the cinnamon roll twins of DOOM!

“doom,” of course, is in reference to your diet. be it low-carb, low-fat, no refined sugar, gluten-free…

yeah, these rolls are none of those things.

they are still 100% organic though, if that’s your only diet stipulation.

this all started because it’s cold, rainy and there are 50 mile per hour wind gusts.

cold, icky, rainy days make me want few things out of life:

a warm bowl of homemade chili (meat is optional)

piles and piles of toasty blankets

a good book and a mix of damien rice and the mellow-er side of dave matthews.

towels fresh from the dryer

strong, dark, rwandan coffee

and fresh hot pastries.

well, i washed all the towels earlier in the week, and decaf coffee is an insult to humanity, but i’ve sworn off caffeine for pregnancy, so i made chili and pastries. and i’ll let you guess what my itunes is pumping out.

would you like to know a secret though?

i fail miserably at yeast breads. like, epic fail.

like if jackass and paula deen got together and made a tv show, my attempts at fluffly, light yeast breads would be featured on episodes 1-5.

it’s bad. real bad.

but i’m not one to give up easily, so here i find myself in the kitchen yet again with freshly purchased envelopes of active dry yeast and an astute eye.

if you follow me much at all, you know i never follow any recipe to the letter. heck, i’m doing good if i break out the measuring cups at all. but yeast breads call for precision. so i followed alton brown’s overnight cinnamon roll recipe to a T. except i used part whole wheat pastry flour instead of all white flour. and i got creative with my fillings and frostings.

sorry mr. brown, that’s as close to “followed to a T” as i get.

alton brown’s overnight cinnamon roll dough
adapted from: food network

you will need:

4 large egg yolks at room temperature

1 large egg at room temperature

1/4 cup of sugar

6 TBSP of butter,  melted

6 oz. buttermilk  (yep, i used my trick.  whole milk + vinegar)

approximately 4 cups of flour (i used half whole wheat pastry and half  unbleached all purpose)

1 package of instant active dry yeast

1 1/4 tsp kosher salt (i used sea salt)

using the whisk attachment on a stand mixer, beat together yolks, egg, melted butter,  and “buttermilk”.  add 2 cups of flour, yeast, and salt and whisk until combined.

remove whisk attachment and switch to using a dough hook (so much kitchen-aid love going on here!) add approximately 3/4 cup of remaining flour and knead on low speed for about 5 minutes.  check the doughs consistency.  it should be moist, but not sticky.  i had to add a little extra flour.

turn the dough out onto a floured work surface and knead by hand for an additional 30 seconds, until the dough gets elastic-y.

place the dough in a lightly greased bowl.  lightly oil the top of the dough.

(i have no idea what this does, but alton said to do it)

cover and let rise until doubled in bulk – about 2 1/2 hours.

(**i had previously set my oven on 200 and then turned it off about 20 minutes prior finishing the dough.  i then placed the dough in the still cooling oven because, as mentioned before, it’s freaking cold here today)

i doubled the dough recipe to have enough to try out both my bangarang filling/frosting combo ideas.

caramel apple cinnamon rolls

for the filling you need:

1 cup of brown sugar, packed

1 TBSP cinnamon

4 TBSP butter, divided

2-3 large apples, sliced

liberal dashes of cinnamon, brown sugar and nutmeg for the apples

in a pot or skillet over medium high heat, melt 2 TBSP of butter, add apples and generous dashes of cinnamon, brown sugar and nutmeg (i didn’t measure…oops).  cook for about 5 minutes, until apples are soft.

let the cooked apples cool slightly and then puree in a blender or food processor.

pat your dough into a 9×13 rectangle, long side closest to you.

melt the other 2 TBSP of butter.  combine brown sugar and cinnamon.

brush the dough with melted butter, leaving 1/2 an inch of dough around the edge.  then spread the apple mixture over the dough, leaving 1 inch around the edge.  sprinkle with cinnamon sugar, and roll tightly.

slice into 1 1/2 inch rolls and place in a greased 9×13 baking pan.

cover well and refrigerate overnight.

in the morning, place rolls in a cool oven.  fill a shallow pan with about 2 inches of boiling water and place on the rack below the rolls.  let the rolls rise until they look puffy – about 30 minutes.

remove rolls (and water) from oven and preheat to 350 degreees.

bake rolls until golden brown – about 30 minutes.

while the rolls are baking, make your caramel icing.

Great-Grandma Smith’s Caramel Icing

this recipe has been in my family for a while now, it’s perfect.  i don’t even mess with it.  much.

you will need…

2 cups of brown sugar

1/2 cup of butter (real deal here, no cheating)

1/2 cup of milk

1 tsp vanilla

1 tsp baking powder

in a pot over medium high heat, melt together butter, sugar and milk.  cook for about 5 minutes, until the mixture is at a rolling boil.  remove from heat and stir in vanilla and baking powder.  stir briskly until spreading consistency.

**note, this made entirely too much frosting for just one batch of rolls, so either make a cake too, eat half a bowl of icing with a bunch of friends, or half the recipe.  all valid options.

pumpkin cream cinnamon rolls with nutella frosting

for the filling you will need:

1 cup of brown sugar, packed

1 1/2 TBSP butter, melted

1 TBSP cinnamon

3/4 cup of pumpkin

3/4 of an 8oz block of cream cheese, at room temperature

dash of cinnamon and nutmeg for the pumpkin cream cheese mixture

mix together pumpkin, cream cheese and and spices using a stand or handheld mixer.

follow the same directions above for rolling out the dough.

spread with melted butter, pumpkin cream and then sprinkle with cinnamon sugar.

slice, place in pan, let rise, and bake as instructed above.

let the rolls cool slightly, then frost with nutella buttercream

nutella buttercream

adapted from: my baking addiction

you will need…

1 stick of butter, softened

1/2 of a 13 oz. jar of nutella

2 cups (give or take) of powdered sugar

4-5 TBSP of whole milk

1 tsp vanilla

cream together nutella and butter. mix in sugar and vanilla.  add milk, just enough to get desired consistency.  spread over rolls.

**note: also made WAAAAAY too much icing.  i’ll leave solving the dilemma to you.



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