I'm on a mini holiday right now. A self-imposed mini-holiday. It started Monday evening, and it is ending as SOON as I finish typing this post up. Yep, back to work after this... so I'm going to type v.e.r.y. s.l.o.w.l.y.
In France they had a holiday on Thursday (yesterday). Plus, for some reason all of my classes have been cancelled this week, so after Monday it was FREEDOM. (Oh sweet, glorious freedom.) My sister had the Thursday off from work, so when we met up earlier this week for lunch, she told me that she was going to do a brunch in the afternoon on her day off. I excitedly asked what I could make, and after a long menu discussion, it was decided that my task was cinnamon rolls.
When I asked her if I could make them vegan, she looked at me with those "don't mess with my cream, eggs, and butter" eyes, and I quickly agreed that they would be "traditional". AND, she made me my very own egg cocette without meat, so I have to show her some appreciation. However, they were so much fun to make, and so delicious, that I think a vegan version will pop up soon!
Adapted from this 101 cookbooks recipe.
Cinnamon Rolls - What you need:
1) the dough
- 4 teaspoons active dry yeast (two sachets)
- 1 cup warm whole milk
- 3/4 cup golden sugar
- 1 large egg, room temperature, beaten
- 1/2 cup unsalted butter, melted
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 /2 teaspoon salt
- 4 cups all purpose flour
2) the filling
- 1/2 cup brown sugar
- 2 tablespoons cinnamon
- 1 tablespoon nutmeg
- 1/2 cup chopped nuts (of your choosing)
- 1/2 cup unsalted butter, softened
3) topping options (unfortunately not pictured!)
- 1 cup confectioner's sugar
- 2 tablespoons milk
Cinnamon rolls - What you do:
Add the yeast and a pinch of the golden sugar to the warm milk. Stir well to combine, and let the mixture sit for 5 to 10 minutes. The milk should be foamy and bubbly, if it isn't - your yeast is dead! This happened to me the first time, sadly. If you don't start over your dough won't rise.
Add the rest of the sugar, egg, melted butter, and spices. Stir until combined.
Combine the flour and salt together, then slowly add the flour into the milk mixture. Do this in 3 to 4 steps, stirring until the flour is combined before adding the next addition of flour. The dough should form easily.
On a floured surface, knead the dough for 5 minutes. It should become soft, elastic, and smooth. Lightly oil a large bowl. Place the dough into the bowl, and then flip it around to coat the entire ball. Cover the bowl with a towel and place in a warm/sunny spot. Allow the dough to rise for about an hour.
After the dough has risen, remove it from the bowl and place it back onto the floured surface.
Cut the dough into two pieces, and roll each of them into a ball.
Take one ball of dough and roll it out into a large rectangle. I didn't measure, but the recipe that I originally used said the rectangles should be 30 cm long and around 1 cm thick.
Now it is filling time! Mix the brown sugar, spices, and nuts into a bowl. Set aside.
Take 1/4 cup of the softened butter and spread it onto the dough. Then, take half of the sugar mixture and sprinkle it evenly onto the dough.
(No, those are definitely NOT extra pieces of butter that I added on top of the filling.)
Start from one end of the dough, and tightly roll it so it creates a pinwheel-looking log. With a sharp knife, cut 2-3 cm thick slices from the dough.
Coat a cake pan (or baking pan) with butter and arrange the cinnamon rolls on the pan. They don't need to touch, because they will expand while resting and while baking.
Cover with a towel, and again place in a sunny spot for another hour.
Repeat with the second piece of dough.
After the cinnamon rolls have sat for an hour, pre-heat your oven to 200c.
Optional step prior to baking: beat an egg and a tablespoon of water together, then brush on top of the cinnamon rolls. If I wasn't a complete space cadet, I would have done this! But, it started hailing, and I decided to watch the hail instead of pay attention to the recipe. Whoops.
Bake for 15-18 minutes at 200c.
The glaze isn't pictured, but it went really well with the cinnamon rolls at brunch! Just mix the confectioner's sugar and the milk together until smooth, then pour on top of the cinnamon rolls.
Baking soundtrack - Tunes to inspire your inner baker:
"There's no fear of getting lost if you're doing it on purpose." --> AMAZING.