Cinnamon Rolls 2

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 rafter forming rolls, take out 2 hours before baking and place in pan with very warm water to let rise until puffy.

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

1/2 stick {57 g}

unsalted butter(!10.1% !)

Add and warm (30s on high)

1/2 cup {122 g}

milk(!21.7% !)

Add

1/2 cup {118 g}

water ( to make a final temp of 140F/60C(< egg setting))(!21.0% !)

Then add

1/2 cup {100 g}

sugar(!17.8% !)

1 tsp {6.0 g}

salt, table(!1.1% !)

{32 g} 2

egg yolks(!5.7% !)

{50 g} 1

egg(!8.9% !)

Mix in large mixer bowl until blended

4 1/2 cup {562 g}

flour(!100.0% !)

1 TBL {12 g}

instant yeast(!2.1% !)

1059 g 3140 Calories

total(!297 Calories/100g !)(!188%!)

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..

2 cup {290 g}

raisins

1/2 cup {72 g}

extra raisins for Christine

Carmelized Apple variation (optional)

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

1 cup {145 g}

raisins

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

{1784 g} 6 - 8

apples (Golden delicious, gala), peeled and cut into 1-cm dice

3 TBL {43 g}

butter

1/2 cup {100 g}

sugar

Cinnamon Blend

Blend together

1/4 cup {28 g}

cinnamon

3/4 cup {109 g}

brown sugar

1/4 tsp {1.5 g}

salt

Melt and reserve

1/4 cup {57 g}

butter

2630 g 4020 Calories

Total(!153 Calories/100g !)

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.

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