I had leftover
Rapidmix-Coolrise Roll Dough left from last weekend’s Bread Baking 101 class so
I decided to use it in combination with the topping that Kate Rader uses in
her So Easy So Good Cinnamon Roll. Kate’s topping adds another dimension to the
typical cinnamon roll.
So Easy So
Good Cinnamon Rolls — my adaptation
Yield: 1 dozen rolls
Approximately ½ batch of Rapidmix-Coolrise Roll Dough (scroll down linked post until you come to this recipe)
About a half stick of softened butter
½ cup packed brown sugar
1 teaspoon ground cinnamon
Topping:
1½ cups packed brown sugar
½ cup whole milk or half and half
4 tablespoons butter
1 teaspoon vanilla
½ cup of finely chopped walnuts
1. Remove
prepared dough from the refrigerator and let it come to room temperature.
2. Roll
dough into a rectangular shape, approximately 18"x10”, Spread with softened
butter and sprinkle with brown sugar and cinnamon.
3. Roll
up dough, starting on long side; pinch dough where it meets.
4. Cut
rolls about 1½” thick and add to greased or sprayed 9”x13” baking pan.
5. Take
2 fingers and push down center of each roll.
6. Cover,
set in a warm spot and allow to rise until about double in bulk, about 30
minutes.
7. Topping—Just
before baking, combine all topping ingredients and heat. Pour this over the top
of rolls just before you put them in the oven.
8. Bake
in a 350° conventional oven about 25 minutes or until lightly browned and done.
My versions without photos . . .
So Easy So Good Cinnamon Rolls — my adaptation Yield: 1 dozen rolls
Approximately ½ batch of Rapidmix-Coolrise Roll Dough (scroll down linked post until you come to this recipe)
About a half stick of softened butter
½ cup packed brown sugar
1 teaspoon ground cinnamon
Topping:
1½ cups packed brown sugar
½ cup whole milk or half and half
4 tablespoons butter
1 teaspoon vanilla
½ cup of finely chopped walnuts
1. Remove prepared dough from the refrigerator and let it come to room temperature.
2. Roll dough into a rectangular shape, approximately 18"x10”, Spread with softened butter and sprinkle with brown sugar and cinnamon.
3. Roll up dough, starting on long side; pinch dough where it meets.
4. Cut rolls about 1½” thick and add to greased or sprayed 9”x13” baking pan.
5. Take 2 fingers and push down center of each roll.
6. Cover, set in a warm spot and allow to rise until about double in bulk, about 30 minutes.
7. Topping—Just before baking, combine all topping ingredients and heat. Pour this over the top of rolls just before you put them in the oven.
8. Bake in a 350° conventional oven about 25 minutes or until lightly browned and done.
Following is Kate’s recipe as it appeared in my monthly
cooking column (9/24/2013) that appears in The Abilene Reflector-Chronicle and
the 2013-2014 version of “Home Cooking, Dickinson County Style” cookbook. The
cookbook with all of Kate’s recipes + recipes from 11 other cooks is available
at the Dickinson County Historical Society (785-263-2681 / heritagecenterdk@sbcglobal.net)
— $4.95 + tax @ Society or $8.50 by mail order.
So Easy So
Good Cinnamon Rolls — my adaptation
Yield: 1 dozen rolls
Conventional or Dutch Oven
Kate’s love of cooking
and desire to try new things led her to experiment with baking the family’s
favorite cinnamon rolls in a Dutch oven. She prepares the dough in her mixer
when working in her home kitchen but by hand when camping. “They are
easy either way and equally as good!” she assured. The recipe
originally came from Vona Schwartz.
Mix together in large bowl:
2 cups bread flour
1 tablespoon + 2
teaspoons active dry yeast
¼ cup granulated
sugar
2 tablespoons
packed brown sugar
5 teaspoons vital
wheat gluten, optional (pure gluten that is
derived from washing
wheat flour to remove the starch; it strengthen
the flour allowing for optimum structure in
baked breads)
1 teaspoon salt
Heat to 130° the following ingredients:
½ cup of canola or
coconut oil
1 cup milk
¾ cup water
¼ teaspoon Watkins®
vanilla nut extract, or use vanilla
Add this to above flour mixture and beat 3 minutes by mixer
or hand.
Add about :
2 to 2½ cups more
of flour and mix until flour is mixed in. Don't add this all at once but
in small
increments. Dough should by very soft but able to handle.
Cover and let rest in a warm place for 10 minutes.
Turn out on a lightly oiled surface and knead
slightly until it is all blended together. Put more oil on your counter,
spread dough out part way with hands, flip over and press out until it measures
about 18"x10". Spread with softened butter and sprinkle
liberally with at least 1 teaspon ground cinnamon and ½ cup brown
sugar.
Roll up starting on long side and cut rolls about 1½”
thick. (Kate cuts the long roll of dough in half, then each half in six,
yielding 12 rolls.)
Put in a lined and lightly greased 14" camp Dutch oven
or a deep 9”x13” pan. Take 2 fingers and push down center of each roll. Let
rise in a warm place 30 minutes.
Topping: (optional but Kate thinks it is what
makes the rolls really good)
Just before baking, heat the following just until mixed
together. Pour this over the top of rolls just before you put them in the oven.
1½ cups packed
brown sugar
½ cup whole milk or
half and half
4 tablespoons
butter
½ teaspoon Watkins®
vanilla nut extract, or just use vanilla
½ teaspoon vanilla
½ cup of finely chopped nuts (optional but good!) —Sprinkle
these on top after you pour the topping on.
If you are using a Dutch oven — preheat lid with charcoal briquettes
about 10 minutes before you start to bake your rolls.
Bake in a 350° conventional oven or Dutch oven for about 25
minutes or until lightly browned and done. Maybe a little longer in your Dutch
oven — it's okay to peek but not until after the first 15 minutes.
Kate Rader with her cinnamon rolls baked in an outdoor Dutch oven |
3 Studies PROVE How Coconut Oil Kills Fat.
ReplyDeleteThe meaning of this is that you literally burn fat by eating coconut fat (including coconut milk, coconut cream and coconut oil).
These 3 studies from large medicinal journals are sure to turn the conventional nutrition world upside down!