Wednesday, 23 July 2014

Cake Batter Cinnamon Rolls + Glaze

So, I have this weird fear of working with dough. More specifically, any dough that needs time to rise. I'm always worried - what if I don't leave it for long enough, too long, what if the water is too hot, not hot enough, etc. etc. Plus, it takes a lot of time & I'm not exactly patient (nor is my taste tester), so I typically don't try dessert recipes that require rising or really any waiting time.

Until I saw these "Cake Batter Cinnamon Rolls" on Pinterest. I simply couldn't pass by these beautiful looking things without taking a closer look. I even couldn't resist them when I saw how much time they took. Plus, I haven't done much baking recently, so I decided to go all out. Hashtag Yolo...or whatever.

Man, these things are GOOOOOOOD. I'll have to admit, I don't really get a "cake batter" vibe from them, but even still, they are worth every second spent on them.You also MUST make the glaze. It takes them from "This are really good" to "AJNFKSJN!##!(U@!!!!!!!"

Be warned - these take time, so this is not a good last minute dessert to whip up before a BBQ (as I may or may not have tried to do). Also, it's a little bit tedious working with the dough, rolling it up and cutting it, but after a couple tries, you'll be a pro!

Cake Batter Cinnamon Rolls + Glaze

For the dough:
1 cup milk (any)
2/3 cup white sugar
1 & 1/2 tbsp active yeast (2 packets)
1/2 cup butter, room temp
2 large eggs
1/2 tsp salt 
4 & 1/2 cups all-purpose flour (plus some for dusting/rolling)

For the filling:
1/2 cup sugar
3/4 cup all-purpose flour
2 tbsp dry milk powder (any will do)
1/4 tsp salt
1/4 cup butter, cold & cut into 4 pieces
1 tsp vanilla
1/2 cup sprinkles
6 tbsp melted butter
1 tbsp ground cinnamon

For the glaze:
1 cup icing sugar
3 tbsp heavy cream (or milk)
1 tsp vanilla

First, we make the dough. In a small saucepan, warm the milk over low heat until it is lukewarm (make sure not to scald the milk, that will cause problems with the yeast). Pour the warm milk into the bowl of a stand mixer. Manually stir in the white sugar and yeast. Cover with a towel and let sit for about 5 minutes (or until the mixture is nice and foamy). Manually stir in the butter and eggs with a whisk. Attach the dough hook and set to medium speed while you slowly add the flour. Once all added, scrape down the sides and turn to medium high speed. Let the mixer knead for about 6 minutes. 

Transfer dough to a floured surface and knead with your hands for about 2 minutes. Form into a ball and set in a lightly greased bowl. Cover and let rise for 1 - 2 hours or until doubled in size.

Line the bottom of a 9 x 13 inch baking pan with parchment paper making sure there is extra at the ends. Place dough on a lightly floured surface and roll out to 10 x 24 inch rectangle. It is important that the dough has even thickness and is nice and smooth. 

Now we make the filling. In a food processor, combine sugar, flour, milk powder and salt. Process for 10 seconds. Add the butter and chop for another 10 seconds. Add vanilla and process again until the mixture is crumbly. Transfer to a small bowl and stir in the sprinkles. 

Using a pastry brush, brush the melted butter over the dough and sprinkle cinnamon over top. Sprinkle 3/4 of the filling you just made over top (there will be some left, head over to Sally's blog to check out how to use the leftovers). 

Tightly roll up the dough to form a 24 inch log. Using a sharp knife, slice the rolls into about 1.5" pieces (will make about 15 rolls) and place in your prepared pan, filling side up. Cover with a towel and let rise for about 2 hours (or even overnight if you want to make them for breakfast!)

Preheat oven to 400 degrees F. Cover rolls with tinfoil and bake for about 25 minutes or until golden brown. Transfer your pan to a cooling rack and let sit for 15 minutes. 

To make the glaze - whisk together the icing sugar, milk and vanilla. Add milk or icing sugar to reach your desired texture. Drizzle over buns and serve warm!

Store unglazed buns in an airtight container for up to a week in the fridge. Microwave for 30 seconds and add glaze before serving.