Sunday, March 28, 2010

From the Kitchen: Challah Cinnamon Rolls

Official Day 1 on Easter vacation from Etsy:

  1. Bake cinnamon rolls for brunch with friends. Check. (Actually, I did this yesterday since we were leaving the house at 8:30 AM).


  2. Palm Sunday Mass and delicious bacon-infused brunch with friends. Check.

  3. Relax! (and/or iron some of darling husband's shirts while the wonderful man folds the kids' laundry that I hate to do). Check.

  4. Get bored of "relaxing" and finish sewing cute pocket skirt from vintage linen tablecloth. Check.

  5. Eat more cinnamon rolls. Check.

I've posted two other recipes for cinnamon rolls here (years ago when my photography skills were.. eh... not so good), but these are at least as moist and tasty, though probably not much different. Today's recipe used a challah bread recipe for the dough. I wanted enough to feed a crowd (and no one starves if I can help it!), so I made enough for 24 good-sized rolls. I'll cut that down to 12 here, but if you double it, just use a large roasting pan (full chafing dish size) to bake, and monitor the cook time to make sure you don't end up with mushy buns... which brings me to another important point. Here's the disclaimer: these can be incredibly addictive and may cause undesirable increases in dress size :) Enjoy responsibly.


Challah Cinnamon Rolls

Dough:

7/8 cup lukewarm water
2 large eggs, beaten
1/4 cup melted butter or canola oil
1/4 cup honey
2 tsp Kosher salt
2 tsp instant yeast
3 1/2 cups all purpose flour

Filling:

1/2 cup butter (melt 1 tbsp of it in 9x13 baking pan and spread to cover bottom and sides)
1 tbsp cinnamon
1 cup brown sugar

Icing:

3 oz cream cheese
1 tsp vanilla
2 cups confectioners sugar (use more or less to get a consistency you like)

Mix all dough ingredients by hand or machine until all flour is thoroughly incorporated. Allow dough to sit in covered but not air-tight bowl at room temp for 2-3 hours. For filling, soften butter and in a separate bowl mix well the cinnamon and sugar. Stretch dough into a rough rectangle about 9" x 13" (I do this on a silicone sheet liner for easy rolling). Spread butter (1/2 cup minus 1 tbsp) evenly onto dough leaving 1/2" margin on each side to seal. Sprinkle cinnamon and sugar mixture over butter. Roll the long edge of the dough into a cylinder, then cut into 12 circles with a sharp knife. Preheat oven to 350 degrees. Arrange in buttered pan and allow to rise until the rolls have risen to fill the pan where all sides are touching. Bake for 20-25 minutes, or until top is lightly browned and sugar has carmelized. Cool completely in pan. Mix all icing ingredients to get a consistency you like, thinning with milk or adding more sugar if necessary, and ice the cooled rolls. I put all the icing in a freezer bag and cut a corner to roughly pipe a swirl on each one (I wanted it to be easy to cut into individual rolls). Ta da!


You just won't be able to get it to your mouth fast enough, I promise :)

2 comments:

Reenie said...

I'm officially drooling now... and wanna go straight home and make these. Yummy!!!!

Happy Easter break!

hometown girl said...

is there anything that you can't do my friend? you are amazing :) they look yummy!