Cinnamon Rolls

Recipe from my weblog In the Kitchen with Arden


These rolls are best the day they are made, but, wrapped in plastic, they will hold overnight. They can also be frozen.

400 g all-purpose or bread flour
5 g dry yeast
180 g (3/4 cup) milk, lukewarm
1 large egg
50 g (1/4 cup) sugar
55 g (1/4 cup) soft unsalted butter
7 g (1 tsp) salt

25 g (2 tbsp) butter, melted
100 g (1/2 cup) sugar
30 g (1/3 cup) walnuts, chopped
1 ½ tsp cinnamon
sugar, for sprinkling

In the bowl of a stand mixer combine half of the flour, yeast, sugar and butter. Add the milk and egg. Beat with the paddle on low speed (# 2). Beat on high speed (# 4 – 6) for 3 minutes. Add the salt and the rest of the flour.

Use the dough hook and mix the dough on low speed (# 2) until it is supple and smooth, 15 minutes. It will clean the sides of the bowl, but will stick to the bottom.

Place dough in a lightly greased bowl; turn once to grease the surface. Cover and let rise until double in size (about 1 ½ hours).

Grease baking sheet, set aside. Make the filling: in a small bowl, combine the sugar, the chopped walnuts and cinnamon.

Turn dough out onto a lightly greased surface. Punch down dough. Cover and let rest for 10 minutes.

Roll dough into a 50 x 25 cm/20 x 10 inch rectangle. Brush with the 2 tablespoons melted butter. Sprinkle the filling evenly over the dough. Starting from a long side, roll dough into a spiral (jelly roll fashion). Pinch the seam and cut evenly into eight equal slices.

Snip each slice three times, making sure that each snip goes only about three-fourths of the way through a slice.

Place slices 2 inches apart on the baking sheet; spread each slice slightly to form a fan shape.

Cover; let rise until almost double in size (45 – 60 minutes). Preheat over to 180 ºC/350 ºF.

Brush rolls with water and sprinkle with additional sugar. Bake rolls in the preheated oven for 15 – 20 minutes. Let cool on a wire rack.

Adapted from:
"Holiday Desserts & Breads", Better Homes and Gardens.


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