Tuesday, April 8, 2008

Cinnamon Rolls

My recipe is at RecipeZaar.com, unfortunately I keep getting an error when I try to access it. So sad. I made a new batch tonight, and tweaked it a bit and they are even better. I rolled the dough out much thinner, which meant I made two different rolls. One was honey-caramel and apple butter inside, and the other was sugar and apple butter. They are much more like cinnamon rolls now, instead of whole-grain bread with some flavoring. Here's the recipe, with a few changes from the original. Also, now with pictures!

10-Grain Honey-Apple Cinnamon Rolls
Time: 2 hours or more-ish.
Makes: 12-35, depending on how thin you roll them and how thick you cut them.


10-Grain Bread Mix (Bob's Red Mill)
yeast packet (included)
3 tbs olive oil
1 1/4 cup warm tap water
Extra flour for kneading

All further measurements are approximate, that's just how I roll. (get it? haha)
3 tbs soft butter
1/3 cup sugar
1/2 tbs cinnamon
1/4 cup apple butter
1/2 tbs warm water to seal

Caramelized Honey Topping:
1/4 cup honey
1 tbs butter (optional)
dash cinnamon (optional)
1/2 tbs vanilla extract

Honey Topping:
Make while the dough is rising. Ingredient amounts are VERY rough and to taste. Add honey, cinnamon, and butter to small saucepan and heat on medium for 5-10 minutes, watching that it doesn't boil over. It will darken alot. Remove from heat and allow to cool until it is the consistency of regular warm caramel, cool enough that you can dip a skewer in and taste. Add vanilla to taste. You may not want any at all, but straight honey is to strong for me, and the vanilla mellows it nicely. You may want to warm it a little to drizzle it into the buns, but don't get it too hot.

Dough Per package directions:
Add the yeast packet to the mix. Add the oil and water and mix until combined. Using the extra flour, knead for 8-10 minutes. Place in oiled bowl, cover and let rise for 90 minutes.

Deviate from package directions (as per my usual behavior):
Punch down dough and roll thinly into a rectangle, or divide into two and then roll out. Keeping everything an inch away from the top edge so the batter will seal later, Spread the soft butter, sprinkle with cinnamon and sugar, drizzle some honey topping, and spread apple butter. Roll tightly away from you toward the top edge. Lightly wet the top edge and seal the roll. Turn the roll onto so the seal is down and cut into individual rolls with a bread knife. Place approximately 1/2 inch apart in greased pan. Cover and let rise for another 30 minutes. Butter the tops lightly. Bake at 350 degrees for 35 minutes or until not squishy inside. Drizzle with more topping and allow to cool 15 minutes.

Devour warm.

Hints: Leave enough honey to dip the rolls in.

These aren't exactly light and fluffy, the whole grain gives it a crunchiness, but mine were still moist underneath. I think these will make a fairly healthy breakfast bun, good with coffee.
Before Baking:
Before: Top View Before: cinnamon rolls (4) Before: Buttery Top

After: Top After After: Closeup

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