Sugar Chef: September 2007

Saturday, September 08, 2007

CINNAMON RAISIN ROLLS/ ORANGE FROSTING

Just made these cinnamon rolls with orange frosting. They taste great. Here is the recipe.

DOUGH / Yield: About 30 Muffin Size Rolls

3/4 Cup 105 degree Water

2 Tablespoons Dry Yeast

1 Tablespoon Granulated White Sugar

2 Eggs

1 Egg Yolk

1 Teaspoon Vanilla

1 1/2 Cups Room Temperature Buttermilk

1/3 Cup Sugar

1 1/2 Teaspoons Table Salt

7 Cups (approx) Unbleached All Purpose Flour

1 Cup Unsalted Butter (room temperature)

FILLING

1 Cup Unsalted Butter (room temperature)

1 1/2 Cups Dark Brown Sugar

1 Tablespoon Cinnamon

Pinch of Salt

1 1/2 Cup Golden Raisins

GLAZE

Zest of 1 Large Orange

Juice of 1 Large Orange

Powdered Sugar to make desired glaze consistency

In a 5 qt. stand mixer bowl whisk the water, yeast & 1 Tablespoon of Sugar. Let this sit for 5 minutes to proof. Mix the egg, egg yolk, vanilla, buttermilk, 1/3 cup sugar & salt together then add the mixture to the yeast mixture.

Put 3 cups of the flour into the mixture along with the butter and mix with the paddle attachment on medium speed to incorporate all the ingredients.

Switch to the dough hook and mix on a low speed adding flour 1/4 cup at a time until the dough pulls away from the sides of the mixing bowl. You may not need all the flour or you may need more depending on the humidity. The dough should still be sticky. Continue to knead the dough for about 10 minutes.

Pat the dough down into the mixing bowl and cover with plastic wrap and a damp towel. Let the dough rise for 50 to 60 minutes until doubled in bulk.

Make the filling - mix the butter, brown sugar, cinnamon and salt together to make a paste, add the raisins and set aside.

Spray regular or large muffin tins with release agent.

When the dough has doubled in bulk punch it down. Divide it in half and turn out half at a time onto a floured table. Roll into a rectangle about 16" x 12". Spread half of the filling onto the dough and press it into the dough slightly. Roll up like a jelly roll. Cut it into 1" slices or larger if you are using a jumbo muffin tin. Place the rolls in the prepared muffin tins. Cover and let them rise until a little less then double. Continue with the remaining dough.

Bake at 350 degrees about 20 - 30 minutes. Let cool then spread on the glaze.

The recipe can be cut in half. I make the rolls then zap them for about 20 seconds in the micro wave to reheat them.