Get out your rolling pins; we’re baking cinnamon rolls for our November Cooking Club Challenge. Of the three sweet recipes from Chef Michael Smith, a whopping 273 of you voted for cinnamon rolls. Good choice! It was my pick as well.
It sounds a bit challenging with all that dough rising and kneading but I know you’re up for it. And don’t worry if you don’t have a food mixer. I don’t either. That's what your hands are for. Just imagine the delicious aroma of cinnamon buns wafting from your warm kitchen. Mmmmm… I can’t wait to make these.
Here's how the Cooking Club Challenge works:
- Make the chosen monthly recipe: Michael Smith's Cinnamon Rolls
- Feel free to follow it to a "T" or add your own creative flair.
-
Email me (blogATfoodtvDOTca) a picture (in .jpg format) and a short
descriptive paragraph of no more than 50 words before November 30,
2009, for your chance to win prizes. If you have a flickr account, you
can post your results to the Foodtv.ca flickr group.
- Do check out past Cooking Club Challenge results.
Cinnamon RollsYield: 12
Dough- 1 cup milk
- 1/2 cup butter
- 1/2 cup brown sugar
- 1 or 2 tbsp vanilla
- 1 tsp salt
- 5 cups flour
- 1 pkg (1/4 oz) instant yeast
- 4 eggs
Filling- 1/2 cup butter, room temperature
- 1 cup brown sugar
- 2 tbsp cinnamon
Glaze- 1 tbsp vanilla
- 1/4 cream
- 1 cup powdered sugar
Directions:Dough- In a small pot gently warm the milk along with 1 stick of butter, 1/2 cup of brown sugar, the vanilla and the salt. Don't bring to a simmer, warm just enough to melt the butter. Meanwhile measure half the flour into the bowl of a stand mixer along with the yeast. Add the warm melted milk butter mixture to the flour, beat with a paddle attachment until smooth. Add the eggs one at a time, beating until smooth before proceeding. Switch to a dough hook and add the remaining flour. Knead until a soft dough forms that is no longer sticky to the touch, about five minutes. Rest the dough in a warm place, covered in a lightly oiled bowl until it doubles in size, about one to two hours.
- Knock the dough down and let rest for a few minutes. Meanwhile thoroughly mix together the room temperature butter with 1 cup of brown sugar and the cinnamon. Flour your work surface, the dough, your hands and a rolling pin. Roll out the dough into a long rectangle shape, about 18x12-inches. Evenly spread the cinnamon butter over the top of the dough leaving an inch or two uncovered along one long edge. This will help a seal form. Roll tightly into a long cigar shape from the covered long edge to the uncovered long edge. Brush the outside of the log with oil or melted butter.
- Slice the dough log into 12 or 16 sections. Turn each on its side and position evenly in an appropriately sized lightly oiled baking pan. Rest, uncovered, until the dough doubles in size again and the rolls swell into each other.
- Meanwhile preheat your oven to 350?. When the dough is ready, bake for 40 to 45 minutes.
- When the cinnamon rolls have cooled enough to handle stir together the glaze ingredients and drizzle all over them. Serve immediately!
Filling- Mix all ingredients together.
Glaze- Stir together the glaze ingredients and drizzle all over the cinnamon rolls after they have cooled.
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