Homemade Cinnamon Rolls Recipe | Christine Cushing
16.8 هزار بار بازدید -
6 سال پیش
-
I teach you how to
I teach you how to make the soft and fluffy homemade Cinnamon rolls (buns), that aren't too sweet and feature a very special ingredient that gives my dough a perfect texture. I also share both my cream cheese icing and maple glaze that you can choose for your toppings. Let's bake some cinnamon buns. FULL RECIPE BELOW.
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RECIPE: CINNAMON ROLLS (BUNS) with Cream Cheese frosting & Maple Glaze
It seems as if I’ve spent years trying to make the perfect cinnamon bun. My buns are soft and tender in the middle but not too sweet. The potato makes the dough tender, but it’s a little unpredictable: how much moisture the potato contains will dictate how much flour you need. I suggest you keep adding flour until the dough is satiny and smooth. I bake the potato instead of boiling it because it absorbs way too much water when it’s boiled.
6 oz. Cooked Yukon Gold or baking potato (180 g) , 2 medium
1/4 cup sugar (50 ml)
3 tbsp. + 2 tbsp melted butter (45 ml + 25 ml)
1.5 tsp. instant yeast (7.5 ml)
1/2 cup warm milk (125 ml)
1 egg, beaten
1 tsp. vanilla (5 ml)
3/4 tsp. salt (4 ml)
2 ¼ cups unbleached bread flour (550 ml) + more for kneading
1/3 cup dark brown sugar (75 ml)
1/2 cup finely chopped pecans (125 ml)
2 tsp. cinnamon (10 ml)
Glaze
¼ cup water (50 ml)
1/2 cup icing sugar (125 ml)
1/4 cup maple syrup (60 ml)
1 tsp glucose or corn syrup – to prevent crystallizing , optional
½ tsp. cinnamon (2 ml)
Preheat oven to 375 degrees F. Or use a microwave to bake potato. Do not Boil. Poke holes all over potato and bake until tender, about 50 minutes. Peel immediately and mash with ricer or fine food mill. Spread out on a plate to cool and set aside.
Meanwhile, combine the sugar, 3 Tbsp. melted butter, milk, egg, vanilla and salt a medium bowl and whisk to blend. Transfer to bowl in stand mixer with dough hook. Add the mashed, cooled potatoes and work on low speak until blended.
Stir together 2 cups of flour with instant yeast and add to wet ingredients.
Work on medium low speed until mixture starts to pull away from the sides, about 3-4 minutes.
Turn onto lightly floured surface and knead with the remaining ¼ cup flour for about 5-7 minutes, adding more flour as needed. You may need to add up to a ¼ cup more flour if dough is too sticky.
Transfer dough to a large oiled bowl. Cover and let sit in warm place until doubled, about 90 minutes.
In a small bowl combine the brown sugar, chopped pecans and cinnamon. Stir until well blended.
Punch down dough. On a lightly floured board, roll dough out into
10 1/2- by 15-inch (26 cm by 38 cm) rectangle. Turn rectangle so the long side is horizontally in from of you. Brush dough with remaining 2 tbsp. (25 ml) melted butter.
Sprinkle sugar pecan mixture evenly over dough. Roll dough tightly away from you like a jelly roll.
Line a an 11 x 8“ baking dish with parchment paper.
Cut roll with a serrated knife into 12 equal slices about 1 1/4 inches (3cm) thick. Transfer to dish, leaving about 1/2 inch (1cm) between buns. Cover loosely with tea towel and let rise in a warm place until nearly doubled, about 45 minutes.
Meanwhile, preheat oven to 350 degrees F.
Bake for 24 to 26 minutes, or until buns are golden on top and bottoms are browned. Let cool in the pan, slightly.
To make the glaze, in a small saucepan, combine the water and sugar and bring to a boil until sugar is completely dissolved. Add maple syrup and cinnamon and the glucose or corn syrup if adding. Continue to simmer on low heat but just swirling pan and not stirring. This helps to prevent the maple syrup from crystallizing. Let cool slightly.
Brush cooled buns with warm glaze.
Makes - 12 Buns
Connect with Chef Christine on social media:
Instagram: Instagram: ccfearless
Twitter: Twitter: ccfearless
Facebook: Facebook: ChefChristin..
Christine's Website: http://christinecushing.com/
Linkedin: LinkedIn: christine-cushing
#Cinnamonrolls #cinnamonbuns
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Subscribe for more videos: https://goo.gl/wNqDQB
RECIPE: CINNAMON ROLLS (BUNS) with Cream Cheese frosting & Maple Glaze
It seems as if I’ve spent years trying to make the perfect cinnamon bun. My buns are soft and tender in the middle but not too sweet. The potato makes the dough tender, but it’s a little unpredictable: how much moisture the potato contains will dictate how much flour you need. I suggest you keep adding flour until the dough is satiny and smooth. I bake the potato instead of boiling it because it absorbs way too much water when it’s boiled.
6 oz. Cooked Yukon Gold or baking potato (180 g) , 2 medium
1/4 cup sugar (50 ml)
3 tbsp. + 2 tbsp melted butter (45 ml + 25 ml)
1.5 tsp. instant yeast (7.5 ml)
1/2 cup warm milk (125 ml)
1 egg, beaten
1 tsp. vanilla (5 ml)
3/4 tsp. salt (4 ml)
2 ¼ cups unbleached bread flour (550 ml) + more for kneading
1/3 cup dark brown sugar (75 ml)
1/2 cup finely chopped pecans (125 ml)
2 tsp. cinnamon (10 ml)
Glaze
¼ cup water (50 ml)
1/2 cup icing sugar (125 ml)
1/4 cup maple syrup (60 ml)
1 tsp glucose or corn syrup – to prevent crystallizing , optional
½ tsp. cinnamon (2 ml)
Preheat oven to 375 degrees F. Or use a microwave to bake potato. Do not Boil. Poke holes all over potato and bake until tender, about 50 minutes. Peel immediately and mash with ricer or fine food mill. Spread out on a plate to cool and set aside.
Meanwhile, combine the sugar, 3 Tbsp. melted butter, milk, egg, vanilla and salt a medium bowl and whisk to blend. Transfer to bowl in stand mixer with dough hook. Add the mashed, cooled potatoes and work on low speak until blended.
Stir together 2 cups of flour with instant yeast and add to wet ingredients.
Work on medium low speed until mixture starts to pull away from the sides, about 3-4 minutes.
Turn onto lightly floured surface and knead with the remaining ¼ cup flour for about 5-7 minutes, adding more flour as needed. You may need to add up to a ¼ cup more flour if dough is too sticky.
Transfer dough to a large oiled bowl. Cover and let sit in warm place until doubled, about 90 minutes.
In a small bowl combine the brown sugar, chopped pecans and cinnamon. Stir until well blended.
Punch down dough. On a lightly floured board, roll dough out into
10 1/2- by 15-inch (26 cm by 38 cm) rectangle. Turn rectangle so the long side is horizontally in from of you. Brush dough with remaining 2 tbsp. (25 ml) melted butter.
Sprinkle sugar pecan mixture evenly over dough. Roll dough tightly away from you like a jelly roll.
Line a an 11 x 8“ baking dish with parchment paper.
Cut roll with a serrated knife into 12 equal slices about 1 1/4 inches (3cm) thick. Transfer to dish, leaving about 1/2 inch (1cm) between buns. Cover loosely with tea towel and let rise in a warm place until nearly doubled, about 45 minutes.
Meanwhile, preheat oven to 350 degrees F.
Bake for 24 to 26 minutes, or until buns are golden on top and bottoms are browned. Let cool in the pan, slightly.
To make the glaze, in a small saucepan, combine the water and sugar and bring to a boil until sugar is completely dissolved. Add maple syrup and cinnamon and the glucose or corn syrup if adding. Continue to simmer on low heat but just swirling pan and not stirring. This helps to prevent the maple syrup from crystallizing. Let cool slightly.
Brush cooled buns with warm glaze.
Makes - 12 Buns
Connect with Chef Christine on social media:
Instagram: Instagram: ccfearless
Twitter: Twitter: ccfearless
Facebook: Facebook: ChefChristin..
Christine's Website: http://christinecushing.com/
Linkedin: LinkedIn: christine-cushing
#Cinnamonrolls #cinnamonbuns
6 سال پیش
در تاریخ 1397/01/12 منتشر شده
است.
16,830
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