Cinnamon or whatever else rolls with all the flavor. Great to prepare the night before, roll up and slice and grow overnight in the fridge, bake for breakfast.
Experience
- 25/01/2021: made with speculoos spread. worked out perfectly. baked 44 minutes actually!! more dilute frosting for drizzling (14 g butter, 1/2 cup powdered sugar, 1 tsp vanilla and 1-2 tbsp milk).
8 rolls
Ingredients
Dough
- 1/3 cup warm water
- 1 tbsp yeast
- 1 tbsp sugar
- 1/4 cup (56 g) butter, melted
- 1/4 cup warm milk
- 1/4 cup sugar
- 1/2 tsp salt
- 2 to 2 1/2 cups flour
Filling
- 5 tbsp (70 g) butter, softened
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1 tbsp cinnamon
- alternatives: speculoos spread
Frosting
- 20 g butter, softened
- 1/2 cup powdered sugar
- 1/3 tsp vanilla
- 1 tsp milk
Recipe
Dough
- Mix warm water, yeast and 1 tbsp sugar, stir, cover. Let sit 5 minutes until bubbly.
- Mix together butter, milk, sugar and salt. Add yeast mixture, stir. Add flour 1/2 cup at a time. Knead 1-2 minutes. Cover, let rise for 20 minutes.
Filling
- Combine butter, sugars and cinnamon.
- Roll the dough out on a floured surface (10×12 inches). Spread filling with a brush. Roll the dough up.
- Cut into 1 inch pieces.
- Butter a pie dish (or baking paper), place the rolls in (make sure they are close by so they grow against each other and are fluffy). Cover, rise for 15 minutes (then store overnight if wanted).
- Oven: 350 °F = 180 °C.
- Cook for 18 minutes. (possibly a lot more, up to 45 minutes)
Frosting
- Beat ingredients. Add milk or powdered sugar for consistency. Frost the rolls.
from iheartnaptime
Recipe from the proofer
Experience
Made it once in 03/2022 for Maman in Israel, it was pillowy and so flavorful.
Made it again in 04/2022, and I thought it lacked sugar and was overbaked and dry a bit. The pecans are nice but not necessary.
Ingredients
Dough
- 250 g flour 12%
- 182 g milk
- 4.8 g (1.5 tsp) yeast
- 4.5 g (0.75 tsp) salt
- 60 g honey
- 1 egg yolk
- 15 g water
- 57 g butter softened
Cinnamon Pecan Filling
- 57 g butter, melted and cooled
- 27 g light brown sugar
- 12 g cinnamon
- 1/2 tsp vanilla
- 1 egg white
- 85 g pecans, chopped (optional)
Cinnamon Mocha Glaze
- 85 g white chocolate
- 28 g butter
- 1.6 g (1/4 tsp) cinnamon
- 15 g espresso
- 14 g powdered sugar
Recipe
- Put the milk and 45 g of flour in a saucepan. Heat over medium-high heat, whisking constantly until thickened and bubbling, 20 seconds into boiling. Cover and chill.
- Put the rest of the flour in a standmiwer. Add the yeast and salt, stir to combine.
- Add the water, cooled roux, honey, egg yold. Mix on low speed until flour is moistened. The dough should stick to the sides of the bowl.
- Knead on medium-low for 5 minutes.
- Add the butter in 4 parts, incorporating fully and scraping the sides of the bowl between steps.
- Knead on medium-low for 10 more minutes.
- Put the dough into an oiled container, cover, place in the proofer with water at 29C for 75-80 minutes.
- Turn the dough out, stretch all four corners and fold in the middle to make a square.
- Wrap and chill for 30 minutes.
- Deflate the dough, rewrap, chilll for 30 minutes, up to 24 hours.
- Make the filling by melting the butter and combining the brown sugar, cinnamon and vanilla. Add the egg white, emulsify. Chop the pecans.
- Butter the bottom and sides of a pan.
- Flour the top and bottom of the dough, roll out into 30x36cm rectangle.
- Spread the filling, leaving a small edge on the long side. Sprinkle pecans.
- Roll on the long side. Cut into 12 pieces.
- Put the rolls into the pan, cover, chill overnight.
- Set up the proofer to 32C, place the rolls there for about 90 minutes.
- Oven = 190C.
- Cover the rolls with aluminum foil to trap humidity.
- Lower third of the oven, 10 minutes. Then higher third, 15-20 minutes (inside 88C).
- Set up the proofer to 49C. Put white chocolate pieces, coffee, cinnamon and butter in a bowl, place in the proofer to melt.
- Whisk to emulsify. Add the powdered sugar, mix until smooth.
- Drizzle over the rolls.
from Brod & Taylor proofer cookbook
Aurore's cookbook 