April 12, 2015

Cinnamon-Currant Rolls

I keep multiple lists of recipes I want to make. Cinnamon rolls, all kinds of cinnamon rolls--traditional, bacon-caramel, lemon-blueberry, raspberry-almond--appear on those lists. I've never made them before because they've always seemed so...daunting. It's that dough phobia of mine again.

Last Friday, when I felt like spending a few hours in the kitchen, I finally made one of those cinnamon roll recipes.

When I approach a new dish, I usually follow the recipe verbatim. I usually tweak the ingredients or amounts the second time around. This recipe was much easier than I expected, but I would play around with it next time. It was way too sweet and rich. I'd cut back the amount of sugar in the filling and not use as much butter in the icing. 

Still, they were pretty delicious...decadently so. 

Cinnamon-Currant Rolls
adapted from Lauren's Latest

For the dough:
1 cup warm buttermilk
4 1/2 teaspoons (2 packages) Rapid Rise instant yeast
1/2 cup + 1 tablespoon sugar
1 teaspoon salt
1 egg
1/3 cup vegetable oil
4+ cups bread flour

For the filling:
1/3 cup unsalted butter
1 cup packed light brown sugar
2 tablespoons ground cinnamon
1/2 cup dried currants (or raisins)
  • Preheat the oven to 350 degrees. Butter a 10-inch cake pan.
  • To make the dough: In small saucepan, heat the buttermilk over low heat just until warm. Stir in the yeast and 1 tablespoon sugar. Let proof for 5 minutes. 
  • Meanwhile, mix 4 cups of flour, 1/2 cup sugar and salt in the bowl of a stand mixer with the paddle attachment. Pour the yeast mixture into the dry ingredients. Start to stir on low. Add in the egg and the oil. Scrape edges of bowl to stir flour in evenly. Switch to the dough hook and knead for 5 minutes on low, until it pulls away from the bowl and is smooth. If the dough isn't coming together, add a couple tablespoons of milk. 
  • Rest the dough for 5 minutes while you prepare the filling.
  • To make the filling: Melt the butter & let it cool. Mix together the brown sugar and cinnamon.
  • Sprinkle a silicone pastry mat (or a clean counter) with flour and roll dough to be about 18x24.
  • Brush with the melted butter, leaving just a bit for the tops. Spread the sugar-cinnamon mixture all over the dough and spread with your hands, creating an even layer. Sprinkle the currants over the sugar. *
  • Roll the dough into a tight log. Cut off the uneven ends to even out the log. Slice your rolls into 12 even pieces and place in the prepared pan. 
  • Bake for about 25-30 minutes, until the tops start to brown lightly. Pour the icing over the rolls while they are still warm. 

For the icing:
1 stick unsalted utter, melted
2 cups powdered sugar
1 teaspoon vanilla paste or extract
2-3 tablespoons milk (if needed)
  • Melt the butter over low heat.
  • Add the sugar to a mixing bowl, stir in the melted butter and vanilla. If the icing is too thick, stir in a couple tablespoons of milk.
* Confession: I was so excited about making these, that I forgot to sprinkle the currants inside the rolls. Instead, I sprinkled them on top. It worked just as well.

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