Tuesday, May 4, 2010

Dessert for Breakfast: Cinnamon Rolls

I am moving in a week, so I decided to try to make something with only the ingredients I have at home in order to try to use some things up.  I turned to one of trusty cookbooks, Mark Bittman's How to Cook Everything, for something simple. I found a recipe for cinnamon rolls that just looked too easy and too delicious not to try. I also love cinnamon rolls, because you can justify eating them for breakfast.  These are not as sinful and greasy as the cinnamon rolls you get a restaurant or pastry shop. They are small, light and fluffy, and could inspire endless variations.

Cinnamon Rolls adapted from Mark Bittman's How to Cook Everything
2 1/2 cups all-purpose flour
1 1/2 teaspoons instant yeast
1/2 teaspoon salt
1 cup sugar
2 tablespoons butter, plus more for greasing the pan and glazing
1 egg
1/2 cup milk
~ 2 teaspoons ground cinnamon, or more to taste

Combine the flour, yeast, salt, and 1/2 cup of sugar in the container of a food processor and process for about 5 seconds.  Add the 2 tablespoons butter and the egg and pulse a few time, until well combined.  Add most of the milk and process until a dough ball forms. Add more milk if necessary. Knead by hand on a lightly floured surface for a minute or two longer, adding a little more flour or milk if necessary, until the dough is silky smooth and elastic.

Butter a bowl and place the dough in it. Cover and let rise until doubled in bulk, at least two hours.

Roll out the dough into a 1/2 inch thick rectangle. Brush liberally with melted butter, then spread with a mixture of 1/2 cup sugar and cinnamon. I also added raisins. Roll the dough up lengthwise, then cut into 1 to 1 1/2 inch thick slices. Place in a buttered muffin tin, cover, and let rise until puffy for about 1 hour.  Brush with additional butter and sprinkle with sugar just before baking.

Bake until nicely browned, about 20 to 30 minutes. ((post by emily))

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