Saturday, July 6, 2013

Pull-Apart Cinnamon Rolls


PULL-APART CINNAMON ROLLS
(As adapted from Alton Brown)
FOR THE DOUGH:
4 whole eggs
1 egg yolk
1/4 C sugar
6 T melted butter
1/4 C 110 to 115 degree water
3 teaspoons yeast
1/2 C heavy cream
4 C flour
1 teaspoon salt

FOR THE FILLING:
6 T melted butter
3 T cinnamon
2/3 C sugar

FOR THE GLAZE:
3 C powdered sugar
3 to 4 T half and half or cream
1 teaspoon vanilla

Put the warm water, melted butter, and yeast in the bowl of a stand mixer.  Let it sit about 5 minutes or until frothy and bubbly.  Add in the eggs, egg yolk, sugar, and salt and whisk.  Change the attachment to a dough hook.  Add in the cream and flour and knead until it forms a smooth ball.  Put it in a greased bowl and cover.  Let it rise in a warm place until it's at least double in size.

On a well floured board, roll the dough out to about a 20 by 24 inch rectangle.  Spread the butter for the filling on the dough from edge to edge.  Mix the cinnamon and sugar together and sprinkle over the entire surface.  Cut the dough into roughly 2 by 3 inch rectangles (doesn't have to be exact).  Grease a loaf pan and turn it on its end.  Lay the squares in the pan, kind of like stacking cards, overlapping them randomly to reach side to side.  When they are all stacked, cover the pan and let it rise again, 30-45 minutes.  You can put them covered in the fridge overnight to bake the next morning, or you can bake them now at 350 degrees for about 35-40 minutes.  If cooking them the next day, sit them out on the counter for about 30 minutes before baking and then bake as above.

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