Cinnamon Rolls

Makes 12

Bake for 25-30 min @350F/175C until dough is done at 190F/87C.

Start at least 4-5 hours before you want to eat them. OR Let rise overnight in fridge after forming rolls, take out 2 hours before baking and place in pan with very warm water to let rise until puffy.

In a large mixer bowl add and make a large well in:

4 1/2 cup {562 g}

flour(!100.0% !)

Then pour in well,

60 g 1/4 cup

tepid water(!10.7% !)

Slowly sprinkle into water:

10 g 1 TBL

instant yeast(!1.8% !)

In a large 4cup/1L measuring cup, melt in microwave (45s on High)

60 g 1/2 stick

unsalted butter(!10.7% !)

Add and warm (30s on high)

120 g 1/2 cup

milk(!21.4% !)

Add:

60 g 1/4 cup

water ( to make a final temp of 140F/60C(< egg setting))(!10.7% !)

Then add

100 g 1/2 cup

sugar(!17.8% !)

6 g 1 tsp

salt, table(!1.1% !)

{32 g} 2

egg yolks (L)(!5.7% !)

{50 g} 1

whole egg (L)(!8.9% !)

Add in liquid mixture and then mix with hook until smooth and elastic (windowpane). (10-15m) Let rise for 1-2 hours in warm (oven/microwave with cup of hot water) location until doubled in size.

Meanwhile:

Fillings

Raisins Only variation (optional)

Add enough hot water to cover plus 1/2 inch. Drain just before forming rolls..

500 ml {306 g} 2 cup

raisins(!54.4% !)

125 ml {77 g} 1/2 cup

extra raisins for Christine(!13.7% !)

Carmelized Apple variation (optional)

Hydrate in boiling water, then drain, reserve, cool.

250 ml {153 g}

raisins(!27.2% !)

Carmelize apples over med-hi heat with butter and sugar. Reserve, cool.

{2676 g} 6 - 12

apples (Golden delicious, gala), peeled and cut into 1-cm dice or small slices(!476.2% !)

60 g

butter(!10.7% !)

150 g

sugar(!26.7% !)

Cinnamon Blend

Blend together

30 g 1/4 cup

cinnamon(!5.3% !)

170 g 3/4 cup

brown sugar(!30.2% !)

1.5 g 1/4 tsp

salt(!0.3% !)

Melt and reserve

28 g 1/4 cup

butter(!5.0% !)

4712 g 8070 Calories

Total(!171 Calories/100g !)(!838%!)

Directions

Once dough has doubled in size.

Butter a 13x9 casserole pan.

Drain raisins.

On a lightly dusted surface roll out into a 16"x12" rectangle with long side facing you.

Brush with melted butter and sprinkle cinnamon/sugar blend all over leaving 1/2" border on far side.

Evenly distribute raisins and/or apples.

Roll up snugly seal far side.

Then cut with very sharp knife cut into 12 even rolls (trimming ends first if desired), place in buttered casserole and brush any remaining butter on top.

Rising

Cover with parchment and Saran wrap.

Let rise for 1-2 hours until doubled or refrigerate overnight, then place onto pan with very warm water approximately 2h before baking Or put into oven above pan filled 2/3 with boiling water for approximately 30 minutes.

Baking

Remove parchment and Saran wrap.

Bake at 350F/176C for 25-30 minutes. Broil on high for 1-2 minutes if necessary to brown tops if desired. Its done at 190F/87C.

Glaze with icing, condensed milk or cream cheese icing.

Note	2016-08-23 When kneading by hand use the extra 50g of flour if not more to ensure a manageable dough. Caramelize 6-8 diced apples,in 30 g butter, 100g sugar and add to 100g raisins for use as alternate filling.

Note

2019-12-08

Add yeast to water well in flour to ensure well dissolved yeast.

Use of large roasting pan from dollar store is perfect for well filled cinnamon rolls, 11x13 is actually a little small when making rolls with large amounts of apple/raisin filling. 10x15 seems to be good size.

Apple filling goes from 6 - 12, large chunks of apple probably better than small ones or just use more small apples to create a nice apple layer.

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