Cinnamon Rolls

I've tried something I've never done before. I've never worked with dough like this. Well, not a full fledged dough dough - one that has yeast in it and needs to rest. I must say that the process didn't go exactly as I had imagined - there was some dough flying and I know that kneading shouldn't be done by handheld mixers - but whatever. The original recipe called for a pyrex dish. I don't have that (though it would be super cool if I did) so I needed to modify the process and figure out a way how to do it in a traditional rectangle pan.

All the trouble I had with it was eventually worth it. The rolls were very good, looked absolutely delicious and they disappeared faster then I excepted. Next time I'd put something nice into the dough too, either more sugar or some spice. Maybe cinnamon!


Cinnamon Rolls
for 16 rolls you will need:

this big is enough

for the dough:

• 15g (1/4 of the package) dry yeast
• 100ml warm water
• 1/2 teaspoon sugar
• 100ml cup milk, warm!
• 100g butter, melted
• 2 eggs, eggs
• 50g white sugar
• ~500g all purpose flour

and for the filling:

• 200g brown sugar, divided
• 150g butter, melted
• 100g chopped walnuts, divided
• 1 tablespoon ground cinnamon
• turbinado sugar (optional)

1. Combine yeast, water and sugar in a small bowl and let become bubbly (it'll smell a bit). In a large bowl, combine the yeast mixture, milk, butter, eggs, and sugar until well combined. Add 50g flour at a time while mixing. When all flour is in, knead it like crazy until it's soft and puffy. Place dough in a bowl and let rest in a warm place for 1 hour.
2. Roll out dough to 30x45cm rectangle, and brush with butter. Dust copiously with sugar, 75g chopped walnuts, and cinnamon. Roll up so that it makes a long roll and slice into about an inch, inch and a half tall rolls.
3. Line a large baking pan with a baking paper and place the rolls on it. Brush with butter and sprinkle with cinnamon, sugar and remaining walnuts. Allow the rolls to rise in a warm place for about 1 hour.
4. Preheat oven to 190° C. Bake until tops of buns are golden brown, about 30 minutes. The rolls will expand dramatically. Remove from oven and let sit 4 minutes. Invert onto a large platter and scrape any remaining sugar and nuts over the top. Serve warm with hot tea and coffee.

a group photo