dough's consistency about 7 minutes after the kneading cycle begins, adding additional water or flour to form a smooth, soft ball of dough. Allow the machine to complete its cycle. Remove the bread when it's done, and let cool completely before slicing. Yield: 1 loaf.
Nutrition information per serving (1/2-inch slice, 48g): 107 cal, 1.2g fat, 3g protein, 20g complex carbohydrates, 2g sugar, 1g dietary fiber, 3mg cholesterol, 205mg sodium, 52mg potassium, 14RE vitamin A, 1mg iron, 10mg calcium, 34mg phosphorus.