Griff's Kitchen

Ingredients

Dough

1/4 cup Water  (2oz.)

2 tbsp Yeast – active dry

1 cup Milk (8oz.)

4 3/4 cups Flour – King Arthur Unbleached All-Purpose (19oz.)

1/2 cup + 2 tablespoons Sugar – granulated (4.25oz.)

1 egg, well beaten

1 teaspoon Salt

1/2 cup (1 stick, 4 ounces) butter, melted

1 tablespoon Lora Brody Bread Dough Enhancer (optional)

Filling

2 tablespoons milk

3/4 cup (5 1/2 ounces) light brown sugar

1/4 teaspoon salt

2 1/2 tablespoons (5/8 ounce) ground cinnamon

Frosting

1/4 cup (1/2 stick, 2 ounces) unsalted butter, at room temperature

1 cup (3 1/2 ounces) confectioners’ sugar

1/4 teaspoon ground cinnamon

3/8 teaspoon salt

2 tablespoons orange juice

1/8 teaspoon orange oil

1 1/2 to 2 1/2 teaspoons hazelnut liqueur, such as Frangelico, or almond liqueur, such as Amaretto

Procedure

Dough

1. Heat water and milk in microwave (anything above 110º is too hot)

2. Whisk in the yeast and  1 tbsp of sugar then set aside until foam appears on top of liquid (This means the yeast is metabolizing).

3. In a large bowl combine the flour, salt, and remaining sugar – whisk until thoroughly blended.

4. In a small bowl combine the water/yeast/sugar, milk, egg, butter, and Lora Brody dough enhancer (optional) – whisk thoroughly to form an emulsion

5. Combine the liquid and dry ingredients and work into a dough.

6. Turn the dough-ball out onto a floured surface and knead until it is smooth and consistent. (If the mixture becomes too dry, add a little water – If too wet, add some flour).

7. Grease a large bowl with vegetable oil, and place dough-ball inside. Roll the dough so the top-side is also oiled.

8. Cover bowl with plastic film, (or damp cloth) and wait for the dough to double in bulk…sometimes overnight.

9. Turn the dough out onto a lightly greased surface and divide it in half.

11. Flatten the dough a little with your hands before rolling it into a 18 x 24 rectangle.

Filling

12. Brush the milk onto the dough – (leave a 1 inch strip along one of the long sides dry).

13. Combine the sugar, salt, and cinnamon.

14. Sprinkle the filling ingredients onto the dough, being careful to avoid the 1 inch strip that was not brushed earlier.

15. Roll the sheet – starting with the long edge of the rectangle – (opposite of the non-brushed side).  It is also important not to roll the dough too tightly, as it will cause the center of the rolls to pop up when baking.

16. Brush the bare, 1 inch strip with water and pull it up over the “log” (pinch the seam closed and turn it over so that it is on bottom)

17. Mark the dough in 1.5 inch increments along its length with a knife (should be ~20 rolls).

18. Slice the cinnamon rolls by looping dental floss around the “log” and pulling (floss gives the best cut, but a serrated knife can be used as well).

19. Place the rolls on a lightly greased baking sheet (leave at least 1 inch of space between the rolls)

20. Brush the sides of the rolls with melted butter to prevent sticking

21. Wrap the sheet in lightly greased plastic film and allow to rise, until puffy looking (not quite doubled in bulk)

22. Bake in a 350F oven for 30-35 minutes (or until golden brown)

23. Remove from oven and allow to cool while still on the pan (place on cooling rack when they begin to become firm)

Frosting

24. Combine the butter, confectioners’ sugar, cinnamon, salt, orange juice, orange oil, and liqueur

25. Use an electric mixer or fast whisking to “cream” the ingredients together

26. Frost the rolls while they are still slightly warm

Source – King Arthur Cookbook