Betty Kaiser
Cold, dreary winter days bring out the baker in me. This month, homemade cinnamon rolls have been calling my name. Yeast dough however, is my Achilles Heel. A good yeast dough calls for a finesse and patience that I lack.
Step one is easy: Prepare the dough. I can do this. Step two is kneading the dough on a floured surface for an interminably long time. Fortunately, my husband, actually likes to do this! I gratefully turn that task over to him while I gather up the filling and frosting ingredients.
Step 3 (letting the dough rise) is a bit tricky. Instructions will always tell you to let the dough rise in a place that’s neither too hot, too cold or in a draft—good luck! A proof oven would be nice.
But here’s what I do: I turn the oven thermostat to 150° F. and put a pan of hot water on the bottom rack. Then I turn the oven off, cover the kneaded dough with a clean dishcloth, put it in the oven and wait for the yeast to work its magic.
Now I’m in the home stretch. The risen dough is punched down, rolled out, spread with filling, rolled up jelly roll style, sliced and place in the pan to…rise again! When the rolls are double in size, they’re baked, frosted and enjoyed.
Fact: Yeast rolls taste best if eaten immediately fresh out of the oven.
A couple of weeks ago I decided to break this rule. I was serving cinnamon rolls to two different groups several days apart. So I decided to see if I could ‘kill two birds with one stone’ aka one batch of rolls. I did a little dough experimenting with mixed results.
After the first raise, I cut the rolls and placed eight of them on a baking pan; covered and refrigerated them to be proofed and baked the next morning. On a scale of 1-10 I would say the result was a 6. Not great but not bad. I would do it again but proof them longer.
The remainder of the rolls I raised the second time; baked, cooled and froze them. A few days later I warmed and frosted them. On a scale of 1-10 I would say that they were a mediocre 3. Beautiful to look at but nearly inedible and embarrassing to serve.
So much for shortcuts. Hot out of the oven is still best.
Today’s Cappuccino Cinnamon Rolls recipe with a hint of coffee flavoring is a nice change from regular cinnamon rolls. They are always a hit. The frosting is especially delicious and I usually double the recipe. The Petite Sticky Buns are delish and so easy the kids can help. Enjoy!
CAPPUCCINO CINNAMON ROLLS
ROLLS
1 package (1/4 ounce) active dry yeast
(I use Fleischmann’s Rapid Rise)
1 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/2 cup buttermilk
3 tablespoons sugar
2 tablespoons butter, softened
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
FILLING
1/4 cup butter, melted (set aside)
1 cup packed brown sugar
4 teaspoons instant coffee granules
2 teaspoons ground cinnamon
ICING
1-1/2 cups confectioners' sugar
2 tablespoons butter, softened
1 to 2 tablespoons milk
2 teaspoons cappuccino mix
1/2 teaspoon vanilla extract
In a large mixing bowl, dissolve yeast in warm water. Add the warm milk, buttermilk, sugar, butter, salt and 4 cups flour. Beat on medium speed until smooth. Stir in enough remaining flour to form a soft
dough (dough will be sticky).
Turn onto a floured surface; knead until smooth and elastic, about
6-8 minutes. Place in a greased bowl, turning once to grease the
top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; turn onto a floured surface. Roll into an 18-in. x
12-in. rectangle; brush with butter. Combine the brown sugar, coffee
granules and cinnamon; sprinkle over dough to within 1/2 in. of
edges.
Roll up jelly-roll style, starting with a long side; pinch seam to
seal. Cut into 12 slices. Place rolls, cut side down, in a greased
13-in. x 9-in. baking pan. Cover and let rise until doubled, about
30 minutes.
Bake at 350° for 22-28 minutes or until golden brown. Place pan
on a wire rack. In a small bowl, beat the icing ingredients until
smooth. Spread over warm rolls. Serve warm. Yield: 1 dozen.
PETITE STICKY BUNS
Buns
3 to 3-1/4 cups all-purpose flour
1/4 cup sugar
1 package (1/4 ounce) active dry yeast
1 teaspoon salt
1-1/4 cups milk
1/4 cup butter, cubed
1 egg
TOPPING
1 cup packed brown sugar
3/4 cup butter, cubed
3/4 cup chopped pecans, toasted
2 tablespoons honey
1 teaspoon ground cinnamon
1/2 teaspoon maple flavoring
Directions
In a large bowl, combine 2 cups flour, sugar, yeast and salt. In a
small saucepan, heat the milk and butter to 120°-130°. Add
to dry ingredients; beat just until moistened. Add egg; beat until
smooth. Stir in enough remaining flour to form a firm dough (dough
will be sticky). Do not knead. Cover and let rise in a warm place
until doubled, about an hour.
In a small saucepan over low heat, cook topping ingredients until butter is melted. Drop by rounded teaspoonfuls into 24 well-greased muffin cups.
Stir dough down. Fill greased muffin cups half full. Cover and let
rise in a warm place until doubled, about 30 minutes.
Place muffin cups on foil-lined baking sheets. Bake at 375° for
12-15 minutes or until golden brown. Cool for 2 minutes before
inverting onto baking sheets. Transfer to serving platters. Serve
warm. Yield: 2 dozen.
Keep it simple and keep it seasonal!
Betty Kaiser’s Cook’s Corner is dedicated to sharing a variety of recipes
that are delicious, family oriented and easy to prepare.
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