I love cooks illustrated, all the science behind their recipes.
I also love light recipes, my tummy is a bit temperamental towards unknown foods. Fast food throws it through a loop!
I also love bread, and about a week ago I gave AJ options of some recipes from my latest Cook's Illustrated issue. It was between their "Guilt-Free Cinnamon Rolls", "Guilt-Free PB Cookies" or my mother's lemon bundt cake, (soon to debut!) as our Sunday dessert. I think because I had made quite a few cookies the week before for various people in our neighborhood, with some to spare for my love, he chose the cinnamon rolls. I think also because the lemon bundt is definitely not a light, meaning "guilt-free", dessert.
They were not as gooey as AJ loves them, but he ate about 4 by the next day! But really whenever he eats anything there's no guilt involved so it was for my sake that he didn't complain too much about the lack of gooey-good-ness.
thanks to Cook's Illustrated Spring 08 edition.
*Depending on the humidity, the dough may need up to 1/4 c. extra flour, as directed in step 2.
Nonstick Cooking Spray
1 1/3 c. warm skim milk (110º F)
3 tablespoons maple syrup
2 tablespoons unsalted btter, melted
3 1/2 c. (17 1/2 oz.) all purpose flour, plus extra for work surface
1 pkg. rapid rise or instant yeast (2 1/4 teaspoons)
1 teaspoon table salt
1/2 c. (3 1/2 oz.) packed dark brown sugar
1/4 c. (1 3/4 oz. granulated sugar
2 teaspoons cinnamon
1/8 teaspoons table salt
1 tablespoon unsalted butter, melted
1 c. (4 oz) powdered sugar
4 tablespoons light cream cheese
1 tablespoon milk
1/2 teaspoon vanilla
1. For the Dough: Adjust oven rack to middle position and heat oven to 200°F, turn it off. Lightly grease large bowl with cooking spray. Coat 13 x 13 baking dish with cooking spray.
2. Mix milk, syrup, and melted butter together in large measuring cup. Mix flour, yeast, and salt together in bowl of stand up mixer fitted with dough hook. Turn machine to low speed and slowly add milk mixture. After dough comes together, increase speed to medium and mix until shiny and smooth, 4-6 minutes. (Dough will be sticky; if it seems too wet and is not forming a ball, add up to 1/4 cup more flour as needed and knead dough 2 minutes more.) Turn dough onto heavily floured work surface, shape into a ball, and place in greased bowl. Cover and let dough rest in warm oven for 10 minutes or more.
3. For the Filling: While the dough is resting, mix sugars, cinnamon, salt and melted butter in medium bowl until incorporated.
4. To make the Rolls: On lightly floured work surface, roll dough into 18 by 12 inch rectangle with long side facing you. Sprinkle sugar cinnamon mixture over dough leaving 1/2-inch border along edges, then lightly press sugar into dough. Starting at edge nearest you, roll up dough. Brush border with water, then press dough to seal.
photos par moi
5. Using chef's knife, slice dough into 12 rounds, then place in prepared pan with cut side up. Cover pan with plastic wrap coated with nonstick cooking spray and return to warm oven until rolls have nearly doubled in size, 30-40 minutes.
photos par moi
6. Remove pan from oven and heat oven to 350°F (rolls will continue to rise on counter as oven heats up). Remove plastic wrap and bake until rolls are deep brown, 20-25 minuted, rotating pan front to back halfway through baking.
7. For the Icing: Whisk confectioners' sugar, cream cheese, milk, and vanilla together in small bowl until smooth. Remove pan from oven, turn rolls out onto rack, and flip them right-side up. coll 10 minutes, then spread icing over rolls. Serve hot or warm.
For hand kneaded cinnamon rolls:
Follow recipe through step 1.
In step 2 mix flour, yeast, and salt together in large bowl. Make well in flour, then add milk mixture to well. Stir until the dough becomes shaggy and difficult to stir. Turn out onto heavily floured work surface and knead until dough forms cohesive ball and is smooth. Proceed as directed.
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