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Monthly Archives: December 2014

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A friend gave me a small packet of the most wonderful cinnamon ever (EVAR) a little while ago.  And since I received said packet of cinnamon, I had been thinking of what I could possibly do with the cinnamon.  It would have to be featured front and center because…it’s the most wonderful cinnamon ever (EVAR).

Cinnamon rolls.  Def.

I messed around with some recipes and came up with one that I like quite a bit.  I have the unfortunate tendency to roll my cinnamon rolls too tight, which means they don’t puff up as much as they could.  You should probably try and avoid rolling your cinnamon rolls so tight.

Ingredients:

  • 14g active dry yeast (2 envelopes if you don’t buy yeast in bulk)
  • 1.75 c warm water (approx. 105-110deg F)
  • 50g granulated sugar
  • 0.5 c vegetable oil
  • 35g buttermilk powder
  • 625g AP flour
  • 1 tsp salt
  • 0.5 tsp baking soda
  • 120g butter, melted
  • 300g brown sugar
  • 3 tbsp ground cinnamon

Procedure:

  1. In a separate container, dissolve yeast, water, and granulated sugar.  Let stand until foamy, about 10 minutes. If it doesn’t foam, throw it out and buy yourself new yeast.
  2. In a large bowl, whisk together buttermilk powder, flour, salt, baking soda.
  3. Combine vegetable oil with yeast mixture and pour into dry ingredients.  Stir together until a dough is just forming.
  4. Knead until a soft dough forms.  About 3-5 minutes by hand or I use a KitchenAid with the dough hook.  Let the dough rest for about 20 minutes.
  5. In a small bowl, combine melted butter, brown sugar, and cinnamon.  Stir until a paste forms.
  6. On a well floured surface, turn out dough and divide in half.  Set one half aside.
  7. Roll one half out to about a 12″x14″ rectangle.
  8. Spread the cinnamon mixture evenly over the dough, leaving about 1″ along one of the long edges of the rectangle.  I use my hands and pat it in.
  9. Starting with the clean edge away from you, roll the dough loosely into a log and pinch the clean edge into the roll to seal.  Tuck the ends of the rolls into the log to seal.
  10. Roll the log as necessary to achieve an even width along the length of the log.
  11. Cut into 1.5-2″ slices.
  12. Place cut side up in a lightly greased 10″x15″ baking pan.
  13. Repeat steps 7-12 for other half of dough.
  14. Cover and refrigerate overnight.
  15. Take cinnamon rolls out of refrigerator at least 30 min prior to baking.
  16. Preheat oven to 350deg F.
  17. Bake uncovered for about 25-30min.
  18. Let stand 2-3 min before serving/icing.

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Notes:

  • I made cranberry nut rolls with the other half of the dough.  It’ll be in the next post because this one was too long with the cranberry recipe added in.  If you use the other half of the dough for something else, then halve the cinnamon mixture.
  • I use a LOT of cinnamon.  I really like cinnamon.  You don’t have to use as much cinnamon if you don’t want to.
  • The rolls will look kind of puny when you first cut them.
    WP_20141201_20_10_28_ProBut they will rise overnight.
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  • You can see how tightly I rolled my cinnamon rolls.  This was even after I purposely tried to not roll them so tightly.
  • I also cut 1″ slices this time and I didn’t like it.  I would really recommend 1.5″-2″ slices so you get about 9 rolls out of the log.
  • If you have liquid buttermilk on hand for some reason, you can use 1.5c of that instead of 1.5c of water and 35g of buttermilk powder.  I keep buttermilk powder around because it’s much more convenient than trying to acquire a carton of buttermilk at the last moment.  Just warm the buttermilk gently before dumping it in with the rest of the liquids.  You don’t want to curdle the buttermilk.
  • I don’t have a set recipe for the cream cheese icing.  I just dump cream cheese, powdered sugar, and milk together and beat until smooth and I’ll modify the ratios to get the consistency I want.

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I came across this recipe for pizza crust awhile ago.  It was interesting to me, as it was not the traditional yeast dough crust.  It only uses chemical leaveners, and you know how I like using chemical leaveners over yeast.  Because I am lazy.  So I figured I’d give this a try.  Since this also helps me use up all my Greek yogurt as well.  I often have a lot of Greek yogurt, guys.  (It’s because I sub out half the mayo in mayo based dressings, or anything, with plain yogurt.)

Well, I finally had some time to give the crust a try and I have to say, I’m mildly impressed.  I don’t have to plan ahead as much to make the crust because it doesn’t involve yeast.  There is no yogurty taste, in case you’re wondering.  If you do it right, the crust bakes up wonderfully crisp at the edges with just enough chew in the center.

The first time I tried making a batch (using AP flour, salt, and baking powder and not pre-mixed self-rising flour), I made only one pizza as the recipe says that it yields…one pizza.  I made a 12″ pizza because my pizza peel is about that large and the resulting disc of dough was relatively thick.  This meant that it was hard to try and control the doneness of the crust.  The bottom and edges would be done, but the center would not be done…especially since I’m a fan of fresh tomatoes on pizza.  Tomatoes leak a lot during cooking and makes everything sog.  It makes it hard to make sure the dough is baked through under the tomatoes.  I ended up microwaving some of the more tomato-laden slices.

The second time, I split the dough and made two 12″ pizzas, meaning the crust was a lot thinner.  And this worked out very well.  It was nice and crispy all around the edges, there were some bubble pockets, which are always fun, and the center was fully baked.

I like this crust recipe so much that I may never order out for pizza again.  (This is a total lie as I’ve been known to eat the most questionable and disgusting of pizzas just because I really like pizza.  Also, I am lazy.)

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The first time I brushed the crust with olive oil I heated with a bunch of minced garlic and then I layered fresh mozz, fresh tomato slices over the whole thing.  I did fresh basil on one half of the pizza and cilantro-lime chicken (lots of leftovers), fresh cilantro, and green onions on the other half.  There was a light dusting of cornmeal under the pizza to prevent sticking.

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I did the same thing the second time but added a light sprinkle of salt over the crust before layering on the toppings and also I split the two halves into their own pizzas.  I also sliced the tomatoes thinner this time.

And that you are correct in your suspicions, I did not use pizza sauce at any point in my pizza making endeavor.