Wednesday, May 7, 2014

Cinnamon Roll Bake: April's Winning Dessert

I must apologize for the lateness of this post.  Due to my 30th birthday and having my grandparents here visiting, I was having a hard time making time to do the dough part.  I did not forget and here it is as promised.  Overall this dessert turned out well.  I don't feel like the person gave directions very well again and had to skip between recipes.  I would also add some cream cheese icing on the top as well if I were to make it again and change the dough recipe.  It is still very delicious though.

4 Cups Flour
1 1/2 Cup Half/Half (more if needed)
3 Tbsp Butter (Melted)
3/4 Cup Sugar
1 Tbsp Yeast

8 oz (1 pkg) Cream Cheese (Softened)
3/4 Cup Powdered Sugar
1 tsp Vanilla

5 Tbsp Melted Butter (Separated in half)
2/3 Cup Brown Sugar (Separated in half)
Sprinkle of Ground Cinnamon

(If you have a bread machine, you can add the dough ingredients to it and set on dough cycle or you can do it the old fashioned way like I did)
Step One: Make the Dough
Use an electric mixer to beat a portion of the flour and the remaining ingredients together, making sure all of the flour and yeast are moistened.
Use a wooden spoon to stir in as much of the remaining flour as you can (using an electric mixer at this stage can strain the motor). Stir until the dough looks ropey and pulls away from the sides of the bowl.
Tip: Start by adding in the minimum amount of flour in the range. If you add too much flour during mixing and kneading, the bread can become heavy and dry.
Step 2: Knead the dough
Cinnamon rolls call for moderately soft dough, which is still slightly sticky and requires 3-5 minutes of kneading.
To knead place dough on a lightly floured surface (I use baking paper on the counter), fold dough over and push down with the heel of your hand. Turn, fold dough over, and push down again. Repeat this process over and over. You know the dough is ready when it is smooth and elastic. Shape it into a ball.
Tip: Kneading helps the gluten to form in the dough and creates the sturdy structure needed
Step 3: Let the dough rise (This took about an hour and a half for me)
Place the ball of dough into a greased bowl that is at least twice as big as the dough ball, and turn it once to grease the surface. This keeps the dough from drying out.
Cover the dough and let it rise in a warm place until it has doubled in size. Punch down the dough by pushing your fist into the center. Cover the dough and let it rest on a floured surface before shaping. This calms the dough and makes it easier to work with.

Once dough is complete split the dough into two equal pieces.
Preheat oven to 350 degrees.  Spray/Grease an 8 in baking dish
Spread half of the dough on the bottom of the bakign dish
Spread with half of of the brown sugar mixture.
In a mixing bowl add the filling ingredients and beat until smooth.  Spread over the brown sugar mixture.
Cover well with the remaining dough and top with the remaining brown sugar mixture.
Cook for 18-20 minutes or until brown.  Cool 10-15 minutes before slicing.  Enjoy! 
Add the dough ingredients into a mixing bowl starting with half of the flour
Beat on low speed
Add the remaining flour to the dough and mix with a spoon

Sous Chef Liam showcasing the dough
Dough should be sticky

Knead the dough for 3-5 minutes
Chef selfie
Place dough in a large bowl and cover to allow to rise
Allow dough to rise to about twice the original size

Punch the dough in the middle
Place on lightly floured surface
Roll the dough out
Add half of the dough to the greased baking dish
Add half of the brown sugar mixture and top with the sour cream mixture
Fully cover with the remaining dough
Top with the remaining brown sugar mixture
Bake for 18-20 minutes
Serve & Enjoy!

If you would like to view the previous winning desserts, click here:

January's Winner: Black Forest Pavlova

December's Winner: Pumpkin Tiramisu

November's Winner: Caramelized Banana Pudding

October's Winner: Double Layer Pumpkin Cheesecake

September's Winner: Apple Raspberry Crumble

No comments:

Post a Comment