Country Cinnamon Rolls
Makes 12 rolls
Rolls
3/4 cup powdered Honey**
2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch salt
1 recipe Basic Sweet Dough (below)
1 tablespoon unsalted butter, melted and cooled
1 apple, shredded
Basic Sweet Dough
3/4 cup buttermilk, warm (110 degrees)
6 Tablespoons unsalted butter, melted and cooled
3 large eggs
4 1/4 cups all purpose flour
1/4 cup powdered honey ****
2 1/4 teaspoon instant or rapid rise yeast
1 1/4 teaspoon salt
For the dough:
1. Whisk the buttermilk, melted butter and eggs together in a large liquid measuring cup.
Combine 4 cups of the flour, powdered honey, yeast and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
2. Increase the mixer speed to medium and knead until the dough is smooth and elastic,
about 10 minutes. If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but stick to the bottom.
3. Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until double in size, 2 to 2 1/2 hours. (I’d say at the least an hour and at the most 2 hours. Just watch it.)
For The Rolls:
4. Grease a 13 by 9-inch backing pan. Mix the powdered honey, cinnamon, cloves,
and salt together in a small bowl. Turn the dough out onto a lightly floured counter and
and press/roll into a 16 by 12-inch rectangle. You can roll the dough out bigger or smaller according to how big you want your cinnamon rolls.
Brush the dough with the melted butter, then sprinkle the spice mixture over it, leaving a 3/4-inch border along the top edge. Shred the apple and sprinkle evenly over the dough.
5. Loosen the dough from the counter using a bench scraper (or metal spatula), and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down.
Gently stretch the log to be 18 inches in length with an even diameter and pat the ends to even them.
6. Slice the cylinder into 12 evenly sized rolls, using a serrated knife or string. (I have used dental floss and it worked great!) Arrange the rolls cut side down in the prepared baking pan. Cover with a greased plastic, paper towels or a towel. Let rise in a warm place until doubles in size and press against one another, 1 to 1 1/2 hours.
7. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden and puffed, 25 to 30 minutes. When done, put the on a wire rack to cool. This way they don’t keep cooking in the pan.
Eat warm and enjoy!
To Make Ahead:
In step 3, do not let the rolls rise, but refrigerate them over night or up to 16 hours. Let them sit at room temperature until they have nearly doubled in size, about 1 hour, then bake as directed.
To Make Just the Dough Ahead:
In step 3, do not let the rolls rise, but refrigerate it over night or up to 16 hours;
Let the dough sit at room temperature for 30 minutes before using.
NOTES: ** If you don’t have powdered honey then you can use regular honey.
You would then, in step 1 for the rolls, add HALF the amount of liquid honey (than powdered) to the liquid ingredients. For the inside, swirl part, with the spice mixture, you would NOT put the liquid honey with the spices. You would put the honey right on the dough. Just drizzle it on. You can also use Agave with the honey if you like. It gives a sweet taste without tasting a strong honey taste. Which, in this recipe, I am glad to say you don’t really have!
Rolls
3/4 cup powdered Honey**
2 teaspoon ground cinnamon
1/4 teaspoon ground cloves
Pinch salt
1 recipe Basic Sweet Dough (below)
1 tablespoon unsalted butter, melted and cooled
1 apple, shredded
Basic Sweet Dough
3/4 cup buttermilk, warm (110 degrees)
6 Tablespoons unsalted butter, melted and cooled
3 large eggs
4 1/4 cups all purpose flour
1/4 cup powdered honey ****
2 1/4 teaspoon instant or rapid rise yeast
1 1/4 teaspoon salt
For the dough:
1. Whisk the buttermilk, melted butter and eggs together in a large liquid measuring cup.
Combine 4 cups of the flour, powdered honey, yeast and salt together in a standing mixer fitted with the dough hook. With the mixer on low speed, add the buttermilk mixture and mix until the dough comes together, about 2 minutes.
2. Increase the mixer speed to medium and knead until the dough is smooth and elastic,
about 10 minutes. If after 5 minutes more flour is needed, add the remaining 1/4 cup flour, 1 tablespoon at a time, until the dough clears the side of the bowl but stick to the bottom.
3. Turn the dough out onto a clean surface and knead by hand to form a smooth, round ball. Place the dough in a lightly oiled bowl and wrap tightly with plastic wrap. Let rise in a warm, draft-free place until double in size, 2 to 2 1/2 hours. (I’d say at the least an hour and at the most 2 hours. Just watch it.)
For The Rolls:
4. Grease a 13 by 9-inch backing pan. Mix the powdered honey, cinnamon, cloves,
and salt together in a small bowl. Turn the dough out onto a lightly floured counter and
and press/roll into a 16 by 12-inch rectangle. You can roll the dough out bigger or smaller according to how big you want your cinnamon rolls.
Brush the dough with the melted butter, then sprinkle the spice mixture over it, leaving a 3/4-inch border along the top edge. Shred the apple and sprinkle evenly over the dough.
5. Loosen the dough from the counter using a bench scraper (or metal spatula), and roll the dough into a tight log. Pinch the seam closed and roll the log seam side down.
Gently stretch the log to be 18 inches in length with an even diameter and pat the ends to even them.
6. Slice the cylinder into 12 evenly sized rolls, using a serrated knife or string. (I have used dental floss and it worked great!) Arrange the rolls cut side down in the prepared baking pan. Cover with a greased plastic, paper towels or a towel. Let rise in a warm place until doubles in size and press against one another, 1 to 1 1/2 hours.
7. Adjust an oven rack to the middle position and heat the oven to 350 degrees. Bake the rolls until golden and puffed, 25 to 30 minutes. When done, put the on a wire rack to cool. This way they don’t keep cooking in the pan.
Eat warm and enjoy!
To Make Ahead:
In step 3, do not let the rolls rise, but refrigerate them over night or up to 16 hours. Let them sit at room temperature until they have nearly doubled in size, about 1 hour, then bake as directed.
To Make Just the Dough Ahead:
In step 3, do not let the rolls rise, but refrigerate it over night or up to 16 hours;
Let the dough sit at room temperature for 30 minutes before using.
NOTES: ** If you don’t have powdered honey then you can use regular honey.
You would then, in step 1 for the rolls, add HALF the amount of liquid honey (than powdered) to the liquid ingredients. For the inside, swirl part, with the spice mixture, you would NOT put the liquid honey with the spices. You would put the honey right on the dough. Just drizzle it on. You can also use Agave with the honey if you like. It gives a sweet taste without tasting a strong honey taste. Which, in this recipe, I am glad to say you don’t really have!
So I now have a picture of them cooked! ;-)
They basically look the same.
They basically look the same.